This Pan Fried Chicken Breast recipe is so easy and full of flavor! Serve with your favorite rice or vegetable for a complete family meal in only 20 minutes!
Skinless, boneless chicken breasts are easily the most popular cut of poultry to buy and cook with – in the United States, anyway. And everyone is always looking for new and fresh ways to use it.
Not only is this chicken recipe moist and juicy, but it comes together in only 20 minutes and only requires five main ingredients! YES!
Ingredients you need for this Pan Fried Chicken
- Chicken breasts
- Diced green chilies (canned)
- Onion & Garlic
- Heavy Cream
- Canola oil
- Salt and pepper
That’s it! Sometimes the simplest ingredients can deliver the best dinner.
Recipe Notes for this Pan Fried Chicken Breast Recipe
- If your chicken breasts are more than 1-inch thick, you’ll want to use a meat mallet to pound them down before cooking.
- Resist the urge to move the chicken breast around while they’re cooking, so they develop a nice crust and also so there is no resistance when you flip them.
- Chicken breasts are cooked through when an internal temperature reaches 165 degrees F.
- Instead of canned diced chiles you can buy fresh poblano peppers and roast them over a gas burner, instead. Once they’re nice and charred, transfer to a plastic bag to steam for about 5 minutes, then remove the skin, seeds, and ribs. Roughly chop and proceed as the recipe is written. This will obviously extend the recipe time.
- This dish has a slightly kick, but is not spicy. Combing the chiles with cream, mellows its flavor and heat.
How To Store Leftovers
Allow chicken and sauce to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
What to Serve with this Pan Fried Chicken Recipe
Other delicious Chicken Dinners
Pan Fried Chicken with Roasted Chile Cream Sauce
- 3 tablespoons canola oil , divided
- 1/2 small sweet onion , diced
- 2 cloves garlic , minced
- 7 ounce can fire roasted diced green chiles , drained
- 1/3 cup heavy cream
- 4 (6 ounces each) boneless, skinless chicken breast halves , 1-inch thick
- 1 teaspoon kosher salt , divided
- 1 teaspoon pepper , divided
- Cilantro-lime rice , for serving
- Warm 1 tablespoon of the canola oil in a small saucepan over medium heat. Add onion; saute until soft and translucent, about 3 minutes. Add in garlic and saute for about 30 seconds until fragrant. Add the diced chiles and cream and warm through.
- Transfer sauce to a blender and puree until smooth (add a little water or chicken broth if it’s too thick.) Season with salt and pepper, to taste. (You could also add in some cracked red pepper flakes if you do want more heat.)
- Sprinkle each chicken breast with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
- Warm remaining 2 tablespoons of canola oil over medium-high heat in a large nonstick skillet. Add the chicken; saute until cooked through (and an internal temperature reaches 165 degrees F.) about 10-12 minutes, flipping halfway through.
- Divide the cooked chicken breasts onto individual plates and drizzle with some of the sauce.
- Serve with cilantro-lime rice or your favorite roasted vegetable and enjoy!