Pan-Fried Chicken Breast with Roasted Chile Cream
This Pan-Fried Chicken Breast recipe is topped with a fabulous chile cream sauce. It’s so easy and full of flavor and also low calorie and high protein! Serve with your favorite rice or vegetable for a complete family meal in only 20 minutes!
Servings: 4
Ingredients
- 4 (6 ounces each) boneless, skinless chicken breast halves , 1-inch thick
- 1 teaspoon kosher salt , divided
- 1 teaspoon pepper , divided
- 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
- Cilantro-lime rice , for serving
Instructions
- Pound out the chicken breasts to an even 1-inch thickness. Sprinkle each chicken breast all over with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Set aside.
- 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.)
- 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!
Nutrition
Calories: 317kcal | Carbohydrates: 7g | Protein: 25g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 921mg | Potassium: 538mg | Fiber: 1g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 21mg | Calcium: 47mg | Iron: 1mg