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!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.