Belly Full · by Amy Flanigan
Pan-Fried Chicken Breast with Roasted Chile Cream
NUTRITION · PER SERVING20M COOK
CAL 55%·PRO 100%
CARBS 126G46% OF CAL
21G FIBER99G OTHER7G TOTAL SUGAR
FAT 29G24% OF CAL
5G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried chicken breast topped with a roasted chile and cream sauce. This is a quick, flavorful weeknight dinner high in protein.
mainamericanchicken🥄 saucepan🍳 skillet🌀 blendergluten free
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Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 20M
CAL 55%·PRO 100%
CARBS 126G46% OF CAL
21G FIBER99G OTHER7G TOTAL SUGAR
FAT 29G24% OF CAL
5G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 2318mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2438mg
- Calcium
- 70mg
- Iron
- 13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2318MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.