Mexican Chicken With Almond Chile Cream Recipe

This vibrant Mexican Chicken recipe features a luscious almond-chile cream sauce that's both rich and surprisingly light! Inspired by a Cooking Light recipe, this dish is quick (ready in under 30 minutes!), easy to customize, and bursting with flavor. Use ground ancho chile pepper or substitute with regular chili powder and chipotle for a smoky kick. Crema Mexicana adds a tangy creaminess, easily swapped for crème fraîche if needed. Perfect for a weeknight dinner!

Prep Time 15 mins

Cook Time 30 mins

Calories 256.7 kcal

Protein 76g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Mexican Chicken With Almond Chile Cream

Sliced Almonds
Chili Peppers
Boneless Skinless Chicken Breast Halves
1/4 teaspoon salt (divided)
Fresh Ground Black Pepper
1 tablespoon butter
Canola Oil
Garlic Clove
Fat Free Low Sodium Chicken Broth
Mexican Crema
Fresh Cilantro

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How to Make Mexican Chicken With Almond Chile Cream

Combine 1/2 cup blanched almonds and 2 teaspoons ground ancho chile pepper (or 1 1/2 teaspoons chili powder + 1/2 teaspoon chipotle powder) in a blender or food processor.
Process until the mixture resembles a coarse meal.
Place each of 2 boneless, skinless chicken breasts between two sheets of heavy-duty plastic wrap.
Gently pound each chicken breast to 1/2-inch thickness using a meat mallet.
Sprinkle each chicken breast with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large non-stick skillet over medium heat.
Add the chicken breasts to the skillet.
Cook for 6 minutes per side, or until the chicken is cooked through and no longer pink inside.
Remove the chicken from the skillet and keep warm.
Add 2 cloves minced garlic to the skillet.
Cook for 1 minute, stirring constantly.
Add the almond-chile mixture, 1/8 teaspoon salt, and 1/2 cup chicken broth to the skillet.
Bring the mixture to a boil, scraping the bottom of the pan to loosen any browned bits.
Reduce heat and simmer until the sauce has reduced to 1/2 cup, about 5-7 minutes.
Remove from heat and stir in 1/4 cup crema mexicana (or crème fraîche).
Serve the sauce generously over the chicken.
Garnish with fresh cilantro, if desired.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

Fat

12g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes The Americas American Mexican Healthy Gluten Free 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish Poultry American Mexican Southwestern United States Chicken Meat Chicken Breasts

Frequently Asked Questions

How long does it take to make Mexican Chicken With Almond Chile Cream?

Mexican Chicken With Almond Chile Cream takes about 45 minutes from start to finish — roughly 15 minutes to prepare and 30 minutes to cook.

How many calories are in Mexican Chicken With Almond Chile Cream?

Mexican Chicken With Almond Chile Cream has approximately 256.7 calories per serving, with about 76 g protein, 0 g carbohydrates and 15 g fat.

What ingredients do I need for Mexican Chicken With Almond Chile Cream?

The key ingredients for Mexican Chicken With Almond Chile Cream are Sliced Almonds, Chili Peppers, Boneless Skinless Chicken Breast Halves, Salt, Fresh Ground Black Pepper, Butter. See the full list with measurements above.