Pollo en Crema (Creamy Chicken)

Name: Pollo en Crema (Creamy Chicken)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp olive oil; 4 chicken thighs (bone-in ); 1 tsp salt; ½ tsp pepper; 2 tbsp butter; ¼ onion (diced); 8 ounces mushrooms (sliced); 1 garlic clove (finely minced); 1 tsp chicken bouillon; 1 cup heavy whipping cream (or crema mexicana); 2 chipotle peppers in adobo (finely minced)

Published: Nov 12, 2018 · Updated: Sep 8, 2026 by Maggie Unzueta

Pollo en Crema is tender, juicy chicken cooked in a rich and savory cream sauce with mushrooms and smoky chipotle peppers. This comforting Mexican recipe comes together in one skillet in under 30 minutes.

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Pollo en Crema, or chicken breasts enveloped in a creamy mushroom sauce, garnished with fresh cilantro, is beautifully served on a painted brown oval plate atop a rustic wooden table.

Pollo en Crema is tender chicken simmered in a rich, creamy chipotle sauce with sautéed mushrooms, onion, and garlic. The sauce is silky, savory, and just a little smoky from the chipotle peppers in adobo.

This Mexican chicken recipe comes together in under 30 minutes, making it an easy choice for a busy weeknight dinner. Serve it with warm flour tortillas, Mexican rice, or your favorite vegetables to soak up every bit of that delicious cream sauce.

If you like creamy Mexican recipes, also try Camarones en Crema.

Why You’ll Love This Recipe ❤️

Ready in under 30 minutes. This is a comforting homemade dinner without a lot of time in the kitchen.
The sauce is incredible. Cream, chipotle, garlic, onion, and mushrooms come together to make a rich and savory sauce.
Just the right amount of smoky heat. Chipotle peppers in adobo add a delicious smoky flavor with a little kick.
Easy to customize. Use chicken thighs, chicken breasts, or another cut of chicken you have on hand.
Great for busy weeknights. Everything cooks in one skillet, which means less cleanup, too!

-Maggie

🍗 Ingredients

Chicken thighs, chicken breasts, or your favorite cut of chicken work well in this recipe.
Olive Oil or any oil of your preference.
Butter – You can use all butter and no oil. In that case, you will need half a stick of butter. 2 tablespoon to sear the chicken and 2 tablespoon for the sauce.
Onion and garlic
Mushrooms – These are white mushrooms, but you can very well use cremini mushrooms or baby portobello.
Chipotle in Adobo Sauce – or use red pepper flakes to make it less spicy.
Mexican Crema, sour cream, or heavy cream are good options here.
Chicken Bouillon – This is a popular ingredient in Mexican cuisine. Swap out for more salt.
Salt and pepper

What Is Pollo en Crema?

This dish goes by several names, including Pollo con Crema, Pollo a la Crema, and Pollo Encremado. Here, I’m calling it Pollo en Crema.

And despite the chipotle, this is not an overly spicy dish. Mexican cuisine has plenty of flavorful recipes that aren’t hot or spicy.

A collage showing how to cook chicken thighs.

👩🏼‍🍳 Instructions

Start by adding salt and pepper to the chicken.
Sear the chicken in a skillet over medium-high heat.
Once it is brown on one side, turn the chicken and sear on the other side.
Give it the time it needs to sear well.
Remove the chicken from the skillet. It will not be fully cooked yet; it will finish cooking in the sauce.

I prefer chicken thighs because they stay tender and flavorful, but chicken breasts work well, too.

A collage showing how to cook the onion and mushrooms in a skillet.

Remove the chicken from the pan, and adjust to medium-low heat.
Melt butter and add onion. Cook for 1 minute.
Add the mushrooms and garlic. Cook for 4-5 minutes.

See that golden color? That’s where the flavor is.

It may look dry at first, but the mushrooms will give off liquid, releasing the juices on the bottom of the skillet.

If you love this smoky chipotle flavor, try my Spicy Chicken Chipotle Pasta.

A collage showing how to make the cream sauce and when to add the chicken.

Add the cream, chipotle, and chicken bouillon. Mix.
Then return the chicken pieces to the skillet.
Stir everything to combine. Cover and cook for 5 minutes, or until the chicken is fully cooked.

If the chicken is not cooked after 5 minutes, add ½ cup of chicken broth. Cover and continue cooking for an additional 5 minutes.

🌟 Pro Tips

For a thicker sauce, use heavy whipping cream or Mexican crema.
If using milk, add a little cornstarch slurry (cornstarch mixed with water) to help thicken the sauce.
Don’t skip scraping the skillet. Those browned bits add tons of flavor to the cream sauce.
Taste before serving. Depending on the chicken bouillon and chipotle, you may need additional salt.
Want more flavor? Add fresh herbs such as parsley, thyme, basil, or tarragon.

🙋🏻‍♀️ Frequently Asked Questions

What kind of chicken is best for Pollo en Crema?

I prefer bone-in chicken thighs because they stay tender and flavorful, but chicken breasts work well, too. If using boneless chicken, adjust the cooking time as needed and cook until the chicken reaches 165°F.

Is Pollo en Crema spicy?

It has a little heat from the chipotle peppers in adobo, but it is easy to adjust. Use one chipotle pepper for less heat, or substitute red pepper flakes. You can also leave the peppers out for a mild creamy chicken dish.

Can I use sour cream instead of heavy cream?

Yes. Mexican crema, sour cream, and heavy whipping cream can all be used. Sour cream will give the sauce a slightly tangier flavor.

Can I use milk instead of heavy cream?

Yes, but the sauce will be thinner. For a thicker sauce, mix a small amount of cornstarch with water and add it to the skillet.

Can I make Pollo en Crema ahead of time?

Yes. Store leftovers in an airtight container in the refrigerator and gently reheat them on the stovetop or in the microwave. If the sauce thickens too much, add a splash of milk or chicken broth while reheating.

A rustic oval dish of Pollo en Crema with creamy chicken and mushrooms, garnished with fresh chopped cilantro on top, sits on a wooden surface with a white cloth partly visible underneath.

🍴 Serve with

This Pollo en Crema is the kind of dinner that makes an ordinary weeknight feel a little more special. The chicken is tender, the mushrooms are savory, and that creamy chipotle sauce is perfect with warm tortillas or a side of rice.

If you love easy Mexican chicken recipes with a rich and creamy sauce, this one is definitely worth adding to your dinner rotation. Buen provecho!

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About Maggie Unzueta

Maggie Unzueta is the face behind In Mama Maggie's Kitchen. She has been publishing Mexican recipes and creating delicious recipes since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.