Pollo en Crema (Creamy Chicken)

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.

4.99 from 68 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 584kcal

Author: Maggie Unzueta

Ingredients

2 tablespoon olive oil
4 chicken thighs bone-in
1 teaspoon salt
½ teaspoon pepper
2 tablespoon butter
¼ onion diced
8 ounces mushrooms sliced
1 garlic clove finely minced
1 teaspoon chicken bouillon
1 cup heavy whipping cream or crema mexicana
2 chipotle peppers in adobo finely minced

Instructions

In a large skillet, heat oil.
Season the chicken on both sides with salt and pepper.
Sear the chicken on both sides.
Remove chicken from pan.
(Note: Chicken will not be fully cooked).
Melt butter in the skillet and add onion.
Cook for 1 minute, stirring constantly.
Add the mushrooms.
Stir to combine.
Cook for 4-5 minutes.
Add the garlic clove, chicken bouillon, whipping cream, and chipotle.
Stir to combine.
Return the chicken to the skillet.
Turn the heat to low.
Cover and cook for 5 minutes more, or until chicken is fully cooked.
Serve it with warm flour tortillas, Mexican rice, or your favorite vegetables.
Enjoy!

Notes

You use any cut of chicken to make this recipe.

Be sure to scrape down the sides of the skillet as you're making the sauce.

Instead of heavy whipping cream or crema mexicana: you can use sour cream, evaporated milk, or regular milk.

If you use milk, try using cornstarch diluted in water to thicken up the sauce.

Nutrition