One Pan Pollo a la Crema

One Pan Pollo a la Crema

This one pan pollo a la crema recipe is a delicious dish that combines tender chicken, flavorful vegetables, and a creamy sauce. Perfect for a quick and easy weeknight meal!

My friend was telling me about her weekend with her mom and how they always order this delicious creamy chicken whenever they go out for Mexican food and I was like, hold up, what creamy chicken?! I’ve seriously never heard of it!

We ended up chatting all afternoon about what it must be made with, what it’s really called (was it pollo con crema, pollo a la crema or pollo de crema?!) and then I laid awake, like always, unable to get the recipe out of my head.

It’s become one of our new staples and I cannot comment enough on how easy this dinner recipe is. If you want fast, cheap, affordable, delicious, and family friendly, it’s all about the creamy chicken!

What is Pollo a la Crema?

Pollo a la Crema, or creamed chicken, is a South American dish that consists of tender chunks of chicken, sauteed bell peppers, onions and mushrooms all cooked in a creamy flavorful sauce. It is usually served with warm flour tortillas.

Ingredients Needed for Pollo a la Crema

These ingredients are simple and easy to find. The only item that might be a little out of the ordinary is the Mexican crema which can be found in the refrigerator section for the Mexican specialty foods like fresh salsa and chorizo. Here is what you will need:

For the Chicken

• Chicken Breasts: boneless, skinless
• Seasonings: salt and pepper, garlic powder, smoked paprika, chili powder
• Olive Oil

For the Rest of the Dish

• Green Bell Pepper
• Red or Orange Bell Pepper
• White Onion
• Baby Bella Mushrooms: or white button mushrooms work fine as well and if you’re not a mushroom fan, just omit them!
• Mexican Crema: see section below for more details
• Sour Cream
• Smoked Paprika
• Salt and Pepper
• Cilantro

The measurements for each ingredient can be found in the recipe card at the end of this post.

What is Crema?

Crema is the Mexican version of French crème fraîche, a little bit tangy and creamy. It is slightly soured and thickened cream, milder and less thick than American sour cream. The flavor is a lot more mild in my opinion and a touch buttery.  You will find it in the meat and Mexican ingredients section of your grocery store. There’s not really a great substitute for it in this recipe, so try your best to find it!

How to Make Pollo con Crema

This recipe is so super simple! I just love it! Here are the basic steps:

1. Season and cook the chicken on the stove top until brown.
2. Remove the chicken from the pan and sauté the peppers, onions and mushrooms.
3. Add the ingredients for the sauce, return the chicken to the pan and stir everything together. Simmer until chicken is cooked through.
4. Serve hot with fresh cilantro sprinkled over the top.

Keep scrolling to the end of the post to see these instructions in complete detail. You can also save or print the recipe there.

Tip for Getting the Best Results

• Cut the chicken in the similar sized chunks so that they cook evenly.
• Cook everything in the same pan so that the whole dish gets all the flavors from every ingredient. And bonus…fewer dishes to clean!!
• Cut the bell peppers and onion into similar sized slices.
• While you are sauteing the veggies, scrape up the little brown bits left behind from cooking the chicken. They are packed with flavor!
• Serve with warm flour tortillas.

What to Eat with Pollo a la Crema

Pollo a la crema can be eaten on it’s own as a main dish, or it can be served with warm tortillas and eaten like a burrito or taco.

Some great side dishes to eat with pollo con crema are:

• Spanish Rice or Cilantro Lime Rice
• Pinto Beans or Black Beans
• Chips with Guacamole or Homemade Salsa

Storing and Reheating

Leftover pollo a la crema should be stored in the refrigerator in an airtight container. It will keep for up to 5 days.

This recipe also freezes extremely well! Let it cool completely and then place in an airtight container or ziploc bag. It will keep in the freezer for up to 3 months. Let it thaw in the fridge overnight and reheat as stated below.

I prefer to reheat this dish on the stove top. I will add a little more crema and maybe a little chicken broth to keep it from drying out. If you are reheating just a serving, I would probably just zap it in the microwave.

Tender, seasoned chicken and sauteed peppers, onions and mushrooms all bathed in a creamy and smoky sauce that will have your tastebuds begging for more! This easy pollo a la crema is a chicken dinner recipe that always wins!

If You Love This Recipe, Try These Other Favorites…

• Carnitas
• Fajitas
• Chicken Birria Tacos
• Chicken Enchiladas
• Carne Asada Tacos
• Pork Chile Verde

READ: One Pan Pollo a la Crema