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If you are searching for a comforting and luscious dish that feels like a warm embrace on a plate, the Pollo A La Crema (Creamed Chicken) Recipe is exactly what you need. This delightful recipe combines tender chicken strips with a creamy, smoky sauce bursting with the freshness of sautéed bell peppers, onions, and mushrooms. Each bite showcases a perfect balance of rich textures and vibrant flavors that make this dish a true family favorite. Whether it’s a cozy weeknight dinner or a special occasion, this Pollo A La Crema (Creamed Chicken) Recipe is guaranteed to bring smiles to the table.

Ingredients You’ll Need

The image shows several glass and white bowls on a white marbled textured surface. In the center is a large clear glass bowl filled with raw, pale pink sliced chicken pieces. To the top right, a white bowl holds thinly sliced, light brown mushrooms. Below that, a small clear glass bowl contains two square pieces of pale yellow butter. In the bottom right, a medium clear glass bowl is filled with white sliced onions. To the bottom left, a white colander holds bright green sliced bell peppers. Two peeled garlic cloves are placed near the center, between the bowls. The composition is neat, and the colors range from pale pink and white to green and light brown, giving a fresh and clean look. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential, each one adding a special note to the overall harmony of the dish. The buttery richness, smoky paprika, tangy lime, and fresh vegetables come together to create an irresistible sauce that wraps the chicken in creamy goodness.

  • 5 tablespoons butter, salted or unsalted: The base for sautéeing and the roux, adding flavor and silkiness.
  • 2 pound chicken breasts or tenderloins, cut into thin strips: Tender and quick to cook, these provide the hearty protein foundation.
  • 1 large green bell pepper, thinly sliced: Adds a pop of color and freshness with a touch of sweetness.
  • 1 white or yellow onion, thinly sliced: Offers natural sweetness and fragrance that deepens as it cooks.
  • 2 cups sliced baby bella/cremini mushrooms: Earthy umami flavor that complements the creamy sauce beautifully.
  • 2 cloves garlic, minced: A small but powerful punch of aromatic flavor.
  • 3 tablespoons all-purpose flour: Used to create a roux that thickens the sauce into a luscious cream.
  • 2 cups sour cream: The star ingredient that brings tang and creaminess to the sauce.
  • 1/2 cup heavy whipping cream: Adds richness and smooth texture to the cream sauce.
  • 2 teaspoons smoked paprika: Provides smoky depth and a hint of warmth without overwhelming the dish.
  • 1 teaspoon lime juice: A splash of brightness to balance the creaminess and enhance all flavors.
  • 1 teaspoon salt: Brings out the natural flavors of all ingredients perfectly.

How to Make Pollo A La Crema (Creamed Chicken) Recipe

Step 1: Cook the Chicken

Start by heating one tablespoon of butter over medium-high heat in a large cast-iron skillet or Dutch oven. Once melted, add the thin strips of chicken and sauté them for about 5 to 10 minutes, until they are cooked through and no longer pink. This initial cooking locks in the juiciness. Once done, transfer the chicken to a strainer to drain any excess liquid, which helps keep the texture right for the sauce later.

Step 2: Sauté the Vegetables

Return your skillet to the stove and melt two tablespoons of butter over medium heat. Add the sliced green bell pepper, onion, mushrooms, and minced garlic. Sauté everything for about five minutes, stirring frequently, until the onions transform to a semi-translucent state and the vegetables soften slightly but still retain a touch of their crunch and freshness. Then, transfer these sautéed veggies to the strainer alongside the chicken.

Step 3: Prepare the Roux

Lower the heat to medium and melt the remaining two tablespoons of butter in the skillet. Gradually whisk in the all-purpose flour, one tablespoon at a time. Keep whisking steadily for about two minutes until the roux takes on a light brown color and releases a deliciously toasted aroma. This step is crucial as it creates the thickening base for the cream sauce and adds a subtle nutty flavor.

Step 4: Make the Cream Sauce and Simmer

Now it’s time to bring all the flavors together. Stir in the sour cream and heavy whipping cream into the roux, blending everything into a velvety sauce. Add the smoked paprika, lime juice, and salt to season perfectly. Gently fold the cooked chicken and sautéed vegetables back into the skillet. Reduce the heat to medium-low and let the mixture simmer for 15 minutes. Stir frequently to prevent sticking or burning, allowing the sauce to thicken and the ingredients to meld beautifully.

How to Serve Pollo A La Crema (Creamed Chicken) Recipe

A white plate holds a meal with three main sections: on the left is a creamy orange sauce with pieces of vegetables like mushrooms and green strips, topped with small green herb leaves; on the top right is a portion of orange rice with visible grains and some lighter pieces mixed in; on the bottom right is a dark brown spread covered with melted white cheese shreds. The plate sits on a white marbled surface with a dark cloth and some green leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the visual appeal and flavor by sprinkling chopped fresh parsley or cilantro on top for a burst of green and freshness. A few extra grinds of black pepper or a light drizzle of lime juice right before serving can also brighten the creamy richness and add a subtle kick.

Side Dishes

Pollo A La Crema (Creamed Chicken) Recipe pairs marvelously with steamed white rice or buttery mashed potatoes that soak up the sauce perfectly. For a lighter option, serve it alongside roasted or sautéed green beans, asparagus, or a crisp garden salad to add textural contrast and freshness.

Creative Ways to Present

For a fun and elegant presentation, serve the creamed chicken over roasted vegetable stacks or creamy polenta rounds. Another idea is to use it as a filling for warm tortillas or puff pastry shells for a delightful twist that can turn this classic recipe into a sophisticated appetizer or snack.

Make Ahead and Storage

Storing Leftovers

Leftover Pollo A La Crema (Creamed Chicken) Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making your next meal even more delicious.

Freezing

You can freeze this dish, but note that the cream sauce might separate slightly once thawed. To minimize this, freeze in a well-sealed container and gently reheat later while stirring frequently. It’s best to consume frozen leftovers within 1-2 months for optimal flavor and texture.

Reheating

Reheat gently over low to medium heat on the stove, stirring often to prevent the cream from breaking or sticking to the pan. Adding a splash of cream or milk during reheating can help restore the sauce’s smooth texture.

FAQs

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs will add extra juiciness and a richer flavor to the dish. Just be sure to slice them thinly and cook thoroughly, adjusting the cooking time slightly if needed.

Is there a non-dairy alternative for the cream components?

You can substitute sour cream and heavy cream with plant-based options like coconut cream or cashew cream. Keep in mind this will alter the flavor slightly but still create a creamy texture.

How can I make this dish spicier?

Add a pinch of cayenne pepper or diced jalapeños during the vegetable sauté step for some heat. Alternatively, serve with hot sauce on the side for guests to customize to their liking.

Can I prepare any parts of this recipe ahead of time?

Yes, you can slice the vegetables and chicken in advance and store them separately in the fridge. Making the roux ahead and storing it is also possible but best done fresh for the best consistency.

What’s the best type of pan to use for making Pollo A La Crema?

A heavy-bottomed cast-iron skillet or Dutch oven is ideal because it distributes heat evenly and maintains steady temperature for sautéing and simmering, which is important for this recipe.

Final Thoughts

There is something truly special about a dish that feels both elegant and homey like the Pollo A La Crema (Creamed Chicken) Recipe. Its creamy, smoky sauce and tender chicken make it an instant favorite to bring comfort and smiles to any table. I can’t wait for you to try it and enjoy every richly flavored bite as much as I do!

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Pollo A La Crema (Creamed Chicken) Recipe

Pollo A La Crema (Creamed Chicken) Recipe
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 72 reviews

Pollo A La Crema is a rich and creamy Mexican-inspired chicken dish featuring tender chicken strips sautéed with bell peppers, onions, and mushrooms, then simmered in a luscious sauce made from sour cream, heavy cream, and smoked paprika. This comforting and flavorful skillet meal is perfect for a cozy dinner and is ready in under an hour.

  • Author: Linda
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Ingredients

Chicken and Vegetables

  • 5 tablespoons butter, salted or unsalted, divided
  • 2 pounds chicken breasts or tenderloins, cut into thin strips
  • 1 large green bell pepper, thinly sliced
  • 1 white or yellow onion, thinly sliced
  • 2 cups sliced baby bella/cremini mushrooms
  • 2 cloves garlic, minced

Sauce

  • 3 tablespoons all-purpose flour
  • 2 cups sour cream
  • 1/2 cup heavy whipping cream
  • 2 teaspoons smoked paprika
  • 1 teaspoon lime juice
  • 1 teaspoon salt

Instructions

  1. Cook the Chicken: Heat 1 tablespoon of butter over medium-high heat in a large cast-iron skillet or Dutch oven. Add the thinly sliced chicken strips and cook for 5-10 minutes until no longer pink inside. Once cooked, transfer the chicken to a strainer to drain any excess liquid, then set aside.
  2. Sauté the Vegetables: Return the skillet to the stove and melt 2 tablespoons of butter. Add the sliced green bell pepper, onion, sliced mushrooms, and minced garlic. Sauté for about 5 minutes while stirring frequently until the onions become semi-translucent and the vegetables soften slightly. Transfer these cooked vegetables to the strainer with the chicken to drain any excess liquid.
  3. Make the Roux: Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the skillet. Gradually whisk in the all-purpose flour, one tablespoon at a time, whisking continuously for around 2 minutes. Cook until the roux turns lightly browned and starts emitting a toasted aroma, which will help thicken the sauce.
  4. Add Cream and Seasonings: Stir in the sour cream, heavy whipping cream, smoked paprika, lime juice, and salt into the roux mixture, blending thoroughly to form a smooth, creamy sauce.
  5. Combine and Simmer: Add the drained chicken and vegetable mixture back into the skillet. Reduce the heat to medium-low and simmer the entire dish for 15 minutes, stirring frequently to prevent sticking or burning, allowing flavors to meld and the sauce to thicken.
  6. Serve: Once simmered and heated through, serve Pollo A La Crema warm, ideally with rice or crusty bread to soak up the creamy sauce.

Notes

  • Use either salted or unsalted butter according to your preference and adjust salt accordingly.
  • Thinly slicing the chicken ensures quick, even cooking.
  • If desired, garnish with fresh cilantro or a squeeze of additional lime juice before serving.
  • To make it lighter, you can substitute sour cream with Greek yogurt, but expect a slightly tangier flavor.
  • Cooking in a cast-iron skillet or Dutch oven helps develop richer flavors and even heat distribution.

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