Pollo A La Crema (Creamed Chicken) Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
