Easy & Delicious Pollo a la Crema Recipe – Perfect for Weeknights

Here’s Why You’ll Love This Pollo a la Crema Recipe

Craving a dinner that’s both incredibly flavorful and wonderfully easy to make? Look no further! This pollo a la crema recipe is your answer to deliciousness without the fuss. Imagine tender chicken simmered in a rich, creamy sauce that’s bursting with savory flavors. Perfect for busy weeknight dinner or a cozy weekend meal, this dish is so simple to prepare, even beginner cooks will feel like seasoned pros.

Get ready to discover how effortless and satisfying cooking can be. Let’s dive into this delightful pollo a la crema and bring a touch of creamy comfort to your table tonight!

Printable Recipe Card: Your Easy Pollo a la Crema Guide!

Easy & Delicious Pollo a la Crema Recipe – Perfect for Weeknights

Craving a dinner that’s both incredibly flavorful and wonderfully easy to make? Look no further! This pollo a la crema recipe is your answer to deliciousness without the fuss. Imagine tender chicken simmered in a rich, creamy sauce that’s bursting with savory flavors. Perfect for busy weeknights or a cozy weekend meal, this dish is so simple to prepare, even beginner cooks will feel like seasoned pros.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Latin American, Spanish

Servings 4 people

Calories 450 kcal

Equipment

• 1 Large Skillet 12-inch skillet
• 1 Knife Chef’s knife
• 1 Cutting Board Large
• 1 Measuring Cups and Spoons Standard set

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium yellow onion finely chopped
• 2 cloves garlic minced
• 8 oz cremini mushrooms sliced
• 1 cup chicken broth low sodium
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/4 cup dry white wine optional
• 1 tablespoon fresh parsley chopped, plus extra for garnish
• 1 teaspoon dried thyme
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• cooked rice, pasta, or mashed potatoes for serving

Instructions

 

• In a large skillet, heat the olive oil over medium-high heat. Make sure your skillet is nice and hot before adding the chicken – this helps get a good sear and locks in flavor!
• Add the cubed chicken to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding the pan). Sear the chicken for 2-3 minutes per side, until lightly browned. Don’t worry about cooking it through at this stage, we just want to build flavor. Remove the chicken from the skillet and set aside.
• Reduce the heat to medium. Add the chopped onion to the skillet and cook for 3-4 minutes, until softened and translucent. Then, add the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until the mushrooms are tender and have released their moisture. Stir occasionally to prevent sticking and ensure even cooking.
• If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. This is called deglazing, and it adds a ton of flavor to your sauce! Let the wine simmer for a minute or two, allowing the alcohol to cook off slightly.
• Pour in the chicken broth and bring to a simmer. Then, stir in the heavy cream, sour cream, dried thyme, salt, and pepper. Reduce the heat to low and simmer gently for 5-7 minutes, stirring occasionally, allowing the sauce to thicken slightly and the flavors to meld together beautifully.
• Add the seared chicken back to the skillet and nestle it into the creamy sauce. Simmer for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
• Stir in the fresh parsley. Taste and adjust seasoning with salt and pepper as needed. A little extra salt or pepper can really brighten the flavors at the end!
• Serve your delicious pollo a la crema hot over cooked rice, pasta, or creamy mashed potatoes. Garnish with extra fresh parsley for a pop of color and freshness.

Notes

You can substitute chicken thighs for chicken breasts for a richer flavor. For a lighter sauce, use half-and-half instead of heavy cream, but the sauce will be less thick. Serve immediately for the best creamy texture.

Keyword chicken and mushroom, creamy chicken, easy chicken recipe, pollo a la crema, weeknight dinner

Let’s Gather Our Ingredients for This Pollo a la Crema

Full Ingredient List

• 1.5 lbs **boneless, skinless chicken breasts**, cut into 1-inch cubes
• 1 tablespoon **olive oil**
• 1 **medium yellow onion**, finely chopped
• 2 cloves **garlic**, minced
• 8 oz **cremini mushrooms**, sliced
• 1 cup **chicken broth**
• 1 cup **heavy cream**
• 1/2 cup **sour cream**
• 1/4 cup **dry white wine** (optional, but recommended for flavor)
• 1 tablespoon **fresh parsley**, chopped, plus extra for garnish
• 1 teaspoon **dried thyme**
• 1/2 teaspoon **salt**, or to taste
• 1/4 teaspoon **black pepper**, or to taste
• Cooked **rice**, **pasta**, or **mashed potatoes**, for serving

Smart Ingredient Swaps and Easy Substitutions

• No White Wine? No Problem! If you don’t have white wine on hand, you can easily substitute it with an extra splash of chicken broth and a squeeze of lemon juice for a touch of acidity.
• Creamy Alternatives: For a slightly lighter dish, you can use half-and-half instead of heavy cream. For a dairy-free option, try full-fat coconut milk, but be aware it might slightly alter the flavor profile.
• Mushroom Variety: Cremini mushrooms are wonderful, but feel free to use white button mushrooms, or a mix of your favorite mushrooms. If you’re not a fan of mushrooms, you can omit them altogether or substitute with bell peppers or zucchini for added veggies.

Budget-Friendly Tips and Finding Ingredients

• Chicken Breast on a Budget: Chicken breasts can sometimes be pricey. Look for sales on family packs and freeze portions you won’t use immediately. Thighs are also a more budget-friendly and flavorful option that works beautifully in this recipe.
• Pantry Staples: Many of the ingredients in this recipe are pantry staples. Keeping items like olive oil, salt, pepper, dried thyme, and chicken broth on hand helps make weeknight cooking easier and more affordable.
• Seasonal Savings: Mushrooms are often more affordable when they are in season. Check your local grocery store for seasonal produce deals to save money.
• Dairy Deals: Sour cream and heavy cream can sometimes be found on sale, especially around holidays. Stock up when you see a good price, as they can last for a while in the refrigerator.

Time to Cook! Your Step-by-Step Guide for Pollo a la Crema

1. Get Started: In a large skillet, heat the olive oil over medium-high heat. Make sure your skillet is nice and hot before adding the chicken – this helps get a good sear and locks in flavor!
2. Sear the Chicken: Add the cubed chicken to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding the pan). Sear the chicken for 2-3 minutes per side, until lightly browned. Don’t worry about cooking it through at this stage, we just want to build flavor. Remove the chicken from the skillet and set aside.
3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the skillet and cook for 3-4 minutes, until softened and translucent. Then, add the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until the mushrooms are tender and have released their moisture. Stir occasionally to prevent sticking and ensure even cooking.
4. Deglaze the Pan (Optional but Recommended): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. This is called deglazing, and it adds a ton of flavor to your sauce! Let the wine simmer for a minute or two, allowing the alcohol to cook off slightly.
5. Build the Cream Sauce: Pour in the chicken broth and bring to a simmer. Then, stir in the heavy cream, sour cream, dried thyme, salt, and pepper. Reduce the heat to low and simmer gently for 5-7 minutes, stirring occasionally, allowing the sauce to thicken slightly and the flavors to meld together beautifully.
6. Return Chicken to the Sauce: Add the seared chicken back to the skillet and nestle it into the creamy sauce. Simmer for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
7. Finishing Touches: Stir in the fresh parsley. Taste and adjust seasoning with salt and pepper as needed. A little extra salt or pepper can really brighten the flavors at the end!
8. Serve and Enjoy! Serve your delicious pollo a la crema hot over cooked rice, pasta, or creamy mashed potatoes. Garnish with extra fresh parsley for a pop of color and freshness.

Variations to Try:

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little heat.
• Lemon Herb Pollo a la Crema: Add the zest and juice of one lemon along with a tablespoon of chopped fresh rosemary or oregano to the sauce for a brighter, herb-infused flavor.
• Creamy Spinach and Artichoke Pollo a la Crema: Stir in a cup of frozen spinach (thawed and squeezed dry) and a can of artichoke hearts (drained and quartered) during the last few minutes of simmering for a veggie-packed version.

Our Best Tips & Tricks for a Perfect Pollo a la Crema

• Don’t Overcrowd the Pan When Searing Chicken: Searing chicken in batches ensures it browns nicely instead of steaming. Overcrowding lowers the pan temperature and prevents proper browning.
• Simmer, Don’t Boil the Cream Sauce: Boiling heavy cream can cause it to curdle or separate. Simmering gently allows the sauce to thicken beautifully and stay smooth and creamy.
• Taste and Season as You Go: Seasoning at different stages of cooking, especially at the end, helps build layers of flavor. Don’t be afraid to taste and adjust salt and pepper as needed.
• Fresh Herbs Make a Difference: Fresh parsley adds a bright, fresh flavor that really elevates the dish. If you don’t have fresh parsley, you can use dried, but fresh is always best when possible.
• Warm Your Serving Plates: For an extra touch, warm your serving plates before plating the pollo a la crema. This helps keep the dish warm longer, especially on colder days.

What to Serve with Your Delicious Pollo a la Crema: Perfect Pairings

• Classic Comfort: Creamy mashed potatoes are a match made in heaven with pollo a la crema. The richness of the potatoes complements the creamy sauce perfectly.
• Fluffy Rice: White rice, brown rice, or even quinoa are excellent choices for soaking up all that delicious sauce.
• Pasta Perfection: Serve over your favorite pasta – fettuccine, linguine, or penne all work wonderfully.
• Crusty Bread: Don’t forget some crusty bread for dipping into the creamy sauce! A baguette or sourdough loaf is ideal.
• Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pollo a la crema.
• Roasted Vegetables: Roasted asparagus, broccoli, or green beans are healthy and flavorful side dishes that pair well with this creamy chicken.

How to Store and Reheat Your Delicious Pollo a la Crema

Storing Leftovers: Let your pollo a la crema cool completely before storing it. Transfer the leftovers to an airtight container and refrigerate for up to 3-4 days. Properly storing it ensures it stays fresh and delicious for your next meal.

Reheating Instructions:

1. Stovetop Reheating (Recommended): For the best results, reheat pollo a la crema on the stovetop over medium-low heat. Add a splash of chicken broth or milk (about 1-2 tablespoons per serving) to help loosen the sauce and prevent it from drying out. Heat gently, stirring occasionally, until heated through. Avoid boiling, as this can cause the sauce to separate.
2. Microwave Reheating (Quick Option): You can also reheat pollo a la crema in the microwave. Place a serving in a microwave-safe dish, cover loosely, and microwave in 1-minute intervals, stirring between intervals, until heated through. Microwaving might slightly alter the texture of the sauce, but it’s a quick and convenient option.

Freezing: While you can freeze pollo a la crema, the creamy sauce may slightly change texture upon thawing and reheating. If you choose to freeze it, let it cool completely, then transfer to a freezer-safe container and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop method.

Your Pollo a la Crema FAQ: Simple Answers for Confident Cooking

• Can I use chicken thighs instead of chicken breasts?
  • Absolutely! Chicken thighs are a great substitute and often more flavorful and budget-friendly. Just ensure they are boneless and skinless and cut into similar-sized pieces as the breast.
• Can I make this recipe ahead of time?
  • Yes, you can! Pollo a la crema is a great make-ahead dish. Prepare it as directed, let it cool, and store it in the refrigerator. Reheat on the stovetop when you’re ready to serve. The flavors actually meld together even more beautifully as it sits!
• My sauce is too thick/too thin, what do I do?
  • If your sauce is too thick, simply add a little more chicken broth or milk, a tablespoon at a time, until it reaches your desired consistency. If your sauce is too thin, simmer it for a few extra minutes, uncovered, to allow it to reduce and thicken.
• Can I add vegetables other than mushrooms?
  • Definitely! Feel free to get creative and add other vegetables like bell peppers, zucchini, peas, or spinach. Add them during the mushroom sautéing step or towards the end of cooking, depending on their cooking time.
• Is it necessary to use white wine?
  • No, white wine is optional, but it does add a lovely depth of flavor to the sauce. If you don’t have it, simply use a splash more chicken broth and a squeeze of lemon juice for a similar effect.

Time to Savor Your Delicious Pollo a la Crema and Share the Joy

Congratulations! You’ve just created a wonderfully comforting and flavorful pollo a la crema recipe that’s sure to impress. This simple yet satisfying dish is perfect for any night of the week and is a testament to how easy and rewarding home cooking can be.

Loved this recipe? Rate it below, share your culinary creations on social media using #FingerLickingRecipes, and join our friendly community! We’re here to support you every step of your cooking journey. Follow us for more easy and delicious recipes on Instagram and Pinterest. Happy cooking!