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.
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.