Go Back
Delicious Pollo a la Crema Recipe - Creamy Chicken Dish
FL Recipes

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
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Latin American, Spanish
Calories: 450
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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. 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. 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. 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. 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. 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. 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 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