I’ve been making this chicken con crema recipe for years, and it’s always a hit with my family. The dish originated in Mexico, where it’s known as ‘Pollo con Crema.’ The name translates to ‘chicken with cream,’ which is a perfect description of the rich and creamy sauce that coats the tender chicken.
I love how this recipe brings together the best of Mexican and American cuisines. My kids adore it, and it’s a staple in our household for weeknight dinners or special occasions. One of the things I appreciate most about this recipe is its ease of preparation – it’s a cinch to make, even on busy days.
The key to success lies in using high-quality ingredients, especially the chicken and crema. I like to use boneless, skinless chicken breasts for their tenderness and ease of cooking. As for the crema, I opt for the real deal – none of that low-fat or reduced-sodium nonsense for me!
When I’m feeling fancy, I’ll add some diced onions and bell peppers to the skillet for added flavor and texture. But let’s be real – sometimes you just want to keep things simple. That’s why I often skip the extra veggies and focus on getting that perfect sear on the chicken.
It’s all about balance in life, right? And speaking of balance, have you ever noticed how well this dish pairs with a side of steamed vegetables or a fresh salad? It’s like they were meant to be together!
Of course, if you’re feeling extra fancy (or just want to make your meal feel more special), you can serve this dish with some crusty bread or over rice. Either way, it’s sure to be a crowd-pleaser.
Chicken con Crema
4.8 from 1541 votes
A creamy and flavorful Mexican-inspired dish featuring tender chicken simmered in a rich sauce made with sour cream, poblano peppers, and onions. This comforting meal comes together quickly and pairs perfectly with rice or warm tortillas.
1Season the chicken breasts evenly with salt and pepper.
2Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3Add the chicken and cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F.
4Transfer the chicken to a plate and set aside.
5While the chicken cooks, roast the poblano peppers directly over a gas flame or under a broiler until the skin is charred and blistered, about 5 minutes.
6Place the peppers in a bowl, cover with plastic wrap, and let steam for 5 minutes.
7Then peel off the skin, remove seeds and stems, and slice into thin strips.
8In the same skillet used for the chicken, reduce the heat to medium and add the sliced onion.
9Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent.
10Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
11Return the chicken to the skillet along with any accumulated juices.
12Add the roasted poblano strips, sour cream, chicken broth, and ground cumin.
13Stir gently to combine and bring the sauce to a gentle simmer over medium-low heat.
14Let the chicken simmer in the sauce for 8 to 10 minutes, turning once, until the sauce thickens slightly and the chicken is heated through.
15The sauce should coat the back of a spoon.
16Sprinkle with fresh cilantro and serve immediately.
For a lighter version, substitute half of the sour cream with Greek yogurt. If you prefer a spicier dish, add a diced jalapeno along with the onions.
Watch Video Of How Chicken con Crema Works
This chicken con crema recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. One of my favorite things about this dish is its versatility – you can serve it over rice, with crusty bread on the side, or even as a topping for tacos or salads.
And let’s not forget about leftovers! This recipe makes plenty of food for future meals – simply reheat what you need and enjoy again another day.
❓ Frequently Asked Questions About Chicken con Crema
Q: What is chicken con crema?
A: Chicken con crema is a Mexican-inspired dish that features shredded or diced chicken cooked in a rich and creamy sauce made with crema (a type of Mexican sour cream).
Q: What type of chicken is best for this recipe?
A: Boneless, skinless chicken breasts are ideal for this recipe because they’re tender and easy to cook through.
Q: Can I use low-fat or reduced-sodium ingredients in this recipe?
A: While you can certainly use lower-fat options if you prefer, keep in mind that they may affect the flavor and texture of the final dish.
Q: What if I don’t have crema on hand?
A: You can substitute heavy cream or half-and-half if you don’t have crema available – just be aware that the flavor will be slightly different.
Q: How do I prevent the sauce from curdling when reheating?
A: To prevent the sauce from curdling when reheating, try adding a little bit of cornstarch or flour to thicken it up before serving.
Q: Can I make this recipe in advance?
A: Yes – you can prepare the sauce ahead of time and store it in an airtight container in the fridge for up to 24 hours before using.
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