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Pollo Con Crema is a popular Mexican-inspired dinner that has recently taken over TikTok! Chunks of seasoned chicken breast cook in a buttery and creamy sauce. The “secret ingredient” is Crema Mexicana which makes this chicken so creamy.

A skillet pan with creamy chicken in it and a wooden serving spoon

Easy Pollo Con Crema Recipe

Pollo con crema is a spanish phrase that translates to “chicken with cream”. The dish is popular in Mexican and Central American cuisine. It has also taken over TikTok recently and for good reason – it’s so good and surprisingly easy to make with simple ingredients.

It refers to a dish where chicken is cooked in a seasoned creamy sauce – in this recipe, the creamy sauce is actually a table cream called Crema Mexicana.

Overhead pic of the skillet with rice on the side and cilantro.

The creamy chicken is best served over a bed of cooked rice + whatever taco-inspired toppings you want. Or eat it as is with just the creamy chicken over top the rice. Another yummy way to serve it is by cooking some store-bought uncooked flour tortillas, cooking them in a skillet pan, and then using the warm tortilla to scoop up the pollo con crema and the rice.

A serving plate of the pollo con crema with rice.

Ingredients Needed To Make It

Boneless, Skinless Chicken Breast : Cut the chicken into bite-sized chunks.
Seasoned Salt, Paprika, Cumin, Garlic Powder, Black Pepper : The dried seasonings needed to season the chicken chunks.
Olive Oil : I use extra-virgin ‘light tasting’ olive oil.
Butter : I use salted butter for everything, but unsalted butter can be used as well.
Onion : White onion, yellow onion, or a sweet onion work well. Finely dice the onion for cooking.
Garlic Cloves : Use fresh garlic cloves that have been minced or pressed, use chopped garlic from a jar, or garlic paste.
Crema Mexicana : This is a jar of refrigerated table cream and you will find it near the cheese fridges at the store. I buy the Cacique brand of ‘Crema Mexicana’.
Chicken Broth
Chopped Cilantro : Optional garnish.

How To Make Pollo Con Crema With Mexican Crema (Printable Recipe Card)

Add the chicken chunks to a bowl. Sprinkle the seasoned salt, paprika, cumin, garlic powder, and black pepper over top the chicken. Use a spoon to gently mix everything together until all the chicken is coated well in the seasonings.

Heat the oil in a large skillet pan over medium heat. Add the seasoned chicken and cook until golden brown, about 6-8 minutes. Transfer the chicken to a plate and set aside.

Add the butter and the finely diced onion into the skillet pan, and sauté until the onions are softened, about 3-5 minutes.

Add the garlic and cook for an additional 30 seconds until fragrant.

Stir in the chicken (that was set aside from earlier), Crema Mexicana, and chicken broth. Cook until the sauce thickens, about 8 minutes. Make sure the chicken has a reached a safe internal temperature of 165 degrees F before serving.

Top the chicken with cilantro and enjoy! My family loves this served over white rice.

How To Store Leftovers

Any leftover pollo con crema should be stored in an airtight container, in the refrigerator, for up to 3 days. To reheat, microwave single servings or place larger amounts in a skillet pan with a splash of chicken broth or water, and stir frequently over low heat until heated thoroughly heated. You do not want to heat it too quickly or else the crema sauce could separate.

Serving plate of the pollo con crema and the skillet pan of it.

Recipe FAQ’s

Can I Add Other Vegetables?

I love the simplicity of the creamy sauce + chicken, however, if you want to add some diced bell peppers or other vegetable, do so with the onions so they can soften.

How Can I Ensure The Chicken Comes Out Tender & Juicy?

To ensure the chicken comes out tender and juicy, avoid overcooking it. It will need an internal temperature of 165 degrees F. Another added step you can take to enhance the tenderness and juiciness of the dish, is to add 1 teaspoon cornstarch + 1 teaspoon baking soda in with the dried seasonings. Let the chicken sit for about 3-5 minutes (after you have mixed in all the seasonings) if adding the cornstarch and baking soda.

Can I Make It Spicy?

For some spice try adding chopped or sliced fresh jalapeños in with the diced onion. For more spice, leave the seeds in the jalapeños and for less spice, take the seeds out before adding to the skillet pan.

Can I Use Frozen Chicken Breasts?

You can use frozen chicken, but you will want to make sure that it is completely thawed and drained of any excess liquid. Pat the chicken chunks dry with a paper towel before adding the seasonings.

close up image of a serving of pollo con crema

a fork with some pollo con crema on it above the plate of it

Serving Suggestions For Pollo Con Crema

Rice : Serve some chicken with cream over coked rice; my family loves cooked white rice, this Cilantro Lime Rice, or my Easy Mexican Rice. You can also serve it over cauliflower rice or brown rice cooked your preferred way. Or make it really simple and buy a box of your favorite rice and cook it according to the package directions – like Rice-a-Roni, Knorr, or another one you love.
Warm Tortillas : Use warmed tortillas to scoop up the pollo con crema with. You can make homemade tortillas, use flour tortillas that have been warmed, or my favorite thing to use are the uncooked tortillas from the grocery store that you warm up and brown in a skillet pan.
Taco Bowls or Tacos : Make creamy chicken taco bowls with the pollo con crema and use cooked rice as the base; add beans and your other favorite toppings on top. You can also serve it as creamy tacos inside crunchy corn tortillas, corn tortillas, or small flour tortillas. Be sure and set out some of your family’s favorite taco toppings as well.

Pollo Con Crema (Chicken With Crema Mexicana)

Easy Pollo Con Crema Recipe

Ingredients Needed To Make It

How To Make Pollo Con Crema With Mexican Crema (Printable Recipe Card)

How To Store Leftovers