Pollo Con Crema
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.
Servings 5
Ingredients
- 2 pounds boneless, skinless chicken breasts (diced into bite-sized chunks)
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper (or less to taste)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion finely diced
- 4 garlic cloves minced or pressed
- 1 container (15 oz) Crema Mexicana
- 1 cup chicken broth
- chopped fresh cilantro (optional garnish)
Instructions
- Place the diced chicken into a mixing bowl. Sprinkle the seasoned salt, paprika, cumin, garlic powder, and black pepper over top. Use a spoon to gently combine everything together until the chicken is coated in the seasonings.2 pounds boneless, skinless chicken breasts, 1 teaspoon seasoned salt, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon black pepper
- Heat the oil in a large skillet pan over medium heat.1 tablespoon olive oil
- Add the seasoned chicken and cook until golden brown and mostly cooked through, about 8 minutes. Transfer the chicken to a plate and set aside.
- Add the butter and finely diced onion into the skillet pan and sauté until the onions soften, about 5 minutes.2 tablespoons butter, 1 small onion
- Add the garlic and cook for an additional 30 seconds until fragrant.4 garlic cloves
- Stir in the chicken (set aside from earlier), Crema Mexicana, and chicken broth. Cook until the sauce has thickened, about 8-10 minutes. *Ensure the chicken is cooked to the proper temperature of 165℉ before serving1 container (15 oz) Crema Mexicana, 1 cup chicken broth
- Top the chicken with chopped cilantro and serve warm over cooked rice.chopped fresh cilantro
Notes
Serving Ideas
- 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.