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Delicious creamed chicken in rich cream sauce served on a plate

Pollo A La Crema

A creamy chicken dish that brings comfort and nostalgia, perfect for family gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 tablespoons butter, salted or unsalted, divided This adds a rich, creamy base to the dish.
  • 2 pounds chicken breasts or tenderloins, cut into thin strips Tender, juicy chicken that absorbs all the savory flavors.
  • 1 large green bell pepper, thinly sliced Adds a vibrant color and a slight crunch with a sweet, fresh flavor.
  • 1 white or yellow onion, thinly sliced Provides aromatic essence that enhances the overall taste.
  • 2 cups sliced baby bella/cremini mushrooms Their earthy flavor complements the creaminess wonderfully.
  • 2 cloves garlic, minced Adds a robust, fragrant aroma that is irresistible.
  • 3 tablespoons all-purpose flour Essential for thickening the creamy sauce.
  • 2 cups sour cream Offers a tangy creaminess that makes this dish incredibly luscious.
  • 1/2 cup heavy whipping cream Adds richness and a velvety texture.
  • 2 teaspoons smoked paprika Gives a warm, smoky depth to the dish.
  • 1 teaspoon lime juice Brightens the flavors and balances the richness.
  • 1 teaspoon salt Enhances all the other flavors beautifully.

Method
 

Cooking
  1. In a large cast-iron skillet or Dutch oven, heat one tablespoon of butter over medium-high heat. Add the chicken strips and sauté for 5-10 minutes until completely cooked through and no longer pink. Once done, transfer the chicken to a strainer to drain any excess liquid, then set it aside.
  2. In the same skillet, melt two tablespoons of butter. Add the sliced green bell pepper, onion, mushrooms, and minced garlic. Sauté for about five minutes, stirring often, until the onions become semi-translucent and the vegetables are slightly tender. Once cooked, transfer the vegetables to the same strainer with the chicken.
  3. Return the skillet to the stove and reduce the heat to medium. Melt another two tablespoons of butter. Gradually whisk in the flour, one tablespoon at a time, continuing to whisk for about two minutes or until the roux is lightly browned and emits a toasty aroma.
  4. Slowly stir in the sour cream, heavy whipping cream, smoked paprika, lime juice, and salt until everything is well combined and smooth.
  5. Add the cooked chicken and sautéed vegetables back into the skillet. Reduce the heat to medium-low and let it simmer for about 15 minutes, stirring frequently to prevent burning.
  6. Once the sauce has thickened to your liking, serve your delightful Pollo A La Crema warm.

Notes

For an extra layer of flavor, consider adding a sprinkle of fresh herbs like parsley or cilantro just before serving. If you want a bit of heat, a dash of crushed red pepper flakes can enhance the dish perfectly.