Pollo a La Crema
Indulge in the rich, creamy flavors of Pollo a La Crema, a classic Mexican-inspired dish that combines tender, seasoned chicken breasts with a luscious sauce made from heavy cream, Mexican crema, and a touch of smoky chipotle peppers. This one-skillet recipe features vibrant bell peppers, aromatic garlic, and onion, all simmered together to create a comforting yet bold meal. Perfectly balanced with fresh cilantro and a splash of lime, this dish is not only easy to prepare in under 40 minutes but also versatile enough to be served with steamed rice, warm tortillas, or your favorite sides. Whether you're looking for a crowd-pleasing weeknight dinner or an impressive dish to entertain guests, Pollo a La Crema is both irresistibly flavorful and delightfully simple.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 medium White onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 0.5 cup Mexican crema
- 2 pieces Chipotle peppers in adobo sauce, finely chopped
- 0.25 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges (optional, for serving)
Instructions
Season the chicken breasts on both sides with salt, black pepper, and paprika.
Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Cook for 2-3 minutes, stirring frequently, until the onions are translucent and fragrant.
Add the sliced red and green bell peppers to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the peppers begin to soften.
Pour the chicken broth into the skillet, scraping the bottom to deglaze and release any browned bits. Let it simmer for 1-2 minutes.
Reduce the heat to medium-low. Stir in the heavy cream, Mexican crema, and finely chopped chipotle peppers. Mix until the sauce is smooth and well combined.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer for 10-12 minutes, or until the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
Sprinkle the chopped cilantro over the dish and stir gently to incorporate.
Serve the Pollo a La Crema hot, paired with steamed rice, tortillas, or your favorite side dish. Garnish with lime wedges if desired.
Nutrition Facts
Calories |
2769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 4016 mg | 175% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 27.0 g | ||
| Protein | 235.1 g | 470% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 396 mg | 30% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3293 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
