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Pollo A La Crema Recipe – Mexican Delight

This Mexican inspired recipe for Pollo a la Crema features chicken breasts in a cream sauce with mushrooms and sauteed green peppers.  It is rich and creamy with a spicy sauce.Making pollo a la crema at home

When my husband and I eat out at our favorite Mexican restaurant, pollo a la crema is always a popular choice. Would you like to have it more often than an eating out experience?

This dish is very easy to make at home. Serve the recipe with warm tortillas and a side of re-fried beans and Mexican rice and you will have one of your favorite Mexican restaurant meals any time you wish, at home!

Making Pollo A La Crema

Pollo a la crema is flavored by the use of onions, and sweet peppers.  You can use green peppers or colorful peppers.

Both taste great. If you have a fondness for more spice, you can also add in some jalapeño peppers, as well.sliced onions and peppers

Start by cooking your chicken pieces in hot oil.  Set aside and keep warm.cooked chicken pieces

Add the onions and peppers and cook them gently.Cooking onions and peppers

Stir in the mushrooms and cook gently.  Return the chicken to the pan.  Combine the cream and paprika and cook until the sauce is hot and bubbly.

I like to serve this dish hot with refried beans and Spanish rice. Add some tortillas, too, if you want a more hearty meal.

Tasting pollo a la crema

This recipe for pollo a la crema is creamy and decadent with the warm smokey taste of paprika. I love the way the peppers and onions compliment the sauce.

And for those of you who added the spicy jalapeño peppers, there is also a nice kick of heat!
Pollo a la crema

For another tasty Mexican meal be sure to check out this Chori Pollo recipe.

Would you like a reminder of this recipe for Pollo a la crema? Just pin this image to one of your cooking boards on Pinterest.This recipe for pollo a la crema is your at-home version of the popular Mexican favorite.

Yield: 2

Pollo A La Crema

Pollo a la crema recipe

This delicious recipe for pollo a la crema will rival that from your local favorite Mexican restaurant.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 tablespoons olive oil
  • 2 cups boneless chicken breasts, cut into strips
  • 1 sweet onion, sliced
  • 1/2 cups fresh mushrooms, sliced fairly thick
  • 1/2 cups of green pepper, cut into strips
  • 1/2 tablespoon Spanish paprika
  • 1 tablespoons chicken bouillon crystals (can also use a stock cube)
  • 1/2 cup heavy cream (Mexican cream is best)
  • 1/3 cup sour cream
  • optional: jalapeno pepper if you like it more spicy


  1. Heat oil in large frying pan. Saute chicken strips, peppers and onion until chicken is no longer pink & onions are translucent and peppers are softened. About 5 or 6 minutes.
  2. If you want more spice, add in a chopped jalapeno pepper now.
  3. Add the cream, mushrooms, paprika & chicken bouillon.
  4. Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
  5. Remove from heat and stir in the sour cream. The mixture will be somewhat thin, but it should have a creamy texture like the consistency of a white sauce.
  6. Serve hot with warmed flour tortillas, re fried beans and Spanish Rice.

Nutrition Information:



Serving Size:

half the recipe

Amount Per Serving: Calories: 535.2Total Fat: 41.2gSaturated Fat: 21.1gUnsaturated Fat: 18.1gCholesterol: 163.2mgSodium: 86.3mgCarbohydrates: 11.8gFiber: 2.3gSugar: 7.0gProtein: 29.2g



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Steven L. Hamling

Sunday 26th of September 2021

OK, BIG ISSUE! Carol, you use "Heavy CREAM (Mexican Cream is best)", but the title states "A La CREMA", Shouldn't you have properly stated "CREMA" in the recipe. Everyone "liked" it tonight, but even after trying to cook the "Heavy Cream" down for an hour it was runny. In a few weeks will try it again, but this time I'll use Crema Mexicana with some added shredded pepper-jack. A great compliment/side-dish to this recipe was some Pico and homemade Yellow Mexican Rice. Will update when I make it again.


Tuesday 7th of July 2020

Thank you for your recipe :) I made it tonight for dinner with a side of Spanish rice and tortillas. Delish!


Monday 11th of March 2019

Thanks for the recipe. I double down on the sour cream and Paprika. Instead of olive oil I use lard. I also fry my jalapenos in the lard with the chicken (all this after trial and error to find what my taste likes most). The extra sour cream makes it richer and thicker. Lard adds flavor too, or perhaps its the olive taste I'm taking out, I like it better in any case. I also add some garlic powder near the end about three min before the sour cream.


Wednesday 20th of February 2019

Great recipe! I added a little ground chipotle pepper for some kick. I had to add salt, also, for my family's taste (I use Better than Bouillon and I think it's not as salty as regular bouillon cubes). Thank you for sharing!


Thursday 21st of February 2019

Glad you enjoyed the recipe Karen!


Monday 18th of February 2019

Do you think this can be made a few days in advance and reheated? My daughter wants this at her Quinceanera


Monday 18th of February 2019

Hi Janine. Most dishes can be reheated but my experience is that sauces can sometimes break when they have been refrigerated and then reheated. I would do it for personal use at home but don't think I would recommend doing this for a special occasion. Carol

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