How To Make Mexican Pollo Con Crema Chicken Recipe

Pollo Con Crema is a 30-minute creamy chicken recipe made with tender chicken thighs simmered in a silky poblano cream sauce with whole milk, Mexican crema, and butter. It’s cozy, spicy, and high in protein!

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What Is Pollo Con Crema?

Pollo con crema, also called pollo en crema, is a classic Mexican dish made with tender chicken pieces simmered in a creamy sauce. This version uses poblano peppers, jalapeño, onion, garlic, chicken broth, whole milk, and Mexican crema for a silky sauce with a light tangy flavor.

I love using Real California Milk in recipes like this because it adds real flavor, real richness, and a good source of protein without the fillers, powders, or anything extra. In this pollo con crema, whole milk keeps the sauce silky, Mexican crema adds that beautiful tang, and butter gives the chicken and vegetables a little extra depth.

This recipe highlights whole milk, Mexican crema, and butter, but Real California dairy works beautifully in all kinds of Mexican recipes from creamy chicken dinners to cheesy appetizers like my chalupas, The Best Authentic Chicken Enchiladas, or Poblano, Corn and Queso Fresco Taquitos.

Why You’ll Love This Recipe

• Creamy, spicy and cozy
• Great for a busy weeknight—uses 1 pan and ready in 30 minutes
• Perfect with tortillas or rice
• A high protein meal—40 grams of protein per serving!

Ingredients You’ll Need

For The Chicken

• Boneless, skinless chicken thighs: Tender chicken thighs are my favorite for this recipe because they stay juicy while simmering in the cream sauce. You can use chicken breast if you prefer, but be careful not to overcook it.
• All-purpose flour: A light coating helps the chicken brown and gives the sauce a little body.
• Garlic powder: Adds savory flavor to the flour mixture and seasons the chicken from the start.
• Kosher salt: I always use Morton kosher salt
• Black pepper: Freshly cracked black pepper balances the richness of the dairy.
• Olive oil and Real California Milk butter: Olive oil helps brown the chicken, while butter adds rich dairy flavor to the pan.

For The Creamy Sauce

• White onion: Adds sweetness and depth to the sauce.
• Poblano peppers: Poblano peppers are mild, earthy, and perfect in creamy Mexican recipes. They give the sauce a different flavor than bell peppers or green peppers.
• Jalapeño peppers: Jalapeño adds some heat. Remove the seeds for a milder sauce, or leave some in if your whole family likes spice.
• Garlic: Makes the sauce taste savory and well-rounded
• Chicken broth: Helps deglaze the skillet and picks up all the flavorful browned bits from the bottom of the pan.
• Real California Whole milk: Real California whole milk gives the sauce a creamy texture without making it feel too heavy.
• Real California Milk Mexican crema: Gives the sauce its signature tangy flavor and silky finish. It is thinner and smoother than American sour cream.
• Fresh cilantro: A fresh garnish that brightens the finished dish.

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How To Make Pollo Con Crema

1. Season and dredge the chicken. Whisk together the flour, garlic powder, kosher salt, and black pepper in a shallow dish. Dredge the chicken thighs in the flour mixture, shaking off any excess. You want a light coating on the chicken pieces, not a thick breading.

2. Brown the chicken. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and brown for 3 to 4 minutes per side, until golden. The chicken does not need to be fully cooked yet. It will finish cooking in the creamy sauce. Transfer the chicken to a plate.

3. Cook the vegetables. Reduce the heat to medium. Add the remaining olive oil to the pan, then add the onion, poblano peppers, and jalapeño. Cook for about 4 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute more.

4. Deglaze the pan. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1 to 2 minutes. This step gives the sauce so much flavor, so don’t skip it.

5. Add the milk and crema. Stir in the whole milk and Mexican crema until smooth and combined. The sauce should be creamy but still loose enough to simmer around the chicken. Keep the heat gentle once the dairy is added. A low simmer gives you the smoothest cream sauce.

6. Simmer until cooked through. Return the chicken to the pan in a single layer. Reduce the heat to medium-low and cook uncovered for 12 to 15 minutes, or until the chicken is cooked through and the sauce has thickened slightly. The internal temperature of the chicken should reach 165°F in the thickest part.

7. Garnish and serve. Sprinkle with fresh cilantro and serve with warm tortillas and Mexican rice.

Make It A Meal

This is a saucy one, so you’ll want something on the table to catch every last bit of that creamy poblano sauce. Warm flour tortillas, corn tortillas or my pumpkin chipotle cornbread are always a good idea, but Mexican rice, white rice, or cilantro lime rice are equally welcome here.

If you want to round things out, my Elote-Style Mexican Street Corn Casserole is perfect alongside this. Other veggie options would be, my garden salad with queso fresco, warm cauliflower salad with cumin vinaigrette, or simple stewed green beans.

Finally, if you are looking for dessert options for a big family meal, I think these almond buñuelos would be delightful or my pumpkin dulce de leche layer cake if you want to get fancy.

A Few Delicious Twists

• Use chicken breast: Chicken breast works well, but it cooks faster than thighs.
• Make it spicier: This dish is already spicy thanks to the jalapeño and especially if you happen to have some fiery poblano peppers. Add red pepper flakes, extra jalapeño peppers, or a spoonful of adobo sauce if you want more.
• Try bell peppers: If you don’t have poblano peppers, green peppers or bell peppers can be used. The flavor will be sweeter and less earthy. Nopales would also be very good here.
• Make it richer: Replace part of the whole milk with Real California Milk heavy cream for a thicker, richer cream sauce.
• Use crème fraîche: Crème fraîche can be used in place of Mexican crema for a slightly different flavor and a silky texture.
• Use American sour cream: Real California Milk sour cream can work in a pinch, but stir it in over low heat so the sauce stays smooth.
• Add cheese: Stir in Monterey Jack, cheddar, or another everyday cheese at the end for a cheesier version. Just look for the Real California Milk seal whenever you buy cheese for the highest quality.

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

For a single serving, reheat gently in a small skillet over low heat. Add a splash of chicken broth or whole milk to loosen the sauce if needed. Avoid boiling the sauce when reheating so it stays smooth and creamy.