Mexican “Pollo Con Crema” Chicken

D7111BFA-230D-45CE-A3EA-161FEFFEAE0F“Pollo Con Crema” is my absolute favorite Mexican chicken dish. I always order it when we go out for Mexican, so of course I had to recreate it at home and I am so glad I did! It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) and highly recommend you make both together for the best Mexican dinner at home!

Mexican “Pollo Con Crema” Chicken

“Pollo Con Crema” is my absolute favorite Mexican chicken dish! I always order it when we go out for Mexican food, so of course I had to recreate it at home. It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) for the best Mexican dinner!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6


  • 2-3 Chicken Breasts boneless, skinless, cut into thin strips
  • 1 8oz. Pack White Mushrooms thickly sliced
  • 1 Large Sweet Onion cut into thin strips
  • 2 Green Bell Peppers cut into thin strips
  • 1 16oz. Container Sour Cream
  • 1.5 Cups Heavy Cream
  • 2 TBS "Better Than Bouillon" Chicken Paste or 1 TBS Chicken Bouillon cube
  • 2 TBS Olive Oil for cooking the chicken
  • 1 tsp Paprika
  • 1/4-1/2 tsp Cayenne Pepper depending on how spicy you prefer it to be
  • Montreal Chicken Seasoning to taste, for cooking the chicken
  • Salt/Pepper to taste


  • Do the prep work first. Wash and cut all the veggies (mushrooms thickly sliced, onion and bell peppers into thin strips) and cut chicken breasts (into thin strips).
  • Heat 2 TBS olive oil in a large pan on medium-high heat. Add the chicken breast pieces and season with salt/pepper and Montreal chicken seasoning, to taste.
  • Cook the chicken until it cooks all the way through and gets golden on the outside. Then add in the onion, mushrooms, bell peppers, and cook until the onion is soft and translucent and all vegetables are soft and cooked through well.
  • Add in 1.5 heavy cream and 2 TBS "Better Than Bouillon" chicken paste (or 1 chicken bouillon cube). Bring to a boil and simmer for 5 minutes.
  • Stir in the sour cream, sprinkle in 1 tsp paprika and 1/4-1/2 tsp cayenne pepper. Turn burner off and mix well. The cream should be a creamy, slightly thick consistency. If it's not thick, give it 10-15 minutes to stand and it will thicken up!


If the sauce is not a thick consistency at the end, let it stand for 10-15 minutes and it will thicken up!
Serve with my amazing Spanish rice, some warm tortillas, and Mexican beans or avocado on the side for the perfect Mexican dinner!
Keyword 30 minutes, chicken, easy, Mexican

10 thoughts

  1. This is one of my favorite recipes. I looked at several other similar recipes, but this one just seemed best…and IT IS! I use one tablespoon of chicken bouillon crystals instead of the two tablespoons “Better than Bouillon” recommended. Since some bouillon is saltier than others and I didn’t have the one they called for, I figured I’d try the one tablespoon and taste to see how salty it was. After tasting, I decided one tablespoon was just right. And I used 1/4 teaspoon of cayenne not 1/2. This is made in a pan on the stove, but I chose to sauté the pepper and onions (didn’t add mushrooms) and brown the chicken and then mixEd that and all the other ingredients in a crockpot on low. I made it last night and started the pot before I went to bed. I freeze it in portions. That way I can have my favorite dish whenever I want to. I serve mine with warm tortillas, black beans and fresh chunky guacamole. This was my go-to meal at my favorite restaurant, which I haven’t been able to go to for at least six months because of Covid. I’m so glad I searched and found this recipe. It truly is BETTER than what I got at the restaurant!

  2. My favorite recipe adds Monterey jack cheese to the cream but none online has it, but this looks to be the closest I can find. I’ll try this1 & add the cheese to see if it’s what I’m looking for.

  3. I have made this recipe many times and it is amazing, as good if not better than our favorite Mexican restaurant in WA state! I’m making it this evening for me and my husband and looking forward to it. I do just as you mention and have everything prepped and ready to go so it only takes minutes to put it all together. The only thing I’m doing different this time is using the 2 breasts off Costco’s rotisserie chicken. Thank you for this AMAZING recipe 😊

  4. I order Pollo Con Crema from an authentic local Mexican restaurant. Looks like each region has their own recipe. The one I get has no mushrooms, or peppers/onions. It’s served with refried beans and Mexican rice along with 3 tortillas. This to me sounds amazing. I’m going to have to try it, I’m not so sure about the mushrooms though. I do think this recipe will have a little more flavor.

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