Pollo a la Crema

Pollo a la Crema


"I 'winged' this recipe after searching the Internet for an equivalent to a favorite restaurant dish. Hope you enjoy it as much a we did!"

Ingredients 50 m {{adjustedServings}} servings 371 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large skillet over medium heat, melt butter. Add chicken and cook, stirring frequently until juices run clear. Stir in the flour and ketchup, then whisk in the broth. When sauce begins to thicken, reduce heat and stir in the cream. Simmer covered for about 15 minutes, stirring occasionally.
  2. Spoon the mixture into flour or corn tortillas and serve with rice and beans.
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Reviews 27

  1. 39 Ratings


Thank you for this recipe! I have wanted to create pollo a la crema at home for my Mexican husband for months. I did change the recipe a little. I used chicken tenders to reduce prep time and added sliced onions and mushrooms. I added cumin, El Tapatio hot sauce (to taste), shredded mozzarella and some parmesan cheese to the sauce. My husband said the recipe was better than several Mexican restaurant versions hands down. I plan on making this again in the near future to share with my in-laws.

LISA 1212

I changed this recipe just a little.I used 3 chicken breast and used tomato paste instead of ketchup and I used Knorr brand granulated chicken broth(1 1/2 tsp).No flour.I added sauted fresh mushrooms.Really close to authentic.Will make this again. Thanks for the recipe.

Sarah Jo

Good, with a few changes. Altered it to add sliced mushrooms, onion, garlic and red pepper, like the mexican place does by my house. After tasting, I added a bit of cumin and a few shakes of hot sauce. I just had to make another half recipe of sauce. I used organic broth. Thanks for sharing.