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Pollo a la crema, creamy garlic chicken, simple white tile

Pollo A La Crema (Creamed Chicken)

Tender chicken in a creamy garlic sauce, made in one pan — sear hot, then add cream last over low heat so the sauce stays silky, never split.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the chicken:
  • 800 g boneless, skinless chicken thighs or breasts, cut into strips
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons vegetable oil
For the cream sauce:
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 green bell pepper, sliced optional
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 100 g cream cheese, softened
  • 1/2 cup grated mozzarella or Monterey Jack
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
To serve:
  • Cooked rice or warm tortillas
  • Lime wedges
  • Fresh coriander or parsley, chopped

Equipment

  • Large skillet with a lid
  • Tongs
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Season the chicken with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat, then sear the chicken in a single layer for 3 to 4 minutes a side, until golden. Do not crowd the pan. Take it out and set it aside.
  2. Lower the heat to medium, melt the butter in the same pan, and cook the onion for 4 minutes, until soft. Add the bell pepper, if using, and cook for another 3 minutes, scraping up the browned bits.
  3. Stir in the garlic and cook for 30 seconds, just until fragrant. Pour in the chicken broth, scraping the pan again, and simmer for 3 to 4 minutes, until reduced by about a third.
  4. Lower the heat to low. Stir in the cream cheese until melted and smooth, then pour in the heavy cream and stir in the oregano. Keep it at a gentle simmer, never a hard boil, or the cream can split.
  5. Stir in the grated cheese, a handful at a time, until melted. Return the chicken and any juices to the pan, spoon sauce over it, cover, and simmer on low for 10 to 12 minutes, until the chicken is cooked through to 74°C (165°F) and the sauce coats a spoon.
  6. Take the pan off the heat and rest it for 5 minutes. The sauce will thicken a little more as it cools. Taste, adjust salt and pepper, and serve over rice or with warm tortillas, topped with chopped coriander or parsley and lime wedges.

Notes

Estimated macros per serving: 38 g protein, 28 g fat, 8 g carbohydrate. Calories and macros are estimates only and will vary with your chicken, cream, and cheese.