Pollo A La Crema is a Rich And Creamy One Pot Keto Dish

Mexican Pollo A La Crema

yield: 4 SERVINGS

prep time: 5 MINUTES

cook time: 25 MINUTES

total time: 30 MINUTES

Ingredients

  • 2 medium poblano peppers
  • 1 tablespoon olive oil
  • 4 chicken breasts
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, divided
  • 1 medium onions, sliced
  • 4 garlic cloves, minced
  • 15 oz. jar of Crema Mexicana (about 2 cups)
  • 4 tablespoons fresh cilantro, chopped
  • 2 - 10 oz. bags cauliflower rice, optional

Directions

1

To roast the peppers:

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place the poblano peppers on the baking sheet and coat with olive oil. Bake for 6 to 8 minutes per side, until the skin starts to boil. Remove from the oven and loosely cover with aluminum foil. Set aside for 15 minutes.

2

While the poblanos are roasting, in a small bowl mix together the cumin, chili powder, garlic powder, onion powder, oregano, salt, pepper. Coat all sides of the chicken breasts in the seasoning mixture.

 

3

In a large skillet, melt 1 tablespoon of butter over medium heat. Once melted, add the chicken breasts to the skillet and cook for 4 to 5 minutes on each side (until cooked through, which depends on the thickness of the chicken). Then remove the chicken breasts from the skillet and set them aside on a plate.

4

Melt the other tablespoon of butter in the skillet and then add the onions and garlic to the pan. Sauté for about 5 minutes, until the onion is soft.

5

Meanwhile, the poblano peppers should be ready for you to remove the skin. Either using your hands or a paper towel, remove the skin from the peppers. It should come off fairly easy, and it doesn't have to be perfect. After removing the skin the best you can, cut the peppers in half to remove the stem and seeds. Slice the peppers into thin strips and then add them to the skillet with the onions and garlic.

6

Add the jar of Crema Mexicana to the skillet and stir to combine. Add the chicken breasts back to the skillet and simmer for about 5 minutes, until the chicken is reheated. (If serving with cauliflower rice, start heating)

7

Add the cilantro to the skillet and cook for another 2 to 3 minutes.

8

Serve with cauliflower rice if desired. Dish up 1 chicken breast and about a 1/2 cup of the sauce with the vegetables per serving. Enjoy.

Nutrition Information

Yield: 4 servings, Serving Size: 1 chicken breast with 1/2 cup sauce and vegetables
Amount Per Serving: 416 Calories | 29.7g Fat | 13.1g Total Carbs | 1.2g Fiber | 9.6g Sugar | 38.9g Protein | 11.9g Net Carbs

Brought to you by Hip2Keto.

Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.

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This keto Pollo a la crema recipe is the ultimate Mexican keto dish! 

taking bite of Pollo A La Crema chicken

This keto Pollo a la crema will have you rethinking your typical order at Mexican restaurants.

Did you know that Pollo a la crema is naturally a keto dish? I typically go for fajitas at Mexican restaurants to stick with my keto diet, but this recipe made me change my mind. So now I’ll just stay home, save some money, and make it myself!

In any case, I now have another Mexican dish to add to my list of favorite keto Mexican recipes.

creamy chicken breasts in pan

This recipe is surprisingly easy to make.

To make this keto Pollo a la crema, you’ll need poblano peppers, an onion, garlic, chicken breasts, seasonings, and the star ingredient – Crema Mexicana.

holding jar of cream Mexicana

Crema Mexicana is Mexican sour cream. It’s a little thinner than regular sour cream with a milder flavor that is less sour tasting to me. I usually find Crema Mexicana near the refrigerated salsa and Mexican cheeses, like cotija and queso.

If you can’t find Crema Mexicana, you can use regular sour cream instead.

bite on a fork of keto pollo a la crema

Tips for making the most delicious keto Pollo a la crema: 

  • The roasted poblano peppers really make this dish so don’t skip that step! You can start cooking the chicken and sautéing the onions and garlic while you roasted the poblanos.
  • I like keeping the chicken breast whole in this recipe but you could also dice the chicken into 1-inch cubes or cut the chicken into strips.
  • Feel free to add in other veggies. Button mushrooms or red bell peppers would be a delicious addition to this recipe. This dish pairs great with cauliflower rice, too!
  • Don’t be too concerned about the carb count for this recipe. The carbs are from the Crema Mexicana, onion, garlic, and poblano peppers. There is enough fat and protein in this meal that it’s not going to kick you out of ketosis.

keto pollo a la crema ingredients

poblano peppers on baking sheet

roasted poblano peppers

taking the skin off roasted poblano peppers

seasoning chicken for keto pollo a la crema

pan cooking chicken for keto pollo a la crema

pan seared chicken for keto pollo a la crema

sautéd onions and garlic for keto pollo a la crema

sautéing onions, garlic, poblanos for keto pollo a la crema

adding crema to keto pollo a la crema

adding chicken back in the pan for keto pollo a la crema

adding cilantro to keto pollo a la crema

plating keto pollo a la crema

bite on a fork of keto pollo a la crema


Print

Mexican Pollo A La Crema

yield: 4 SERVINGS

prep time: 5 MINUTES

cook time: 25 MINUTES

total time: 30 MINUTES

Pan-seared chicken sautéd with onions, garlic, roasted poblanos, and then simmered to perfection with Crema Mexicana.

Ingredients

  • 2 medium poblano peppers
  • 1 tablespoon olive oil
  • 4 chicken breasts
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, divided
  • 1 medium onions, sliced
  • 4 garlic cloves, minced
  • 15 oz. jar of Crema Mexicana (about 2 cups)
  • 4 tablespoons fresh cilantro, chopped
  • 2 - 10 oz. bags cauliflower rice, optional

Directions

1

To roast the peppers:

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place the poblano peppers on the baking sheet and coat with olive oil. Bake for 6 to 8 minutes per side, until the skin starts to boil. Remove from the oven and loosely cover with aluminum foil. Set aside for 15 minutes.

2

While the poblanos are roasting, in a small bowl mix together the cumin, chili powder, garlic powder, onion powder, oregano, salt, pepper. Coat all sides of the chicken breasts in the seasoning mixture.

 

3

In a large skillet, melt 1 tablespoon of butter over medium heat. Once melted, add the chicken breasts to the skillet and cook for 4 to 5 minutes on each side (until cooked through, which depends on the thickness of the chicken). Then remove the chicken breasts from the skillet and set them aside on a plate.

4

Melt the other tablespoon of butter in the skillet and then add the onions and garlic to the pan. Sauté for about 5 minutes, until the onion is soft.

5

Meanwhile, the poblano peppers should be ready for you to remove the skin. Either using your hands or a paper towel, remove the skin from the peppers. It should come off fairly easy, and it doesn't have to be perfect. After removing the skin the best you can, cut the peppers in half to remove the stem and seeds. Slice the peppers into thin strips and then add them to the skillet with the onions and garlic.

6

Add the jar of Crema Mexicana to the skillet and stir to combine. Add the chicken breasts back to the skillet and simmer for about 5 minutes, until the chicken is reheated. (If serving with cauliflower rice, start heating)

7

Add the cilantro to the skillet and cook for another 2 to 3 minutes.

8

Serve with cauliflower rice if desired. Dish up 1 chicken breast and about a 1/2 cup of the sauce with the vegetables per serving. Enjoy.

Additional Notes

*Nutrition information does not include cauliflower rice.

Nutrition Information

Yield: 4 servings, Serving Size: 1 chicken breast with 1/2 cup sauce and vegetables
Amount Per Serving: 416 Calories | 29.7g Fat | 13.1g Total Carbs | 1.2g Fiber | 9.6g Sugar | 38.9g Protein | 11.9g Net Carbs

Brought to you by Hip2Keto.

plated keto pollo a la crema

Quick and flavorful dinner!

Your whole family will love this keto Pollo a la crema. It comes together in about 30 minutes too, which makes it even better! Leftovers reheat great as well and make for a very impressive lunch the next day.

I hope you love this meal as much as I do, and that you found a new favorite keto Mexican dish!

keto pollo a la cream plated

Here’s what my Hip sidekick Jenna had to say about this keto Pollo a la crema:

“This dish blew my mind. I often make a roasted poblano and corn chowder, so I knew I’d just love the flavors in this recipe. And I can’t believe how easy it was to make that sauce (I want it on everything)! This was a delicious and filling one-pot recipe that was easy to throw together. The slight kick from the roasted peppers and the creamy flavorful sauce make this dish a new favorite!”


Check out this easy keto chicken fajita casserole next! 


Emily graduated with a Bachelor’s Degree in Nutrition and Dietetics from the University of Idaho, holds 5 years of blogging experience, and has been featured in Every Day Health and Women's Health Magazine.


Join The Discussion

Comments 2

  1. annaespi

    This recipe looks amazing!!

    • Collin (Mrs. Hip)

      Yay! Thanks for the feedback! Hope you love it! 💞🙌

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