Pollo en Crema Guatemalteco

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

Chicken breasts are browned, then simmered in a silky Guatemalan crema sauce with roasted poblano strips, sweet corn and onion. It's a fast weeknight dinner that pairs well with rice. This Guatemalan-inspired chicken recipe (gluten-free), ready in about 45 minutes, pairs boneless skinless chicken breasts, Guatemalan crema or Mexican crema, poblano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lb boneless skinless chicken breasts
• 1 1/4 cups Guatemalan crema or Mexican crema
• 2 poblano peppers
• 1 white onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup corn kernels
• 1/2 cup chicken broth
• 2 tbsp butter
• 1 tbsp vegetable oil
• 1/2 tsp dried oregano
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 1/3 cup queso fresco, crumbled

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Instructions

1. Step 1: Roast the poblanos over a gas flame or under the broiler until blackened on all sides. Seal them in a bowl for 10 minutes, then peel, seed and slice into strips.
2. Step 2: Cut the chicken into large strips and season with 1 tsp salt and the pepper.
3. Step 3: Heat the oil and 1 tbsp butter in a large skillet over medium-high heat. Brown the chicken for 2–3 minutes per side, then set aside.
4. Step 4: Lower the heat to medium and add the remaining butter and the onion. Cook for 5 minutes, until soft. Add the garlic, oregano and corn and cook for 2 minutes.
5. Step 5: Pour in the broth and scrape up the browned bits. Stir in the crema and the poblano strips.
6. Step 6: Return the chicken to the pan and simmer gently for 8–10 minutes, until it reaches 165°F and the sauce has thickened. Do not let it boil hard, or the crema may split.
7. Step 7: Season with the remaining salt, scatter the queso fresco over the top and serve.