Chicken with Cream and Strips
Indulge in the creamy delight of our Chicken with Cream and Strips! This mouthwatering dish combines tender chicken, rich cream, and savory herbs for a flavor explosion that’s ready in a flash. Perfect for busy weeknights, it’s a guaranteed crowd-pleaser that will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- corn, drained
- 1 garlic clove
- 1 onion
- 1 jalapeño or serrano pepper
- 1 roasted poblano pepper
- 5 roasted poblano peppers cut into rajas
🥩Meat & Seafood(2)
- 2 teaspoons of chicken bouillon (10 ml)
- 2 pounds of chicken breast (907 g)
🥛Dairy & Eggs(3)
- queso Oaxaca or your favorite melting cheese
- 4 ounces of cream cheese (113 g)
- 3 quarters of a cup of water or milk (180 ml)
🧂Spices & Seasonings(3)
- black pepper
- 1 teaspoon of black pepper (5 ml)
- salt
📦Other(1)
- 1 cup of media crema or crema mexicana (240 ml)crema mexicana
Nutrition (per serving)
Calories
662
Protein
64g
Carbs
22g
Fat
35g
👨🍳 Instructions
- 1
Season the chicken breast with salt and black pepper, and cut into thin strips.
- 2
In a blender, combine media crema, cream cheese, jalapeño or serrano pepper, garlic clove, roasted poblano pepper, water or milk, chicken bouillon, and black pepper. Blend until smooth.
- 3
In a skillet over medium-high heat, add oil and butter. Allow the butter to melt.
- 4
Add the chicken in a single layer and cook for 3 to 4 minutes.
- 5
Add onion and roasted poblano peppers cut into rajas. Mix and cook for 3 minutes.
- 6
Add drained corn and mix. Cook for 1 minute.
- 7
Add the crema mixture and mix. Allow it to come to a simmer and taste for salt.
- 8
Sprinkle with queso Oaxaca or your favorite melting cheese, reduce heat to the lowest setting, and allow to simmer for 10 minutes.
- 9
Serve.
💡 Pro Tips
- ✓Cut chicken breasts into strips no thicker than ¼ inch (6mm) and pound to even thickness before cooking—this ensures even cooking in 3-4 minutes and prevents the exterior from overcooking while the center remains undercooked, which is critical since you're not returning the chicken to high heat later.technique¼ inch (6mm) thickness
- ✓Sear chicken strips for exactly 3-4 minutes per side at medium-high heat without moving them—this develops a Maillard crust (browning reaction at 300°F+) that adds flavor, and the carryover cooking from the residual heat in the pan continues during the low-simmer finish without drying out the meat.timing3-4 minutes per side, 300°F+ surface temperature
- ✓Use a 1:1 ratio of media crema to cream cheese (by weight, roughly 8oz crema to 4oz cream cheese) because cream cheese contains only 50% water versus crema's 40%, so equal volumes would create an overly thick sauce that doesn't emulsify smoothly into the broth.ingredient1:1 weight ratio (8oz:4oz by volume)
- ✓Simmer the finished dish at the lowest heat setting (around 180°F) for exactly 10 minutes rather than a rolling boil—high heat causes the dairy proteins and emulsifiers to break and separate, while low-temperature simmering allows flavors to meld without breaking the emulsion.timing180°F, 10 minutes
- ✓Blend the crema sauce at high speed for 45-60 seconds until completely smooth with no visible pepper flecks—this breaks down cell walls and distributes pepper solids evenly, creating a uniform color and preventing the sauce from separating when heated, which occurs if large particles disrupt the emulsion.technique45-60 seconds at high speed
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chicken with Cream and Strips
Indulge in the creamy delight of our Chicken with Cream and Strips! This mouthwatering dish combines tender chicken, rich cream, and savory herbs for a flavor explosion that’s ready in a flash. Perfect for busy weeknights, it’s a guaranteed crowd-pleaser that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- corn, drained
- 1 garlic clove
- 1 onion
- 1 jalapeño or serrano pepper
- 1 roasted poblano pepper
- 5 roasted poblano peppers cut into rajas
🥩Meat & Seafood(2)
- 2 teaspoons of chicken bouillon (10 ml)
- 2 pounds of chicken breast (907 g)
🥛Dairy & Eggs(3)
- queso Oaxaca or your favorite melting cheese
- 4 ounces of cream cheese (113 g)
- 3 quarters of a cup of water or milk (180 ml)
🧂Spices & Seasonings(3)
- black pepper
- 1 teaspoon of black pepper (5 ml)
- salt
📦Other(1)
- 1 cup of media crema or crema mexicana (240 ml)crema mexicana
Nutrition (per serving)
Calories
662
Protein
64g
Carbs
22g
Fat
35g
👨🍳 Instructions
- 1
Season the chicken breast with salt and black pepper, and cut into thin strips.
- 2
In a blender, combine media crema, cream cheese, jalapeño or serrano pepper, garlic clove, roasted poblano pepper, water or milk, chicken bouillon, and black pepper. Blend until smooth.
- 3
In a skillet over medium-high heat, add oil and butter. Allow the butter to melt.
- 4
Add the chicken in a single layer and cook for 3 to 4 minutes.
- 5
Add onion and roasted poblano peppers cut into rajas. Mix and cook for 3 minutes.
- 6
Add drained corn and mix. Cook for 1 minute.
- 7
Add the crema mixture and mix. Allow it to come to a simmer and taste for salt.
- 8
Sprinkle with queso Oaxaca or your favorite melting cheese, reduce heat to the lowest setting, and allow to simmer for 10 minutes.
- 9
Serve.
💡 Pro Tips
- ✓Cut chicken breasts into strips no thicker than ¼ inch (6mm) and pound to even thickness before cooking—this ensures even cooking in 3-4 minutes and prevents the exterior from overcooking while the center remains undercooked, which is critical since you're not returning the chicken to high heat later.technique¼ inch (6mm) thickness
- ✓Sear chicken strips for exactly 3-4 minutes per side at medium-high heat without moving them—this develops a Maillard crust (browning reaction at 300°F+) that adds flavor, and the carryover cooking from the residual heat in the pan continues during the low-simmer finish without drying out the meat.timing3-4 minutes per side, 300°F+ surface temperature
- ✓Use a 1:1 ratio of media crema to cream cheese (by weight, roughly 8oz crema to 4oz cream cheese) because cream cheese contains only 50% water versus crema's 40%, so equal volumes would create an overly thick sauce that doesn't emulsify smoothly into the broth.ingredient1:1 weight ratio (8oz:4oz by volume)
- ✓Simmer the finished dish at the lowest heat setting (around 180°F) for exactly 10 minutes rather than a rolling boil—high heat causes the dairy proteins and emulsifiers to break and separate, while low-temperature simmering allows flavors to meld without breaking the emulsion.timing180°F, 10 minutes
- ✓Blend the crema sauce at high speed for 45-60 seconds until completely smooth with no visible pepper flecks—this breaks down cell walls and distributes pepper solids evenly, creating a uniform color and preventing the sauce from separating when heated, which occurs if large particles disrupt the emulsion.technique45-60 seconds at high speed