How to Make Pollo con Champiñones Recipe

Español When my sister and her family visited us in Chicago in January, it was the coldest week we had experienced in years. To warmly welcome them, I prepared Pollo con champiñones, a creamy sauce made with cream, bacon, and mushrooms named champiñones in Spanish. This is an Authentic Mexican dish that’s both comforting and delicious.

Pollo con Champiñones recipes vary, with each Mexican family having their unique version or using their favorite mushrooms. I often make a similar pollo con crema recipes like pollo en crema de chipotle, pollo en crema de chile poblano, or pollo con rajas, but the champiñones version is exceptional. My brother-in-law Moises loved it so much he went back for seconds and thirds, asking for extra “juguito” (the creamy sauce) to enjoy with bread. The secret ingredient? Bacon, it elevates any dish to new heights.

Ingredients

• Chicken: I used chicken breast, but you can use any of your favorite chicken pieces; the process would be the same.
• Cow Milk brings flavor and texture. I would recommend cow milk, but you could use vegetable milk for something lighter.
• Butter can be a substitute for your favorite cooking oil.
• Mexican Crema is sweeter and softer than sour cream, so if you can find it, you can substitute for heavy cream and use the same portion. Use Greek yogurt for a lighter version.
• Bacon brings flavor to this recipe; if you don’t have it, you could use small pieces of ham.
• Jalapeño is optional for a spicy kick.
• Mushrooms: I used baby portobello for this recipe, but you could also use shiitake mushrooms, Button mushrooms, or Cremini mushrooms.
• Parmesan Cheese: Bring more flavor! I love parmesan cheese but you could use instead some Manchego or Chihuahua cheese for decadent melted cheese strings.

How to Make

Step 1. Cook the Bacon: In a large pan, melt the butter over medium heat. Add the bacon slices and cook until browned. Remove the bacon and set aside, leaving the rendered fat in the pan.

Step 2. Sauté the Aromatics: In the bacon fat, cook the onion (chopped) and garlic (sliced in half) until they change color and become fragrant. Remove from the pan and set aside.

Step 3. Cook the Mushrooms: Add the sliced champiñones to the same pan and cook for about a minute. Set aside.

Step 4. Cook the Chicken: Season the chicken breasts with salt and pepper. In the same pan, sear the chicken on both sides until golden brown. Cover the pan and let the chicken cook for about 10 minutes, or until fully cooked through.

Step 5. Prepare the Cream Sauce: In a blender, combine the sautéed onion, garlic, half of the milk, Mexican crema, salt, and roasted jalapeño (if using). Blend until smooth.

Step 6. Combine Everything: Reduce the heat to the lowest setting. Add the remaining milk to the pan with the chicken, followed by the blended cream mixture. Stir gently to combine, ensuring the sauce does not boil to prevent curdling.

Step 7. Finish the Dish: Return the bacon and mushrooms to the pan. Adjust the seasoning with additional salt and pepper to taste. Allow the mixture to warm through for about five minutes on low heat, stirring occasionally to meld the flavors.

Step 8. Serve: This dish is perfect when paired with Arroz con Vegetales (vegetable rice) or Espagueti a la mantequilla.

What can you eat with chicken in mushroom sauce?

• Bread: The sauce is so rich and delicious that you will need some pieces of bread to dip in the sauce.
• Pasta: The sauce is so delicious that it pairs great with some Spaghetti a la Mantequilla next to it.
• Salad: Bring freshness and texture with a fresh lettuce salad with a Thousand Islands dressing.
• Potatoes: Mashed potatoes or roasted potatoes could also be a great addition.

Enjoy this rich and indulgent Mexican Pollo con Champiñones, a dish that will bring warmth and joy to any dinner table, a restaurant-style dinner in your home.

Other Pollo con Crema Recipes you will love

• Pollo con crema de Chipotle
• Pollo con Crema de Poblano Pepper
• Pollo con Crema
• Pollo con Rajas