If you are craving something truly comforting and full of flavor, this Turkish Chicken with Creamy White Sauce Recipe will quickly become one of your top favorites. Tender, yogurt-marinated chicken strips infused with aromatic spices swim in a rich, velvety white sauce that combines Parmesan cheese and a touch of nutmeg for a subtly indulgent twist. This dish is an absolute celebration of layers of taste and texture, striking the perfect balance between savory and creamy. Whether you’re cooking for family or impressing guests, this recipe brings the warmth and soul of Turkish-inspired cuisine right to your table in under an hour.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity; every ingredient has a distinct role in building flavor, creaminess, or texture, making each bite a harmonious delight.
- 1 1/2 pounds boneless, skinless chicken thighs: Offers juicy, tender meat that absorbs the spices perfectly.
- 3 tablespoons plain Greek yogurt: Adds tang and helps tenderize the chicken with its natural enzymes.
- 2 tablespoons olive oil: Provides a smooth base for marinating and cooking with a subtle fruity note.
- 1 tablespoon lemon juice: Brightens flavors and balances the richness of the sauce.
- 3 cloves garlic, minced: Delivers warmth and depth to the marinade and sauce.
- 1 teaspoon ground cumin: Imparts an earthy, slightly smoky flavor characteristic of Middle Eastern dishes.
- 1 teaspoon paprika: Adds mild sweetness and a beautiful red color to the chicken.
- 1/2 teaspoon ground coriander: Offers a light citrusy undertone that complements the cumin.
- 1/4 teaspoon cayenne pepper (optional): For a subtle kick of heat if you like things a bit spicy.
- Salt and black pepper to taste: Essential for seasoning all components perfectly.
- 2 tablespoons butter: Creates a luscious base for the creamy white sauce.
- 1 tablespoon flour: Helps thicken the sauce into that perfect silky consistency.
- 1 cup whole milk: Provides creamy richness and smoothness to the sauce.
- 1/2 cup heavy cream: Elevates the sauce’s decadence and mouthfeel.
- 1/3 cup grated Parmesan cheese: Adds savory umami flavor and enhances creaminess.
- 1/4 teaspoon ground nutmeg: Lends a warm, delicate aroma that pairs beautifully with creamy sauces.
- Fresh chopped parsley for garnish: Injects freshness and a lovely green pop of color.
How to Make Turkish Chicken with Creamy White Sauce Recipe
Step 1: Marinate the Chicken
Begin by mixing the Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, paprika, ground coriander, cayenne pepper if you’re using it, along with salt and pepper in a large bowl. Toss the chicken strips into this vibrant mixture, making sure each piece is thoroughly coated. Cover the bowl tightly and let it marinate for at least 30 minutes to allow the spices and yogurt’s tang to infuse deeply into the meat. If you have time, letting it sit overnight in the fridge intensifies the flavor dramatically.
Step 2: Cook the Chicken
Heat a large skillet over medium-high heat and add a splash of olive oil if needed. Once hot, place the marinated chicken pieces carefully in the pan, cooking them in a single layer to get that satisfying browning. Let the chicken cook for 6 to 8 minutes, flipping once halfway, until it’s beautifully seared and thoroughly cooked through. Then transfer the chicken to a plate and set aside—don’t discard the flavorful bits left in the pan as that will be crucial for the sauce.
Step 3: Make the Creamy White Sauce
Using the same skillet, melt butter over medium heat. Sprinkle in the flour and whisk continuously for about a minute to create a smooth roux without browning it—this step gives the sauce its velvety body. Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Continue cooking and whisking for 4 to 5 minutes until the mixture thickens slightly.
Step 4: Finish the Sauce and Combine
Stir in the grated Parmesan cheese and a pinch of nutmeg, then season with salt and black pepper to taste. Return the cooked chicken pieces to the skillet, tossing them gently in the sauce to ensure every strip is luxuriously coated. Let everything simmer together for 2 to 3 minutes, so the flavors meld perfectly and the chicken warms through before serving.
How to Serve Turkish Chicken with Creamy White Sauce Recipe
Garnishes
A generous sprinkle of fresh chopped parsley over the top adds a burst of color and freshness that beautifully contrasts the creamy sauce, giving the dish a lively final touch. You could also try a light dusting of extra paprika for added visual appeal and a hint more smokiness.
Side Dishes
This Turkish Chicken with Creamy White Sauce Recipe pairs brilliantly with fluffy rice or warm bulgur for soaking up every bit of the luscious sauce. For a lighter option, warm pita bread is fantastic for scooping, or serve alongside roasted vegetables or crispy potatoes to add texture and variety.
Creative Ways to Present
For an elegant presentation, serve the chicken over a bed of saffron or turmeric-infused rice with a few lemon wedges on the side for a pop of brightness. Alternatively, try layering the chicken and sauce over grilled flatbreads, then fold them into easy handheld wraps perfect for casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Store any leftover Turkish Chicken with Creamy White Sauce Recipe in an airtight container in the refrigerator for up to 3 days. Make sure it cools completely before sealing to maintain the sauce’s smooth texture and prevent condensation.
Freezing
This dish freezes well if you want to prepare it in advance. Place cooled portions in a freezer-safe container or zip-top bags, removing as much air as possible. Frozen properly, it will keep for up to 2 months without a loss of flavor or texture.
Reheating
To reheat, gently warm the chicken and sauce together in a saucepan over low heat, stirring occasionally to prevent the sauce from separating. You can add a splash of milk or cream if it thickens too much. Avoid the microwave when possible to keep the sauce silky and the chicken tender.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine in this recipe, but remember it may cook faster and can dry out more easily. Keep an eye on the cooking time to maintain juicy, tender chicken.
Is the cayenne pepper necessary?
Not at all. It’s optional and adds a subtle spicy kick if you enjoy a bit of heat. Feel free to leave it out if you prefer a milder dish.
Can I substitute Parmesan cheese with something else?
Parmesan gives a distinct umami richness, but you can use other hard cheeses like Pecorino Romano or Grana Padano for a similar effect. For a milder taste, try a good quality cheddar or even a blend of cheeses.
How long should I marinate the chicken?
At least 30 minutes is needed for the flavors to penetrate the chicken, but marinating overnight will result in a deeper, more pronounced taste and more tender meat.
What can I serve with this dish for a complete meal?
Pairing it with rice, bulgur, warm pita, or roasted vegetables creates a balanced and satisfying meal. A simple fresh salad on the side also complements the richness perfectly.
Final Thoughts
This Turkish Chicken with Creamy White Sauce Recipe is truly a gem in the kitchen—simple enough for a weeknight meal but impressive enough for guests. The marriage of spices, creaminess, and tender chicken creates comforting flavors that invite second helpings. I can’t wait for you to try this recipe and discover how effortlessly delicious Turkish-inspired cooking can be. Enjoy every bite!
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Turkish Chicken with Creamy White Sauce Recipe
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20 minutes
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Turkish
Description
A flavorful Turkish chicken dish featuring tender, yogurt-marinated chicken thighs cooked in a creamy white sauce made with Parmesan cheese and spices, garnished with fresh parsley. Perfectly balanced and easy to prepare on the stovetop, this recipe offers a comforting and rich meal that pairs wonderfully with rice, bulgur, or warm pita bread.
Ingredients
Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into strips
- 3 tablespoons plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Creamy White Sauce
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Marinate the Chicken: In a mixing bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, paprika, ground coriander, optional cayenne pepper, salt, and black pepper. Add the chicken strips to the bowl and mix well to ensure all pieces are evenly coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Cook the Chicken: Heat a skillet over medium-high heat. Once hot, add the marinated chicken strips and cook them for about 6 to 8 minutes, turning occasionally, until they are browned on the outside and fully cooked through. Remove the cooked chicken from the skillet and set aside while you prepare the sauce.
- Prepare the Creamy Sauce: In the same skillet, reduce heat to medium and melt the butter. Whisk in the flour and cook for about 1 minute to eliminate the raw flour taste, forming a roux. Gradually pour in the whole milk and heavy cream while whisking continuously to avoid lumps. Continue whisking and cooking for 4 to 5 minutes, until the sauce thickens slightly and is smooth.
- Flavor the Sauce: Stir in the grated Parmesan cheese and ground nutmeg to the sauce. Season with salt and black pepper according to your taste. Mix well until the cheese is melted and incorporated.
- Combine Chicken and Sauce: Return the cooked chicken strips to the pan with the creamy sauce. Toss to coat the chicken evenly in the sauce. Let everything simmer together for 2 to 3 minutes, allowing the flavors to meld and the chicken to warm through.
- Garnish and Serve: Remove the skillet from heat. Sprinkle fresh chopped parsley over the dish for a burst of color and freshness. Serve hot alongside rice, bulgur, or warm pita bread for a complete meal.
Notes
- Serve this dish with rice, bulgur, or warm pita bread to soak up the creamy sauce.
- You can substitute chicken breast strips for the thighs if you prefer a leaner option.
- The creamy white sauce pairs well with grilled vegetables or roasted potatoes for a hearty side.
