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
Scale
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.
