If you are craving a dish that brings together rich flavors and comforting creaminess, this Turkish Chicken with Creamy White Sauce Recipe is sure to become your new favorite. Tender chicken thighs are marinated in a vibrant blend of spices and yogurt, then cooked to perfection before being enveloped in a luscious, garlicky white sauce that’s both indulgent and deeply satisfying. Whether you’re looking to impress at a dinner party or savor a cozy night in, this recipe offers an irresistible combination of warm spices and silky texture that will have everyone asking for seconds.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—the magic lies in how they come together. Each element plays a crucial role in building the layers of flavor and texture that make this dish so special, from the tangy yogurt marinade to the creamy Parmesan-infused sauce.
- 1 1/2 pounds boneless, skinless chicken thighs: Juicy and tender, perfect for marinating and soaking up flavors.
- 3 tablespoons plain Greek yogurt: Adds a tangy kick and tenderizes the chicken beautifully.
- 2 tablespoons olive oil: For a luscious, golden sear that locks in moisture.
- 1 tablespoon lemon juice: Brightens the marinade with citrusy freshness.
- 3 cloves garlic (minced): Infuses the dish with aromatic depth and warmth.
- 1 teaspoon ground cumin: Earthy and smoky, a hallmark of Turkish flavors.
- 1 teaspoon paprika: Adds a mild smoky sweetness and beautiful color.
- 1/2 teaspoon ground coriander: Provides a subtle citrus undertone that balances spice.
- 1/4 teaspoon cayenne pepper (optional): A little heat to awaken your palate, adjust to taste.
- Salt and black pepper to taste: Essential for highlighting all the other flavors.
- 2 tablespoons butter: Creates a rich base for the creamy sauce.
- 1 tablespoon flour: Helps thicken the sauce to silky perfection.
- 1 cup whole milk: Provides smooth, gentle creaminess.
- 1/2 cup heavy cream: Adds indulgence and body to the sauce.
- 1/3 cup grated Parmesan cheese: Brings a salty, nutty depth that elevates the dish.
- 1/4 teaspoon ground nutmeg: Just a hint to round off the flavors with warmth.
- Fresh chopped parsley: Brightens the final presentation and adds fresh herbal notes.
How to Make Turkish Chicken with Creamy White Sauce Recipe
Step 1: Marinate the Chicken
Start by mixing the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, coriander, cayenne pepper, salt, and black pepper in a bowl. This fragrant marinade is what gives the chicken its signature Turkish flair. Add the chicken strips, making sure every piece is well coated. Letting it sit for at least 30 minutes allows the flavors to soak in and the yogurt to tenderize the meat, setting you up for juicy, flavorful chicken.
Step 2: Brown the Chicken
Heat a skillet over medium-high heat and brown the marinated chicken strips for 6 to 8 minutes. This step locks in the juices and develops a beautiful color and texture on the outside. Once browned, set the chicken aside—you’ll bring it back to the pan soon to soak up that creamy sauce.
Step 3: Create the Creamy White Sauce
In the same pan, melt the butter and whisk in the flour to form a smooth roux. Slowly pour in the whole milk and heavy cream, stirring continuously to prevent lumps. The sauce will begin to thicken and develop a velvety texture. Stir in the grated Parmesan cheese, ground nutmeg, and season with salt and pepper to taste. This sauce is where the dish truly shines with its rich, comforting flavor.
Step 4: Combine and Simmer
Return the browned chicken to the pan with the creamy white sauce, stirring gently to coat each chicken piece. Let it simmer together for 2 to 3 minutes, allowing the chicken to finish cooking and the sauce to absorb all those wonderful spices and savory notes.
Step 5: Garnish and Serve
Finally, sprinkle fresh chopped parsley on top to add a burst of color and a subtle freshness that balances the richness. Serve the dish hot and get ready to enjoy the perfect harmony of Turkish spices and creamy indulgence.
How to Serve Turkish Chicken with Creamy White Sauce Recipe
Garnishes
The fresh chopped parsley is essential for adding a vibrant pop of green and a slight herbal brightness that cuts through the richness of the creamy sauce. For a bit more texture and flavor, consider a sprinkle of toasted pine nuts or a handful of thinly sliced green onions.
Side Dishes
This dish pairs wonderfully with simple sides that soak up the delicious sauce. Think fluffy rice pilaf, warm crusty bread, or even buttery mashed potatoes. A light cucumber and tomato salad dressed with lemon vinaigrette would provide a refreshing contrast against the creamy, spiced chicken.
Creative Ways to Present
For an elegant presentation, serve the Turkish Chicken with Creamy White Sauce Recipe over a bed of saffron-infused basmati rice or nestled beside roasted vegetables. Drizzle a little extra sauce around the plate and garnish with microgreens or edible flowers to elevate your plating and delight your guests visually as well as gastronomically.
Make Ahead and Storage
Storing Leftovers
Allow the chicken and sauce to cool completely before transferring to an airtight container. Stored in the refrigerator, leftovers will stay fresh for up to 3 days, making it perfect for busy weeknights when you want something quick yet comforting.
Freezing
This Turkish Chicken with Creamy White Sauce Recipe freezes well if you want to prep in advance. Freeze in a sealed container or freezer-safe bag for up to 2 months. Keep in mind the creamy sauce texture might shift slightly but will still taste delicious.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to keep the sauce smooth and prevent separating. Adding a splash of milk or cream can help revive the texture and richness as you warm it. Microwave reheating works too, but do so in brief intervals stirring between.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will still taste great but may be a bit leaner and less forgiving than thighs. Just be careful not to overcook them during the browning and simmering steps to keep them tender.
Is there a substitute for Greek yogurt in the marinade?
You can use regular plain yogurt if Greek yogurt is unavailable. Just make sure it’s unsweetened and full-fat for the best flavor and tenderness results.
Can I make this recipe dairy-free?
For a dairy-free version, substitute the butter with olive oil, use unsweetened almond or oat milk, and try a vegan Parmesan alternative. The sauce will be thinner but still delicious with the spices and chicken.
How spicy is the dish with cayenne pepper?
The cayenne adds a gentle warmth rather than intense heat, so it’s quite mild unless you increase the amount. Feel free to omit it or adjust according to your spice preference.
What wine pairs well with Turkish Chicken with Creamy White Sauce Recipe?
A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements the creamy sauce and aromatic spices beautifully, making your meal extra special.
Final Thoughts
This Turkish Chicken with Creamy White Sauce Recipe is such a joy to make and even more satisfying to eat. It brings together the vibrant spices of Turkey with the luscious comfort of creamy sauce, making every bite feel like a warm hug. I truly hope you give it a try soon—whether for a weeknight dinner or a special occasion, it promises to bring smiles and full hearts to your table.
Print
Turkish Chicken with Creamy White Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Turkish
Description
This Turkish Chicken with Creamy White Sauce recipe features tender, marinated chicken thighs cooked to perfection and smothered in a rich, flavorful creamy sauce infused with Parmesan cheese and aromatic spices. Ready in just 45 minutes, it’s a comforting and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken 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
For the 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 bowl, combine the plain Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, paprika, ground coriander, cayenne pepper if using, salt, and black pepper. Add the chicken strips and mix thoroughly to coat them evenly. Let the chicken marinate for at least 30 minutes to absorb the flavors.
- Brown the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken strips and cook for 6 to 8 minutes, stirring occasionally, until they are browned and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Creamy White Sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour to form a roux, cooking it for about 1 minute until it is lightly golden. Slowly pour in the whole milk and heavy cream, whisking continuously to avoid lumps. Stir in the grated Parmesan cheese and ground nutmeg. Season with salt and black pepper to taste, and cook the sauce until it thickens, about 3 to 4 minutes.
- Combine and Simmer: Return the browned chicken strips to the skillet with the creamy sauce. Stir to coat the chicken evenly with the sauce. Let the mixture simmer gently for 2 to 3 minutes to allow the flavors to meld and the chicken to heat through.
- Garnish and Serve: Remove the skillet from heat. Sprinkle fresh chopped parsley over the chicken for a burst of color and freshness. Serve the Turkish Chicken with Creamy White Sauce hot, ideally accompanied by rice, bread, or your favorite sides.
Notes
- Marinate the chicken longer (up to 2 hours) for deeper flavor and tenderness.
- If you prefer a spicier dish, increase the cayenne pepper or add chopped chili peppers.
- Use low-fat milk and cream substitutes if you want to reduce the fat content.
- The dish pairs well with pilaf, naan, or roasted vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
