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
Scale
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.
