Description
Turkish Chicken with Creamy White Sauce is a flavorful dish featuring tender chicken thighs marinated in aromatic spices and Greek yogurt, then cooked in a rich, velvety sauce made with butter, cream, and Parmesan cheese. This comforting meal combines traditional Turkish spices with a smooth, creamy finish, perfect for a hearty family dinner.
Ingredients
Scale
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
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
Garnish
- Fresh chopped parsley
Instructions
- Marinate the Chicken: In a bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, paprika, coriander, cayenne pepper if using, salt, and black pepper. Add the chicken strips and mix thoroughly to coat all pieces evenly. Cover and marinate for at least 30 minutes to allow the flavors to penetrate the meat.
- Brown the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken strips and cook, stirring occasionally, for 6 to 8 minutes or until the chicken is browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Creamy White Sauce: In the same skillet, reduce heat to medium and melt the butter. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the whole milk and heavy cream, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until it thickens slightly. Stir in grated Parmesan cheese, ground nutmeg, and season with salt and black pepper to taste.
- Combine Chicken and Sauce: Return the browned chicken to the skillet with the creamy sauce. Stir to coat the chicken evenly and simmer for 2 to 3 minutes to allow the flavors to meld and the chicken to finish cooking.
- Garnish and Serve: Remove the pan from heat. Sprinkle fresh chopped parsley over the dish as a garnish. Serve the Turkish Chicken with Creamy White Sauce hot, ideally with a side of rice or crusty bread.
Notes
- Marinating the chicken for longer than 30 minutes, even up to 2 hours, will result in more flavorful and tender meat.
- You can substitute chicken breasts for thighs, but thighs tend to be juicier and more flavorful for this recipe.
- Adjust the cayenne pepper to control the spiciness according to your preference.
- For a lighter version, use milk with lower fat content and reduce the heavy cream slightly.
- This dish pairs well with steamed rice, bulgur, or warm pita bread.
