Description
This Turkish Chicken with Creamy White Sauce is a flavorful and comforting main course featuring tender chicken thighs or breasts seasoned with traditional spices and smothered in a rich, creamy garlic sauce. Perfectly cooked on the stovetop, this dish combines the warmth of paprika, cumin, and coriander with a smooth dairy-based sauce enhanced by lemon and Greek yogurt for a delightful Mediterranean-inspired meal.
Ingredients
Scale
Chicken and Seasoning
- 1.5 pounds boneless skinless chicken thighs or breasts
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
Cooking and Sauce Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1.5 cups whole milk
- 0.25 cup heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons plain Greek yogurt
- Fresh parsley, chopped for garnish
Instructions
- Season the Chicken: Pat the chicken dry with paper towels. In a small bowl, mix together paprika, cumin, coriander, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Rub the seasoning evenly over both sides of the chicken pieces.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the seasoned chicken into the skillet and cook for 5 to 6 minutes per side until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Prepare the Sauce: Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet and let it melt. Add the minced garlic and sauté for about 30 seconds until fragrant, careful not to burn it. Whisk in 1 tablespoon of all-purpose flour and cook for 1 minute to form a roux.
- Make the Creamy Sauce: Slowly pour in 1.5 cups of whole milk while whisking continuously to prevent lumps. Stir in 0.25 cup heavy cream and continue to simmer for 3 to 4 minutes, stirring frequently until the sauce thickens.
- Finish the Sauce: Remove the skillet from heat and stir in 1 tablespoon lemon juice and 2 tablespoons plain Greek yogurt until the sauce is smooth and creamy.
- Combine and Warm Through: Return the cooked chicken to the skillet. Spoon the creamy white sauce over the chicken and simmer gently for 2 to 3 minutes until warmed through.
- Serve: Garnish with freshly chopped parsley and serve the dish warm with your choice of rice, flatbread, or roasted vegetables.
Notes
- Serve with rice, flatbread, or roasted vegetables for a complete meal.
- For extra richness, add a pinch of nutmeg to the sauce during cooking.
- Finish with a drizzle of olive oil just before serving for enhanced flavor and shine.
