If you’re looking to impress with a comforting, aromatic dish that captures the heart of Turkish cuisine, this Turkish Chicken with Creamy White Sauce is calling your name! Succulent strips of yogurt-marinated chicken soak up a dreamy, velvety sauce, spiced just right with warm cumin, paprika, and a hint of nutmeg. It’s the kind of recipe you’ll want to share with loved ones, because it’s pure joy in every bite — whether it’s a weeknight dinner or a special gathering. Bold flavors, effortlessly elegant presentation, and a rich, silky finish make Turkish Chicken with Creamy White Sauce something truly memorable.
Ingredients You’ll Need
Gathering the ingredients for Turkish Chicken with Creamy White Sauce is as simple as opening your pantry and favorite spice drawer. Each component plays a crucial part, bringing texture, color, and deep, layered flavor to the final dish — don’t skip a thing!
- Boneless, skinless chicken thighs (1 1/2 pounds): Thighs stay juicy and tender, absorbing all the savory marinade for maximum flavor.
- Plain Greek yogurt (3 tablespoons): Yogurt tenderizes the chicken while coating it in a tangy, luscious layer.
- Olive oil (2 tablespoons): Adds richness and helps crisp up the chicken beautifully as it cooks.
- Lemon juice (1 tablespoon): Brings a bright, fresh lift to balance the savory notes.
- Garlic, minced (3 cloves): For a punch of deep, aromatic warmth woven through every bite.
- Ground cumin (1 teaspoon): Adds earthy, nutty undertones so essential to Turkish cooking.
- Paprika (1 teaspoon): Infuses subtle sweetness and gorgeous color.
- Ground coriander (1/2 teaspoon): Offers citrusy depth, making the chicken sing with flavor.
- Cayenne pepper (1/4 teaspoon, optional): Gives a touch of gentle heat; go bold or keep it mild!
- Salt and black pepper (to taste): Enhances all the other seasonings and ties the marinade together.
- Butter (2 tablespoons): Provides a rich foundation for the creamy sauce.
- Flour (1 tablespoon): Thickens the sauce so it clings beautifully to every morsel of chicken.
- Whole milk (1 cup): The base of the sauce, making it smooth and velvety.
- Heavy cream (1/2 cup): For that luxuriously creamy texture you’ll crave!
- Grated Parmesan cheese (1/3 cup): Adds salty depth and savory melt-in-your-mouth magic.
- Ground nutmeg (1/4 teaspoon): A little goes a long way, offering subtle warmth in the sauce.
- Fresh chopped parsley (for garnish): Sprinkles bright green color and fresh herbal flavor on top.
How to Make Turkish Chicken with Creamy White Sauce
Step 1: Marinate the Chicken
In a large bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, and all your spices: cumin, paprika, coriander, and if you love a little kick, the cayenne. Add a generous pinch of salt and pepper, then toss in the chicken strips. Use your hands or a spatula to make sure every piece is fully coated with this fragrant marinade. If you have time, let the chicken soak up those flavors for at least 30 minutes — or covered in the fridge overnight for an even deeper infusion.
Step 2: Sear the Chicken
Once marinated, heat a skillet over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed for best browning), and cook for 6 to 8 minutes, turning occasionally, until deeply golden and cooked through. The marinade should sizzle as it hits the pan, filling your kitchen with irresistible aromas! Set the beautifully seared chicken aside on a plate.
Step 3: Prepare the Creamy White Sauce
In the same skillet — no need to clean out those flavorful brown bits! — add the butter over medium heat. Once melted, sprinkle in flour and whisk for about a minute to form a golden roux. Begin pouring in the milk and heavy cream slowly, whisking continually until the mixture is smooth and just slightly thickened, about 4 to 5 minutes.
Step 4: Bring the Sauce to Life
Add in the grated Parmesan and nutmeg, stirring to dissolve the cheese into the sauce. Taste and season with a little more salt and pepper if you like. The sauce should be rich, creamy, and incredibly aromatic at this stage — almost like an invitation to dinner on its own!
Step 5: Combine Chicken and Sauce
Return your cooked chicken (and any precious juices) to the skillet. Toss gently to coat every strip with the creamy white sauce. Allow the dish to simmer together for another 2 to 3 minutes, so all the flavors can mingle beautifully. Finish with a sprinkle of fresh, chopped parsley right before serving, and your Turkish Chicken with Creamy White Sauce is ready to dazzle!
How to Serve Turkish Chicken with Creamy White Sauce
Garnishes
No plate of Turkish Chicken with Creamy White Sauce is complete without a lush sprinkle of fresh chopped parsley. This simple touch adds a burst of color and garden-fresh flavor. For a little extra wow factor, try a few shavings of Parmesan, a pinch of smoked paprika, or a zest of lemon over the top.
Side Dishes
This dish loves company! Serve it piled high on fluffy white rice, nutty bulgur, or warm slices of soft pita bread for soaking up that magnificent sauce. Roasted potatoes or grilled seasonal veggies are also fantastic partners — they pick up the creamy flavors in the most satisfying way.
Creative Ways to Present
Let your imagination run wild: Try spooning Turkish Chicken with Creamy White Sauce into a shallow serving platter for dramatic effect, or tuck it into pita wraps with crisp lettuce and fresh tomatoes. For mezze-style feasting, offer it as part of a larger spread with olives, pickles, and dips on the side.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Turkish Chicken with Creamy White Sauce to an airtight container and refrigerate within two hours of serving. It will stay fresh and delicious for up to three days. The flavors actually deepen as they meld overnight, so you may find it tastes even better the next day!
Freezing
Yes, you can freeze this dish! Place cooled portions in freezer-safe containers, making sure to leave a little space for expansion. Turkish Chicken with Creamy White Sauce keeps well in the freezer for up to two months. For best texture, thaw in the refrigerator overnight before reheating.
Reheating
For gentle reheating, transfer the chicken and sauce to a skillet or saucepan, add a splash of milk or cream to loosen, and warm over low heat, stirring frequently until hot. You can also reheat in the microwave on medium power, stirring every 30 seconds. Just don’t overcook, or the sauce can separate.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well in this recipe, though thighs offer extra juiciness and flavor. Just take care not to overcook breast meat, as it dries out more quickly than thighs.
Is there a lighter alternative to heavy cream?
For a lighter option, you can swap the heavy cream for half-and-half or even whole milk, though the sauce will be a bit less decadent. Greek yogurt can also be used in place of some of the cream for tang and creaminess without the extra richness.
What does the marinade do for the chicken?
The yogurt-based marinade does double duty: it tenderizes the chicken and infuses it with deep, savory flavor. Marinating even just for 30 minutes makes a noticeable difference, but overnight really allows the spices and lemon to work their magic.
Can I make Turkish Chicken with Creamy White Sauce ahead of time?
Yes, you can prepare the chicken and sauce up to a day in advance, storing them separately to maintain the best texture. When ready to serve, simply reheat and combine in a skillet — dinner is ready in minutes!
What’s the best way to ensure the sauce stays smooth?
Whisk constantly when adding milk and cream to the roux, and add liquids slowly to prevent lumps. Gentle heat and patience are key; if needed, a quick whisk before serving will rescue any separated sauce.
Final Thoughts
There’s something genuinely joyful about serving up a platter of Turkish Chicken with Creamy White Sauce — it’s a dish that invites everyone to gather, savor, and smile. The recipe is both luxurious and approachable, practically begging to become a new favorite in your kitchen. Don’t wait for a special occasion to treat yourself; make it soon and watch friends and family fall in love at first bite!
Print
Turkish Chicken with Creamy White Sauce Recipe
- Total Time: 30 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Turkish Chicken with Creamy White Sauce is a delicious and comforting dish that features tender chicken strips in a flavorful yogurt marinade, served with a rich and creamy white sauce. Perfect for a cozy dinner at home or for entertaining guests with a taste of Turkish cuisine.
Ingredients
For the Chicken:
- 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
For Garnish:
- Fresh chopped parsley
Instructions
- Marinate the Chicken: In a bowl, combine Greek yogurt, olive oil, lemon juice, garlic, cumin, paprika, coriander, cayenne, salt, and pepper. Add chicken strips, mix well, and marinate for at least 30 minutes.
- Cook the Chicken: Brown the marinated chicken in a skillet over medium-high heat for 6 to 8 minutes. Set aside.
- Prepare the Sauce: Melt butter in the same pan, whisk in flour, then slowly add milk and cream. Stir in Parmesan, nutmeg, salt, and pepper. Add the cooked chicken back to the pan and simmer for 2-3 minutes.
- Serve: Garnish with parsley and serve hot.
Notes
- Serve with rice, bulgur, or warm pita bread
- You can substitute chicken breast if preferred
- The sauce pairs well with grilled vegetables or roasted potatoes
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 145mg
