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Turkish Chicken with Creamy White Sauce

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Turkish Chicken with Creamy White Sauce is a rich and comforting dish featuring tender, spice-rubbed chicken simmered in a velvety, savory cream sauce. Infused with warm spices and finished with a touch of lemon, it’s perfect served over rice or with warm flatbread to soak up every bit of flavor.

Ingredients

  • 4 boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cloves garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • Chopped fresh parsley for garnish

Instructions

  1. Season the chicken evenly with paprika, cumin, coriander, turmeric, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown and nearly cooked through, about 4–5 minutes per side. Remove and set aside.
  3. In the same skillet, add butter and sauté the minced garlic until fragrant, about 30 seconds.
  4. Sprinkle in the flour and stir continuously for 1 minute to create a light roux.
  5. Slowly whisk in the chicken broth, stirring constantly to prevent lumps.
  6. Reduce heat to medium-low and stir in heavy cream and yogurt. Simmer gently until the sauce thickens.
  7. Add lemon juice and adjust seasoning if needed.
  8. Return the chicken to the skillet and simmer for 8–10 minutes, until fully cooked (internal temperature 165°F/74°C) and coated in the creamy sauce.
  9. Garnish with chopped fresh parsley before serving.

Notes

  • Boneless chicken thighs provide extra tenderness and flavor.
  • Add sautéed mushrooms or spinach for additional depth and color.
  • For a lighter version, substitute half-and-half for heavy cream or use Greek yogurt for a thicker sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently on the stovetop over low heat, adding a splash of broth or cream if needed.
  • Cream-based sauces may change texture when frozen; stir well while reheating to restore smoothness.

Nutrition

Find it online: https://cookedbymaya.com/turkish-chicken-with-creamy-white-sauce/