Turkish Chicken With Creamy White Sauce
Turkish Chicken With Creamy White Sauce pairs golden seared chicken breasts with paprika, cumin, lemon, herbs, and a silky cream-and-yogurt sauce. It is a cozy family dinner with a polished Mediterranean-style finish and practical skillet steps.
Equipment
- Large skillet
- Meat mallet
- Tongs
- Whisk
- Instant-read thermometer
Ingredients
- 4 pieces boneless, skinless chicken breasts about 1–1.2 kg, pounded to even thickness
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sweet paprika or Aleppo pepper
- 1 teaspoon ground cumin
- 2 tablespoons unsalted butter room temperature
- 1 small onion finely diced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken stock warm
- 1 cup heavy cream
- 1/2 cup plain Greek yogurt room temperature
- 1 tablespoon lemon juice plus extra wedges to serve
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon sumac optional
- 2 tablespoons toasted pine nuts or slivered almonds optional
- lemon wedges for serving
Instructions
- Pat the chicken dry, pound to even thickness, and trim any loose edges for steady cooking.
- Rub the chicken with olive oil, salt, pepper, paprika, and cumin until evenly seasoned on both sides.
- Sear the chicken in a hot skillet until golden on both sides, then transfer it to a plate.
- Melt butter in the same skillet, cook the onion until softened, then stir in the garlic.
- Sprinkle in flour and stir for about 1 minute to make a light roux.
- Whisk in warm chicken stock, add heavy cream, and simmer until the sauce lightly thickens.
- Lower the heat and stir in Greek yogurt, lemon juice, dill, parsley, and optional sumac.
- Return the chicken to the skillet and simmer gently until the chicken reaches 165°F and the sauce coats it well.
Notes
Storage: Store cooled chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently over low heat with a splash of stock to loosen the sauce without boiling the dairy.
Freezing: Freeze for up to 2 months, but expect the cream sauce to need whisking after thawing.
Best Tips: Keep the yogurt at room temperature and reduce the heat before stirring it into the sauce.
Sauce Tips: Add the warm stock slowly while whisking so the flour base stays smooth and lump-free.
Variations: Use chicken thighs, add spinach, or finish with extra sumac for a brighter plate.
Serving Ideas: Serve with rice pilaf, flatbread, roasted potatoes, couscous, or a crisp cucumber tomato salad.