Description
Turkish Chicken with Creamy White Sauce is a cozy, easy dinner that layers spiced, pan-seared chicken with a velvety yogurt-and-cream pan sauce, perfect for quick weeknight meals and satisfying dinner ideas. This comforting yet impressive dish combines bold Turkish-inspired flavors, tender chicken, and a rich white sauce that’s delicious over rice, potatoes, or bread—an easy recipe to keep in your rotation when you need simple food ideas for a hearty, homestyle meal.
Ingredients
4 boneless skinless chicken breasts
1 teaspoon salt
0.5 teaspoon black pepper
2 teaspoons paprika (smoked or sweet)
1 teaspoon ground cumin
1 teaspoon dried oregano
0.5 teaspoon red pepper flakes or Turkish pepper flakes
3 tablespoons olive oil divided
3 cloves garlic minced
1 cup heavy cream
0.5 cup plain whole-milk yogurt
0.5 cup chicken broth
1 tablespoon tomato paste
0.33 cup sun-dried tomatoes sliced
0.33 cup roasted red peppers sliced
1 tablespoon lemon juice
0.25 cup grated Parmesan or aged Turkish kasar cheese
2 tablespoons fresh parsley chopped
Instructions
1. Pat the chicken breasts dry with paper towels and place them on a plate.
2. Season the chicken on both sides with salt, black pepper, paprika, ground cumin, dried oregano, and red pepper flakes.
3. Drizzle 1 tablespoon of the olive oil over the chicken and rub the spices in so each piece is evenly coated.
4. Preheat your oven to 375°F (190°C).
5. Heat the remaining 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
6. Add the chicken breasts to the hot skillet and sear for 4–5 minutes per side, until nicely browned but not fully cooked through.
7. Transfer the browned chicken to a plate and set aside while you build the sauce.
8. Reduce the heat under the skillet to medium and add the minced garlic. Sauté for about 30 seconds, just until fragrant.
9. Stir in the tomato paste and cook for 1–2 minutes, letting it darken slightly and coat the bottom of the pan.
10. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
11. Whisk in the heavy cream until the sauce looks smooth and creamy.
12. Add the plain whole-milk yogurt, whisking constantly so it blends into the cream without curdling.
13. Stir in the sliced sun-dried tomatoes and roasted red peppers.
14. Taste the sauce and adjust seasoning with a pinch of additional salt, pepper, or paprika if needed.
15. Nestle the seared chicken breasts back into the skillet, spooning some of the sauce over the top of each piece.
16. Sprinkle the grated Parmesan or aged kasar cheese evenly over the chicken and sauce.
17. Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
18. Remove the skillet from the oven and let the chicken rest in the sauce for 5 minutes.
19. Drizzle the lemon juice over the chicken and sauce to brighten the flavors.
20. Sprinkle the chopped fresh parsley over the top before serving, then plate the chicken with plenty of creamy white sauce over rice, potatoes, or bread.
Notes
For extra-juicy chicken, lightly pound the thickest part of each breast so they cook evenly before seasoning.
Keep the heat at medium when adding yogurt and cream to prevent the sauce from boiling hard, which can cause separation.
If the sauce thickens too much as it cools, whisk in a splash of warm chicken broth or milk when reheating to bring it back to a silky consistency.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner, Main Course
- Method: Stovetop, Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 620
- Sugar: 4
- Sodium: 780
- Fat: 38
- Saturated Fat: 19
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 55
- Cholesterol: 210
Keywords: quick dinner, easy dinner, creamy chicken, turkish chicken, dinner ideas, easy recipe, weeknight dinner, food ideas, chicken in white sauce