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Turkish Chicken Creamy White Sauce

A beautifully satisfying dish featuring succulent chicken breasts simmered in a velvety white sauce with aromatic spices, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Turkish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts Choose organic, free-range if possible for better flavor
  • 1 cup heavy cream Full-fat cream works best for richness; consider alternatives like coconut cream for dairy-free
  • 1 piece onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil Extra virgin for enhanced flavor
  • 1 teaspoon paprika Smoked paprika offers a delightful twist
  • 1 teaspoon cumin For that warming earthy flavor
  • Salt and pepper to taste
  • Fresh parsley for garnish Always fresh for a pop of color and brightness

Method
 

Preparation
  1. Season your chicken breasts generously with salt, pepper, and paprika.
  2. In a skillet over medium heat, heat the olive oil.
  3. Once hot, add the chicken and cook for 6–7 minutes on each side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the pan and set aside.
  4. In the same skillet, lower the heat slightly and add the chopped onion. Sauté for 3–4 minutes until the onions are translucent.
  5. Add minced garlic and cook for an additional 1 minute until fragrant.
  6. Sprinkle in 1 tablespoon of flour, stirring for 1–2 minutes to create a roux.
  7. Gradually whisk in 1 cup of chicken broth, allowing it to combine well and thicken slightly, then pour in the heavy cream. Let this simmer for about 5 minutes, stirring occasionally.
  8. Return the chicken to the skillet, spooning the creamy sauce over the top. Simmer for another 5–10 minutes, adjusting the seasoning with salt and pepper.
  9. Garnish generously with fresh parsley, and serve hot with rice, pasta, or crusty bread.

Notes

Make it Ahead: You can cook the chicken and sauce a day ahead. Reheat gently on the stove. Store any leftovers in an airtight container in the fridge for up to three days or freeze for up to a month.