Description
How to make tender Turkish Chicken with Creamy White Sauce and vibrant Mediterranean flavors that your family will adore for dinner.
Ingredients
Scale
- For the Turkish Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp extra virgin olive oil
- For the Creamy White Sauce Base:
- 3 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1.5 cups low-sodium chicken broth
- 1 cup heavy cream
- Seasonings & Flavor Builders:
- 1 tsp fine sea salt, or to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 fresh lemon, juiced
- Garnish:
- 1/4 cup fresh parsley, chopped
Instructions
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sear for 5-7 minutes until lightly golden brown. Set aside, leaving flavorful bits in the pan for the creamy white sauce base.
- Sauté Aromatics: In the same skillet, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic for another minute until fragrant, being careful not to burn it.
- Make Roux: Sprinkle flour over the softened onions and garlic. Cook, stirring constantly, for 1-2 minutes to create a light roux. This forms the essential base for your rich and creamy Turkish Chicken with Creamy White Sauce.
- Whisk Sauce: Gradually whisk in chicken broth and heavy cream until smooth. Bring the sauce to a gentle simmer, stirring frequently, until it thickens slightly, about 5-7 minutes. It should coat the back of a spoon.
- Finish Dish: Return the seared chicken to the creamy white sauce. Stir in salt, pepper, oregano, smoked paprika, and fresh lemon juice. Simmer for 5 minutes until chicken is heated through and flavors meld beautifully for this Turkish Chicken.
- Garnish & Serve: Remove the skillet from heat. Stir in fresh chopped parsley. Serve your Unforgettable Turkish Chicken with Creamy White Sauce immediately over rice, pasta, or with crusty bread for a truly comforting easy dinner.
Notes
Cook the roux for 1-2 minutes, stirring constantly, to avoid a lumpy or thin sauce.
Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat gently on the stovetop.
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend or cornstarch in the roux.
Serve hot over rice, pasta, or with crusty bread to soak up the creamy sauce. Garnish with fresh parsley.
Always use heavy cream, not milk, for the best rich and velvety texture in the sauce.
**Allergy Information:** Dairy, Gluten