Turkish Chicken with Creamy White Sauce
Indulge in this quick and incredibly flavorful Turkish-inspired chicken dish, featuring tender chicken breasts bathed in a rich, creamy white sauce. Infused with aromatic paprika and cumin, it's a wonderfully comforting meal that comes together effortlessly. Perfect for a busy weeknight yet elegant enough to impress.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Ready in under an hour, making it perfect for busy weeknights.
- Features tender, juicy chicken enveloped in a rich, deeply flavored creamy sauce.
- Infused with aromatic Turkish-inspired spices like paprika and cumin for a unique taste.
- Utilizes simple, readily available ingredients for maximum convenience.
- An elegant and comforting dish that’s easy to prepare for any home cook.
Ingredients
- 4 boneless, skinless chicken breasts (approximately 600-800 grams / 1.3-1.7 pounds total)
- 5 grams (1 teaspoon) sweet paprika
- 5 grams (1 teaspoon) ground cumin
- 5 grams (1 teaspoon) salt, or to taste
- 2 grams (1/2 teaspoon) black pepper, freshly ground, or to taste
- 15 milliliters (1 tablespoon) olive oil
- 1 medium onion (approximately 150 grams / 5 ounces), finely chopped
- 2 cloves garlic, minced (approximately 10 grams / 0.3 ounces)
- 240 milliliters (1 cup) heavy cream (full-fat whipping cream)
- 15 grams (1/4 cup) fresh parsley, chopped, for garnish
Instructions
- Prepare the Chicken and Aromatics: Begin by patting the chicken breasts thoroughly dry with paper towels. This crucial step ensures a superior sear and a golden-brown crust. Season both sides of the chicken generously with paprika, cumin, salt, and freshly ground black pepper, pressing the spices gently into the meat. Set aside. Next, finely chop the medium onion and mince the garlic cloves, preparing them for sautéing.
- Sear the Chicken: Heat the olive oil in a large, heavy-bottomed skillet or pan over medium-high heat. Once the oil shimmers, carefully add the seasoned chicken breasts to the pan. Cook for 4-6 minutes per side, or until beautifully golden brown and caramelized. The goal here is to develop flavor and color, not to cook the chicken through completely. Remove the chicken from the pan and set it aside on a plate.
- Build the Creamy Sauce Base: Reduce the heat to medium. Add the finely chopped onion to the same pan, scraping up any browned bits from the chicken (these are packed with flavor!). Sauté the onion for 3-5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Create the Creamy Sauce: Pour in the heavy cream, stirring well to combine with the sautéed onions and garlic. Bring the sauce to a gentle simmer, allowing it to slightly thicken. Taste the sauce and adjust seasonings (salt and pepper) if necessary.
- Finish Cooking the Chicken: Return the seared chicken breasts to the pan, nestling them into the simmering creamy sauce. Reduce the heat to low, cover the pan, and continue to simmer for another 8-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). The sauce will continue to thicken as it gently simmers.
- Garnish and Serve: Remove the pan from the heat. Before serving, generously sprinkle the chopped fresh parsley over the chicken and sauce. Serve immediately, perhaps with rice, pasta, or a crusty bread to soak up every last drop of the luscious sauce.
Tools You’ll Need
- Large, heavy-bottomed skillet or pan with a lid
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Spatula or tongs
- Meat thermometer (optional, but recommended)
Essential Success Tips
- Pat the chicken dry: This is key for achieving a good sear and a golden crust, which adds a significant layer of flavor to the dish.
- Don't overcrowd the pan: Cook chicken in batches if necessary to ensure even browning and prevent steaming. Overcrowding lowers the pan's temperature.
- Adjust heat carefully: When adding cream, ensure the heat is not too high to prevent scorching or curdling. A gentle simmer is ideal.
- Taste and adjust: Always taste the sauce before serving and adjust salt, pepper, or other seasonings to your preference.
- Fresh parsley is a must: The vibrant freshness of chopped parsley not only adds beautiful color but also brightens the rich sauce.
Professional Cooking Secrets
- To deepen the savory notes, consider deglazing the pan with a splash of dry white wine or chicken broth after sautéing the onions and garlic, before adding the cream. This captures all the delicious fond at the bottom.
- For an extra layer of complexity, infuse the cream with a bay leaf or a couple of crushed cardamom pods during the simmering phase, removing them before serving.
- If you prefer a slightly thicker sauce, remove the chicken once cooked, and reduce the cream sauce over medium-high heat for a few minutes until it reaches your desired consistency, then return the chicken to coat.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if the sauce has thickened too much.
- Variations: For added vegetables, consider stirring in a handful of fresh spinach or sliced mushrooms during the last 5 minutes of simmering. For a touch of heat, a pinch of red pepper flakes can be added with the paprika and cumin.
- Serving Suggestion: This chicken pairs wonderfully with fluffy basmati rice, mashed potatoes, or a simple green salad to balance the richness.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, absolutely! Chicken thighs are an excellent alternative and often result in an even more tender and flavorful dish. Adjust cooking time accordingly, as thighs may take a bit longer to cook through (typically 15-20 minutes in the sauce).
How can I thicken the sauce if it's too thin?
If your sauce is too thin, you have a few options. You can simply simmer it uncovered for a few extra minutes to reduce and thicken naturally. Alternatively, remove the chicken, and whisk in 5g (1 teaspoon) of cornstarch mixed with 15ml (1 tablespoon) of cold water into the simmering sauce. Cook, stirring, until it thickens.
Is this dish spicy?
No, as written, the dish is not spicy. Sweet paprika is used for color and mild flavor rather than heat. If you prefer a spicy kick, you can add a pinch of hot paprika or red pepper flakes along with the other spices.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 45g, Fat: 30g, Carbs: 8g (per serving, approximate values based on ingredients used)
Allergy Information
Contains dairy. For a dairy-free version, consider using a high-quality, unsweetened full-fat coconut milk or a dairy-free cream alternative, though the flavor profile will be altered.
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