Turkish Chicken with Creamy White Sauce
A delicious and satisfying dish that blends tender chicken with a rich creamy sauce, inspired by Turkish cuisine.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 piece onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 cup chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add the seasoned chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Cooking the Sauce
- In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add cumin, paprika, and dried thyme, stirring to coat the onions and garlic.
- Pour in chicken broth, scraping browned bits from the bottom. Bring to a simmer for about 3-4 minutes.
- Lower the heat and stir in heavy cream. Let it simmer for an additional 5 minutes to thicken slightly.
- Return the chicken to the sauce and cook for an additional 2-3 minutes until heated through.
- Taste and adjust seasoning as needed.
- Allow it to rest for a few minutes before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve with fluffy rice or crusty bread to soak up the sauce. For a lighter version, substitute heavy cream with coconut cream. Storage: Cool down to room temperature, refrigerate for up to 3 days, or freeze for up to 3 months.