Description
Experience the rich flavors of Turkey with this pan-seared chicken in a silky creamy sauce, balanced with spices and perfect for both weeknights and entertaining.
Ingredients
Scale
- 4 chicken breasts (boneless, skinless; 6–8 oz each)
- 1 cup heavy cream (or half-and-half + 1 tsp cornstarch)
- 1 onion, finely chopped (yellow or white)
- 2 cloves garlic, minced
- 1 tablespoon olive oil (or 1 tbsp butter)
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken breasts dry and season evenly with paprika, cumin, salt and pepper.
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and minced garlic; sauté until the onion is translucent (about 4–5 minutes).
- Push the aromatics to the side, raise heat to medium-high, and add the seasoned chicken. Cook until well-browned on the first side, about 4–5 minutes.
- Flip the chicken and brown the second side for 3–4 minutes.
- Pour in the heavy cream, reduce heat to medium-low, and simmer gently. Spoon the sauce over the chicken as it cooks.
- Simmer until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens slightly, about 6–8 minutes.
- Taste and adjust salt and pepper. Garnish with chopped fresh parsley before serving.
Notes
For a tangy finish, stir in a teaspoon of lemon juice at the end. For a dairy-free version, use full-fat coconut milk and reduce simmer time slightly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 300mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 150mg
Keywords: chicken, cream sauce, Turkish chicken, comfort food, quick dinner