Turkish Chicken with Creamy White Sauce

Turkish-spiced chicken baked in a creamy white sauce and topped with melted cheese brings bold Mediterranean flavors to your dinner table in just 40 minutes of active cooking (plus 1-hour marination for best results). Tender marinated chicken pieces are smothered in a rich, herb-infused sauce and finished with golden, bubbling cheese that creates the ultimate comfort food experience. This high protein Turkish chicken bowl delivers restaurant-quality results with simple pantry ingredients and straightforward techniques.

The marinated chicken develops deep, complex flavors from yogurt, spices, and tomato paste while staying incredibly moist. When you combine that with the velvety white sauce and melted cheese, you get layers of taste and texture that make this dish feel special enough for entertaining yet easy enough for a weeknight dinner.

Why You’ll Love This High Protein Turkish Chicken Bowl

Each serving provides over 45 grams of protein from the chicken, yogurt, milk, and cheese, making this perfect for anyone focused on fitness goals or looking for a filling, satisfying meal. The yogurt marinade tenderizes the chicken while infusing it with warm spices like cumin and paprika that create authentic Turkish flavor.

The creamy white sauce brings everything together with its smooth, herb-flecked richness. I make this sauce with butter, flour, and milk seasoned with oregano and parsley for a Mediterranean touch. It’s simple to prepare but tastes incredibly luxurious when poured over the spiced chicken.

The combination of mozzarella and cheddar creates the best of both worlds. Mozzarella gives you that gorgeous cheese pull, while cheddar adds sharp, tangy flavor. When broiled until golden and bubbling, the cheese forms a delicious crust that contrasts beautifully with the creamy sauce underneath.

This recipe is excellent for meal prep since the marinated chicken actually improves with time. Marinate it overnight and you’ll have even more flavor development. The entire dish can be assembled ahead and baked when you’re ready to eat.

Ingredients for High Protein Turkish Chicken Bowl

I always buy boneless chicken thighs for recipes like this because they stay moister than breasts and have more flavor. If you prefer white meat, chicken breasts work fine but watch the cooking time carefully to avoid drying them out. For this recipe, 500g (about 1.1 pounds) gives you generous portions for four people.

For the Chicken Marinade:

• 500g (1.1 lbs) boneless chicken, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tablespoon garlic paste
• 2 tablespoons tomato paste
• 1 tablespoon vinegar (white or apple cider)
• 1 teaspoon paprika powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds (or 3/4 teaspoon ground cumin)
• 1/2 teaspoon black pepper
• 3/4 teaspoon salt
• 1 tablespoon cooking oil (for sautéing)

For the Creamy White Sauce:

• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 1/2 cups whole milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon salt

For Topping and Garnish:

• 1/2 cup mozzarella cheese, grated
• 1/2 cup cheddar cheese, grated
• 2 tablespoons fresh cilantro or parsley, chopped

Ingredient Notes:

The yogurt in the marinade serves multiple purposes. It tenderizes the chicken through its natural enzymes while adding tangy flavor and helping the spices adhere. I use full-fat plain yogurt, but Greek yogurt works beautifully too and creates an even thicker, creamier marinade.

Cumin seeds add wonderful texture and bursts of flavor when you bite into them. If you only have ground cumin, use 3/4 teaspoon instead of the full teaspoon of seeds. The tomato paste brings umami depth and a subtle sweetness that balances the spices.

For the white sauce, whole milk creates the richest result, but 2% milk works if that’s what you have. The butter-and-flour roux needs to cook for a few minutes to eliminate any raw flour taste. I choose dried oregano and parsley because their concentrated flavors stand up well to the bold chicken marinade.

How to Make High Protein Turkish Chicken Bowl

The key to exceptional flavor is giving the chicken enough time to marinate. While one hour works, overnight marination transforms this dish completely. The white sauce comes together quickly using classic roux technique, and the final baking step melds everything into one cohesive, delicious bowl.

Marinate the Chicken:

1. Place the chicken pieces in a large bowl. Add the salt, paprika, red chili powder, cumin seeds, black pepper, garlic paste, tomato paste, and vinegar. Use your hands or a spoon to mix thoroughly, ensuring every piece is coated with the spice mixture.
2. Add the yogurt and mix again until the chicken is completely covered in the creamy marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For maximum flavor, marinate overnight.

Cook the Chicken:

3. Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the marinated chicken along with any marinade clinging to it.
4. Reduce the heat to medium-low and cook for 15-18 minutes, turning the pieces occasionally with tongs or a spatula. The chicken should be golden brown on the outside and cooked through (internal temperature of 165°F). Some of the marinade will caramelize on the bottom of the pan, creating delicious browned bits. Remove from heat and set aside.

Make the Creamy White Sauce:

5. In a medium saucepan over medium-low heat, melt the butter completely. Once melted and bubbling, add the flour and whisk continuously for 2-3 minutes. This roux should turn a very light golden color and have a nutty aroma. Don’t let it brown.
6. Gradually pour in the milk while whisking constantly to prevent lumps. Start with about 1/4 cup, whisk until smooth, then add the rest in a steady stream while continuing to whisk.
7. Increase the heat to medium and bring the sauce to a gentle simmer, whisking occasionally. Once it starts to bubble, reduce the heat to low and cook for 8-10 minutes, stirring every minute or so. The sauce will thicken to a consistency that coats the back of a spoon.
8. Season the sauce with salt, black pepper, dried oregano, and dried parsley. Taste and adjust seasoning if needed. Remove from heat.

Assemble and Bake:

9. Preheat your oven to 180°C (355°F). Lightly grease a 9×13 inch baking dish or similar-sized oven-safe dish with butter or cooking spray.
10. Transfer the cooked chicken pieces to the prepared baking dish, arranging them in a single layer. Pour the creamy white sauce evenly over the chicken, making sure all pieces are covered.
11. Combine the grated mozzarella and cheddar cheese in a small bowl, then sprinkle the mixture evenly over the sauce-covered chicken.
12. Bake for 10-12 minutes until the cheese is completely melted and starting to turn golden. For extra browning, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.
13. Remove from the oven, garnish with chopped fresh cilantro or parsley, and serve immediately while the cheese is hot and melty.

Pro tip: If you want crispy edges on the cheese, broil for 2-3 minutes at the end of baking. Watch it closely since cheese can go from perfectly golden to burnt very quickly under the broiler.

What to Serve with High Protein Turkish Chicken Bowl

This rich, creamy chicken needs sides that provide textural contrast and help balance the dish’s richness.

Turkish Rice Pilaf: Fluffy rice cooked with vermicelli noodles, butter, and chicken broth is the traditional accompaniment. The delicate flavor lets the chicken shine while soaking up the creamy sauce beautifully. For more complete meal ideas, check out our collection of easy dinner recipes.

Warm Pita Bread: Soft, pillowy pita bread is perfect for scooping up the chicken and sauce. Warm the pitas in the oven for a few minutes before serving, or char them lightly on the stovetop for extra flavor.

Cucumber Tomato Salad: A crisp, refreshing salad with diced cucumbers, tomatoes, red onion, and a lemon-olive oil dressing cuts through the richness of the cheese and cream sauce. The cool, tangy vegetables provide perfect balance.

Roasted Vegetables: Mediterranean roasted vegetables like zucchini, bell peppers, and eggplant seasoned with olive oil and za’atar complement the Turkish flavors. The caramelized edges add wonderful texture.

Bulgur Pilaf: Nutty bulgur wheat cooked with sautéed onions and herbs makes a hearty, fiber-rich side. Its slightly chewy texture contrasts nicely with the tender chicken.

Simple Tabbouleh: Fresh parsley, tomatoes, bulgur, lemon juice, and olive oil create a bright, herbaceous salad that lightens the meal. The abundance of fresh herbs is refreshing alongside the creamy chicken.

Garlic Yogurt Sauce: A simple mixture of Greek yogurt, minced garlic, lemon juice, and salt makes an excellent drizzle. It adds extra protein and a cool, tangy element that enhances the Turkish theme.

Pro Tips & Variations

Marination Time: While one hour is the minimum, overnight marination produces noticeably better results. The yogurt tenderizes the chicken and the flavors penetrate much deeper.

Preventing Lumpy Sauce: The key to smooth white sauce is adding the milk gradually while whisking constantly. If you do get lumps, strain the sauce through a fine-mesh sieve before pouring it over the chicken.

Chicken Options: Boneless chicken thighs stay moister and have more flavor, but chicken breasts work if you prefer white meat. You can also use a combination of both. For chicken breasts, reduce the cooking time by 3-4 minutes to prevent drying out.

No-Oven Alternative: If you don’t have an oven, add the cheese to the skillet with the chicken and sauce, cover with a lid, and let it melt over very low heat for 5-7 minutes. The cheese won’t brown, but it will be beautifully melted.

Spice Level Adjustments: This recipe has moderate heat from the red chili powder. For milder flavor, reduce it to 1/2 teaspoon. For more kick, add 1/4 teaspoon cayenne pepper to the marinade or serve with hot sauce on the side.

Make It a Complete Bowl: Turn this into a true bowl meal by serving it over rice or bulgur with the chicken, sauce, and cheese on top. Add cucumber-tomato salad, a drizzle of garlic yogurt sauce, and fresh herbs for a complete one-dish dinner.

Cheese Variations: While mozzarella and cheddar work beautifully, you can experiment with other cheeses. Monterey Jack, Gruyere, or even crumbled feta (added after baking) all bring different flavors to the dish.

Extra Vegetables: Sauté bell peppers, onions, or mushrooms and layer them in the baking dish with the chicken for added nutrition and flavor. If you love Mediterranean-inspired meals, try our Mediterranean chicken and orzo for another flavorful option.

Storage & Reheating Tips

This Turkish chicken stores beautifully and actually tastes even better the next day as the flavors continue to develop. Transfer leftovers to an airtight container and refrigerate for up to 3 days. The sauce and cheese will firm up when cold but become creamy again when reheated.

To reheat, I prefer using the oven for the best results. Place the chicken in an oven-safe dish, cover with foil, and warm at 180°C (355°F) for 15-20 minutes until heated through. Remove the foil for the last 5 minutes to re-crisp the cheese slightly.

The microwave works for individual portions. Heat on medium power in 1-minute intervals, stirring between each interval, until warmed through. The cheese won’t be as crispy, but the dish will still be delicious. Add a splash of milk if the sauce seems too thick after refrigeration.

This dish doesn’t freeze particularly well because the dairy-based sauce can separate when thawed. If you must freeze it, do so in an airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven, adding a splash of milk to restore the sauce’s creaminess.

For meal prep, you can marinate and cook the chicken, make the sauce, and store them separately for up to 3 days. When ready to serve, assemble the dish, top with fresh cheese, and bake. This gives you the convenience of prep-ahead cooking with the quality of freshly baked cheese.

Common Questions

Can I use chicken with bones? Bone-in chicken pieces work but require significantly longer cooking time (30-40 minutes) and may not cook evenly in this recipe. Boneless chicken is strongly recommended for this dish since it cooks quickly and is easier to eat as a bowl meal.

What can I substitute for yogurt in the marinade? Buttermilk or sour cream work as yogurt substitutes. Both provide acidity for tenderizing and richness. Greek yogurt is actually preferable since its thickness helps the marinade cling better to the chicken.

My white sauce is too thin. How do I fix it? Continue simmering the sauce for a few more minutes to reduce and thicken it. Alternatively, mix 1 teaspoon of cornstarch with 1 tablespoon of cold milk, whisk it into the sauce, and simmer for 2 minutes. The sauce should coat the back of a spoon when ready.

Can I make this ahead of time? Absolutely. Assemble the entire dish (chicken with sauce and cheese) in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to serve, let it sit at room temperature for 20 minutes, then bake as directed, adding 5 minutes to the baking time.

Is there a dairy-free version? This recipe is heavily dairy-based, so modifications significantly change the dish. You could use coconut yogurt for marinating and coconut cream for the sauce with nutritional yeast instead of cheese, but the flavor profile will be quite different.

This high protein Turkish chicken bowl combines tender, spiced chicken with a luscious creamy sauce and melted cheese for a dinner that’s both comforting and exciting. The bold flavors, rich texture, and impressive presentation make this recipe perfect for everything from busy weeknights to special occasions. Looking for more high-protein dinners? Our high protein egg roll in a bowl is another quick favorite that comes together in under 30 minutes.

Turkish Chicken with Creamy White Sauce

High protein Turkish-spiced chicken baked in creamy white sauce and topped with melted cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean, Turkish

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 500 g boneless chicken about 1.1 lbs, cut into bite-sized pieces (thighs or breasts)
• 1/2 cup plain yogurt full-fat or Greek yogurt
• 1 tablespoon garlic paste
• 2 tablespoons tomato paste
• 1 tablespoon vinegar white or apple cider
• 1 teaspoon paprika powder
• 1 teaspoon red chili powder reduce to 1/2 tsp for milder heat
• 1 teaspoon cumin seeds or 3/4 tsp ground cumin
• 1/2 teaspoon black pepper for marinade
• 3/4 teaspoon salt for marinade
• 1 tablespoon cooking oil for sautéing
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 1/2 cups whole milk 2% milk works too
• 1/4 teaspoon black pepper for sauce
• 1/4 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon salt for sauce
• 1/2 cup mozzarella cheese grated
• 1/2 cup cheddar cheese grated
• 2 tablespoons fresh cilantro or parsley chopped, for garnish

Equipment

• large mixing bowl
• Plastic wrap for covering marinade
• large skillet
• medium saucepan
• whisk
• 9×13-inch baking dish
• Oven
• Tongs or spatula
• Grater for cheese
• Cooking spray or butter for greasing

Method

 

1. Place chicken pieces in a large bowl. Add salt, paprika, red chili powder, cumin seeds, black pepper, garlic paste, tomato paste, and vinegar. Mix thoroughly to coat evenly.
2. Add yogurt and mix until chicken is completely covered. Cover bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
3. Heat cooking oil in a large skillet over medium-high heat. Add marinated chicken with any clinging marinade. Reduce heat to medium-low and cook for 15-18 minutes, turning occasionally, until golden brown and cooked through to 165°F internal temperature. Remove from heat and set aside.
4. In a medium saucepan over medium-low heat, melt butter. Add flour and whisk continuously for 2-3 minutes until smooth and lightly golden. Don’t let it brown.
5. Gradually whisk in milk, starting with 1/4 cup, then adding the rest in a steady stream while whisking constantly to prevent lumps.
6. Increase heat to medium and bring sauce to a gentle simmer. Reduce heat to low and cook for 8-10 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
7. Season sauce with salt, black pepper, oregano, and parsley. Taste and adjust seasoning. Remove from heat.
8. Preheat oven to 180°C (355°F). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
9. Transfer cooked chicken to prepared baking dish in a single layer. Pour creamy white sauce evenly over chicken, covering all pieces.
10. Combine mozzarella and cheddar cheese, then sprinkle evenly over sauce-covered chicken.
11. Bake for 10-12 minutes until cheese is melted and starting to turn golden. For extra browning, broil for 2-3 minutes, watching carefully.
12. Remove from oven, garnish with chopped cilantro or parsley, and serve immediately.

Notes

IMPORTANT TIMING NOTE: The 40-minute total time reflects ACTIVE COOKING time only and does NOT include the 1-hour minimum marination time. Plan for 1 hour 40 minutes total from start to finish, or marinate the chicken the night before for convenience. For best flavor, overnight marination is highly recommended. Storage: Store in airtight container in refrigerator for up to 3 days. Reheating: Reheat in oven at 180°C (355°F) covered with foil for 15-20 minutes, or microwave individual portions on medium power. Add splash of milk if sauce is too thick. Freezing: Not recommended due to dairy-based sauce which can separate when thawed. If you must freeze, store in airtight container for up to 1 month, thaw overnight in fridge, and add milk when reheating. Substitutions: Use Greek yogurt for thicker marinade. Chicken breasts work but cook 3-4 minutes less to prevent drying. Ground cumin (3/4 tsp) can replace cumin seeds. Buttermilk or sour cream can substitute for yogurt. No-Oven Option: Melt cheese by covering skillet with lid over very low heat for 5-7 minutes instead of baking. Cheese won’t brown but will be beautifully melted. Make-Ahead: Assemble entire dish up to 24 hours ahead, cover tightly, and refrigerate. Let sit at room temperature 20 minutes before baking, then add 5 minutes to baking time. White Sauce Tips: Add milk gradually while whisking to prevent lumps. Sauce should coat back of spoon when ready. If too thin, simmer longer. If lumpy, strain through fine-mesh sieve. Pro Tip: Broil for last 2-3 minutes for golden, crispy cheese, but watch carefully to prevent burning.