Turkish Chicken with Creamy White Sauce

You catch the smell through the steam vent and suddenly you are starving. That smell is so dang good, it sneaks right under your nose and pulls you closer to the kitchen. You feel your belly rumble and you remember how much you were craving something creamy and comforting all day long.

As the float valve does its thing, you peek over your shoulder and realize this is gonna be one of those quick dinners that tastes like it took hours. The kitchen fills up with a warm creamy aroma that kinda wraps around you. You recall how you got the perfect tender pull on the chicken last time, and you can't wait to finish this off.

When you crack open the lid, the steam fogs your glasses but you see that rich, saucy spinach covering every bite of chicken breast. You sense the promise of cozy dinner vibes and can't help but smile knowing this meal's about to hit the spot.

The Truth About Fast Tender Results

• You gotta make sure the sealing ring is in place and working right. It keeps pressure locked in so the chicken gets that tender pull.
• The float valve will pop up when pressure locks in, giving you visual proof the cooker is good to go.
• Broth depth matters for even cooking. Not too little or you risk burning, but not too much to dilute flavors.
• Quick release is your best friend here. It stops the cooking fast so chicken don’t overdo and stay juicy.
• Using flour lightly coats the chicken for a nice thick sauce without lumps. It works real good in the pressure cooker.

For tips on mastering your pressure cooker, check out our Pressure Cooker Tips to get that perfect tender pull on meats every time and avoid overcooked chicken.

Also consider trying our Creamy Garlic Parmesan Chicken Pasta for a quick one-pot meal with a similar creamy sauce and tender chicken.

All the Pieces for This Meal

• 4 boneless skinless chicken breasts about 2 to 2 and a half lbs
• Kosher salt and pepper for seasoning like you like it
• Quarter cup Wondra flour or all purpose flour for that light coating
• Two tablespoons extra virgin olive oil to get a golden crust on chicken
• Three cloves garlic minced up fine for a punch of flavor



• Half cup dry white wine for deglazing and an extra layer of taste
• Six ounces fresh baby spinach that wilts down nice and creamy
• One cup chicken stock plus one cup heavy cream for rich sauce base plus quarter cup parmesan cheese and a pinch quarter teaspoon nutmeg

The Exact Process From Start to Finish

First you season that chicken with kosher salt and pepper on both sides. Don't be shy, get some good coverage so the flavor soaks in.

Next you dredge the chicken breasts in Wondra flour but try to shake off all the extra. You want just a thin dust to help sauce thicken later.

Heat your olive oil in a big skillet over medium-high heat. When its shimmering add chicken carefully so it sizzles right away.

Cook chicken about six to seven minutes a side till golden brown and you get a good tender pull. Remove and set aside while you make sauce.

Add minced garlic to skillet and sauté real quick for about thirty seconds till fragrant. Don’t let it burn or get bitter.

Pour in dry white wine and use a wooden spoon to scrape all those tasty browned bits off the pan bottom. That stuff is flavor gold.

Add chicken stock and bring it up to a simmer. Stir in heavy cream and let it cook a couple minutes so sauce thickens just right.

Toss in the baby spinach and stir till it wilts nice and soft. Sprinkle in parmesan and a little nutmeg, then stir till cheese melts and blends perfectly. Return chicken back into skillet, coat with sauce and serve right away.

Easy Tweaks That Make Life Simple

You can swap out dry white wine for extra chicken stock if you wanna keep it simple or skip alcohol.

Grab pre-minced garlic from the store if your hands are busy or you aint feelin’ the chopping.

If you got fresh spinach lookin’ wilty no worries just toss that in anyway. It cooks down plenty fast and works real good.

What It Tastes Like Fresh From the Pot

The chicken pulls apart tender and juicy, with a little crust from the skillet that holds onto sauce real nice. Each bite feels soft and satisfying.

The creamy spinach sauce smooths out the flavors with a rich velvety texture, but not too thick so it feels light on your tongue.

You get that garlic and parmesan kiss in every forkful with a gentle hint of nutmeg that sneaks in without being loud.

The lemon juice brighten it up just a tad at the end so the sauce doesn’t feel heavy or dull. It’s a cozy combo y’all will love.

Smart Storage That Actually Works

Store leftovers in a shallow airtight container in the fridge. You want to cool food fast, so no big piles of sauce or chicken.

Chicken breasts hold moisture well but sauce can thicken real quick. Warm gently on stovetop adding a splash of chicken stock to loosen it back up.

For longer keeping you can freeze the chicken and sauce together in a freezer safe bag. Thaw in fridge overnight and reheat slowly on the stove or in the microwave.

Common Questions and Real Answers

• Can you pressure cook the whole recipe? Not exactly. The chicken browns best in a skillet first, then the sauce simmers in the same pan. The pressure cooker helps mostly with cooking chicken fast and tender, but you gotta use stove top for sauce.
• What if I don’t have Wondra flour? Use all purpose flour instead. Just don’t skip the flour step, it helps thicken the sauce and makes a nice coating on chicken.
• Can I use frozen chicken breasts? You can. Just increase pressure cooking time by a few minutes to get that tender pull.
• Will the sauce separate? If you cook the cream too long it might. Just keep an eye and stir often. Adding parmesan cheese last helps keep it creamy.
• How long does it take to cook in pressure cooker? About 8 to 10 minutes for the chicken breasts. Then you quick release the pressure so it stops cooking right then.
• What’s the broth depth supposed to be? You need about one cup of chicken stock so the float valve can do its job right and the chicken cooks evenly without drying out.