Golden, silky, and on the table in half an hour — all in one pan.
This creamy turmeric chicken is a simple 30-minute dinner with around 31g of protein per serving. Chicken breast is cooked with colorful bell peppers, garlic, paprika and turmeric, then finished with a creamy sauce, fresh parsley and lemon. Using 150 ml of cream keeps the sauce rich without making it overly heavy. Turmeric gives the dish its golden color and earthy flavor, while lemon and parsley add freshness. Everything comes together in one pan, making this an easy and satisfying weeknight dinner. Serve with cooked rice or your favorite grain for a complete meal.
Why This Works
Turmeric is the key ingredient, adding earthy flavor and a golden color while pairing naturally with olive oil, garlic, parsley and lemon. Adding the turmeric to the hot pan for thirty seconds before the liquid goes in is what pulls the flavor out of the spice rather than leaving it raw and chalky. Chicken breast provides a substantial source of protein, while colorful bell peppers add vegetables and freshness.
Nutrition (per serving)
| Calories | 350 |
|---|---|
| Protein | 31g |
| Carbs | 7g |
| Fat | 19g |
Ingredients
| Olive oil | 1 tbsp |
|---|---|
| Chicken breast | 400 g |
| Onion | 1 |
| Garlic cloves | 2 |
| Colorful bell peppers | 2 |
| Heavy cream | 150 ml |
| Turmeric | 1 tsp |
| Paprika | 2 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley | A handful |
| Lemon | ½ |
Step-by-Step Instructions
1 Brown the chicken
Cut the chicken breast into small pieces. Heat the olive oil in a large pan over medium-high heat. Add the chicken and cook for 3–4 minutes, stirring occasionally, until lightly golden. Season with salt and paprika.
2 Soften the vegetables and bloom the spice
Add the chopped onion, garlic and colorful bell peppers. Cook for 5–6 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent. Add the turmeric and black pepper and cook for 30 seconds until fragrant.
3 Finish the sauce
Pour in the heavy cream and simmer over low heat for 4–5 minutes, stirring occasionally, until the sauce slightly thickens and the chicken is fully cooked through. Finish with freshly chopped parsley and a squeeze of lemon juice. Serve warm with cooked rice.
Notes & Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently over low heat until warmed through.
- Thighs instead of breast: Chicken thighs can be used instead of chicken breast, although the nutritional values will change.
- Make it ahead: The chicken can be prepared a day ahead and gently reheated before serving.
- Serving: Serve with cooked rice, quinoa or roasted vegetables.