Ciulama (chicken in white sauce) is a Romanian family favorite from the only cookbook my mum ever owned: pan‑seared chicken with crispy skin in a tangy, silky white sauce. Mine keeps the chicken on the bone so the meat stays juicy and sometimes I squeeze in a little lemon, but always finish with dill or parsley. I cooked it so many times over the years (and our kids do now, too), whenever we crave a simple, comforting dinner with a little elegance.
Ciulama is a dish that can be mainly found in Romanian and Moldovan cuisine. This dish has its origins in Turkish cuisine (çullama), and Turkish cuisine has influenced Romanian cuisine for centuries as a result of the Ottoman Empire occupancy.
Why you’ll love this ciulama
The best thing about ciulama is the fried chicken, isn’t fried chicken everyone’s favorite?
- Crispy & creamy: golden chicken meets a silky, spoon-coating sauce.
- Pantry-friendly: flour, milk and sour cream do the heavy lifting.
- Weeknight-easy: 40 minutes, one pan for the sauce.
- Flexible: make it classic with chicken or try ciulama cu ciuperci (mushrooms).
- Make-ahead friendly: the sauce reheats well with a splash of milk or stock.
Watch how to make ciulama
https://youtube.com/shorts/2iPewekyQFE?feature=share
Ingredients for ciulama
- Chicken
- Chicken pieces, skin-on, on the bone (thighs, drumsticks, wings, or breast pieces). Bone-in means flavor, but you can swap to thigh fillets or diced breast if preferred.
- For a vegetarian pan
- Mushrooms, cleaned and sliced. Use button mushrooms/chestnut/cremini. You can also add these alongside chicken; see optional step below.
- White sauce
- Plain (all-purpose) flour. For gluten-free, use cornflour/cornstarch.
- Milk (whole or semi-skimmed).
- Sour cream or crème fraîche.
- Salt & lots of freshly ground black pepper, to taste.
- To finish
- A squeeze of lemon (optional but lovely).
- Fresh herbs: finely chopped parsley and/or dill.
How to make ciulama (step-by-step)
Time needed: 45 minutes
Romanian ciulama: pan-seared chicken with crisp skin in a smooth white sauce made in one pan with milk, flour and a little sour cream. Sometimes cramming a good helping of mushrooms for some plant goodness too (ciulama cu ciuperci)!
- Fry the chicken pieces
Take chicken out of the fridge 15 minutes early. Pat dry really well. Heat oil in a wide frying pan over medium heat. Lay chicken in skin-side down; don’t crowd the pan. Season with salt and pepper. Fry until the skin is deeply golden, then flip and cook until juices run clear. Transfer to a warm plate.
- Sauté the mushrooms (optional step)
If you’re adding mushrooms, return the pan to medium-high heat, add a splash of oil and sauté the sliced mushrooms with a pinch of salt until they release their liquid and turn golden at the edges. Scrape up any browned bits, then remove to a plate.
- Make the sauce base:
In a bowl whisk flour with a pinch of salt and pepper, then slowly whisk in the milk to make a smooth, lump-free mixture. Pour the milk-flour mixture into the same pan (those tasty crispy bits are gold). Cook on low heat, whisking gently until thick and softly bubbling, about 5 minutes. Stir in sour cream off the heat. Season and add a tiny squeeze of lemon if you like a brighter finish.
- Finish & Serve
Slide the chicken and any resting juices back into the pan. Warm through gently for 2–3 minutes. Finish with herbs and a lots of black pepper.
Pro Tips
- Dry chicken means crisp skin, so pat it dry and don’t rush the first side.
- Low and slow for the sauce. Flour needs a few minutes at a gentle bubble to lose any raw taste. Whisk continuously to avoid it getting stuck or lumpy.
- No lumps: make a slurry (flour & cold milk) before adding to the pan. If needed, strain the sauce while it’s hot, but nobody got hurt by a little flour lump 🤪.
- Gluten-free swap: start with 3 tbsp cornflour whisked into cold milk; simmer to thicken, adding more if needed.
- Don’t boil sour cream: it can split – stir it in at the end, off the boil.
What to serve with ciulama
Whether you make “ciulama de pui” (chicken in white sauce) or “ciulama de ciuperci” (mushrooms ciulama), you can pair it with a good dollop of soft polenta. This is very traditional – especially in the eastern side of Romania it is served that way.
- I prefer mine with a chunk of crusty sourdough and scooping the yummy creamy sauce until the plate is clean. Not to mention a crisp dry white wine or a sip of prosecco…
- Add something fresh: a simple salad, pink sauerkraut or fermented pickled cucumbers for lively crunch.
variations and substitutions
VEGETARIAN: If you want this recipe vegetarian, make ciulama cu ciuperci (mushroom ciulama)!
- Use 1 kg sliced mushrooms instead of chicken (or half mushrooms, half chicken).
- Sauté mushrooms in 1–2 tbsp oil over medium-high heat with a pinch of salt until their liquid cooks off and edges turn golden. Remove to a plate and make the sauce as above in the same pan. Fold mushrooms (and/or chicken) into the sauce to warm through. Finish with dill.
Herb swap: parsley and dill are classic; but I think tarragon is lovely with this creamy chicken ciulama.
Lighter: use semi-skimmed milk or replace half the milk with chicken or vegetable stock.
Garlic: add 1 small grated clove to the sauce right before it thickens.
I often make this dish on a Sunday, it’s fast and low effort, but it does what promises: dinner feels like a hug with that crisp chicken, silky sauce, herby snow on top. If you make my ciulama (chicken in white sauce) or the ciulama cu ciuperci (ciulama with mushrooms) version, leave a rating and comment below. I love seeing your plates too, so tag @candyflossiecooks on Instagram!
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
- Don’t forget to rate my recipe! It will make my day!
recipe FAQ
A classic Romanian-style dish (also common in Moldova) where chicken (or mushrooms) is served in a smooth white sauce thickened with flour and enriched with dairy.
Yes, diced breast works, or boneless thighs. Watch the timing so it doesn’t overcook; bone-in thighs give the most flavor.
Keep the heat low and add the sour cream off the boil. If it does split slightly, whisk in a spoonful of cold milk.
The sauce is best fresh, but you can freeze leftovers for up to 1 month. Thaw overnight in the fridge and reheat very gently with extra milk or stock.
Ciulama (chicken in white sauce)
Equipment
- 1 Wide frying pan or sauté pan large enough to hold the chicken in a single layer so the skin can crisp properly
- 1 Wooden spoon or heatproof spatula for stirring and scraping up the good bits from the pan
- 1 whisk essential for a smooth, lump-free white sauce
- 1 Mixing bowl or jug to mix milk and flour for sauce
- 1 knife for herbs and mushrooms (if using)
- 1 Chopping board
- 1 measuring jug helpful for the milk
- Tongs optional, but handy for turning chicken pieces
- Splatter guard optional, but you may need it
- Fine mesh sieve for rescuing the sauce if it does get lumpy
Ingredients
- 600 g Chicken pieces with skin on and on the bone (you can use thighs or drumsticks). Alternatively use thigh fillets or diced chicken breast.
- 2 tbsp Oil for frying vegetable, sunflower or olive oil
- Salt and black pepper sprinkle generously
For vegetarian alternative
- 1 kg Mushrooms cleaned and sliced
For Sauce
- 35 g Plain Flour (all purpose). Alternative for gluten free use cornflour.
- 500 ml Milk
- 150 ml chicken stock or hot water optional, if you want a runnier sauce or if reheating
- 3 tbsp Sour cream or Crème fraîche
- 1 tsp Salt (to taste)
- 1 tsp Black pepper, freshly cracked (to taste)
Garnish
- Finely chopped parsley and/or dill
Instructions
- Take the chicken out of the fridge 15 minutes earlier. Pat dry with paper towels.
- In a frying pan add 1-2 tablespoons of oil and when hot but not smoking, turn heat to medium and add the chicken pieces and allow to turn golden before turning over. Season with plenty of salt and pepper. Once evenly fried, turn heating down and allow to cook fully till juices run clear. Once chicken is cooked, take the pieces out on a platter.
For Sauce
- To cook the sauce, use the same frying pan that you cooked the chicken pieces in. There should be yummy crispy chickeny bits.
- In a bowl, add your flour, salt and pepper and slowly add the milk whilst mixing with a hand whisk to a slurry, Try to avoid lumps.
- Optional – Mushrooms: Cram in a good helping of mushrooms for some plant goodness. Return the pan to medium-high with a splash of oil; sauté sliced mushrooms with a pinch of salt until their liquid evaporates and edges are golden. Remove to a plate.
- Lower the heat and pour the milk mixture into the same pan. Whisk gently until thick and gently bubbling (about 5 minutes).
- Take it off the boil, add the sour cream and mix until combined. Taste and adjust seasoning if needed, and add a small squeeze of lemon if you like.
Assemble your dish
- Return chicken (and any juices) and mushrooms (if using) to the pan and warm through on low heat. Scatter herbs and serve immediately with freshly ground black pepper and a squeeze of lemon.
Video
Notes
- Mushroom option (ciulama cu ciuperci): sauté 1 kg sliced mushrooms in 1–2 tbsp oil until golden and their liquid evaporates. Remove, make the sauce, then fold mushrooms back in.
- Gluten-free: replace flour with cornflour; start with 2 heaped tbsp whisked into cold milk and add more if needed to reach your preferred thickness.
- Make ahead or reheat: I like ciulama freshly made when it’s hot and the sauce is nice and runny. But you can also cool, cover and refrigerate up to 3 days. Reheat gently with a splash of milk, chicken stock or hot water.
Great recipe. Easy to follow and tasty result.
Thank you so much, it’s good to hear you enjoyed it :)!
Delicious, hearty meal and easy to follow recipe – loved it
Thank you so much, glad you loved it!