Tavuk Göğsü: Turkish Chicken Breast Pudding

A dessert with a rich history, Tavuk Göğsü is perhaps the most unique treat in Turkish cuisine—and one that’s sure to surprise newcomers. Traditionally made with finely shredded chicken breast, this silky milk pudding dates back to Ottoman times, where it was once reserved for royalty.

While the idea of a chicken-based dessert may sound unusual, the flavor is anything but. The meat provides a delicate texture and subtle richness that blends beautifully with milk, sugar, and starches to create a luxurious custard. Finished with a golden-browned top and served cold, it’s elegant, unexpected, and unforgettable.

Try the authentic Tavuk Göğsü recipe by Chef Giorgos Tsoulis and experience this historic delicacy the way it was meant to be enjoyed.

Tavuk Göğsü: Turkish Chicken Breast Pudding

Giorgos Tsoulis

This is a classic (and very unique!) Turkish milk pudding made with shredded chicken breast. Smooth, creamy, and subtly sweet, it’s a truly one-of-a-kind dessert.

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Prep Time 5 minutes mins

Cook Time 1 hour hr 20 minutes mins

Waiting Time 2 hours hrs

Total Time 3 hours hrs 25 minutes mins

Course Dessert

Cuisine Turkish

Servings 5 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1200 ml milk
• 400 g chicken breast
• 200 g granulated sugar
• 100 g rice flour
• 20 g cornstarch

Instructions

 

Cook the chicken:

• Place the chicken breast in a pot, cover it with water, and let it simmer for 20 to 25 minutes. Since the chicken needs to be cooked thoroughly, boil it longer if necessary.

Shred the Chicken:

• Once cooked, drain and allow the chicken to cool completely. Shred the chicken breast into thin pieces using your fingers or two forks, then set aside.

Prepare the Thickening Mixture:

• In a bowl, combine the rice flour, cornstarch, and a small amount of milk, then whisk until the mixture becomes smooth and homogeneous.

Cook the Milk Base:

• In a pot, pour the remaining milk and sugar, place it over medium heat, and bring it to a boil.
• Gradually pour in the rice flour mixture, stirring constantly with a whisk. Cook over medium-low heat, stirring continuously, until the mixture thickens into a smooth custard.

Add the Chicken & Bake

• Once thickened, remove from the heat, add the shredded chicken, stir again, and pour the mixture into a rectangular baking dish (27×20 cm/ 10×8 in).
• Place under the broiler (grill) for 5–10 minutes, or until the top turns golden brown.

Refrigerate and Serve:

• Let the pudding cool at room temperature, then refrigerate for at least 2 hours. Once chilled and set, cut into squares and serve.

Notes

Chef’s tip: Cook the pudding on low heat once the starch is added to avoid a raw flour taste and ensure a smooth, fully cooked texture.

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Related: Şekerpare (Turkish Cookies)
Related: Sütlaç (Turkish Rice Pudding)
Related: Turkish Kazandibi Recipe
Related: Turkish Baklava Recipe
Related: Turkish Almond Cookies: Acıbadem Kurabiyesi

Giorgos Tsoulis

Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world. He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients. As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.