This Turkish chicken is packed with flavor and is a great family-friendly way to cook boneless, skinless chicken breasts.
The chicken breasts are filleted (cut into cutlets), so two large chicken breasts will feed four people, making this superb value for money. Plus, filleting the chicken ensures the chicken stays juicy and moist.
You can serve these with pilaf and some salad, or stuff them into rolls for an easy and different chicken burger. Chop the chicken up and add it to your lunch meal prep or serve it with some garlic potatoes.
Another chicken breast recipe! What can I say? You guys love them! My Crispy Oven Baked Chicken Schnitzel is one of the most popular recipes here on Sprinkles and Sprouts, and my Garlic Butter Pasta with Garlic Chicken is always in the top ten most visited posts!
Just a very short post for me today, because this really is an easy recipe. The hardest part is filleting the chicken breasts.
Regular readers will be sick of me filleting chicken breasts!! I do it with nearly all my chicken breast recipes!
So quick recap....
Cutting a chicken breast into two fillets cuts down the cooking time, so the chicken stays tender and moist.
It also makes it cost-effective, as two chicken breasts will serve four people.
To fillet a chicken breast, you want to take a sharp knife and cut vertically through the chicken breast. Keep your knife parallel to the board to ensure the fillets are even. (as shown in the picture below) For a more in-depth look at filleting chicken check out my Creamy Mushroom Chicken post.
What does Turkish chicken taste like?
The marinade on the chicken is a rich, warm, almost earthy seasoning that has plenty of garlic, paprika, cumin in it. Add a touch of sweetness, some cinnamon, turmeric, mint, black pepper, and some salt, and you have a delicious blend that turns your plain chicken into a taste explosion.
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You can see my Turkish seasoning blend recipe here but, I have included it in the recipe card as well. Or you can buy a store-bought Turkish blend.
What to serve with your chicken
We like to serve the chicken breasts with a Turkish Pilaf with Orzo and some Saksuka (which is a delicious Turkish side dish, with eggplant, zucchini, and tomato)
But the chicken is so tender and delicious you could use it in a roll as a different and flavor-packed chicken burger.
Enjoy x
For more delicious Chicken Breast recipes, try:
- Persian Chicken Breasts
- Chicken Fried Chicken
- Creamy Garlic Parmesan Chicken Breasts
- One Pan Creamy Bacon Chicken
- Greek Lemon Dill Chicken
- Creamy Champagne Chicken
- Baked Chicken with Cherry Tomatoes
- Honey Pecan Chicken Breasts
- Easy Crispy Lemon Pepper Chicken Breasts
- See ALL chicken breast recipes
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Turkish Chicken Breasts - Recipe
Ingredients
- 2 chicken breasts
- ¼ cup olive oil
- 3 tablespoon Turkish seasoning
Optional Garnish
- sesame seeds
- fresh parsley
Instructions
Start by Filleting the Chicken
- Pat the chicken breast dry to stop it sliding about the board.
- Lay the chicken breast flat on a chopping board.
- Use a large sharp knife to cut sideways through the breast.
- Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
- Carefully cut through until you have two plump fillets.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
Marinate the chicken
- Pour the olive oil into a non-metallic dish and mix in the Turkish seasoning.
- Once well combined, add the four chicken fillets.
- Marinate for at least 30 minutes and up to 24 hours.
To cook the chicken
- Place a heavy-based frying pan or skillet over medium-high heat.
- Remove the chicken from the marinade and cook on one side without moving for 4 minutes.
- Flip the chicken and cook for a further 3-4 minutes until cooked through.
Nutrition
Nutrition is per serving
Sheri says
I read another version of this recipe. I click on the link for the seasoning and upon return this was the offering. May I have the version that used honey
Claire | Sprinkles and Sprouts says
Hi Sheri,
My Turkish chicken breasts have never had honey in them. Did you perhaps look at my Persian Chicken Breasts?
Dianne says
I have the chicken marinading for 24 hrs but found out I'm not cooking tonight....is it OK to marinade for another day?
Thanks
P.S.--I got this recipe from a friend who made it and she loved it!
Claire | Sprinkles and Sprouts says
Hi Dianne,
The chicken will perfectly okay to marinate for an extra 24 hours. As long as the chicken is fresh enough to keep for another day.
You can also freeze the chicken in the marinade if you don’t think it will get used.
Hope that helps
Cx
jen says
I hate skinny cooks - I see you haven't missed any meals! Good Recipe. Thanks
Yvonne says
I made your Turkish chicken breasts & was so pleased with the results. Can I do the same with a whole chicken in the oven
Claire McEwen says
You could definitely use the seasoning on a whole chicken in the oven! I think that would taste amazing!!
Great idea Cx
Sharon says
Delicious! Such wonderful flavour. I added some cayenne pepper to the Turkish seasoning as you suggested and my husband loved it! Thanks for a great recipe.
Claire McEwen says
Thank you Sharon!
So pleased you and your hubby loved the seasoning.
Isn't the extra heat from the cayenne great 🙂
Cx
Connie Lee says
When I pound meat I use a standard size rollin pin. I found that it is faster and I I am able to achieve more even thickness .
the sigma says
It's not sigma, too expensive.