• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home > Meal Type > Main Dishes

    Turkish Chicken Breasts

    Updated: Jun 22nd 2021 • Published: Mar 30th 2020 • 6 Comments

    Jump to Recipe SaveSaved! Pin Recipe
    PIN IMAGE - a cooked Turkish chicken breast with text overlay
    PIN IMAGE - a cooked Turkish chicken breast with text overlay
    PIN IMAGE - a cooked Turkish chicken breast with text overlay
    PIN IMAGE - a cooked Turkish chicken breast with text overlay

    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.

    a cooked chicken breast in a skillet

    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! 

    overhead view of a cooked chicken breast with seasonings on it

    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.

    Cutting through a chicken breast on a wooden board, to produce two fillets.

    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.

    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.

    split picture -chicken breasts in a red marinade in an oval dish
    4 Turkish marinated chicken breasts in a skillet

    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.

    charred chicken breast on a bed of pilaf

    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


    Pin this recipe for Turkish Chicken Breasts. Pin it here.

    close up of a cooked chicken breast with Turkish spices on it
    Print Recipe Pin Recipe
    5 from 4 votes

    Turkish Chicken Breasts - Recipe

    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. Great served with pilaf and salad or chopped up for your lunch prep.
    Prep Time5 mins
    Cook Time10 mins
    Marinade time30 mins
    Total Time45 mins
    Course: Main
    Cuisine: Turkish
    Servings: 4
    Calories: 265kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    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

    Calories: 265kcal | Carbohydrates: 3g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 230mg | Potassium: 535mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1813IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    More Main Dishes

    • a hand holding a turkey sandwich with gravy
      French Dip Hot Turkey Sandwich
    • sliced rolled turkey breast on an cream oval plate
      Rolled Stuffed Turkey Breast
    • close upon sliced turkey on a slice of bread with gravy
      Open Faced Turkey Sandwich
    • close up on the crispy bacon on top of a pumpkin risotto
      Pumpkin Bacon Risotto

    Reader Interactions

    Comments

    1. jen says

      November 16, 2021 at 11:30 pm

      5 stars
      I hate skinny cooks - I see you haven't missed any meals! Good Recipe. Thanks

      Reply
    2. Yvonne says

      May 17, 2021 at 12:07 am

      I made your Turkish chicken breasts & was so pleased with the results. Can I do the same with a whole chicken in the oven

      Reply
      • Claire McEwen says

        May 17, 2021 at 4:42 pm

        You could definitely use the seasoning on a whole chicken in the oven! I think that would taste amazing!!
        Great idea Cx

        Reply
    3. Sharon says

      February 18, 2021 at 6:06 am

      5 stars
      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.

      Reply
      • Claire McEwen says

        February 23, 2021 at 8:48 am

        Thank you Sharon!
        So pleased you and your hubby loved the seasoning.
        Isn't the extra heat from the cayenne great 🙂
        Cx

        Reply
    4. Connie Lee says

      July 03, 2020 at 2:35 am

      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 .

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More →

    As featured in

    Popular

    • close up on a ladle of gravy pouring into a white gravy boat
    • square picture of a cast iron skillet of pasta
    • close up on the coriander and charred top of a sweet naan bread
    • Garlic bacon spaghetti in a large shallow grey bowl
    • Close up on roasted lemon potatoes in a white bowl

    Footer

    ↑ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright © 2020 Sprinkles and Sprouts

    Copyright © 2023 · Cravings Pro Theme on Genesis Framework · WordPress · Log in

    11568 shares