close up of a cooked chicken breast with Turkish spices on it
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5 from 1 vote

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 | Sprinkles and Sprouts
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Optional Garnish

  • sesame seeds
  • fresh parsley


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.


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
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