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Anné Yalçîn’s Turkish Chicken

Whether you choose to make the creamy or tomato based version, the savory warmth of Mediterranean home cooking will surely comfort family and friends alike.



For 4 Serving(s)


  • 2 chicken breasts
  • 2 T olive oil
  • 1 lemon
  • 1 t ground cumin
  • 1 t thyme
  • 1/2 t allspice
  • 1 medium onion
  • 4 cloves garlic
  • 1/4 c flat leaf parsley
  • 1 c anatolian yogurt sauce
  • ground black pepper
  • salt

Anné Yalçîn’s Turkish Chicken Directions

  1. In a glass dish, rub chicken breasts with oil. Then squeeze lemon juice over them and sprinkle herbs and spice so that they are fully coated. In a heavy skillet over medium heat lightly brown the breasts on each side, adding oil if necessary. Add onions and garlic, cover and simmer over medium low heat for about 10-20 minutes or until tender and juicy, adding a little water to prevent drying. Remove lid and top with Anatolian Yogurt Sauce or tomatoes and parsley. Cover and allow to simmer on low for 5 minutes or until sauce becomes hot, but does not boil. Ladle sauce and juices over chicken when plating.

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