1-First Step: Prep the chickenPat the chicken breasts dry with paper towels and place them flat on a chopping board. Dry chicken browns better in the pan, while a flat surface makes slicing safer and easier. Take a sharp knife and slice each breast horizontally into two even fillets. If one side is thicker than the other, gently pound it with a meat mallet until the thickness looks even.

2-Second Step: Mix the marinadeIn a non-metallic dish, combine the olive oil and Turkish seasoning. This includes the garlic powder, paprika, ground cumin, dried mint, cinnamon, turmeric, black pepper, salt, and brown sugar. Stir until the mixture looks smooth and well blended. The oil will carry the spices across the surface of the chicken so every bite tastes balanced.

3-Third Step: Coat and marinateAdd the chicken fillets to the marinade and turn them until they are fully coated. Cover the dish and marinate for at least 30 minutes. If you have more time, let the chicken sit for up to 24 hours in the refrigerator for deeper flavor. Even a short marinade time gives the spices a chance to settle into the meat.

4-Fourth Step: Heat the panHeat a heavy-based frying pan over medium-high heat. A heavy pan holds heat well, which helps the chicken sear instead of steam. Once the pan is hot, remove the chicken from the marinade and place the fillets in the pan. You should hear a gentle sizzle as soon as the chicken hits the surface.

5-Fifth Step: Cook the chickenCook one side for 4 minutes, then flip the fillets and cook the other side for 3 to 4 minutes. The chicken should be fully cooked through and lightly browned on the outside. The exact time may vary depending on the thickness of the fillets, so check that the juices run clear and the center is no longer pink.

6-Final Step: Serve and finishTransfer the cooked chicken to a plate and let it rest for a couple of minutes. This brief rest helps the juices settle back into the meat. Sprinkle with optional sesame seeds and fresh parsley before serving for extra texture and freshness.