1-First Step: Prep the chicken Pat the 2 chicken breasts dry with paper towels. This helps the olive oil and Turkish seasoning stick better. If the breasts are very thick, you can slice them horizontally or pound them lightly so they cook more evenly. That small step can make a big difference when you want juicy chicken instead of dry edges.

2-Second Step: Mix the seasoning coat Place the chicken in a bowl or shallow dish. Pour in 1/4 cup olive oil and add 3 tablespoons Turkish seasoning. Rub the mixture all over the chicken until every part is coated. If you are cooking for kids or anyone who likes milder food, you can use a little less seasoning and still get great flavor.

3-Third Step: Let the flavor soak in If you have time, let the chicken rest in the seasoning mix for 20 to 30 minutes. For a deeper flavor, marinate it in the fridge for up to 4 hours. This is where the Turkish chicken really starts to shine. The olive oil helps keep the meat moist, while the seasoning works its way into the surface.

4-Fourth Step: Cook the chicken You can bake, pan-sear, or grill this dish, depending on what works best for your kitchen.* To bake: Preheat the oven to 400°F. Place the chicken on a lined baking sheet and bake for 20 to 25 minutes, depending on thickness.* To pan-sear: Heat a skillet over medium heat and cook the chicken for about 5 to 7 minutes per side.* To grill: Heat the grill to medium-high and cook for about 6 to 8 minutes per side. Always check that the chicken reaches 165°F at the thickest part. That is the safest internal temperature for chicken. If you are using thinner breasts, start checking a few minutes early so they do not dry out.

5-Final Step: Rest and serve Once the chicken is done, let it rest for about 5 minutes before slicing. This keeps the juices inside the meat instead of letting them run out on the cutting board. Finish with sesame seeds and fresh parsley if you want a pretty, fresh-looking plate.