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–+ servings
two yellow chicken breasts on a bed of arugula in a white bowl garnished with fresh chopped parsley.

Turmeric Chicken Recipe

Turmeric chicken recipe made with simple pantry spices and baked until juicy, tender, and beautifully golden. An easy dinner packed with warm, earthy flavour.
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 2 Servings

Ingredients

  • 2 large boneless, skinless chicken breasts
  • 1 tbsp coconut oil melted
  • 1 tsp turmeric powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp ground ginger
  • ¼ tsp pepper

Instructions

  • Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
  • If needed, place the chicken breasts between two sheets of parchment paper and pound them to an even thickness using a meat mallet.
    hand with a meat mallet pounding a raw chicken breast under a piece of parchment paper.
  • In a small bowl, whisk together the melted coconut oil, turmeric, onion powder, salt, ginger, and pepper until well combined.
    bright yellow sauce with specks of black pepper in a bowl.
  • Using a basting brush, generously coat both sides of the chicken breasts with the turmeric mixture. Work fairly quickly, as the coconut oil will begin to harden as it cools.
    two raw yellow turmeric chicken breasts in a white bowl.
    • The coconut oil may begin to harden as you brush the chicken. This is normal and helps create a flavourful coating as the chicken bakes.
  • Place the chicken breasts on the prepared baking sheet, leaving space between each piece.
    two raw yellow turmeric chicken breasts on a parchment lined baking sheet.
  • Bake for 20 to 25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
    two cooked juicy turmeric yellow chicken breasts on a parchment lined baking sheet.
    • Cooking time may vary depending on the thickness of your chicken breasts. Always use a meat thermometer for best results.
  • Let the chicken rest for 5 to 10 minutes before slicing and serving.
    cooked bright yellow turmeric chicken breast on a cutting board garnished with fresh chopped parsley.

Notes

Use melted coconut oil. It helps the seasoning stick to the chicken and creates the flavourful coating that makes this recipe unique.
Choose similar-sized chicken breasts whenever possible. This helps them cook evenly and prevents smaller pieces from drying out.
Work quickly after mixing the seasoning paste. The coconut oil will begin to harden as it cools, making the mixture more difficult to spread.
Don't skip the meat thermometer. Chicken is done when the thickest part reaches 165°F (74°C).
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1Serving | Calories: 193kcal | Carbohydrates: 1g | Protein: 24g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1004mg | Potassium: 452mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
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