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A tray of golden-brown pan-seared chicken butterfly pieces served with roasted potatoes and onions.

Tender Pan-Steamed Chicken Butterfly (Piliç Kelebek)

Ultra-tender chicken butterfly pieces slow-cooked in a pan using parchment paper to lock in moisture, finished with golden potatoes and onions.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Turkish
Calories: 450
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1.5 lbs Chicken Butterfly Cut (approx. 700-800g)
  • 1 large Russet or Yukon Gold Potato (cubed or wedged)
  • 1 large Yellow Onion (thickly sliced)
  • 3 tbsp Vegetable oil (or Canola oil)
  • 1.5 tsp Salt
  • 2 tsp Ground black pepper
  • 2 sheets Parchment paper

Equipment

  • Wide Skillet: Choose a pan large enough to lay all the chicken pieces flat in a single layer for even cooking.
  • Parchment Paper: The absolute secret to this recipe! You'll need two pieces—one for the bottom and one for the "steaming" lid.
  • Heavy, Tight-Fitting Lid: This is essential to trap the steam and ensure the chicken cooks thoroughly in its own natural juices.
  • Tongs: For safely flipping the chicken butterfly pieces once the water has evaporated and the searing phase begins.

Method
 

  1. Place one sheet of parchment paper into a wide, non-stick frying pan, ensuring it covers the bottom and sides.
    Lining a wide frying pan with a sheet of white parchment paper.
  2. Arrange the chicken butterfly pieces on the paper. Drizzle with vegetable oil and season heavily with salt and plenty of black pepper. Rub the seasoning into the meat.
    Seasoning chicken butterfly pieces with salt, oil, and lots of black pepper.
  3. Take the second sheet of parchment paper, crumple it up, dampen it slightly with water, and spread it over the chicken.
    Covering the seasoned chicken in the pan with a second crumpled parchment sheet.
  4. Place the lid on the pan. Set your stove to the lowest possible heat setting. Let the chicken cook undisturbed for 1 hour.
    Cooking the chicken on a stovetop over very low heat with the pan lid closed.
  5. After an hour, carefully lift the top paper. The chicken should have released its juices. Add the chopped potatoes and onions into the pan around the chicken.
    Adding cubed potatoes and sliced onions to the pan with the steaming chicken.
  6. Replace the top paper and the lid. Continue cooking on low heat for another 30 minutes until the potatoes are fork-tender.
    Lifting the paper to show the chicken cooking in its own natural juices.
  7. Remove the top paper. By now, the juices should have mostly evaporated, leaving the rendered fat in the pan.
    Flipping the tender chicken butterfly pieces to sear the skins in the pan.
  8. Increase the heat to medium-low. Once the bottom of the chicken is golden and crispy, carefully flip each piece.
    Frying the chicken and potatoes until they reach a deep golden brown color.
  9. Brown the other side of the chicken and the vegetables. Serve hot immediately.
    Plating the melt-in-your-mouth chicken butterfly with soft cooked onions.

Video

Notes

This "pan-steaming" method (pişirme kağıdı yöntemi) is the secret to keeping chicken breast incredibly moist and tender. For a more aromatic North American touch, you can add a few fresh thyme sprigs or baby carrots alongside the potatoes to enhance the visual appeal and flavor profile.