If you are tired of doing the same old chicken recipes, I have a solution for you! Here is a collection of 4 delicious homemade chicken recipes that are quick and easy to make.

1 – Yucatán Chicken

Prep time: 10 min | Serve: 4 | Difficulty: Easy | Calories:389kkkcal 

Ingredients

  • 1 tablespoon (6 g) ground black pepper 
  • 1 tablespoon (6 g) ground allspice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon lime juice
  • 1 teaspoon lemon juice
  • 3 drops of orange extract
  • 2 pounds (900 g) of chicken thighs 

Directions

  1. When it’s time to cook, prepare your broiler, place the chicken skin-side down on a broiler rack, and broil for 15 minutes or so, about 6 inches from the fire.
  2. Turn it around and give it another ten. 
  3. After flipping it over, wait another five minutes.
  4. Turn a piece skin-side up and puncture it all the way through to the bone.
  5. It’s done when the juice runs clear. 
  6. You’ll need to wait a little longer if it turns pink. 
  7. If you want, you may cook this on your BBQ grill.
  8. Indeed, if you want to take something to the park or the beach to grill while you’re there, marinate the chicken in a large resealable plastic bag early in the day.
  9. Then grab the chicken bag, toss it in your cooler, and head out. Serve alongside a large green salad.

2 – Stuffed Chicken Breasts With Artichokes and Cheese with Garlic

Prep time: 10 min | Serve: 4 | Difficulty: Easy | Calories:298kkkcal 

Ingredients

  • 4 boneless, skinless chicken breasts, total 
  • 1 1/2 pounds (680 g)
  • One jar (6 ounces, or 170 g) of marinated artichoke hearts, drained
  • Three oz. (85g) Boursin cheese.

Directions

  1. Place each chicken breast, one at a time, in a large, heavy resealable plastic bag and close it, pushing out the air as you go.
  2. Then use any heavy, blunt implement that’s useful: use a 3-pound (1.3 kg) dumbbell—to pound the chicken till it’s 1/4 inch (6 mm) thick. 
  3. Rep with the remaining chicken breasts. 
  4. In a food processor fitted with the S-blade, combine the drained artichoke hearts and cheese.
  5. Add the pepper as well. 
  6. Pulse the artichokes until they are finely chopped but not puréed. 
  7. One-quarter of the cheese mixture should be spread on each breast and rolled up jelly-roll style. Using toothpicks, seal the bag. 
  8. Spray a big, heavy skillet with nonstick cooking spray and heat on medium-high.
  9. When the skillet is heated, add the butter and swirl it around to coat the bottom. 
  10. Now add the chicken rolls and cook for 3 minutes per side, or until gently brown. 
  11. Wrap the handle of your skillet in foil if it isn’t ovenproof. 
  12. Place everything in the oven for 15 minutes, or until done, and then serve.

3 – Chicken in Creamy Horseradish Sauce

Prep time: 10 min | Serve: 4 | Difficulty: Easy | Calories:442kkkcal 

Ingredients

  • 4 pounds (1.8 kg) of cut-up chicken pieces 
  • 1 tablespoon (14 g) butter
  • 1 tablespoon (15 ml) olive oil
  • 3/4 cup (175 ml) chicken broth
  • 1 1/2 teaspoons chicken bouillon concentrate 
  • 1 tablespoon (15 g) prepared horseradish 
  • 4 ounces (115 g) of cream cheese
  • Quarter cup of (60 ml) heavy cream Guar or xanthan (optional) 
  • Salt and ground black pepper to taste

Directions

  1. Combine the chicken broth, bouillon concentrate, and horseradish in a mixing bowl. 
  2. Pour the sauce over the chicken. 
  3. Cover the saucepan and simmer for 6 hours on low in the slow cooker.
  4. When the timer goes off, remove the chicken and place it on a dish. 
  5. Cut the cream cheese into chunks and melt it into the sauce, then add the heavy cream and mix well. 
  6. If you believe it requires it, use your guar or xanthan shaker to thicken it.
  7. Add a dash of salt and pepper to taste before serving.

4 – Creamy Chicken and Noodles in a Bowl

Prep time: 10 min | Serve: 1 | Difficulty: Easy | Calories:285kkkcal 

Ingredients

  • 1 package (8 oz. or 224 g) tofu shirataki, fettuccini width 
  • Quarter cup (45 g) jarred roasted red peppers
  • 5 Kalamata olives 
  • 1 scallion
  • 1 tablespoon (4 g) minced fresh parsley
  • 3 tablespoons (45 g) chive-and-onion cream cheese
  • 3 ounces (85g) pre-cooked chicken breast strips—mine had 
  • Southwestern seasoning
  • Salt and ground black pepper to taste 

Directions

  1. Drain and dice your roasted red peppers while this is going on. 
  2. Drain the shirataki one more time when the microwave beeps. 
  3. Replace them in the oven for another 2 minutes.
  4. Squish the Kalamata’s with your thumb and pick off the pits before chopping them up. 
  5. Chop your parsley and slice your scallions, including the crisp part of the green.
  6. Last but not least, drain your noodles. 
  7. Add the cream cheese and chicken breast strips and cook for another 30 seconds in the microwave. 
  8. Add the peppers, olives, scallions, and parsley as it comes out of the oven. 
  9. Stir until the cheese has melted, season to taste with salt and pepper, then serve!