In this article, we’ll be talking about how to get delicious and easy chicken recipes at home. Just like you need to try the recipe to know how good its taste is, we’ll help you with following right steps and ingredients required for each recipe.

1 – Turkey with mushroom sauce

Prep time: 10 min | Serve: 6 | Difficulty: Easy | Calories: 281kkkcal 

Ingredients

  • Three pounds (1.4 kg) boneless, skinless turkey breast (in one big hunk, not thin cutlets)
  • 2 tablespoons (28 g) butter
  • 1/4 cup (15 g) chopped fresh parsley 
  • 2 teaspoons dried tarragon
  • 1/2 teaspoon salt or Vege-Sal
  • 1/4 teaspoon ground black pepper 
  • 1 cup (70 g) sliced fresh mushrooms 
  • 1/4 cup (60 ml) dry white wine 
  • One tsp. chicken bouillon
  • Guar or xanthan 

Directions

  1. Season the turkey breast with parsley, tarragon, salt, and pepper.
  2. Place the mushrooms on top of that. 
  3. Combine the wine and bouillon concentrate in a mixing bowl until the bouillon dissolves, then pour it in. 
  4. Cook on low for 7 to 8 hours with the lid on. 
  5. When the turkey is done, remove it from the oven and place it on a dish. 
  6. Half of the mushrooms should be placed in the blender, along with the liquid from the pot. 
  7. Blend until the mushrooms are completely puréed. 
  8. Scoop the remaining mushrooms into the sauce serving dish, pour in the liquid, and thicken with xanthan or guar if necessary.

2 – Balsamic-glazed chicken and peppers

Prep time: 10 min | Serve: 4 | Difficulty: Easy | Calories: 217kkkcal 

Ingredients

  • One pound (455 g) boneless, skinless chicken breast 
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1 small onion
  • 2 cloves garlic, crushed
  • 2 tablespoons (28 ml) olive oil
  • 2 tablespoons (28 ml) balsamic vinegar 
  • 1 teaspoon Italian seasoning

Directions

  1. Over medium-high heat, place your large, heavy skillet. 
  2. Before using, let the olive oil warm up.
  3. Stir in the chicken, peppers, and onions until the chicken is no longer pink and the veggies are starting to soften. 
  4. Stir in the garlic, balsamic vinegar, and Italian seasoning until thoroughly combined.
  5. Cook, frequently stirring, until the vinegar has decreased and become somewhat syrupy, then serve.

3 – Skillet citrus chicken

Prep time: 10 min | Serve: 5 | Difficulty: Easy | Calories: 499kkkcal 

Ingredients

  • 1 tablespoon (15 ml) olive oil
  • 3 pounds (1.4 kg) of chicken thighs 
  • 1/2 cup (120 ml) chicken broth
  • Two tablespoons (40 g) low-sugar orange marmalade preserves 
  • 2 tablespoons (28 ml) lemon juice
  • 2 tablespoons (28 ml) lime juice 
  • 2 teaspoons brown mustard
  • 18 drops of liquid stevia (lemon drop) 
  • 2 cloves garlic, crushed

Directions

  1. Meanwhile, combine the chicken broth, low-sugar marmalade, lemon juice, lime juice, mustard, stevia, and garlic in a mixing bowl. 
  2. Pour the broth mixture into the skillet once the chicken has been browned. 
  3. Partially cover the skillet with a “tilted lid,” leaving a 1/4-inch (6-mm) space to allow steam to escape. 
  4. Reduce the heat to low and cook the chicken for twenty min.
  5. When the timer goes off, take the chicken from the pan and place it on a serving plate. 
  6. Keep it warm while you turn up the heat on the stove and reduce the sauce until it’s a touch syrupy. 
  7. Serve chicken topped with sauce.

4 – Cranberry-peach turkey roast

Prep time: 10 min | Serve: 8 | Difficulty: Easy | Calories:255kkkcal 

Ingredients

  • 3 pounds (1.4 kg) turkey roast
  • Two tablespoons (28 ml) oil—light olive oil or MCT oil 
  • 1 cup (100 g) cranberries
  • 1/2 cup (80 g) chopped onion
  • 1/4 cup (60 g) erythritol*
  • 3 tablespoons (33 g) spicy mustard 
  • 1/4 teaspoon red pepper flakes 
  • 1 peach, peeled and chopped

Directions

  1. In a blender or food processor fitted with the S-blade, combine the cranberries, onion, erythritol,  mustard, red pepper flakes, and diced peach. 
  2. Run it until it forms a coarse purée form. 
  3. This should be poured over the roast. 
  4. Set the slow cooker to low and leave it to cook for 6 to 7 hours. 
  5. Transfer the roast to a serving plate and re-heat the sauce. 
  6. To serve with the turkey, pour the sauce into a sauceboat. 
  7. If you choose, you can remove the net from the turkey before serving, but I find it quicker to simply slice straight through the netting with a nice sharp knife and let each guest remove his or her own.