If you are tired of doing the same old Poultry Recipes, I have a Solution for you! Here is a collection of 4 Easy to make homemade Poultry recipes including chickens and turkey that are quick and easy to make.

1 – Lemon-herb chicken breast

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

Ingredients

  • 2 cloves garlic, crushed 
  • 1/2 cup (120 ml) olive oil
  • One p. (455 g) boneless, skinless chicken breast 
  • Salt + ground black pepper, to taste one lemon 
  • 2 tablespoons (28 ml) water
  • 1/4 cup (10 g) minced fresh basil
  • 2 tablespoons (8 g) minced fresh parsley 

Directions

  1. Spray a skillet with nonstick cooking spray and place it over a high heat source. 
  2. Now, using a blunt, heavy tool, pound your chicken breast to an even 1/2-inch (1 cm) thickness. 
  3. Cut into three pieces and season both sides with salt and pepper. 
  4. Pour half of the garlicky olive oil into your now-hot skillet and stir it around before adding the chicken.
  5. Cook for 3 to 4 minutes with a slanted cover (leave a crack) on top. 
  6. Now that the chicken is golden brown on the bottom flip it! 
  7. Cover with the tilted lid and cook for 3 to 4 minutes more. 
  8. Meanwhile, roll your lemon in your palm and firmly press it down.
  9. This will aid in the production of more juice. 
  10. Cut your lemon in half and use the tip of a knife to scrape off the seeds. 
  11. Squeeze one of the lemon halves over the chicken once it’s browned on all sides. 
  12. Flip it to coat both sides, reduce the heat to medium-low, and cover with the slanted lid to keep it warm.
  13. Allow it to cook until it is fully cooked. After plating the chicken, add the water and the juice from the other half of the lemon to the skillet. 
  14. With a fork, stir it all together, scraping out any nice brown pieces, and then pour it over the chicken. 
  15. Serve with the herbs and the remaining garlic olive oil drizzled on top.

2 – Chicken in creamy orange sauce

Prep time: 10 min | Serve: 8 | Difficulty: Easy | Calories:384kkkcal 

Ingredients

  • 4 pounds (1.8 kg) of skinless chicken thighs—I’d use bone-in 
  • 3 tablespoons (45 ml) oil
  • 1/2 cup (120 ml) white wine vinegar 
  • 1/2 cup (120 ml) lemon juice
  • 3 tablespoons (45 ml) brandy 
  • 1 teaspoon grated orange zest 
  • 1/2 teaspoon orange extract
  • Quarter teaspoon liquid stevia (lemon drop) 8 scallions, sliced 
  • 6 ounces (170 g) of cream cheese
  • Salt and ground black pepper to taste 

Directions

  1. Combine white wine vinegar, lemon juice, brandy, orange zest, orange extract, and stevia 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. Transfer the chicken to a dish when the cooking time is finished. 
  5. Add the sliced scallions to the liquid in the pot, then whisk in the cream cheese, which has been cut into chunks. Salt & pepper to taste. 
  6. Serve chicken topped with the sauce.

3 – Thanksgiving weekend curry

Prep time: 10 min | Serve: 8 | Difficulty: Easy | Calories:349kkkcal 

Ingredients

  • 3 tablespoons (42 g) coconut oil 
  • 2 teaspoons garam masala
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon ground turmeric 
  • 1/2 medium onion, chopped 
  • 2 cloves garlic, crushed
  • One tablespoon (8g) grated fresh ginger root 
  • 1 teaspoon cayenne
  • 1 can (14 fluid ounces, or 425 ml) of unsweetened coconut milk
  • Three Quarters cup (175 ml) chicken broth, or turkey broth, if you have it, 
  • 4 cups (560 g) diced cooked turkey 
  • Salt, to taste

Directions

  1. Sauté the onion until it becomes transparent. 
  2. Add the garlic, ginger, and cayenne pepper now.
  3. Combine the coconut milk and chicken broth in a mixing bowl. 
  4. Stir it until it forms a creamy sauce. 
  5. Add the turkey and reduce the heat to low. 
  6. Allow for around 15 minutes of simmering time. 
  7. Season with salt and pepper to taste, and serve in soup spoons in bowls.

4 – Super-easy turkey divan

Prep time: 10 min | Serve: 6 | Difficulty: Easy | Calories:614kkkcal 

Ingredients

  • 1 pound (455 g) frozen broccoli, thawed 
  • 1 pound (455 g) roasted turkey, sliced 
  • 1 cup (100 g) grated Parmesan, divided 
  • 1 cup (225 g) mayonnaise
  • 1 cup (235 ml) heavy cream
  • 2 tablespoons (28 ml) dry vermouth 

Directions

  1. Cover the bottom of the pan with broccoli, which we use in “cut” form, 
  2. which is larger than chopped broccoli but smaller than spears.
  3. Cover the broccoli with leftover turkey pieces. 
  4. We like to serve the white meat on one side and the dark meat on the other so that guests may choose whatever they like.
  5. Combine all but 2 tablespoons (10 g) of the Parmesan with the mayonnaise, cream, and vermouth in a mixing bowl. 
  6. Over the turkey and broccoli, pour the sauce.
  7. Top with the remaining Parmesan cheese. 
  8. Bake it for like Thirty min, or until golden brown.