Best Chicken Recipes to Reduce Psoriasis Symptoms Naturally

This article is about the benefits of using chicken recipes for psoriasis treatment.

Chicken recipes are often thought to have healing properties, but it’s difficult for people with this condition to use them as there are many restrictions associated with cooking chicken.

These recipes explore how consuming chicken can be beneficial and highlights the different ways that will help you get started in your own journey towards healing yourself from psoriasis-related symptoms from the inside out.

Best Chicken Recipes to Cure Psoriasis Symptoms Naturally

Lemon-Herb Roast Chicken

(serves 4)


  • 1 whole chicken (4–5 lb.)
  • 1 lemon, zested and then quartered
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1–2 tablespoons fresh thyme (or 2 teaspoons dried)
  • 1 teaspoon dried sage or dried mixed herbs
  • 6 garlic cloves

How to Prepare:

Preheat oven to 425 degrees.

To prepare herb rub, zest lemon and combine in a small bowl with olive oil, herbs, salt, and garlic powder (or one crushed garlic clove).

Remove any giblets from the chicken cavity and dry the outside with paper towels.

Gently separate the skin from the chicken breasts and add spoonfuls of the herb rub to space underneath the skin.

Cover with skin again and rub the outside to evenly distribute the herb mixture.

Rub any leftover mixture (or a drizzle of olive oil and salt) over the outside of the bird.

Quarter the lemon you zested.

Stuff the chicken cavity with the lemon quarters and whole garlic cloves.

Roast at 425 degrees for 1 hour 15 minutes, until juices run clear when the knife is inserted near the thigh.

(To serve with roasted vegetables, add carrots and Brussels sprouts on a separate sheet pan after the first 45 minutes of cooking time.)

Chicken Souvlaki

(serves 4)


  • 3 large chicken breasts
  • ¼ cup olive oil
  • Zest and juice of ½ lemon (about 2–3 tablespoons)
  • 2 garlic cloves, crushed or finely minced
  • ½ onion or 1 shallot, finely chopped
  • 1 teaspoon sea salt
  • 1/4 cup chopped fresh oregano (or 2 tablespoons dried)
  • 1 teaspoon dried marjoram, rosemary, or mixed herbs

How to Prepare:

Cut the chicken breasts into quarters.

Combine the remaining ingredients to prepare the marinade.

Add the chicken and allow it to marinate for 30 minutes at room temperature.

Place chicken on a baking sheet lined with foil and broil under high heat until cooked through, 5–10 minutes (or grill).

To serve with a Greek tzatziki-style sauce, combine 1 avocado, 1 grated cucumber, ½ clove garlic, the juice of ½ lemon, ½ teaspoon salt, and 1 tablespoon chopped fresh dill.

Grilled Italian Lemon Chicken

(serves 2)


  • 2 chicken breasts
  • 3 tablespoons olive oil
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh rosemary, finely chopped

How to Prepare:

Place chicken breasts in a plastic bag and pound to an even thickness.

Transfer the chicken to a glass bowl or baking dish, add the remaining ingredients, and marinate for 30 minutes at room temperature or for several hours refrigerated.

Grill or pan-fry until cooked through, approximately 3–5 minutes on each side.

Chicken Florentine

(serves 2)


  • 1 package mushrooms (8 ounces, such as chanterelle,
    crimini, or button)
  • 1 package baby spinach (about 6–8 oz.)
  • 1 shallot
  • 2 cloves garlic
  • 4 boneless skinless chicken breasts
  • 4 tablespoons olive oil
  • ½ teaspoon salt
  • 1 teaspoon dried thyme (or Italian seasoning)

How to Prepare:

Quarter the mushrooms and finely slice the shallots and garlic.

Place each chicken breast between two layers of plastic wrap and pound lightly to flatten to an even thickness.

Sprinkle chicken with salt and thyme.

Set a cast-iron skillet over medium heat and add 2 tablespoons of olive oil.

Add the chicken and cook until lightly brown, about 5 minutes on each side.

Meanwhile, in a separate pan, heat another 2 tablespoons of olive oil over medium heat.

Add the mushrooms and shallot and sauté for 5 minutes.

Add the garlic, sauté for another 30 seconds, then add the spinach.

Cover the pan and cook until the spinach wilts.

Stir well and salt to taste. To serve, top each chicken breast with the spinach and mushroom mixture.

Honey and Garlic Chicken Drumsticks

(serves 4) – (not suitable for low-salicylate)


  • 10–12 chicken drumsticks (or bone-in thighs)
  • 3 tablespoons honey
  • 4 garlic cloves, crushed or very finely minced
  • 2 teaspoons grated onion or shallot
  • 1 tablespoon oil
  • 1 teaspoon sea salt

How to Prepare:

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper.

Remove skin from the chicken legs and discard.

Combine the honey, garlic, shallot, oil, and salt in a bowl.

Place chicken legs on the baking sheet, then pour the sauce over the chicken and toss to coat.

Bake for 40–45 minutes.

Chicken Stir-Fry with Ginger and Garlic

(serves 4)


  • 8 boneless chicken thighs
  • 1–2 cups sliced red cabbage
  • 2 carrots, sliced
  • 1 onion, sliced
  • 1 cup broccoli florets
  • 3 tablespoons olive oil
  • 2 tablespoon grated ginger
  • 3 garlic cloves, crushed
  • 1 teaspoon salt
  • ½ teaspoon white pepper

How to Prepare:

Pan-fry chicken thighs in olive oil over high heat, about 3–5 minutes per side.

Meanwhile, in a separate large pan, heat olive oil over medium heat.

Add grated ginger and cook 30 seconds, then add garlic, onions, carrots, salt, and pepper.

Sauté 3–5 minutes, then add cabbage, broccoli, and ¼ cup water.

Cover pan and steam vegetables for 2 minutes. Slice the chicken thighs, then add to the pan with the vegetables.

Toss to combine.

North African Chicken Stew (Instant Pot)

(serves 4-6)


  • 3 pounds bone-in chicken thighs, skin removed
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 3 carrots, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon saffron
  • 2 teaspoons ground ginger
  • 1 teaspoon dried thyme
  • ¼ cup loosely packed chopped fresh cilantro
  • 1 teaspoon salt
  • ½ cup water
  • 2 teaspoons honey
  • 2 zucchini or summer squash
  • 2 tablespoons chopped fresh parsley

How to Prepare:

Set the Instant Pot to sauté.

Add the olive oil and lightly brown the chicken thighs.

Add the onion, carrots, garlic, saffron, ginger, thyme, cilantro, salt, and water.

Close the lid and cook at high pressure for 15 minutes (or 25 minutes if the chicken is frozen).

Quick-release the pressure, then add the zucchini.

Cook with the lid off for 2–3 minutes until zucchini is cooked.

Stir in the chopped fresh parsley before serving.

Chicken with Mushrooms and Sage (Instant Pot)

(serves 4)


  • 8 boneless chicken thighs with skin removed
  • 2 tablespoons olive oil
  • 2 cups mushrooms
  • 4 cloves garlic, crushed
  • 8 fresh sage leaves, chopped
  • ½ teaspoon dried thyme
  • ½ cup water
  • ½ teaspoon sea salt
  • 2 tablespoons chopped fresh basil

How to Prepare:

Set the Instant Pot to sauté. Add the olive oil and lightly brown the chicken thighs.

Cut each mushroom in half and add to the pot along with the garlic.

Allow to cook for 1 minute, then add sage, water, and salt.

Close the lid and cook at high pressure for 15 minutes (or 25 minutes if the chicken is frozen).

Quick-release the pressure.

Serve topped with fresh basil.

Alternate cooking method: Brown chicken in an oven-safe cast-iron pan.

Add remaining ingredients (except lemon juice) and braise in a 325-degree oven for 30–40 minutes.

Add lemon juice just before serving.