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Secrets of Perfectly Moist Chicken Breast Recipes

It is sometimes challenging to keep boneless chicken recipes moist. Either the breasts meat is released dry or they are certainly not cooked properly.

Healthy food recipes

You should be careful when creating a chicken breast recipe and this applies to everything from easy chicken enchiladas to chicken stew. Chicken must be cooked to 165 degrees F in order to be safe to eat but a lot of people overcook the chicken and dried out chicken is not enjoyable to eat!

There are various ways to cook boneless chicken recipes, including grilling, steaming, sauteing, deep frying and baking, but one of the best secrets for moist chicken breast recipes is to poach the chicken in a little liquid after sealing the outside. Not only does this cooking method add lots of flavor but it stops the chicken from drying out.

A Simple Recipe for Moist Chicken Breast

This recipe makes enough chicken for just two people. If you have one, a nonstick stainless steel skillet is best to use. The levels of broth, olive and flour oil are approximate plus it depends upon the size of the breasts and also the shape and size of your skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables for a wholesome and delicious dinner. You can utilize any herbs you prefer, so go ahead and substitute the rosemary and oregano for parsley, cilantro, thyme or even a pinch of mixed herbs.

You will need:

2 chicken breasts

1/2 pint chicken broth

Salt and black pepper

1/2 cup all purpose flour

1 tablespoon organic olive oil

1 clove garlic, crushed

1 teaspoon fresh lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

How you can make it:

Sprinkle pepper and salt on the chicken and then dredge them in flour, shaking off of the excess. Preheat a skillet over a medium heat until it can evaporate droplets water you drop into it. Pour a bit olive oil into the pan. You could also use canola oil or any fat having a high smoke point. You should coat the base of the pan with oil but that is certainly enough.

Add the chicken breasts for the hot pan and sear them for several minutes until they may be golden brown. Turn them over and sear one other side. Do two chicken breasts at a time if you are going to double this recipe. Crowding the skillet means you are going to be unable to brown all of your chicken properly.

Turn the warmth right down to low, and then add chicken broth. It must have to come one third of the way up the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the oregano, onions, lemon, garlic and rosemary.

Cover the pan with a lid that matches tightly and cook the chicken breasts spanning a low heat until these are done. These are done when a meat thermometer reads 165 degrees F within the thickest area of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It is actually done when it is white right through with no hint of pink at the center.