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Secrets of Perfectly Moist Chicken Breast Recipes

It is sometimes difficult to keep boneless chicken recipes moist. Either the breasts meat comes out dry or they are not cooked properly.

Cooking recipes

You should be careful when making a chicken breast recipe and that relates to everything from easy chicken enchiladas to chicken stew. In order to be safe to eat but a lot of people overcook the chicken and dried out chicken is not enjoyable to eat, chicken must be cooked to 165 degrees F!

One of the best secrets for moist chicken breast recipes is to poach the chicken in a little liquid after sealing the outside, although there are various ways to cook boneless chicken recipes, including grilling, steaming, sauteing, deep frying and baking. Not only does this cooking method add a lot 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. A nonstick stainless steel skillet is best to use, if you have one. The levels of flour, olive and broth oil are approximate and it depends on the size of the breasts and the shape and size of your own skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables to get a wholesome and delicious dinner. You may use any herbs you want, so go ahead and substitute the rosemary and oregano for parsley, cilantro, thyme or possibly 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 over the chicken and then dredge them in flour, shaking off of the excess. Preheat a skillet spanning a medium heat until it can evaporate droplets of water you drop into it. Pour a little organic olive oil in to the pan. You might also use canola oil or any fat using a high smoke point. You need to coat the bottom of the pan with oil but that is enough.

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

Turn the heat as a result of low, and then add chicken broth. It must have to come a third of the way the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the oregano, lemon, garlic, onions and rosemary.

Cover the pan using a lid that suits tightly and cook the chicken breasts over a low heat until these are done. They are done whenever a meat thermometer reads 165 degrees F inside the thickest part of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It really is done when it is white right through with no hint of pink at the center.