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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 arrives dry or they are certainly not cooked properly.

Cooking recipes

You need to be careful when you make a chicken breast recipe and that relates 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!

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. Furthermore this cooking method add plenty of flavor nevertheless it stops the chicken from drying out.

A Simple Recipe for Moist Chicken Breast

This recipe makes enough chicken for 2 people. A nonstick stainless steel skillet is best to use, if you have one. The quantities of olive, broth and flour oil are approximate and it also depends upon the dimensions of the breasts as well as the size and shape of your skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables to get a delicious and wholesome dinner. You can use any herbs you want, so go ahead and substitute the rosemary and oregano for parsley, cilantro, thyme or perhaps 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 extra virgin 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 to make it:

Sprinkle salt and pepper within the chicken and after that dredge them in flour, shaking off the excess. Preheat a skillet more than a medium heat until it could evaporate droplets of water you drop into it. Pour a bit organic olive oil to the pan. You could also use canola oil or any fat having a high smoke point. You need to coat the bottom of the pan with oil but that is certainly enough.

Add the chicken breasts to the hot pan and sear them for several minutes until they may be golden brown. Turn them over and sear the other side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you are going to not be able to brown all your chicken properly.

Turn the warmth as a result of low, then add chicken broth. It needs to come one third of the way in the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the rosemary, lemon, oregano, onions and garlic.

Cover the pan with a lid that matches tightly and cook the chicken breasts over a low heat until these are done. They may be done each time a meat thermometer reads 165 degrees F inside the thickest part of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It really is done when it is white all the way through without any hint of pink in the middle.