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Secrets of Perfectly Moist Chicken Breast Recipes

Sometimes it is challenging to keep boneless chicken recipes moist. Either the breasts meat arrives dry or they are certainly not cooked properly.

Chicken Breast Recipes

You should be careful when creating a chicken breast recipe and this pertains to anything 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. Not only does this cooking method add a lot of flavor but it stops the chicken from drying out.

An Easy 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 levels of olive, broth and flour oil are approximate plus it depends on how big the breasts and the shape and size of your own skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables for any 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 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

Steps to make it:

Sprinkle salt and pepper within the chicken and then dredge them in flour, shaking off the excess. Preheat a skillet over a medium heat until it can evaporate droplets of water you drop into it. Pour just a little extra virgin olive oil into the pan. You may also use canola oil or any fat having a high smoke point. You ought to coat the base 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 these are golden brown. Turn them over and sear another 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 your chicken properly.

Turn the heat down to low, and then add chicken broth. It requires to come one third of how the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the oregano, rosemary, lemon, garlic and onions.

Cover the pan having a lid that fits tightly and cook the chicken breasts over a low heat until these are done. They may be done whenever a meat thermometer reads 165 degrees F inside the thickest portion of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It is actually done when it is white right through without hint of pink in the middle.