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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 comes out dry or they are certainly not cooked properly.

Healthy food recipes

You need to be careful when creating a chicken breast recipe which applies 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!

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 plenty of flavor nevertheless it stops the chicken from drying out.

An Easy Recipe for Moist Chicken Breast

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

Serve this delicious poached chicken with mashed potatoes and vegetables to get a wholesome and delicious dinner. You can use 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 extra virgin olive oil

1 clove garlic, crushed

1 teaspoon lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

How to make it:

Sprinkle salt and pepper over the chicken and after that dredge them in flour, shaking off of the excess. Preheat a skillet spanning a medium heat until it could evaporate droplets water you drop with it. Pour just a little organic olive oil in to the pan. You may also use canola oil or any fat having a high smoke point. You should coat the foot 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 these are 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 may be unable to brown all your chicken properly.

Turn the heat right down to low, and then add chicken broth. It requires to come another of the way up the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the garlic, onions, oregano, lemon and rosemary.

Cover the pan using a lid that suits tightly and cook the chicken breasts spanning a low heat until they are done. These are done when a meat thermometer reads 165 degrees F in the thickest part of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It really is done after it is white right through without hint of pink at the center.