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Secrets of Perfectly Moist Chicken Breast Recipes

Sometimes it is hard 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 creating a chicken breast recipe which 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!

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 but it stops the chicken from drying out.

An Easy 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 quantities of olive, flour and broth oil are approximate and it also depends on the size of the breasts and also the size and shape of the skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables to get a delicious and wholesome dinner. You can utilize any herbs you want, so feel free to 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 lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

How you can make it:

Sprinkle salt and pepper within the chicken then dredge them in flour, shaking from the excess. Preheat a skillet over a medium heat until it can evaporate droplets of water you drop in it. Pour just a little extra virgin olive oil into the pan. You may 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 couple of 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 will struggle 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 up the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the oregano, garlic, onions, rosemary and lemon.

Cover the pan having a lid that suits tightly and cook the chicken breasts over a low heat until these are done. They are done each time 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 done after it is white all the way through with no hint of pink in the center.