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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 is released dry or they are certainly not cooked properly.

Chicken Breast Recipes

You need to be careful when creating a chicken breast recipe and that pertains to anything 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 plenty of flavor however it stops the chicken from drying out.

A Fairly 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 amounts of flour, broth and olive oil are approximate and it is dependent upon the dimensions of the breasts and also the shape and size of your own skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables to get a delicious and wholesome dinner. You can utilize any herbs you want, so go ahead and substitute the rosemary and oregano for parsley, cilantro, thyme or even a pinch of mixed herbs.

You will want:

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 freshly squeezed 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 and after that 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 in it. Pour a little olive oil into the pan. You might also use canola oil or any fat having a high smoke point. You need to coat the bottom of the pan with oil but which is enough.

Add the chicken breasts to the hot pan and sear them for a couple of minutes until these are golden brown. Turn them over and sear another side. Do two chicken breasts at a time if you are going to double this recipe. Crowding the skillet means you will not be able to brown your chicken properly.

Turn the warmth down to low, and after that add chicken broth. It must have to come another of the way in the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the lemon, onions, oregano, garlic and rosemary.

Cover the pan with a lid that matches tightly and cook the chicken breasts over a low heat until these are done. These are done each time 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 after it is white all the way through without any hint of pink in the middle.