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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 not cooked properly.

Healthy food recipes

You should be careful when creating a chicken breast recipe and that applies 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.

An Easy Recipe for Moist Chicken Breast

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

Serve this delicious poached chicken with mashed potatoes and fresh vegetables for a delicious and wholesome dinner. You may use any herbs you like, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or possibly a pinch of mixed herbs.

You will require:

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 freshly squeezed lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

Steps to make it:

Sprinkle salt and pepper on the chicken and 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 organic olive oil in to the pan. You could also use canola oil or any fat with a high smoke point. You need to coat the bottom of the pan with oil but that is enough.

Add the chicken breasts to the hot pan and sear them for a few minutes until they 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 struggle to brown all of your chicken properly.

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

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