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Secrets of Perfectly Moist Chicken Breast Recipes

It is sometimes difficult to keep boneless chicken recipes moist. Either the breasts meat is released dry or they are not cooked properly.

Vegetarian recipes

You have to be careful when creating a chicken breast recipe and this 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!

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 but it stops the chicken from drying out.

A Simple 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 amounts of olive, flour and broth oil are approximate and it depends on the size of the breasts as well as 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 like, so feel free to 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 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 over the chicken and after that dredge them in flour, shaking off the excess. Preheat a skillet spanning a medium heat until it could evaporate droplets water you drop in it. Pour a bit organic olive oil in to the pan. You might also use canola oil or any fat with a high smoke point. You should coat the foot of the pan with oil but that is enough.

Add the chicken breasts for the hot pan and sear them for a few 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 are going to not be able to brown all of your chicken properly.

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

Cover the pan having a lid that fits tightly and cook the chicken breasts more than a low heat until these are done. These are done each time a meat thermometer reads 165 degrees F within the thickest part of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It really is done when it is white all the way through with no hint of pink at the center.