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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 certainly not cooked properly.

Chicken Breast Recipes

You need to be careful when you make a chicken breast recipe and this pertains to anything 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 lots of flavor however it stops the chicken from drying out.

A Simple 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 amounts of flour, olive and broth oil are approximate plus it is dependent upon how big the breasts and the shape and size of your own skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables for a wholesome and delicious dinner. You may use any herbs you want, so you can 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 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 to make it:

Sprinkle pepper and salt on the chicken and then dredge them in flour, shaking off the excess. Preheat a skillet spanning a medium heat until it can evaporate droplets water you drop in it. Pour a little organic olive oil in to the pan. You may also use canola oil or any fat using a high smoke point. You should coat the base of the pan with oil but that is 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 another 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 your chicken properly.

Turn the heat as a result of low, then add chicken broth. It requires to come a third of how up the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the rosemary, lemon, garlic, onions and oregano.

Cover the pan having a lid that fits tightly and cook the chicken breasts spanning a low heat until they are done. They may be 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 is actually done when it is white right through without any hint of pink in the middle.