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Secrets of Perfectly Moist Chicken Breast Recipes

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

Healthy food recipes

You need to be careful when creating a chicken breast recipe which relates 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 Fairly Easy Recipe for Moist Chicken Breast

This recipe makes enough chicken for 2 people. If you have one, a nonstick stainless steel skillet is best to use. The amounts of broth, olive and flour oil are approximate plus it depends upon the size of the breasts as well as the size and shape of the skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables for any delicious and wholesome dinner. You may use any herbs you like, so you can substitute the rosemary and oregano for parsley, cilantro, thyme or possibly 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 extra virgin 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 to make it:

Sprinkle pepper and salt on the chicken and then dredge them in flour, shaking off the excess. Preheat a skillet more than a medium heat until it could evaporate droplets of water you drop into it. Pour a bit extra virgin olive oil in to the pan. You might also use canola oil or any fat having a high smoke point. You should coat the bottom of the pan with oil but that is certainly enough.

Add the chicken breasts towards the hot pan and sear them for a few 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 may be unable to brown all of your chicken properly.

Turn the heat as a result of low, and then add chicken broth. It needs to come another 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 onions, garlic, rosemary, oregano and lemon.

Cover the pan having a lid that suits tightly and cook the chicken breasts spanning a low heat until these are done. They are done whenever 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 actually done after it is white right through with no hint of pink in the middle.