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Secrets of Perfectly Moist Chicken Breast Recipes

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

Food 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!

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 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. 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 depends upon how big the breasts and also the size and shape of the skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables for any delicious and wholesome dinner. You can use any herbs you prefer, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or even 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 organic olive oil

1 clove garlic, crushed

1 teaspoon fresh lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

How you can make it:

Sprinkle pepper and salt on the chicken then dredge them in flour, shaking from the excess. Preheat a skillet spanning a medium heat until it may evaporate droplets of water you drop into it. Pour a bit organic olive oil in to the pan. You may 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 to the hot pan and sear them for several minutes until they may be golden brown. Turn them over and sear another side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you will not be able to brown all of your chicken properly.

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

Cover the pan with a lid that fits 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 in the thickest area of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It is actually done after it is white all the way through without any hint of pink in the center.