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Secrets of Perfectly Moist Chicken Breast Recipes

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

Chicken Breast Recipes

You need to be careful when you make a chicken breast recipe which relates 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. Besides this cooking method add a lot of flavor but it stops the chicken from drying out.

A Simple 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 levels of broth, flour and olive oil are approximate plus it depends upon the size of the breasts and 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 want, 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 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

Steps to make it:

Sprinkle salt and pepper over the chicken and then dredge them in flour, shaking off the excess. Preheat a skillet more than a medium heat until it may evaporate droplets of water you drop with it. Pour a little organic olive oil into the pan. You could also use canola oil or any fat having a high smoke point. You need to coat the foot of the pan with oil but that is enough.

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

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

Cover the pan using a lid that fits tightly and cook the chicken breasts more than a low heat until they may be done. These are done each time a meat thermometer reads 165 degrees F inside the thickest part of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It is done after it is white all the way through with no hint of pink in the middle.