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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 comes out dry or they are certainly not cooked properly.

Vegetarian recipes

You need to be careful when making a chicken breast recipe which 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 lots of flavor but it stops the chicken from drying out.

An Easy Recipe for Moist Chicken Breast

This recipe makes enough chicken for just two people. A nonstick stainless steel skillet is best to use, if you have one. The amounts of olive, broth and flour oil are approximate plus it is dependent upon how big the breasts and the shape and size of your skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables to get a delicious and wholesome dinner. You can utilize any herbs you prefer, so go ahead and 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 extra virgin 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 on the chicken and then dredge them in flour, shaking from the excess. Preheat a skillet more than a medium heat until it could evaporate droplets of water you drop into it. Pour a bit organic olive oil in to the pan. You might also use canola oil or any fat having a high smoke point. You need to coat the bottom of the pan with oil but that is certainly enough.

Add the chicken breasts for the hot pan and sear them for a couple of minutes until they are golden brown. Turn them over and sear the other side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you may not be able to brown all your chicken properly.

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

Cover the pan with a lid that suits tightly and cook the chicken breasts spanning a low heat until these are done. They may be done each time a meat thermometer reads 165 degrees F in the thickest portion of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It is done when it is white right through without any hint of pink at the center.