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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 comes out dry or they are certainly not cooked properly.

Chicken Breast Recipes

You have to be careful when you make a chicken breast recipe and this applies 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. Besides this cooking method add lots of flavor nevertheless 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 amounts of olive, broth and flour oil are approximate and it also depends upon how big the breasts and also the size and shape of your skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables for a 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 perhaps 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 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 within the chicken and then dredge them in flour, shaking off the excess. Preheat a skillet spanning a medium heat until it could evaporate droplets of water you drop into it. Pour a bit olive oil into the pan. You could also use canola oil or any fat having a high smoke point. You ought to 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 a couple of minutes until they 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 will struggle to brown all your chicken properly.

Turn the heat down to low, then add chicken broth. It needs to come another of how the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the lemon, onions, oregano, rosemary and garlic.

Cover the pan with a lid that matches tightly and cook the chicken breasts more than a low heat until they are done. They may be done when a meat thermometer reads 165 degrees F inside the thickest area of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It really is done when it is white right through without hint of pink in the middle.