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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 is released dry or they are certainly not cooked properly.

Cooking recipes

You should be careful when creating a chicken breast recipe and that applies to everything 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 a lot of flavor however it stops the chicken from drying out.

An Easy Recipe for Moist Chicken Breast

This recipe makes enough chicken for two people. If you have one, a nonstick stainless steel skillet is best to use. The levels of flour, broth and olive oil are approximate plus it is dependent upon the size of the breasts and the size and shape of your own skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables for a delicious and wholesome dinner. You may use any herbs you want, so go ahead and substitute the rosemary and oregano for parsley, cilantro, thyme or possibly 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 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 over 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 with it. Pour just a little olive oil in to 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 which is enough.

Add the chicken breasts towards the hot pan and sear them for a couple of minutes until they are golden brown. Turn them over and sear one other side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you will be unable to brown your chicken properly.

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

Cover the pan with a lid that fits tightly and cook the chicken breasts more than a low heat until they may be done. They are done each time 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 really is done after it is white all the way through with no hint of pink in the center.