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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 arrives dry or they are not cooked properly.

Vegetarian recipes

You should be careful when making a chicken breast recipe which pertains to everything 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!

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 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 amounts of flour, broth and olive oil are approximate and it is dependent upon how big the breasts and the size and shape of the skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables to get a wholesome and delicious dinner. You can use any herbs you like, so you can 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 fresh lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

How to make it:

Sprinkle salt and pepper over the chicken and then dredge them in flour, shaking off the excess. Preheat a skillet over a medium heat until it can evaporate droplets of water you drop with it. Pour a bit olive oil in to the pan. You could also use canola oil or any fat using a high smoke point. You should coat the base of the pan with oil but which is enough.

Add the chicken breasts for the hot pan and sear them for several 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 are going to struggle to brown your chicken properly.

Turn the heat right down to low, and after that add chicken broth. It requires to come another of the way in the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the lemon, garlic, rosemary, oregano and onions.

Cover the pan with a lid that matches tightly and cook the chicken breasts spanning a low heat until they are done. They are done when a meat thermometer reads 165 degrees F within the thickest portion of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It is actually done when it is white right through without any hint of pink at the center.