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Secrets of Perfectly Moist Chicken Breast Recipes

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

Healthy food recipes

You have to be careful when making a chicken breast recipe and this applies 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. Not only does this cooking method add plenty of flavor but it stops the chicken from drying out.

A Simple Recipe for Moist Chicken Breast

This recipe makes enough chicken for two people. A nonstick stainless steel skillet is best to use, if you have one. The amounts of flour, broth and olive oil are approximate plus it is dependent 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 to get a wholesome and delicious 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 require:

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 lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

How you can make it:

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

Add the chicken breasts to the hot pan and sear them for a few minutes until they may be golden brown. Turn them over and sear the other side. Do two chicken breasts at a time if you are going to double this recipe. Crowding the skillet means you may struggle to brown your chicken properly.

Turn the temperature as a result of low, and after that add chicken broth. It needs to come a third 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 garlic, lemon, rosemary, oregano and onions.

Cover the pan using a lid that fits tightly and cook the chicken breasts more than a low heat until they are done. They may be done whenever a meat thermometer reads 165 degrees F inside the thickest part 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 center.