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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 is released dry or they are certainly not cooked properly.

Vegetarian recipes

You need to be careful when you make 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!

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 however it stops the chicken from drying out.

A Fairly Easy 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 levels of flour, broth and olive oil are approximate and it depends on the dimensions of the breasts as well as the shape and size 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 you can substitute the rosemary and oregano for parsley, cilantro, thyme or possibly 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 organic 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

How 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 with it. Pour just a little organic olive oil to the pan. You might also use canola oil or any fat with a high smoke point. You should 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 several minutes until they may be golden brown. Turn them over and sear another side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you are going to not be able to brown your chicken properly.

Turn the heat as a result of low, then add chicken broth. It requires to come another of how up the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the garlic, oregano, lemon, onions and rosemary.

Cover the pan having a lid that suits tightly and cook the chicken breasts more than a low heat until these are done. They are done when a meat thermometer reads 165 degrees F in the thickest part 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.