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Secrets of Perfectly Moist Chicken Breast Recipes

It is sometimes difficult to keep boneless chicken recipes moist. Either the breasts meat arrives dry or they are not cooked properly.

Healthy food recipes

You should be careful when making a chicken breast recipe and this 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!

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 however it stops the chicken from drying out.

A Simple Recipe for Moist Chicken Breast

This recipe makes enough chicken for just 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 also 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 vegetables for any delicious and wholesome dinner. You can utilize any herbs you like, so go ahead and substitute the rosemary and oregano for parsley, cilantro, thyme or even 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 lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

How you can make it:

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

Add the chicken breasts for the hot pan and sear them for a couple of minutes until these are 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 be unable to brown your chicken properly.

Turn the warmth down to low, and after that add chicken broth. It requires to come one third of how up the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the oregano, rosemary, onions, lemon and garlic.

Cover the pan using a lid that matches tightly and cook the chicken breasts spanning a low heat until these are done. They may be done each time a meat thermometer reads 165 degrees F inside the thickest area of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It really is done when it is white right through with no hint of pink in the middle.