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Secrets of Perfectly Moist Chicken Breast Recipes

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

Cooking recipes

You should be careful when making a chicken breast recipe which applies 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 plenty of flavor however it stops the chicken from drying out.

An Easy 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 olive, flour and broth oil are approximate plus it depends on how big the breasts and the size and shape of your skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables to get a delicious and wholesome dinner. You can use any herbs you prefer, so go ahead and 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 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 you can make it:

Sprinkle pepper and salt within the chicken and after that dredge them in flour, shaking from the excess. Preheat a skillet over a medium heat until it could evaporate droplets of water you drop with it. Pour just a little olive oil to the pan. You might also use canola oil or any fat with a high smoke point. You ought to coat the foot 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 are golden brown. Turn them over and sear the other side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you may not be able to brown all of your chicken properly.

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

Cover the pan using a lid that suits tightly and cook the chicken breasts over a low heat until they are done. They are done when a meat thermometer reads 165 degrees F in the thickest area of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It is actually done when it is white right through without any hint of pink at the center.