Sometimes it is difficult to keep boneless chicken recipes moist.
Either the breasts meat comes out dry or they are not cooked properly.
You
have to be careful when making a chicken breast recipe and that 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. Not only does this cooking method add lots of flavor but it stops the chicken from drying out.
An 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 amounts of broth, flour and olive oil are approximate and it depends on the size of the breasts and the size and shape of your skillet.
Serve this delicious poached chicken with mashed potatoes and fresh vegetables for a wholesome and delicious dinner. You can use any herbs you like, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or even a pinch of mixed herbs.
You will need:
How to make it:
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. Not only does this cooking method add lots of flavor but it stops the chicken from drying out.
An 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 amounts of broth, flour and olive oil are approximate and it depends on the size of the breasts and the size and shape of your skillet.
Serve this delicious poached chicken with mashed potatoes and fresh vegetables for a wholesome and delicious dinner. You can use any herbs you like, so feel free to 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 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 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 into it. Pour a little olive oil into the pan. You could 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 enough.
Add the chicken breasts to the hot pan and sear them for a couple of 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 will not be able to brown all your chicken properly.
Turn the heat down to low, and then add chicken broth. It needs to come a third of the way up the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the onions, rosemary, oregano, garlic and lemon.
Cover the pan with a lid that fits 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 part of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It is done when it is white all the way through with no hint of pink in the middle.
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Add the chicken breasts to the hot pan and sear them for a couple of 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 will not be able to brown all your chicken properly.
Turn the heat down to low, and then add chicken broth. It needs to come a third of the way up the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the onions, rosemary, oregano, garlic and lemon.
Cover the pan with a lid that fits 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 part of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It is done when it is white all the way through with no hint of pink in the middle.