I rarely cook just chicken breasts because they’re the least tasty part of a chicken, but there are times when the texture is exactly what you need. It’s such a useful way to cook chicken breasts to use in salads and broths or by itself with some veggies. This 4/20 method means the chicken gets some colour but stays very moist which can be hard to achieve with chicken breasts. They have almost no fat in them so it’s really easy to overcook but this method keeps the moisture in and it’s almost idiot-proof. Click here to see recipes using 4/20 Chicken.

INGREDIENTS
skinless chicken breasts
salt
vegetable oil

• Get a small frying pan that has a lid then add the vegetable oil and heat to a medium high heat. Sprinkle the chicken breasts with salt and pepper on both sides then, once the pan is hot, place the chicken in breast side down in the pan.
• Do not move the chicken for 4 minutes then turn the chicken breasts over, put the lid on the pan and turn the heat to low and set a timer for 20 minutes. Rest then slice and serve.
• You get beautiful pan juices that can be added to gravy, sauces or dressings. This is the only way I cook whole chicken breasts because they come out flavourful and juicy every time.

• If you have skin on chicken breasts then salt the skin and place into an oiled pan on a medium high heat until the skin is crispy then turn over, reduce the heat, add some thyme and garlic then lid on and cook for 15 mins.
• Turn the chicken again so the skin is down and re-crisp the skin on a med-high heat then rest and serve.
• The fat and juice in the pan makes a brilliant sauce or base for a gravy.