Chicken breast is the most commonly used cut of chicken in the domestic kitchen and pan-frying is the best way to get a gloriously crisp and golden skin. If your chicken is skinless, use the same method as you will skin achieve a nice golden colour. Baste with butter to help keep moist and add richness. We also like to add some garlic and thyme or rosemary to add even more flavour.

It is vitally important to make sure that the chicken is cooked all the way through, so ensure the juices run clear once cooked– or use a temperature probe if you have one.

Have a go at pan-fried chicken breast in Chris Horridge's recipe of Roast chicken breast, potato purée and pine nuts or Adam Gray's Chicken breast with 'nduja, rocket and green beans.