Half a chicken breast cooks fast on the stovetop and stretches far when sliced over rice or served with a simple pan sauce. This is the weeknight recipe for a single, modest piece of protein that tastes like dinner for two.

Serves 2. 25 minutes, 15 at the stove.

About 620 calories a serving, 26 g protein, 75 g carbohydrate, 23 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need half, about 6 oz [170 g] chicken breast, 2 tablespoons oil, to taste salt, to taste pepper, 2 cloves, sliced garlic, 2 sprigs fresh, or 1 teaspoon dried thyme, 1 tablespoon butter, 1 cup uncooked rice or couscous.

1. Pat the chicken breast dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then lay in the chicken. Cook without moving it for 6 to 7 minutes, until the bottom is golden.7 min
2. Flip the chicken and scatter 2 cloves sliced garlic and 2 sprigs thyme around it. Cook for another 6 to 7 minutes, stirring the garlic occasionally, until the chicken reaches 165°F [74°C] at its thickest part and the garlic softens.7 min
3. Transfer the chicken to a plate and stir 1 tablespoon butter into the pan with the garlic and thyme juices. Taste and adjust salt and pepper. Let it melt into a light sauce.2 min
4. Slice the chicken and lay it over warm rice or couscous. Spoon the garlicky pan sauce over everything.

Note Swap thyme for rosemary if you have it. Leftovers will keep three days refrigerated; shred the cold chicken and toss with the sauce into rice for lunch. Serve with a green salad or roasted vegetables to stretch the plate.

Two chicken thighs, skin-on and bone-in, roasted in a hot pan until the skin crisps and the meat turns golden. This is the fastest way to cook chicken thighs on a weeknight, and the pan catches all the fond for a quick pan sauce.

Serves 2. 35 minutes, 10 at the stove.

About 250 calories a serving, 15 g protein, 3 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 halves chicken thighs, to taste salt, to taste pepper, 4 cloves garlic, 2 tablespoons oil.

1. Pat dry two chicken thighs with paper towel and season both sides with salt and pepper. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until it shimmers.
2. Place the thighs skin-side down in the pan and let them cook without moving for 8 to 10 minutes, until the skin is golden and crisp and fat has rendered into the pan.9 min
3. Flip the thighs skin-side up and scatter 4 smashed garlic cloves around them. Cook for 8 to 10 minutes more, until the meat reaches 165°F [74°C] at the thickest part of the thigh.9 min
4. Transfer the thighs to a warm plate. Strain the pan drippings into a small bowl and set aside to settle, then spoon the fat off the top and reserve the jus below to drizzle over the chicken.

Note Swap bone-in chicken breasts and add three minutes to the total time. Leftovers keep for four days in the fridge and shred well for salads or grain bowls. Serve with roasted vegetables, rice, or crusty bread to soak up the pan drippings.

One last drumstick deserves a simple roast that lets it shine: garlic, thyme, and a hot oven turn it golden and tender. This is the kind of supper that stretches a single piece of chicken into something worth the table.

Serves 2. 35 minutes, 5 at the stove.

About 230 calories a serving, 15 g protein, 2 g carbohydrate, 18 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need 1 chicken drumstick, 2 tablespoons oil, to taste salt, to taste pepper, 4 cloves garlic, 2 sprigs thyme.

1. Heat your oven to 425°F [220°C]. Pat the drumstick dry with a paper towel, then rub it all over with 2 tablespoons oil, salt, and pepper. Arrange it skin-side up in a small roasting pan or skillet.
2. Crush 4 garlic cloves lightly and scatter them around the drumstick with 2 sprigs thyme. Slide the pan into the oven and roast until the skin is golden and the thickest part reads 165°F [74°C] on a meat thermometer, about 30 minutes.30 min
3. Let it rest in the pan for 2 minutes, then serve with the pan juices spooned over top.

Note Swap thyme for rosemary if that is what you have. The drumstick keeps refrigerated for up to three days; shred the meat and add it to grain bowls or salads. Serve with roasted potatoes and a green salad, or alongside rice to soak up the juices.