Boneless skinless chicken thighs are forgiving and stay moist through a quick pan-roast. A handful of garlic, salt, and dried herbs make the pan sauce while the chicken cooks, ready to serve over rice or with crusty bread to soak it up.

Serves 2. 25 minutes, 8 at the stove.

About 750 calories a serving, 65 g protein, 9 g carbohydrate, 51 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat 1 pound chicken thighs dry and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. When the pan is hot, lay the chicken thighs in and sear for 4 minutes without moving them.4 min
2. Flip the thighs and sear the second side for 3 minutes until golden. Reduce heat to medium and cook uncovered for 8 minutes more, tilting the pan to see if juices run clear from the thickest part.8 min
3. While the chicken cooks, mince 4 garlic cloves. When the chicken is nearly done, push it to the sides of the pan, add 2 tablespoons butter and the garlic, and stir for 1 minute until fragrant. Scatter 1 teaspoon dried thyme over everything. Squeeze half a lemon over the pan and taste the sauce, adding a pinch more salt if needed.

Note Swap thyme for dried oregano or rosemary. Leftovers keep in the refrigerator for three days; shred and toss with pasta or rice. Serve with a green salad or roasted vegetables on the side.