Mayo mixed with mustard powder makes a savory crust for chicken that gets golden and crisp in the oven. This shelf is all about emulsion and acid, so we lean into both for a quick weeknight dinner that tastes better than it sounds.

Serves 2. 25 minutes, 8 at the stove.

About 670 calories a serving, 62 g protein, 1 g carbohydrate, 45 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Pat 2 chicken breasts dry with paper towels and season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Mix 1/2 cup mayonnaise, 1 teaspoon mustard powder, and 2 cloves minced garlic in a small bowl until smooth. Spread the mixture over the top and sides of each chicken breast, coating them evenly.
3. Place the chicken on a rimmed baking sheet and slide it into the oven. Bake until the mayo crust is golden and the chicken reaches 165°F [74°C] at the thickest part, about 16 to 18 minutes.17 min
4. Let the chicken rest on the baking sheet for 2 minutes, then transfer to plates.

Note Swap the chicken for thick white fish fillets or turkey cutlets; both cook in the same time. Leftovers keep for 3 days cold and are good sliced into salads. Serve with lemon wedges and a simple green salad or steamed vegetables.