Spicy mustard does the work here, its vinegar backbone and jalapeno heat building a glaze and pan sauce in one skillet. The smoke flavor cuts through rich chicken thighs and creates a weeknight dinner that tastes like it took more care than it did.

Serves 2. 35 minutes, 10 at the stove.

About 630 calories a serving, 64 g protein, 5 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1 pound of chicken thighs dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat and lay the chicken skin side down, without moving it, until the skin is golden and crisp, about 8 minutes.8 min
2. Flip the chicken and cook until the second side is pale, about 3 minutes. Spread 1/3 cup mustard over the chicken thighs, turn the heat to medium, and cover loosely with foil. Cook until the chicken registers 165°F [74°C] at the thickest part, about 12 minutes, tilting the pan once so the mustard glazes evenly.12 min
3. Transfer the chicken to a plate. Tilt the skillet off heat and let the pan juices settle for a moment, then divide the mustard glaze and pan sauce between two plates and set the chicken on top.

Note Swap boneless for bone-in thighs and add 5 minutes to the covered cooking time. Leftovers keep, refrigerated, for three days; reheat gently on the stovetop or shred cold for sandwiches. Serve with rice to soak the sauce or with a sharp green salad to cut the richness.