This shelf holds one item, so the dish is simple: seasoned chicken breast from the package, seared hard to brown the skin, then braised briefly in stock to stay moist and make a quick gravy. Dinner in one pan.

Serves 2. 25 minutes, 12 at the stove.

About 310 calories a serving, 44 g protein, 1 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat until a wisp of smoke rises. Pat the 12-ounce chicken breast dry with a paper towel, then lay it skin-side down in the pan. Let it sear until golden and the skin releases easily, about 4 minutes; the cue is when you can lift the edge without resistance. Season with salt and pepper to taste.4 min
2. Flip the chicken and sear the other side until golden, about 2 minutes. While this cooks, measure out 1 cup chicken stock.2 min
3. Pour the 1 cup stock around the chicken, then cover and simmer on medium heat until the thickest part reaches 165°F [74°C] on a thermometer, about 8 minutes. When the chicken is done, transfer it to a cutting board and let rest for 2 minutes.8 min
4. Tilt the pan and skim off fat if you prefer. Pour the pan sauce into a small bowl and serve alongside the sliced chicken.

Note Swap the chicken stock for white wine or water with a pinch of salt if needed. Leftovers keep three days refrigerated and shred into salads or rice bowls. Serve with roasted vegetables or a simple green salad.