Two chicken breasts get a quick pan sear and finish glazed in the bottle's hickory-smoke barbecue sauce, caramelized and glossy. This shelf holds one thing, so we build the whole dinner around it with butter and garlic to deepen what's already there.

Serves 2. 25 minutes, 20 at the stove.

About 750 calories a serving, 63 g protein, 56 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two chicken breasts dry with a cloth and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in the pan and sear without moving them until the bottom is golden, about 4 minutes. Flip and sear the other side until golden, another 3 to 4 minutes, then transfer to a plate.
2. Lower heat to medium and add 1 tablespoon butter to the pan. Mince 2 garlic cloves and stir them into the butter, cooking until fragrant, about 30 seconds. Pour in 1 cup barbecue sauce and stir to combine.
3. Return the chicken to the pan, turning it to coat both sides with sauce. Simmer over medium heat, turning occasionally, until the sauce has thickened and the chicken is cooked through to 165°F [74°C] at the thickest part, about 10 minutes. The glaze should look glossy and dark.10 min

Note Swap the chicken for bone-in thighs if you prefer; add 5 to 10 minutes to the cooking time. Leftovers keep in a covered container for three days and are good cold or reheated gently in the skillet. Serve over white rice or with coleslaw to cool the smoke and cut the sweetness.