Two thick-cut chicken breasts browned in butter and finished with just garlic and thyme, the fastest route to dinner when this shelf is all you have. The meat stays moist under its golden crust, and there is pan sauce for whatever sides you add.

Serves 2. 25 minutes, 12 at the stove.

About 1090 calories a serving, 184 g protein, 1 g carbohydrate, 33 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat the two chicken breasts dry with paper towels, then season each side with salt and pepper. Heat 1 tablespoon of butter in a large skillet over medium-high heat until foaming.
2. Place the chicken breasts in the pan and sear without moving them for four minutes until the bottom is golden brown. Flip and sear the other side for three to four minutes until the second side is also golden.8 min
3. Push the chicken to the side of the pan and add the remaining 1 tablespoon of butter and two minced garlic cloves to the empty space. Cook the garlic in the butter for 30 seconds, stirring, then sprinkle 1 teaspoon of dried thyme over both breasts.
4. Pour 1/4 cup of water around the chicken and lower the heat to medium. Simmer for three to four minutes until the chicken reaches 165 degrees F [74 degrees C] at the thickest part and the pan liquid has reduced to a light glaze.4 min
5. Transfer the chicken to plates and spoon the pan sauce with garlic and thyme over each breast. Serve at once.

Note Swap dried tarragon or oregano for the thyme if you have it. Leftovers keep in the fridge for two days and are good cold or reheated gently. Serve with rice, roasted vegetables, or a green salad to stretch the meal.