Boneless chicken breast cooks fast and stays juicy when you start it on the stovetop and finish it in the oven. This simple treatment with garlic and thyme lets the meat speak for itself on a busy night.

Serves 2. 30 minutes, 10 at the stove.

About 520 calories a serving, 62 g protein, 2 g carbohydrate, 28 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Pat 2 chicken breasts dry and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Lay them skin side down in the hot pan and cook without moving for 5 minutes until the surface is golden.5 min
2. Flip the breasts and transfer the skillet to a 425°F [220°C] oven. Tuck 4 minced garlic cloves and 1 tablespoon butter around the chicken along with 1 teaspoon dried thyme or fresh thyme if you have it. Roast for 8 to 10 minutes until the internal temperature reaches 165°F [74°C] at the thickest part.10 min
3. Let the chicken rest in the pan for 2 minutes, then transfer to plates and spoon the pan juices over top.

Note Swap boneless thighs if you prefer dark meat; add 3 minutes to the oven time. Leftovers keep three days refrigerated and are good cold or shredded into salads. Serve with roasted vegetables or a simple green salad to soak up the pan juices.