Two bone-in chicken breasts turn golden and tender in one skillet, their rib meat keeping them moist through a quick roast. This shelf gives you everything you need for a simple weeknight dinner that feels finished.

Serves 2. 30 minutes, 8 at the stove.

About 480 calories a serving, 62 g protein, 6 g carbohydrate, 22 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat dry two chicken breasts with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until shimmering, then lay the breasts skin-side down and don't move them until they're golden underneath, about 4 minutes.4 min
2. Flip the breasts and scatter 3 minced garlic cloves and 1 teaspoon dried thyme around the pan. Transfer the skillet to a 375°F [190°C] oven and roast until a meat thermometer reads 165°F [74°C] in the thickest part, about 12 minutes.12 min
3. Rest the chicken in the pan for 3 minutes, then plate and squeeze half a lemon over each breast. Spoon any pan juices over the top.3 min

Note Swap thyme for any dried herb you have. Refrigerate leftovers up to three days; slice and add to salad or rice bowls. Serve with roasted vegetables or rice to soak up the pan juices, or a simple green salad.