A straightforward weeknight chicken: two breasts seasoned and seared, then finished in the oven while you set the table. The meat stays moist because you don't rush the pan, and the stovetop-to-oven method saves cleanup.

Serves 2. 25 minutes, 10 at the stove.

About 450 calories a serving, 62 g protein, 1 g carbohydrate, 21 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat until it shimmers. Pat the 2 chicken breasts dry with paper towels, season both sides with salt and pepper, and lay them in the pan. Do not move them; let them sit until the bottoms are golden, about 6 minutes.6 min
2. Flip the breasts, add 1 tablespoon butter and 3 minced garlic cloves to the pan, and scatter 1 teaspoon thyme (or leaves from several sprigs) over the chicken. Tilt the pan so the foaming butter basts the tops, about 1 minute, then transfer the skillet to a 375°F (190°C) oven.
3. Roast until the chicken registers 165°F (74°C) at the thickest part, about 10 minutes. Remove from the oven and let rest in the pan for 2 minutes before serving with the pan sauce spooned over top.10 min

Note Swap thyme for rosemary or tarragon if you have it. Leftovers keep three days refrigerated; shred and use for chicken salad or add to soup broth. Serve with roasted vegetables or rice to soak up the pan sauce, or alongside a crisp salad.