Boneless chicken thighs get a garlicky crust from the spread, then bake until golden while the cheese melts into a pan sauce. You've got dinner ready in under thirty minutes with just this one shelf ingredient and what's in the pantry.

Serves 2. 28 minutes, 10 at the stove.

About 690 calories a serving, 68 g protein, 11 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1 lb boneless chicken thighs dry with paper towels and season with salt and pepper on both sides. Spread 4 oz of the garlic herb cream cheese spread over the top surface of each thigh in a thin, even layer.
2. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Once shimmering, place the chicken thighs cream-side down in the pan and sear for three to four minutes until the spread forms a golden crust, then flip. Transfer the skillet to a 400°F [200°C] oven.
3. Bake for fifteen minutes until the chicken reaches 165°F [74°C] at the thickest part and the cream cheese is melted and bubbling around the edges. While the chicken bakes, halve your lemon.15 min
4. Remove the skillet from the oven and squeeze half the lemon juice over the chicken. The pan juices will blend with the melted cheese to make a light sauce. Serve the chicken with the pan sauce spooned over it and lemon wedges on the side.

Note Swap boneless thighs for bone-in breasts if that's what you have, adding five minutes to the bake time. Leftovers keep three days refrigerated and reheat gently in a 325°F oven. Serve over rice or with roasted vegetables to soak up the sauce.