Sweetened oat packets become a savory crust here, their brown sugar and maple lending depth to crisp-edged chicken that you braise in its own juices. The shelf gives you almost everything; this is a fast one-pan dinner that tastes like you fussed.

Serves 2. 30 minutes, 10 at the stove.

About 520 calories a serving, 47 g protein, 15 g carbohydrate, 30 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Crush two packets of oatmeal in their paper sleeves with your fist until coarse, then tip into a shallow bowl with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons butter in a 10-inch skillet over medium-high until foaming; while it melts, pat two 6-ounce chicken thighs dry and coat both sides in the oat mixture, pressing so it adheres.
2. Lay the thighs skin side down in the hot butter and don't move them until the crust browns and pulls from the pan, about four minutes.4 min
3. Flip the thighs and scatter 2 minced garlic cloves around them, cooking until the second side browns, about three minutes more.3 min
4. Pour 1/3 cup water into the pan and lower heat to medium; cover loosely and braise until the chicken is cooked through and the sauce reduces to a glaze, about twelve minutes. The thighs are done when the internal temperature reaches 165°F [74°C].12 min

Note Swap the chicken for pork chops or firm white fish if you prefer. Leftovers keep refrigerated for three days; reheat gently in a skillet. Serve over rice or with a green salad to cut the sweetness of the crust.