Chicken breasts marinate in bottled herb dressing while you get ahead, then sear fast in a hot pan. The dressing cooks into a silky sauce that needs nothing but a side of greens. This shelf holds one excellent product, so we lean into it.

Serves 2. 25 minutes, 8 at the stove.

About 450 calories a serving, 39 g protein, 6 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 1/2 cup of the dressing into a shallow dish and lay 2 chicken breasts in it, turning to coat both sides. Let sit on the counter while you finish prep, about 10 minutes.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. When it shimmers, lay the chicken breasts in the pan, shaking off excess dressing into the dish. Sear for 5 minutes on the first side without moving them.5 min
3. Flip the chicken and pour the remaining dressing from the dish into the pan around the chicken. Sear for 4 more minutes until the chicken is cooked through at 165°F [74°C] and the dressing has concentrated into a glaze.4 min
4. Transfer the chicken to plates, pour any pan sauce over the top, taste for salt and pepper, and serve.

Note Swap chicken thighs, which need 7 minutes per side. Leftover chicken holds three days covered and is good cold or shredded into a salad. Serve with bitter greens dressed simply or soft polenta made with butter and parmesan.