Boneless thighs are forgiving and quick to cook through, staying moist even when you're tired. Browning them hard in a hot pan gives them crust while garlic and thyme steep in the drippings. Dinner is ready in thirty minutes.

Serves 2. 30 minutes, 20 at the stove.

About 670 calories a serving, 67 g protein, 10 g carbohydrate, 39 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Pat four boneless chicken thighs dry with paper towels, season them on both sides with 1 teaspoon salt and 1/2 teaspoon pepper, and lay them in the hot pan without moving them for five minutes until the bottoms brown deeply.5 min
2. Flip the thighs and cook them another four to five minutes on the second side until golden, then move them to a plate. The meat should feel firm when pressed.5 min
3. Mince 4 garlic cloves and add them to the fat in the pan over medium heat, stirring until fragrant, about thirty seconds. Pour in 1/2 cup chicken broth or water and tear in 2 teaspoons fresh thyme leaves, scraping up any browned bits from the bottom. Return the thighs skin-side up and simmer until the sauce reduces to a light glaze, three to four minutes.4 min
4. Squeeze half the lemon over the pan, taste the sauce, and add more salt if it needs it. Serve the thighs with their pan sauce and lemon wedges.

Note Swap the thyme for any herb you have: rosemary, sage, or oregano work well. Leftovers keep four days and are good cold or reheated gently. Serve with roasted vegetables or a sharp salad to cut the richness.