Thin chicken breasts cook quickly in a silky almond milk sauce that mimics cream. The vanilla sweetness stays hidden under garlic and thyme, making a weeknight dinner that feels finished without fuss.

Serves 2. 25 minutes, 20 at the stove.

About 1020 calories a serving, 184 g protein, 4 g carbohydrate, 24 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season two 6-ounce chicken breasts with salt and pepper on both sides, then lay them in the pan. Sear for five to six minutes without moving them until the undersides are golden, then flip and sear the second side until the chicken is cooked through, four to five minutes more; transfer to a plate.11 min
2. Pour 1 cup unsweetened vanilla almondmilk into the same skillet over medium heat. Mince three cloves garlic into the milk, add one teaspoon dried thyme, and stir to combine. Simmer until the sauce slightly thickens and the garlic smell sharpens, about three minutes.3 min
3. Return the chicken to the skillet and spoon the sauce over both breasts. Warm together for one minute, then taste and add salt and pepper as needed. Serve from the pan.1 min

Note Swap the chicken for pork tenderloin medallions if you have them. Leftovers keep in the refrigerator for three days; rewarm gently on the stovetop. Serve with rice or egg noodles to catch the sauce, or with roasted broccoli or green beans on the side.