Crispy panko coating on chicken thighs, done in one pan in less than half an hour. The shelf's Italian breadcrumbs carry enough seasoning and garlic that you only need eggs and lemon to finish this.

Serves 2. 25 minutes, 10 at the stove.

About 960 calories a serving, 76 g protein, 44 g carbohydrate, 53 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat four boneless chicken thighs dry with paper towels and season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Crack two eggs into a shallow bowl and whisk. Pour one cup of Italian panko breadcrumbs into another shallow bowl. Dip each thigh into egg to coat both sides, then into the panko, pressing gently so it adheres.
2. Heat three tablespoons oil in a large skillet over medium-high heat until shimmering. Lay the coated thighs in the pan and cook without moving them for five minutes, until the bottom is golden and crisp.5 min
3. Flip each thigh and cook for five more minutes on the other side until golden and cooked through (an instant-read thermometer should read 165°F [74°C] at the thickest part). While the second side cooks, cut the lemon into wedges.5 min
4. Transfer the thighs to plates and serve with lemon wedges for squeezing over.

Note Swap chicken thighs for thin-pounded chicken breasts or pounded turkey cutlets if preferred. Leftovers keep refrigerated for three days and are good cold or reheated gently. Serve with a simple green salad or roasted vegetables on the side.