Boneless chicken thighs get a quick pan-sear and finish in a hot oven under a tangy honey mustard glaze, all done in under half an hour. The sauce caramelizes slightly while the meat stays tender, and this shelf's bottle does all the heavy lifting tonight.

Serves 2. 25 minutes, 12 at the stove.

About 650 calories a serving, 65 g protein, 5 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Pat 1 pound boneless chicken thighs dry and season both sides with salt and pepper. Pour 2 tablespoons oil into a large skillet over medium-high heat and when it shimmers, lay the chicken skin-side down, and sear for 3 minutes until the skin is golden. Flip and cook 2 minutes more.
2. Brush the top of each piece with 1/3 cup honey mustard sauce so it coats evenly. Transfer the skillet to the oven and bake for 8 minutes until the glaze bubbles at the edges and the chicken reaches 165°F [74°C] in the thickest part.8 min
3. Pull from the oven and let rest for 2 minutes, then divide between two plates and spoon any pan juices over the top.

Note Swap chicken thighs for breasts if you prefer, though thighs stay moister. Leftovers keep three days covered in the fridge and reheat well at 350°F [175°C]. Serve with rice or roasted vegetables to soak up the sauce.