Caramelized chicken glazed with bottled barbecue sauce—the shelf makes this one straightforward. The sauce does the heavy lifting with its honey and spice notes while the chicken cooks fast in a hot pan. Serve with something green or starchy to balance the sweetness.

Serves 2. 25 minutes, 15 at the stove.

About 680 calories a serving, 63 g protein, 69 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 2 chicken breasts dry and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers.
2. Lay the chicken in the pan and cook until the underside is golden and releases easily, about 5 to 6 minutes. Flip and cook the other side another 4 to 5 minutes until golden.5 min
3. Pour 3/4 cup Sweet Baby Ray's barbecue sauce over the chicken, turning to coat both sides evenly. Reduce heat to medium and simmer, turning the chicken once, until the sauce thickens and clings to the meat, about 3 to 4 minutes. The chicken is done when an instant-read thermometer inserted at the thickest part reads 165°F (74°C).4 min

Note Swap boneless pork chops for the chicken if you prefer. Leftovers keep, covered, in the refrigerator for three days and reheat gently. Serve with coleslaw, rice, or buttered bread.