Quick glazed chicken thighs in a no-sugar-added teriyaki sauce that caramelizes in the pan. This shelf gives you everything you need for a glossy, savory dinner with sesame depth and minimal hands-on time.

Serves 2. 25 minutes, 15 at the stove.

About 650 calories a serving, 66 g protein, 10 g carbohydrate, 37 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1 pound of chicken thighs dry and season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat and lay the chicken skin side down; cook until the skin browns deeply, about 5 minutes, then flip and cook the other side until light golden, about 3 minutes more.10 min
2. Pour 1/3 cup teriyaki marinade into the pan around the chicken, add 2 minced garlic cloves, and reduce heat to medium. Simmer, turning the chicken occasionally and spooning sauce over it, until cooked through and the sauce thickens to a glaze, about 8 minutes.8 min
3. Swirl 1 tablespoon butter into the sauce off heat until melted and incorporated. Divide chicken and sauce between two plates and serve right away.

Note Swap boneless thighs for drumsticks or breasts if you prefer; add 2 to 3 minutes to cooking time for breasts. Leftovers keep in an airtight container for three days and reheat gently in a skillet. Serve with steamed bok choy or rice to catch the glaze.