Yogurt marinates chicken in acid and sugar while you prep, then the same yogurt enriches the pan sauce. This shelf holds everything you need for a quick braise that tastes like you planned ahead.

Serves 2. 35 minutes, 10 at the stove.

About 550 calories a serving, 56 g protein, 8 g carbohydrate, 31 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix three quarters cup [180 ml] yogurt with 2 minced garlic cloves, 1 teaspoon thyme, half a teaspoon pepper, and a pinch of salt in a bowl. Cut 1 pound [455 g] chicken into two portions, coat in the yogurt mixture, cover, and set aside while you heat 2 tablespoons oil in a large skillet over medium-high heat.
2. When the oil shimmers, lift the chicken from the bowl, letting excess marinade drip back, and set the chicken skin-side down in the pan. Sear for five minutes without moving it; the cue is a golden crust.5 min
3. Turn the chicken, sear the other side for four minutes, then add the remaining one quarter cup [60 ml] yogurt mixed with 2 tablespoons mustard to the pan. Lower the heat to medium, cover, and cook for twelve minutes until the chicken is cooked through and the sauce thickens slightly; stir it once halfway.12 min
4. Swirl 1 tablespoon butter into the sauce, taste for salt and pepper, and divide between two plates with the sauce spooned over.

Note Swap mustard for whole grain if you like texture. Leftovers keep in the fridge for three days and reheat gently in a low oven. Serve with a green salad or steamed rice to catch the sauce.