Diced chicken thigh cooks fast and stays moist thanks to the salt solution in the package. This is a weeknight pan dinner built on what you have, finished with butter and aromatics to make something that tastes like you planned it.

Serves 2. 25 minutes, 20 at the stove.

About 760 calories a serving, 65 g protein, 9 g carbohydrate, 51 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers. Add the diced chicken thigh meat and cook without stirring for 3 minutes, then stir and cook another 4 minutes until golden brown on the outside and cooked through. Taste and season with salt and pepper.7 min
2. While the chicken cooks, mince 3 cloves of garlic. When the chicken is done, push it to the side of the pan, add the garlic to the empty space, and cook for 30 seconds, stirring, until fragrant.
3. Add 2 tablespoons of butter to the pan and let it foam. Chop a small handful of fresh thyme or parsley leaves, squeeze juice from half a lemon into the pan, then toss everything together for a minute until the butter is glossy and coats the chicken.1 min

Note Swap thyme for any herb you have, or skip it and rely on the lemon. Leftovers keep three days in the fridge and reheat gently in a covered pan on low heat. Serve over rice, with crusty bread, or over a green salad to stretch the portion.