Two thick chicken breasts seared golden in a skillet until the meat stays tender from the rib meat running through it, finished with a quick garlic and herb pan sauce that doubles as gravy for a starch. The shelf yields a dinner in minutes with almost nothing else.

Serves 2. 25 minutes, 15 at the stove.

About 590 calories a serving, 62 g protein, 6 g carbohydrate, 34 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two chicken breast filets dry with a paper towel and season both sides with salt and pepper. Heat 2 tablespoons oil in a skillet over medium-high heat until it shimmers, then lay in the chicken and sear for 5 to 6 minutes without moving it until golden brown underneath.6 min
2. Flip the chicken and sear the other side for another 4 to 5 minutes until the internal temperature reaches 165°F (74°C) when read at the thickest part.5 min
3. Transfer the chicken to a plate and tent with foil. Pour off excess oil, then melt 2 tablespoons butter in the same skillet over medium heat, add 2 minced garlic cloves and 1/2 teaspoon dried thyme, and cook until fragrant, about 1 minute. Squeeze in the juice of half a lemon and stir, scraping up any browned bits, then spoon this sauce over the chicken.

Note Swap the thyme for dried oregano or tarragon if you have it. Leftover chicken keeps in the fridge three days, sliced cold in a salad or with mayo on bread. Serve with rice or mashed potatoes to catch the pan sauce, or roasted vegetables alongside.