Boneless chicken thighs crisped in a ranch-seasoned mayo crust with almost no hands-on time. The shelf's peppery, garlicky mayo does the heavy lifting here, turning into a golden crust that stays tender inside. Dinner in thirty minutes from two pans.

Serves 2. 30 minutes, 8 at the stove.

About 630 calories a serving, 31 g protein, 9 g carbohydrate, 53 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat four boneless chicken thighs dry with a paper towel, season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread 1/2 cup ranch mayo over both sides of each thigh to coat well. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
2. Lay the coated thighs skin side down in the hot skillet and cook until the crust is deep golden and the thigh releases easily from the pan, about 8 minutes; this is your cue. While the first side cooks, set a timer for the flip.8 min
3. Flip each thigh and cook the second side until the meat reaches 165°F [74°C] at the thickest part, about 6 minutes more.6 min
4. Transfer the thighs to a warm plate, squeeze fresh lemon juice over them, and let rest for 2 minutes before serving.2 min

Note Swap boneless thighs for bone-in if you prefer; add 5 minutes to the second side. Leftovers keep refrigerated for three days; reheat gently in a low oven. Serve alongside roasted vegetables or a simple salad, or shred the meat and toss into rice.