A quick weeknight dinner built around tangy mayo that acts as both sauce and marinade. The mayo flavors chicken breasts while they cook, making something that tastes like it took more time than it did. Serve with bread and a side salad.

Serves 2. 25 minutes, 12 at the stove.

About 940 calories a serving, 67 g protein, 30 g carbohydrate, 60 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 2 medium boneless chicken breasts dry and season both sides with salt and pepper. Spread 2 tablespoons of the tangy mayo on each breast, coating both sides evenly.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Lay the coated chicken breasts in the pan and cook 6 to 7 minutes on the first side without moving them, until golden and the mayo caramelizes slightly.7 min
3. Flip the chicken and cook 5 to 6 minutes more on the second side until the internal temperature reaches 165°F [74°C]. While the chicken cooks, lightly toast 4 slices of bread.6 min
4. Transfer the chicken to a cutting board and let rest 2 minutes. Slice each breast on the bias and divide between 2 sandwiches, spreading 1 tablespoon of the remaining mayo on each slice of bread.

Note Swap chicken breasts for thick-cut pork chops or turkey cutlets. Leftover chicken keeps refrigerated for three days and is good cold in salads. Serve with pickled vegetables or raw vegetables on the side to cut the richness.