Calorie-conscious ranch mayo makes a light coating for pan-fried chicken. The shelf has just one item and you work from staples: this is a quick dinner for two that delivers the ranch flavour you want with minimal effort.

Serves 2. 25 minutes, 15 at the stove.

About 710 calories a serving, 64 g protein, 18 g carbohydrate, 42 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two boneless chicken breasts dry with paper towels and season on both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread 1/4 cup ranch mayo over both sides of each breast, coating evenly, then dredge in 1/4 cup flour to coat.
2. Heat 2 tablespoons oil in a large skillet over medium-high until shimmering. Lay the chicken in the pan and cook until the coating is golden and crisp, about 4 to 5 minutes on the first side. While it cooks, mince 1 clove garlic.
3. Flip the chicken and cook the other side until golden and the internal temperature reaches 165°F [74°C], about 4 to 5 minutes more. Transfer to a plate.5 min
4. Reduce heat to medium and add 1 tablespoon butter and the minced garlic to the pan. Cook, stirring, until fragrant, about 30 seconds, then squeeze juice from half a lemon over the pan and swirl to combine. Pour the pan sauce over the chicken and serve.

Note Swap boneless chicken breasts for bone-in thighs and add a minute or two to the cooking time. Leftovers keep refrigerated for two days; shred and toss with extra lemon juice for a quick salad. Serve with steamed broccoli or a simple green salad dressed with lemon and oil.