Avocado oil spray makes this quick pan dinner shine with a high smoke point and clean flavor. Chicken breasts cook fast on a weeknight, and this one gets tender in a single skillet with just garlic and thyme to round it out.

Serves 2. 20 minutes, 15 at the stove.

Cook mode

1. Pat 2 chicken breasts dry with paper towels and season both sides with salt and pepper. Spray a large skillet generously with avocado oil and set over medium-high heat until the surface shimmers, about 1 minute.
2. Lay the chicken breasts into the hot skillet and sear without moving them for 6 minutes, until the underside is golden. Flip and sear the other side for another 5 to 6 minutes, until cooked through to 165°F [74°C] at the thickest part.11 min
3. Mince 2 garlic cloves. Push the cooked chicken to the side of the pan and spray the empty space lightly with oil. Add the garlic and 1 teaspoon dried thyme to the pan and cook, stirring, for 30 seconds until fragrant.1 min

Note Swap the chicken for thick white fish fillets if you prefer; they need only 3 to 4 minutes per side. Leftovers keep in the fridge for three days and are good cold or reheated gently. Serve with lemon wedges and a green salad or roasted vegetables.