Chicken thighs meet the heat and stone fruit of this shelf's salsa in a weeknight dinner that feels restaurant-quick. The peach habanero sauce builds complexity as it reduces over the meat, turning bright and glossy in minutes.

Serves 2. 25 minutes, 15 at the stove.

About 450 calories a serving, 31 g protein, 24 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 bone-in chicken thighs dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large pan over medium-high heat until it shimmers, then lay the thighs skin side down. Let them sear without moving for 8 minutes until the skin turns deep golden.8 min
2. Flip the thighs skin side up and continue cooking for 4 minutes until the second side browns. The meat is done when it reaches 165°F [74°C] at the thickest part.4 min
3. Pour the entire jar of peach habanero salsa over the thighs, reduce heat to medium, and let it bubble gently for 3 minutes. Tilt the pan and spoon the sauce over the meat a few times so it glazes evenly as you stir the contents occasionally.3 min

Note Swap chicken thighs for a pound of white fish fillet, skin on, and reduce the final sauce time to 2 minutes. Leftovers keep 3 days in the fridge and rewarm gently in a covered pan. Serve with rice to catch the salsa, or alongside charred summer squash.