Pumpkin spice yogurt makes a tangy, warm sauce for pan-seared chicken thighs, brightened with sage and a squeeze of lemon. The shelf's yogurt gives you the spice and body you need in one jar, so dinner comes together in one skillet.

Serves 2. 30 minutes, 20 at the stove.

About 390 calories a serving, 23 g protein, 5 g carbohydrate, 31 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 2 bone-in skin-on chicken thighs dry with paper towels and season all over with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then lay the thighs skin-side down in the pan. Sear without moving them until the skin is golden and crisp, about 8 minutes, then flip and cook the other side until golden, about 6 minutes more.15 min
2. Transfer the thighs to a plate. Pour off all but 1 tablespoon of fat from the pan, then add 2 minced garlic cloves and 4 sage leaves torn by hand. Toast for 30 seconds, stirring, until fragrant.
3. Whisk 1 container of the pumpkin spice yogurt with 1/4 cup water until smooth, then pour it into the pan. Scrape the browned bits from the bottom of the skillet, return the chicken thighs to the pan skin-side up, and reduce the heat to medium. Simmer gently until the chicken reaches 165 degrees F (74 degrees C) at the thickest part of the thigh, about 8 minutes, spooning the sauce over the chicken as it cooks.10 min
4. Stir 1 tablespoon butter into the sauce off the heat, taste, and adjust salt and pepper. Spoon onto plates and serve with rice or crusty bread to soak up the sauce.

Note Swap the fresh sage for 1/2 teaspoon dried if you have it. Leftovers keep in an airtight container for two days and are good served cold or reheated gently on the stovetop. A simple green salad or steamed broccoli cuts the richness of the sauce.