A whipped cream topping whisks into a quick pan sauce that clings to chicken and mushrooms. This shelf holds the makings of restaurant-style comfort food that comes together in under half an hour, and tastes like you've been cooking for hours.

Serves 2. 30 minutes, 25 at the stove.

About 830 calories a serving, 47 g protein, 21 g carbohydrate, 62 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Season 10 ounces boneless chicken thighs on both sides with salt and pepper. When the oil shimmers, add the chicken and cook without moving for 4 minutes until the underside browns, then flip and cook 3 minutes more until the other side browns.7 min
2. Transfer the chicken to a plate. Add 1 tablespoon butter to the pan and tip in 8 ounces sliced cremini mushrooms with 2 minced garlic cloves. Cook, stirring often, for 3 minutes until the mushrooms release their liquid and begin to brown, scraping any browned bits from the bottom as you stir.3 min
3. Pour 1 cup whipped topping into the pan and stir until it melts into the mushroom juices, about 1 minute. Add the chicken back to the pan, turn to coat it in the sauce, and let it simmer for 2 minutes until the sauce thickens slightly and coats a spoon.3 min
4. Taste and adjust salt and pepper. Serve at once on its own or over rice.

Note Swap the chicken thighs for boneless pork chops of the same weight if you prefer. Leftovers keep for two days in the fridge and reheat gently on the stove. Serve with roasted vegetables or a simple green salad to cut the richness.