Two quick chicken thighs coated in a punchy, cayenne-forward seasoning with cool ranch sour cream on the side. This Frank's-based mix is built for heat and tang, so let it be the star while butter pulls everything into a glaze.

Serves 2. 25 minutes, 10 at the stove.

About 450 calories a serving, 16 g protein, 4 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two boneless chicken thighs dry and season both sides with salt and pepper. Heat 1 tablespoon oil in a skillet over medium-high heat until shimmering. Set the thighs skin-side down in the pan and cook without moving them until the skin is golden, about 5 minutes.5 min
2. Flip the thighs and cook the other side until just cooked through, about 6 minutes more. While they cook, mix 2 tablespoons of the Frank's seasoning with 1/2 cup sour cream in a bowl until smooth.6 min
3. Remove the pan from heat and add 2 tablespoons butter to the thighs, tilting the pan to coat them as it melts. Sprinkle the remaining 1 teaspoon of the Frank's seasoning over the thighs and turn them in the butter to coat. The glaze is done when the seasoning clings to the meat.

Note Swap the sour cream for Greek yogurt or mayo if you prefer. Leftover chicken keeps three days refrigerated and is good cold. Serve with rice, a green salad, or bread to soak up the buttery sauce.