This shelf holds one ingredient, so we build around the dip: a quick pan sauce of sour cream and onion for roasted chicken thighs. The dip does the heavy lifting while you tend the heat. Serve over rice or noodles to catch every bit of sauce.

Serves 2. 40 minutes, 12 at the stove.

About 580 calories a serving, 32 g protein, 7 g carbohydrate, 48 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 1 tablespoon oil in a large skillet over medium-high heat until it shimmers. Lay the thighs skin-side down and sear without moving them until the skin turns golden brown, about 6 minutes.6 min
2. Flip the thighs and sear the other side for 2 minutes, then transfer them to a plate. The thighs will finish cooking while you build the sauce.2 min
3. Pour off all but 1 tablespoon fat from the skillet and set it over medium heat. Stir in 1 cup of the french onion dip, scraping up any browned bits from the bottom of the pan, and let it warm through without boiling, about 1 minute.1 min
4. Whisk in 1 tablespoon butter to enrich the sauce, then taste and adjust salt and pepper. Nestle the chicken thighs back into the skillet, skin-side up, and simmer gently until the thickest part of a thigh reads 165 degrees F (74 degrees C) on an instant-read thermometer, about 20 minutes.20 min

Note Swap the chicken for pork chops or fish if you prefer. Leftovers keep covered in the fridge for three days; reheat gently on the stovetop. Serve over white rice, egg noodles, or mashed potatoes to capture the sauce, with a green salad on the side to cut the richness.