Chicken thighs braise in a tangy dill sour cream sauce while potatoes roast alongside. This shelf sauce is seasoned and rich enough to carry the whole dish, so you need only one pan and twenty minutes of attention.

Serves 2. 45 minutes, 20 at the stove.

About 1000 calories a serving, 70 g protein, 38 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. Pat 1 pound chicken thighs dry, season with salt and pepper, then sear skin side down until golden, about 4 minutes; flip and cook 2 minutes more. While the chicken cooks, cut 12 ounces waxy potatoes into half-inch pieces and toss with salt and pepper.
2. Transfer the seared chicken to a plate. Add the potatoes to the skillet in a single layer around the perimeter, leaving the center clear. Return the chicken to the center and pour 1 cup ranch dill sour cream over it, stirring gently to combine.
3. Reduce heat to medium, cover, and simmer until the chicken registers 165 degrees F [74 degrees C] at the thickest part and potatoes are tender when pierced, about 20 minutes. Stir the potatoes once halfway through, moving them to the edges of the pan so they brown on the skillet.20 min
4. Taste the sauce and adjust salt and pepper. Serve the chicken and potatoes in shallow bowls with sauce spooned over.

Note Swap boneless thighs for bone-in and add 5 minutes cooking time. Leftovers keep 3 days refrigerated; warm gently over low heat with a splash of water to loosen the sauce. Serve with steamed green beans or a sharp salad to cut the richness.