A quick braise of chicken thighs in a cream sauce with mushrooms, built on the shelf's half and half. This is weeknight comfort that comes together in under thirty minutes, perfect when you're tired and want something warm and mild.

Serves 2. 30 minutes, 20 at the stove.

About 890 calories a serving, 72 g protein, 18 g carbohydrate, 58 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 and season all over with salt and pepper. When the oil shimmers, lay the chicken skin-side down and sear until golden, about 5 minutes.5 min
2. Flip the chicken and sear the other side until golden, about 3 minutes more. Transfer to a plate.3 min
3. Reduce heat to medium. Slice 8 ounces mushrooms and add them to the pan with 1 tablespoon butter. Cook, stirring often, until the mushrooms soften and release their liquid, about 5 minutes.5 min
4. Mince 2 cloves garlic and add to the pan. Cook for 30 seconds until fragrant. Sprinkle 1 tablespoon flour over the mushrooms and stir constantly for 1 minute to cook out the flour.1 min
5. Pour in 1 cup half and half, scraping the bottom of the pan to lift the browned bits. Nestle the chicken back into the sauce, reduce heat to medium-low, and simmer until the chicken is cooked through, about 8 minutes.8 min
6. Taste and season with salt and pepper. Serve over cooked egg noodles or rice.

Note Swap mushrooms for diced bell pepper if you prefer. Leftovers keep in the fridge for three days and rewarm gently on the stovetop. Serve with a simple salad or steamed greens on the side.