This montreal-spiced sauce coats chicken thighs with sweet, smoky depth. The brown, syrupy base caramelizes on high heat while a bed of softened onions soaks it up. A fast pan dinner that tastes slower.

Serves 2. 35 minutes, 15 at the stove.

About 760 calories a serving, 81 g protein, 9 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Slice 1 large onion into half-moons and mince 2 cloves garlic. Heat 2 tablespoons oil in a large skillet over medium-high heat, then add the onions with a pinch of salt, stirring often until they soften and brown at the edges, about 8 minutes. Push them to the side of the pan.8 min
2. Pat 1 pound boneless chicken thighs dry and season with salt and pepper. Lay them skin-side down in the cleared space of the pan and let them sear without moving until the skin is deep golden, about 5 minutes. Flip them and cook the other side another 3 minutes.8 min
3. Pour 1/2 cup steak sauce and the minced garlic over the chicken. Tilt the pan to coat everything, then lower heat to medium and simmer until the sauce clings to the chicken and the thighs read 165°F [74°C] at the thickest part, about 10 minutes. Stir the onions into the sauce halfway through cooking.10 min

Note Swap chicken thighs for pork chops or salmon fillet if you prefer. Leftovers keep covered for three days and reheat well. Serve over rice or with crusty bread to catch the sauce.