This sheet-pan dinner starts with the Near East pilaf box, which gives you mushrooms, herbs, and aromatics already built in; you just add chicken and liquid to turn it into a one-pan meal. The pilaf cooks while the thighs brown and roast, giving you golden skin and tender meat by the time the rice is tender.

Serves 2. 45 minutes, 10 at the stove.

About 380 calories a serving, 25 g protein, 5 g carbohydrate, 29 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 2 bone-in, skin-on chicken thighs dry and season with salt and pepper. When the oil shimmers, lay the thighs skin-side down and let them brown without moving them for about 5 minutes, until the skin is golden.5 min
2. Flip the thighs and cook for another 2 minutes on the other side. Transfer them to a plate. Pour out all but 1 tablespoon of fat from the skillet.
3. Add the contents of the pilaf box to the same skillet and stir constantly for 1 minute to toast the rice and pasta. Pour in 1.5 cups chicken broth and 1 tablespoon butter, then stir once.
4. Nestle the chicken thighs skin-side up into the pilaf mixture, return to medium-high heat, and bring to a simmer. Once simmering, reduce heat to low, cover, and cook until the rice is tender and the chicken reaches 165°F (74°C) at the thickest part of the thigh, about 25 to 30 minutes.28 min
5. Remove from heat and let sit, covered, for 5 minutes. Taste and adjust salt and pepper. Divide between two plates, giving each person a thigh and half the pilaf.5 min

Note To swap chicken, use the same weight of bone-in pork chops. Leftovers keep refrigerated for three days and reheat gently with a splash of broth. Serve with a green salad dressed in vinaigrette or roasted greens on the side.