Tender chicken thighs coated in sour cream and Old El Paso's chipotle seasoning, then baked until golden. This shelf demands comfort food, and you'll have dinner in under an hour with minimal fuss.

Serves 2. 40 minutes, 8 at the stove.

About 960 calories a serving, 84 g protein, 11 g carbohydrate, 62 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C]. Pat 1.25 pounds of chicken thighs dry with paper towels and arrange them in a baking dish.
2. Stir the contents of one packet of Old El Paso seasoning mix into 1 cup of sour cream until evenly combined. Coat each chicken thigh generously with the sour cream mixture.
3. Bake until the chicken is cooked through and the sauce is bubbling at the edges, about 30 to 32 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F [74°C].31 min

Note Swap boneless thighs for bone-in skin-on if you prefer crispier edges. Leftovers keep three days; shred the chicken and use it in tacos or over rice. Serve with lime wedges, white rice, and a simple green salad.