Boneless chicken thighs are already tender and forgiving, which means a quick sear and a simple pan sauce is all you need for dinner on a tired night. The label's modified starch helps the sauce cling naturally, and the thighs stay moist because thighs can take it. Serve over rice to catch every drop.

Serves 2. 30 minutes, 20 at the stove.

About 800 calories a serving, 58 g protein, 49 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in 1 cup of water or broth with a pinch of salt; bring to a boil, cover, lower heat to low, and let sit until tender, about 18 minutes.
2. While rice cooks, pat 12 oz chicken thigh filets dry with a paper towel and season generously with salt and pepper on both sides.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering; lay the chicken skin side down and leave it alone for 6 to 7 minutes until deeply golden, then flip and cook 4 to 5 minutes more until the second side is golden and the chicken reads 165°F [74°C] at the thickest point.7 min
4. Push the chicken to the side of the pan, mince 2 garlic cloves and finely chop 1/4 medium onion into the cleared space, and cook in the rendered fat for 1 minute until fragrant.
5. Pour in 1 cup broth, scrape the bottom of the pan to loosen the fond, bring to a simmer, and let it bubble for 2 to 3 minutes to reduce slightly and thicken from the starch already on the chicken.3 min
6. Stir in 1 tablespoon butter until melted and silky; taste and adjust salt and pepper.

Note Swap the broth for white wine if you have it. Leftovers keep refrigerated for three days; shred any leftover chicken and fold it back into the sauce to reheat gently. Spoon everything over the rice and set a small green salad or steamed vegetable alongside if you have one.