Pan-roasted chicken thighs with a silky sauce built straight from cream cheese dip, caramelized onions already in there, and a splash of water to loosen it all. The shelf does the heavy lifting tonight so you can rest.

Serves 2. 35 minutes, 10 at the stove.

About 600 calories a serving, 38 g protein, 9 g carbohydrate, 45 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 skin-on, bone-in chicken thighs dry with paper towels and season all over with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then lay the thighs skin-side down.
2. Cook for 12 minutes without moving them, until the skin is deeply golden and the fat has rendered into the pan. Flip them, then cook skin-side up for 8 minutes.12 min
3. While the chicken cooks on its second side, whisk 6 ounces of the caramelized onion & herb cream cheese dip with 1/4 cup water in a bowl until smooth and pourable.
4. Once the chicken reaches 165 degrees F (74 degrees C) in the thickest part of a thigh, pour the cream sauce around it and shake the pan to coat. Let it bubble for 2 minutes, then taste and adjust salt and pepper.

Note Swap with pork chops or white fish. Sauce keeps, covered, for three days; reheat gently. Serve with buttered egg noodles or toast to catch every drop.