A weeknight dinner that turns tzatziki into a silky sauce for quickly seared chicken thighs. The dip's yogurt base tames heat and mellows garlic while its cucumber and herbs stay bright. Serve it over rice or with flatbread to soak up every spoonful.

Serves 2. 25 minutes, 20 at the stove.

About 470 calories a serving, 33 g protein, 6 g carbohydrate, 35 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. Season 3/4 pound chicken thighs with salt and pepper on both sides, then add them to the pan and cook without moving until golden and cooked through, about 8 minutes a side, until an instant thermometer reads 165°F [74°C]. Transfer to a plate.16 min
2. Reduce the heat to low and stir 1 cup tzatziki and 1 tablespoon butter into the pan drippings until the sauce is warm and smooth, about a minute.1 min
3. Return the chicken to the pan, turn to coat in the sauce, and serve from the skillet or plated with sauce spooned over.

Note Swap the chicken for firm white fish fillets if you prefer; cook skin-side down first. Leftovers keep three days in a covered container. Serve with rice, couscous, or warm flatbread to catch the sauce.