Chicken thighs get seared until their skin crisps, then finish in a pan sauce made from that cream cheese spread thinned with a splash of water and lemon. The dried chives and onions bloom in the heat, turning this deli staple into an elegant weeknight sauce.

Serves 2. 35 minutes, 20 at the stove.

About 1310 calories a serving, 64 g protein, 176 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 bone-in chicken thighs dry and season all over with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers. Place thighs skin-side down and sear for 8 minutes without moving them, until the skin is golden and crisp.8 min
2. Flip the thighs and sear the other side for 3 minutes. Transfer them to a plate and reduce heat to medium.3 min
3. In the same skillet, melt 1 tablespoon butter, then add 2 cloves minced garlic and cook for 30 seconds until fragrant. Whisk in 1/2 cup of the cream cheese spread along with 1/3 cup water and 1 tablespoon lemon juice, stirring until smooth.
4. Return the chicken thighs to the skillet, nestling them skin-side up in the sauce. Simmer for 12 minutes until the chicken reaches 165°F [74°C] at the thickest part of the thigh.12 min
5. Taste the sauce and adjust with salt and pepper. Serve over pasta or rice with sauce spooned over the top.

Note Swap the chicken thighs for salmon or firm white fish, reducing cook time to 8 minutes after returning to the pan. Leftovers keep for three days refrigerated and reheat gently on the stovetop. Serve with a green salad or steamed broccoli alongside.