Chicken thighs browned in one pan and finished with the salsa from the jar—corn, beans, peppers, and a hint of smoke in every bite. The salsa does the seasoning; you just need heat and butter.

Serves 2. 25 minutes, 10 at the stove.

About 860 calories a serving, 97 g protein, 7 g carbohydrate, 47 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a large skillet over medium-high heat. Pat dry 1.5 lbs chicken thighs and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place skin-side down in the hot pan and do not move them for 8 minutes until the skin is deep golden brown.8 min
2. Flip the thighs skin-side up and cook for 2 minutes more. Pour the entire jar of Cowboy Caviar Salsa over and around the chicken.
3. Cover the pan, reduce heat to medium, and simmer for 12 minutes, turning the chicken once halfway through, until it reaches 165°F (74°C) at the thickest part of the thigh and the salsa is warmed through.12 min

Note Swap boneless chicken breasts if preferred; reduce covered cooking time to 8 minutes. Leftovers keep in an airtight container for three days; reheat gently over low heat. Serve over white rice or with warm flour tortillas to catch the salsa.