Chicken thighs go silky and savory when they finish in a quick french onion cream sauce built from this dip. The sour cream adds tang and body while the seasoning does all the work, turning simple weeknight dinner into something that tastes like it took more effort than it did.

Serves 2. 35 minutes, 20 at the stove.

About 780 calories a serving, 65 g protein, 6 g carbohydrate, 54 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1 pound boneless skinless chicken thighs dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then lay the thighs in the pan in a single layer and let them cook without moving for 5 minutes until golden.5 min
2. Flip each thigh and cook for another 4 to 5 minutes until the second side is also golden and the internal temperature reaches 165 degrees F (74 degrees C). Transfer the thighs to a plate.5 min
3. Reduce heat to medium and add 1 tablespoon butter to the skillet along with 2 cloves minced garlic. Stir constantly for 30 seconds until the garlic is fragrant.
4. Whisk the entire container of dip into the pan with a splash of water if needed to loosen it, stirring until smooth and warm, about 2 minutes. Return the chicken thighs to the skillet and turn them to coat in the sauce.2 min
5. Simmer until the sauce thickens slightly and coats the back of a spoon, about 2 to 3 minutes, then taste and adjust the salt and pepper.3 min

Note Swap chicken breasts for thighs if you prefer, though they'll need about the same cooking time and you should pull them off the heat at 165 degrees F to keep them from drying out. Leftovers keep for three days refrigerated and reheat gently with a splash of water. Serve over egg noodles or rice to catch every bit of sauce, or spoon onto toasted bread.