Boneless chicken thighs turn silky and rich when seared and finished in a quick pan sauce of onion dip thinned with stock. This shelf product does the flavoring work; you get a full dinner in thirty minutes.

Serves 2. 30 minutes, 25 at the stove.

About 880 calories a serving, 69 g protein, 8 g carbohydrate, 62 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1 pound boneless chicken thighs dry and season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then add the thighs skin-side down if they have skin, or presentation-side down if skinless, and sear until golden, about five minutes.5 min
2. Flip the thighs and cook the other side for three to four minutes until just firm when pressed, then transfer to a plate. Pour off all but 1 tablespoon fat from the pan, then add 2 minced garlic cloves and cook, stirring, for thirty seconds until fragrant.4 min
3. Whisk 3/4 cup onion dip with 1/2 cup chicken stock until smooth and pourable, then pour into the pan and bring to a gentle simmer, stirring often. Return the thighs to the pan, nestling them into the sauce, and simmer gently until cooked through and an instant-read thermometer reads 165°F [74°C], about eight to ten minutes, turning once halfway through.10 min
4. Stir 1 tablespoon butter into the sauce to finish it, taste and adjust salt if needed, then serve the thighs over rice or egg noodles with sauce spooned over.

Note Swap boneless thighs for drumsticks or bone-in breasts, adding five minutes to the simmer. Leftovers keep three days refrigerated; shred the cold chicken and stir into the sauce to make a quick lunch. Serve with steamed broccoli or a bitter green salad.