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Sharlene Reay's one skillet Chicken dinner

Sharlene Reay is the winner of our "One Skillet Meal" competition with this delicious family favourite chicken dish that we can now share with you all. Congratulations Sharlene, who takes home a fabulous new Le Creuset skillet for her efforts.


8 bone-in, skin-on chicken thighs.
1 tablespoon smoked paprika
Salt and freshly ground black pepper, to taste
3 tablespoons butter, divided
3 cloves garlic, minced
1 cup chicken stock
1/2 cup cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme (or Tablespoon of fresh)
2 cups baby spinach, chopped


Preheat oven to 190 degC. Season chicken thighs with paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken stock, cream, Parmesan, lemon juice and thyme.
Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, about 25-30 minutes. Serve immediately. It is delicious on rice with extra greens on the side.