I stumbled upon this Easy Chicken in Electric Skillet Recipe while rushing to make dinner for my husband. It’s a chicken recipe that’s tender and moist with a rich gravy sauce. You can use chicken breasts or boneless chicken thighs for this recipe.
It’s a healthy recipe since very little oil is needed. And despite the low oil content, it makes a delicious gravy from the covered pan that traps moisture.
Read more: Easy Chicken in Electric Skillet RecipeMy husband loves chicken dinners, so I’m starting to share of few of our family’s favorite recipes:
Chicken in Electric Skillet Recipe
My mom gave me an electric skillet a while back when they were so popular in the 80s and 90s. It’s our go-to skillet when we want to control the temperature of our recipe.
So, this recipe results from me cooking the chicken in my electric skillet and neglecting it. I covered the pan for two reasons. First, I didn’t want the oil splattering all over the kitchen counter. And secondly, I liked the meat to be tender.
Frequently Asked Questions:
Can you fry in an electric skillet?
Yes, it’s a great kitchen appliance since you can control the cooking temperature.
Do you cover chicken in an electric frypan?
If you like a moist and tender chicken, you’ll want to cover the skillet. If you cover the skillet, it creates a beautiful environment in which to cook chicken.
How do you cook chicken in an electric skillet?
I like to get the skillet hot and sear the outside of the chicken. This step traps the juices, and that’s a good thing. Then I lower the temperature to slow cook the seared chicken, preventing the meat’s drying.
I love this skillet, and we always bring it out for cooking dinners.
Here’s Why We Love Our Electric Skillet
- Even Temperature
- Easy Cleanup
- Better Control Over Temperature
- Uses Less Energy
- More Room For Stovetop Cooking
- Keeps Food Warm
Electric Skillet Chicken Recipe
Ingredients
- 4 chicken thighs with the skin and bone
- 1 tbsp cooking oil
- 1 tbsp Herb of Provence
- 1 tbsp minced garlic
- 1 sprig Rosemary
- 1 sprig fresh Thyme or Oregano
- salt and pepper to taste
- 2 tbsp butter
Instructions
- Turn the electric skillet on and heat to 400°
- Wash chicken and pat dry.
- Once the skillet is hot, coat the pan with cooking oil.
- With the skillet cover off, sear chicken until brown, about 3-5 minutes.
- After the chicken is brown, flip the chicken and sear the other side for another 3-5 minutes. The chicken meat should brown.
- Season the chicken with Herbs of Provence, minced garlic, rosemary, oregano, salt, and pepper. Add and melt butter in the pan.
- Cover and reduce the electric skillet temperature to 225° Cook the chicken for 20 minutes. Spread out the chicken, so they aren't touching.
- After 20 minutes, remove the lid, flip the chicken, and season the other side.
- Cover the skillet and cook another 20 minutes.
- Once the chicken is cooked, remove and serve.
Nutrition
I love this chicken dish with some boiled potatoes and a side of corn on the cob. Add whatever sides you love and enjoy this tender, moist chicken dinner.
Thanks so much for stopping by the blog.
Happy Cooking,
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Marsha
Wondering what would be different if I used boneless, skinless chicken thighs. Not as much time or more time needed. By the way I love this recipe!! Thank you
Janine Waite
Hi Marsha,
I’m so glad you love the recipe. I feel the combination of bone and fat creates richness. Those two things won’t be as juicy or flavorful if you take them away. I’ll have to try it one of these days. Let me know if you do!
Btw, thanks so much for contacting me and leaving such a generous review!
Penny
Marsha,
My Mom cooked with an electric skillet back in the 1940’s certainly thru the 1970’s. Been around forever and it is one appliance that has gone to the wayside which is sad. She used it because she was a working Mom before it was cool to be one and this appliance got meals (yes we had meals at the table EVERY night) on the table quick. Between the electric skillet and pressure cooker she had it going on! One trick she used, particularly when frying up a batch of catfish when you needed to get a good sear on was to place newspaper around the skillet to catch the grease spatter. If it splattered, no problem, super easy cleanup. That being said you have to be attentive to the area so that the heat doesn’t get near the paper. Just wanted to share that tip!
Janine Waite
Penny,
You’re so kind to leave a lovely comment! My mom used her electric skillet too! I love your memories of your mom’s catfish dinner. I love your tip, and I’ll add that to the post since it’s such a great idea!
By the way, your mom sounds like such a fantastic woman!
Penny
Mom also made KILLER fried chicken and pork chops in that skillet! Can taste is all now!
Janine Waite
Hi Penny,
Thanks for your kind comment! I’ll have to try making fried chicken! My husband recently made a yummy lemon chicken which I’ll share soon!
Marsha S.
Excellent recipe, always turns out great. But I do have 2 questions. Why do you heat the skillet to 400 first and then add the oil. And I believe you said while your brownig each side to not cover it. Doing it that way the oil splatters like crazy. Why not add the oil Why it is heating up to 400? Thank you in advance
Janine Waite
Hi Marsha,
I’m so happy you like the recipe. Thanks so much for the excellent rating!
So, you want the oil to get as hot as possible so it can sear the chicken and keep in the moisture and juices.
And as for your second question, the meat will brown better in the beginning if the air is not trapped in the pan with the cover on.
Also, make sure the chicken is patted dry. This also helps brown it. Once you get the chicken brown, cover it and trap the juices for a delicious gravy.
You can use a splatter lid that is open with a screen. I’ll make sure to mention that and link to one. Someone else mentioned that her mom put newspaper beside the pan to catch the splattered oil.
Thanks so much for all your awesome questions!
Beckie
This chicken was fabulous ! Will definitely make it again ! So easy and delicious 😋
Marsha
I have tried your recipe and it turns out good. I just have a few questions. Do you put the thighs in the skillet when it’s hot or at the beginning? What is the butter for? And you stated to leave the top off while the thighs are browning. Why is that? When leaving the top off grease splatter goes everywhere. Now I am using an electric skillet. Does it matter as far as the type of skillet I use? I am a novice so ignore my ignorance. Thank you in advance, Marsha