Skillet Baked Chicken! A delicious, crispy, chicken that bakes in your skillet.
Ingredients Needed:
- Boneless chicken breasts
- Flour
- Egg
- Milk
- Dried Spices: Paprika-Poultry Seasoning-Black Pepper
- Oil
Chicken: You will need 1.25 lbs. Depending on sizes, this could be anywhere from 2-4 pieces
Dried Spices: Feel free to increase/decrease the dried spices to your taste preference.
How to Make (full instructions in recipe card):
- Pat chicken breasts dry. In a large plastic storage bag, add flour and dried spices. Set aside.
- In a shallow dish, whisk together egg and milk.
- Working in batches, place the chicken breasts in the storage bag and seal. Shake to coat.
- Remove from the bag and coat in the egg/milk mixture. Then, coat it again in your flour mixture.
- Cook each piece of coated chicken in an oven safe skillet. Brown chicken for about 5 minutes or so on each side. You are just getting the outside brown, not cooking completely!
- Again, do this in batches and don’t overcrowd your skillet.
- Once they are browned, bake them in a preheated oven. Be sure to let them rest for about 5 minutes before cutting/serving.
Notes:
- I used my iron skillet for this, but, any kind of oven-safe skillet will work fine.
- Cooking time may vary, depending on the size/thickness of your chicken. The internal temperature of your chicken should be at least 165 degrees when done.
Serve it With:
- Air Fryer Baby Potatoes
- Brown Rice
- Simple Herb Stuffing
- Broccoli Salad
- Roasted Green Beans with Parmesan
- Brown Sugar Roasted Carrots
- Mashed Potatoes
Yield: Serves: 6
Skillet Baked Chicken
A delicious, crispy, chicken that bakes in your skillet.
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Ingredients
- 1 1/4 lbs boneless chicken breasts (depending on sizes, this could be anywhere from 2-4 pieces)
- 1 3/4 cups flour
- 1 egg
- 1/2 cup milk
- 1 tsp paprika
- 1 tsp poultry seasoning
- 1 tsp black pepper
- neutral tasting oil
Instructions
-
Preheat oven to 375 degrees.
-
Rinse and pat dry chicken. If needed or desired, cut into slices.
-
In a shallow dish, whisk together egg and milk. Set aside.
-
Pour flour, pepper, paprika and poultry seasoning in a gallon storage bag. Add chicken pieces and shake well in closed storage bag. Coat chicken well with flour mixture.
-
Take each piece of flour-coated chicken and coat in egg/mixture. Then, coat again in flour mixture.
-
Heat oil in a large, heavy oven-safe skillet. Brown chicken for about 5 minutes or so on each side. You are just getting the outside brown, not cooking completely.
-
Remove pan from heat and place in preheated oven. Cook for 25-35 minutes or until chicken is no longer pink.
-
Let chicken sit for 5 minutes before slicing.
Notes
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 334Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 113mgSodium: 92mgCarbohydrates: 30gFiber: 1gSugar: 1gProtein: 35g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate