Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us

Message Box




A Cooking Adventure with Thom

Maroon Printer Friendly Copy      

Skillet Baked Chicken

Servings: 4



OK, now, let's talk about this chicken. It's not very fancy, but, heck, it's delicious. You are essentially taking a bit of shortcut with fried chicken. It's breaded, then fried in oil enough to get it brown. Then, pop it in the oven to finish up. Now, I wouldn't go so far as saying it's healthy, but, it does help that you are not cooking in oil for the entire length of time. Sorta semi-healthy? Whatever makes you feel less-guilty, right?

I used my iron skillet for this, but, any kind of oven-safe skillet will work fine.



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
canola oil

Cooking Method

1. Preheat oven to 375 degrees.
2. Rinse and pat dry chicken. If needed or desired, cut into slices.
3. In a shallow dish, whisk together egg and milk. Set aside.
4. 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.
5. Take each piece of flour-coated chicken and coat in egg/mixture. Then, coat again in flour mixture.
6. Heat oil in a large, heavy oven-safe skillet. Cook chicken for about 5 minutes or so on each side. You are just getting the outside brown. Not cooking completely.
7. Remove pan from heat and place in preheated oven. Cook for 25-35 minutes or until chicken is no longer pink.
8. Let chicken sit for 5 minutes before slicing.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183