41 Easy Electric Skillet Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. BBQ Chicken

BBQ Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.8–2 lb total)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of chili flakes (optional)

Instructions

1. 1. Preheat grill to medium heat (about 350–400°F) or oven to 425°F, and line a sheet with foil and place a rack if baking.
2. 2. Pat the chicken dry with paper towels, brush with olive oil, and season with salt and pepper.
3. 3. In a bowl, whisk together the BBQ sauce ingredients: ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and onion powder.
4. 4. Lightly brush the chicken with a thin layer of the sauce mixture.
5. 5. Cook on the grill or in the oven until the chicken is cooked through, about 25–30 minutes, turning once and basting with sauce halfway through cooking.
6. 6. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
7. 7. Remove from heat, let rest for 5 minutes, then brush with any remaining sauce and serve.

2. Fresh Apple Pancakes

Fresh Apple Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1 1/4 cups (300 ml) milk
• 2 large eggs
• 2 medium apples, peeled, cored, and diced (about 1 cup)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• Extra butter or neutral oil for the pan
• Optional: 1 teaspoon lemon zest

Instructions

1. 1. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. If using lemon zest, add it now.
2. 2. In another bowl, whisk the milk, eggs, vanilla, and melted butter until smooth.
3. 3. Pour the wet ingredients into the dry ingredients and stir just until combined; a few lumps are okay.
4. 4. Fold in the diced apples gently, so they’re evenly distributed without overmixing.
5. 5. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
6. 6. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles appear on the surface and the edges look set, about 2–3 minutes.
7. 7. Flip the pancake and cook until the second side is golden brown, about 1–2 minutes more.
8. 8. Transfer to a warm plate and repeat with the remaining batter.
9. 9. Serve warm with maple syrup or your choice of toppings.

3. Pancakes

Fluffy Pancakes from Scratch Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT2M · Total: PT7M · Yield: [‘5’, ‘5 pancakes’]

Easy pancakes from scratch that use everyday ingredients that you probably already have on hand that makes the best, fluffy pancakes every time!

Ingredients

• 1½ cups all purpose flour
• 2½ teaspoons baking powder
• 3 tablespoons sugar
• 1¼ cups whole milk (or buttermilk for buttermilk pancakes)
• 1 egg
• 3 tablespoons melted salted butter (+ butter for cooking with)
• 2 teaspoons vanilla extract

Instructions

1. In a mixing bowl, mix together the flour, baking powder, and sugar.
2. Next, add in the milk, egg, 3 tablespoons of melted butter and vanilla.
3. Using a whisk, lightly mix the batter blending the ingredients. Do not overmix. Lumps are good!
4.  Use an additional tablespoon of butter, and melt in the pan over medium heat.
5. Using the 1/4 measuring cup, scoop out a serving of batter on the butter covered pan.
6. When bubbles start to form on top of the pancake, flip.
7. Cook this side of the pancake for about 1-2 minutes, or until the color of the underside of the pancake reaches a golden brown.

4. Egg-In-A-Hole Grilled Cheese

Egg-in-a-Hole Grilled Cheese Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 sandwiches’]

A deliciously messy twist on a classic breakfast sandwich. Easy to make and fun to eat!

Ingredients

• 4 slices bread
• 3 ounces cheese (thinly sliced; Tillamook Medium Cheddar, Gouda, Jarlsberg, etc.)
• 1 tablespoon butter (melted)
• 1 tablespoon oil (any neutral oil: canola, light olive oil, etc.)
• 2 large eggs

Instructions

1. Preheat an electric griddle to 275°-300°F (135°-150°C), or heat a heavy skillet over medium-low. Combine melted butter and oil in a small bowl. Set aside. Layer sliced cheese between two pieces of bread. Brush the butter-oil mixture onto the grilling surface (or generously butter the outside face of each piece of bread if you prefer).
2. Place the assembled sandwich on the preheated griddle and grill for 4 minutes per side, or until it is light honey brown.
3. Remove the grilled sandwich from the heat, and place it on a plate or cutting board.A. Using a round biscuit-cutter, empty can, or the rim of a drinking glass, cut a hole out of the middle of the sandwich.Return the sandwich to the skillet, placing the cut sandwich-middle on the grilling surface outside the sandwich.B. Crack an egg into the hole in the middle of the sandwich.Continue to grill the egg int he sandwich for about 2 minutes; until the sandwich is golden brown and the eggs have set up well on the bottom.Check the sandwich holes often as they grill: they seem to cook faster than the sandwich with the egg.C. Flip the sandwich over and grill it on the other side until the egg is done to your liking.
4. Serve sandwiches warm, and be sure to offer a fork for eating it.

5. Roast Chicken with Spring Vegetables

Roast Chicken with Spring Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 whole chicken (about 4 lb / 1.8 kg), patted dry
• 1 lb baby potatoes, halved
• 1 lb carrots, peeled and cut into 2-inch pieces
• 12 oz (340 g) asparagus, trimmed
• 4 spring onions, cut into 2-inch pieces
• 4 garlic cloves, minced
• 2 tablespoons olive oil, divided
• 1 lemon, cut into halves
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper (plus more to taste)

Instructions

1. 1. Preheat the oven to 425°F (220°C). Place a rack in the middle of the oven and lightly oil a large roasting pan.
2. 2. Pat the chicken dry inside and out. Generously season the cavity with salt and pepper, and stuff it with the lemon halves and a few thyme sprigs.
3. 3. In a large bowl, toss the potatoes and carrots with 1 tablespoon olive oil, minced garlic, thyme, rosemary, salt, and pepper. Spread them in a single layer on the roasting pan.
4. 4. Place the chicken on top of the vegetables. Drizzle the remaining 1 tablespoon olive oil over the chicken and rub the skin with salt, pepper, and herbs.
5. 5. Roast for about 1 hour 15 minutes to 1 hour 30 minutes, or until the thickest part of the thigh reads 165°F (74°C) on an instant-read thermometer and the vegetables are tender. Stir the potatoes once halfway through to promote even browning.
6. 6. In the last 15–20 minutes of roasting, add the asparagus and spring onions to the pan and roast until crisp-tender.
7. 7. Remove the chicken from the oven, transfer to a cutting board, and let rest 10–15 minutes before carving. Serve with the roasted spring vegetables.

6. Fudge

Delicious Electric Skillet Fudge is a practical addition to this collection, with a straightforward method and adaptable serving options.

Delicious Electric Skillet Fudge

Ingredients

• 2 c. sugar 3 tbsp. butter
• 1 c. evaporated milk
• 1 c. marshmallow cream (or ½ c. mini marshmallows)
• 1 12 oz. jar peanut butter (or 1 ½ c. semi-sweet chocolate chips)
• 1 tsp. vanilla

Instructions

1. Combine sugar, butter, and milk in an electric skillet on 280 degrees.
2. Cook for 5 minutes after coming to a full boil, stirring constantly.
3. Add peanut butter, vanilla, and marshmallow.
4. Stir well.
5. Pour in buttered pan and cut.

7. Key Lime Pie

Electric Skillet Key Lime Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT230M · Yield: [‘6’]

If you’re craving an easy and delicious dessert, whip these delectable, electric skillet key lime pies up. Armed with only six ingredients, six mini pie molds, and an electric skillet, you’ll be noshing your way to Key lime bliss in no time.

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup butter (melted)
• 1 can sweetened condensed milk
• 4 egg yolks
• ½ cup key lime juice (you can substitute with regular limes if needed–juiced)
• 1 tablespoon lime zest
• meringue cookies (broken into pieces)
• key limes (zested)

Instructions

1. Preheat electric skillet to 350ºF. Mix the Graham crumbs and the melted butter until well combined (it should still be a bit grainy).
2. Press the crumbs into the bottom and up the sides of 6 individual, mini pie/tart molds.
3. Place a small baking rack inside the electric skillet, place the mini pie molds on top and cook with the lid on for around 15 minutes. Let them cool. (See baking rack alternatives in the notes section.)
4. For the pie filling, mix the condensed milk and egg yolks with a whisk until well combined. Add the lime juice and lime zest and whisk together.
5. Pour the lime pie filling into the molds and return to the electric skillet (on top of the rack) and bake with the lid on for about 25 minutes (until the center is set – but still jiggly).
6. Let them chill in the fridge for at least 3 hours.
7. Top with broken meringue cookies and lime zest if desired and serve.

8. Vegetable and Goat Cheese Frittata

Electric Skillet Vegetable and Goat Cheese Frittata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘2’]

This electric skillet frittata really has it all: health, convenience, and a touch of luxury. This colorful vegetarian dish has a light and airy texture as its base, with a slightly toasted crisp on top and on the edges.

Ingredients

• 1 tablespoon olive oil
• ¼ cup red bell pepper (chopped)
• ¼ cup mushrooms (sliced)
• ¼ cup onion (chopped)
• ½ cup spinach (chopped)
• 4 eggs
• ¼ cup goat cheese
• salt and pepper

Instructions

1. Heat an electric skillet to 375ºF. Add 1 tablespoon of olive oil. Sauté the peppers, mushrooms and onions until tender (around 4 minutes). Add the spinach and sauté for 1 more minute. Turn off the electric skillet.
2. In a bowl, beat the eggs. Add the sautéed vegetables, salt and pepper.
3. Grease a small cast iron pan or pie plate and pour the egg mixture in. Add the goat cheese in chunks, scattered throughout the pan.
4. Clean the electric skillet and bring it to 375ºF again. Place a small baking rack inside electric skillet (to use it like an oven).
5. Place the cast iron pan on top of the baking rack, cover the skillet with the lid and bake for 30 minutes, or until cooked through.
6. Cool for a few minutes and serve.

9. Fruit Salsa with Cinnamon Tortilla Chips

Fruit Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: about 2-1/2 cups salsa and 80 chips

If you need inspiration for a fun kid’s birthday party snack, or a fresh appetizer at a baby shower, here’s a fun take on salsa. Instead of tomatoes and savory flavors, this fruit salsa is sweet and bright, with cinnamon-and-sugar-dusted chips for dipping.

Ingredients

• 1 cup finely chopped fresh strawberries
• 1 medium navel orange, peeled and finely chopped
• 3 medium kiwifruit, peeled and finely chopped
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1 tablespoon lemon juice
• 1-1/2 teaspoons sugar
• CINNAMON CHIPS:
• 10 flour tortillas (8 inches)
• 1/4 cup butter, melted
• 1/3 cup sugar
• 1 teaspoon ground cinnamon

Instructions

1. Add the first six ingredients, strawberries, oranges, kiwi, crushed pineapple, lemon juice and sugar, to a large bowl. Gently stir and refrigerate until ready to serve.
2. Brush tortillas with melted butter and cut each into eight wedges. Spread out on an ungreased baking sheet and sprinkle them with sugar and cinnamon. Editor’s Tip: A pizza cutter makes quick work of cutting tortillas, and you can cut two at a time if you stack them.
3. Preheat oven to 350°F and bake tortilla chips until crisp, about 5 to 10 minutes. Offer the chips alongside a bowl of fruit salsa.

10. Potato Pancakes

فتافيت is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (700 g) russet potatoes, peeled and grated
• 1 small onion, grated
• 2 large eggs
• 1/3 cup (40 g) all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons neutral oil for frying, plus more as needed
• Optional: sour cream or applesauce for serving

Instructions

1. 1. Prepare and measure the ingredients: Peel and grate the potatoes and onion; place them in a clean towel and squeeze out as much moisture as possible.
2. 2. In a large bowl, mix the grated potatoes and onion with the eggs, flour, salt, and pepper until just combined; the mixture should hold together but not be overly stiff.
3. 3. Heat a thin layer of oil in a nonstick skillet over medium heat. Scoop about 1/4 cup of the mixture for each pancake, flattening gently into a patty.
4. 4. Cook until the edges look set and the bottoms are golden brown, about 3–4 minutes per side. Flip carefully and cook the other side until golden and crisp.
5. 5. Transfer the pancakes to a plate lined with paper towels to drain briefly. Repeat with the remaining batter, adding more oil as needed. Keep pancakes warm if making in batches.
6. 6. Serve hot with optional sour cream or applesauce on the side.

11. Monte Cristo Sandwich

Ultimate Monte Cristo Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT90M · Yield: [‘4’, ‘4 sandwiches’]

This classic Monte Cristo Sandwich is made up of thinly sliced ham and turkey layered between melty cheese, then battered and grilled to a crispy, golden brown. The ultimate in sweet, salty, crispy hand-held comfort food!

Ingredients

• 8 slices Texas Toast-style bread (or sturdy sandwich bread)
• 3 tablespoons butter
• 3 tablespoons mayonnaise
• 3 tablespoons Dijon mustard (or honey-Dijon, or spicy brown mustard)
• 4 ounces Swiss Cheese (thinly sliced)
• 8 ounces ham (thinly sliced)
• 8 ounces turkey (thinly sliced)
• 2 large eggs
• 2 tablespoon milk (or alternative milk)
• 1 tablespoon brown sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon nutmeg
• ⅛ teaspoon kosher salt
• 2 tablespoons butter
• 2 tablespoon vegetable oil
• powdered sugar
• raspberry jam (or blackberry)

Instructions Sandwich Construction

1. In a small bowl, whisk together the mayonnaise and mustard to make a smooth Dijonnaise sauce.
2. For each sandwich, place two pieces of bread the on counter. Generously spread one side of each slice with the Dijonnaise sauce. Sprinkle grated Swiss generously over each prepared bread slice.
3. Place ham slices on one side and turkey slices on the other, and fold the sandwich together.
4. Optional: Cut off the CrustsIf the crust is soft and pliable, leave it on. If the crust is tough or rigid, cut it off.

Pressing & Curing Sandwiches

1. There are two ways to press a Monte Cristo:Manual Pressing – Use a heavy skillet or your palms to gently press the layers together. You want the layers to compress, but you don’t want to flatten the bread. If you use this method, press; don’t squish.Wrap the pressed sandwiches in clear plastic wrap, parchment, or wax wraps, and allow them to cure in the fridge for at least an hour.Plastic Wrap CompressionTightly wrap each sandwich, deli-style in plastic film, and refrigerate for at least two hours.

Egg Batter

1. In medium bowl, whisk together Egg Batter ingredients: eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt.Be sure to use a container that is big enough to dip the sandwiches in.
2. Slather both sides of each sandwich with softened butter.Dip each buttered sandwich into the batter for 10-30 seconds, allowing the bread to absorb the batter, much as you would when making French toast. Don’t overdo it.

Fry the Sandwiches

1. When your skillet is up to temperature, use a pastry brush to coat it with a little light olive or other neutral oil.It is important to use oil for this step: it will help prevent the butter from burning.Electric skillet or griddle: set the temperature to about 275°F (135°C) degrees.Cast Iron Skillet: Heat over medium-low.
2. Cook sandwich for 5-7 minutes on each side, or until golden brown.

Serving Suggestions

1. Raspberry or blackberry jam is usually served on the side to dip your sandwich in, but you don’t have to stand on tradition.

12. Pan Fried Fried Tacos

Pan Fried Tacos Recipe with Homemade Guacamole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 small corn tortillas
• 1 lb ground beef (85/15)
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil, divided
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1 cup shredded lettuce
• 1 medium tomato, diced
• 1/2 cup sour cream or Mexican crema
• 1/2 cup homemade guacamole
• lime wedges (optional)
• cilantro for garnish (optional)

Instructions

1. 1. Gather and measure all ingredients; set toppings (lettuce, tomato) and sauces (guacamole, sour cream) within reach.
2. 2. In a large skillet, heat 1 tablespoon oil over medium-high. Add onion and cook until translucent, about 3–4 minutes. Add garlic and cook 30 seconds more.
3. 3. Add ground beef; cook, breaking it up with a spoon, until no pink remains. Drain excess fat.
4. 4. Stir in chili powder, cumin, paprika, salt, and pepper. Cook 1–2 minutes until spices are fragrant. If the mixture seems dry, add a small splash of water and simmer briefly.
5. 5. In a separate medium skillet, heat the remaining 1 tablespoon oil over medium heat. Fry each tortilla about 15–20 seconds per side until crisp and lightly golden. Transfer to paper towels to drain.
6. 6. To assemble: place a portion of beef onto a fried tortilla, sprinkle with cheese, and fold the tortilla in half. Return to the skillet and cook 1–2 minutes per side until the cheese melts and the tortilla is crisp.
7. 7. Serve with shredded lettuce, diced tomato, a dollop of sour cream, and a spoonful of guacamole. Garnish with cilantro and serve lime wedges on the side if desired.

13. Beignets

Beignets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 cups (360 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 2 1/4 teaspoons active dry yeast (7 g)
• 1/2 teaspoon fine salt
• 1 cup (240 ml) warm milk (about 110°F / 43°C)
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 4 cups (1 liter) neutral oil for frying
• 1/2 cup (60 g) powdered sugar, for dusting (optional)
• Extra all-purpose flour for rolling and dusting (about 2-3 tablespoons)

Instructions

1. Step 1 – In a small bowl, warm the milk to about 110°F (43°C), whisk in the yeast and a pinch of sugar, and let it sit 5–10 minutes until foamy.
2. Step 2 – In a large bowl, whisk together the flour, sugar, and salt.
3. Step 3 – In a separate bowl, beat the eggs with the melted butter and vanilla until smooth.
4. Step 4 – Make a well in the dry ingredients; pour in the yeast mixture and the egg mixture. Stir until a sticky dough forms.
5. Step 5 – Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic, or use a stand mixer with a dough hook.
6. Step 6 – Lightly oil a clean bowl, place the dough inside, cover, and let it rise in a warm spot until doubled, about 1 hour.
7. Step 7 – Punch down the dough, roll it on a lightly floured surface to about 1/4 inch (6 mm) thick, and cut into 1 1/2 inch (about 4 cm) squares or diamonds.
8. Step 8 – Arrange the cut dough on a floured tray and let rest 15–20 minutes to puff slightly.
9. Step 9 – In a deep pot or fryer, heat the oil to 360–375°F (182–190°C). Fry the beignets in batches, turning once, until puffed and golden, about 2–3 minutes per batch.
10. Step 10 – Remove with a slotted spoon and drain on paper towels. Dust generously with powdered sugar and serve warm.

14. Lemon Chicken

Electric Skillet Lemon Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’]

This Electric Skillet Lemon Chicken Recipe comes together in a flash for an easy 30 minute meal! With golden brown chicken coated in a lemony pan sauce, this recipe is simple enough for a weeknight dinner and impressive enough to entertain. It’s the perfect meal whenever you have lemons on hand.

Ingredients

• 3 boneless skinless chicken breasts (cut in half horizontally)
• ½ cup flour
• ½ tsp kosher salt
• ¼ tsp pepper
• ¼ cup butter (or ½ stick)
• 1 tbsp garlic (minced (about 4 cloves))
• 1 cup dry white wine (may substitute chicken broth)
• ¼ cup lemon juice ((about 2 medium lemons))

Instructions

1. Mix together the flour, salt, and pepper. Lightly coat each chicken breast in the flour mixture, shaking off the excess.
2. Melt the butter over medium heat in an electric skillet or skillet on the stove. Once melted, cook first side of chicken until golden brown, about 3-4 minutes (may need longer if chicken is very thick).
3. Flip the chicken and add garlic. Continue to cook for 3-4 minutes, or until chicken is cooked through.
4. Add wine and lemon juice, stirring well to incorporate the garlic and browned bits from the bottom of the pan. Simmer the sauce for 5 minutes, or until it thickens and coats the chicken. Flip chicken halfway through to coat in sauce, then serve.

15. Smoked Sausage Fried Rice

Smoked Sausage Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Fried rice made with smoked sausage and vegetables.

Ingredients

• 12 oz beef smoked sausage
• 2 Tbsp olive oil
• 1 onion (diced)
• 2 stalks celery (diced)
• 2 large carrots (diced)
• 1 red pepper (diced)
• 3 garlic cloves (minced)
• 2 eggs (well beaten)
• 1 cup frozen peas
• 3 cups cooked white rice
• 1/2 tsp pepper
• 1/4 tsp salt (or more to taste)

Instructions

1. Cut smoked sausage into bite sized pieces. Heat oil in a very large skillet on medium high heat. (I use my electric skillet.)
2. Add smoked sausage, onion, celery, and carrots to skillet. Saute till sausage is browned and veggies are crisp tender, about 8 minutes.
3. Add red pepper and garlic, cook for another minute.
4. Add the beaten eggs and cook till set.
5. Add the peas and cooked rice. Heat through. Add pepper and salt to taste. Serve immediately.

16. Cheesy Chicken, Kale, and Sweet Potato Skillet

Cheesy Chicken, Kale and Sweet Potato Skillet Meal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 Servings’]

Ingredients

• 1 tablespoon olive oil
• 1 to 1 1/2 pounds boneless skinless chicken breasts (cubed in 1/2-inch pieces)
• Salt and pepper
• 1/2 cup finely diced shallot or other onion (like red or yellow)
• 1 medium red bell pepper (seeded, stemmed and diced)
• 2 cloves garlic (finely minced)
• 2 medium sweet potatoes (3 to 4 cups, peeled and small-diced)
• Pinch of red pepper flakes (optional)
• 1/2 cup low-sodium chicken broth
• 2 cups (about 113 g) stemmed and chopped kale
• 1/2 to 1 cup shredded Monterey Jack or other cheese of choice

Instructions

1. In a large, 12-inch nonstick skillet, heat the olive oil over medium heat until hot and shimmering.
2. Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Let them cook and sizzle without moving (so they can get nice and golden) for 1-2 minutes. Flip the pieces and continue cooking until no longer pink in the center, another 1-2 minutes. Remove the chicken to a plate, keeping as much liquid in the skillet as possible, and return the skillet to medium heat.
3. Add a drizzle of olive oil if the skillet is dry. Add the shallot (or onions), red pepper, and garlic. Cook, stirring often, for 5 minutes, until the onions have started to turn translucent and soften.
4. Add the sweet potato, red pepper flakes (if using), and broth. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren’t sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry.
5. Add the chicken back to the skillet along with the kale. Stir and heat through until the kale is bright green and slightly wilted (if you like the kale more tender and cooked, add it to the skillet first without the chicken, cover the skillet and let it steam until it is tender; uncover, add the chicken and heat through).
6. Season to taste with additional salt and pepper.
7. Sprinkle cheese over the top and cover with the lid until melted or pop under a preheated oven broiler until golden and bubbly.
8. Serve immediately.

17. Chicken and Dumplings

Skillet Quick Chicken & Dumplings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘6’]

This is a quick and easy Chicken & Dumpling recipes that can be cooked on in a Electric skillet or stovetop

Ingredients

• 2 cans Condensed Cream of Chicken soup
• 2 3/4 cups Milk
• 1 bag Frozen mixed veggies
• 3 cups Precooked boneless chicken ( can be frozen) (I prefer rotisserie chicken )
• 3 cups Bisquick baking mix
• 1 1/2 cups Milk

Instructions

1. Add milk, cream of chicken soup, frozen veggies to skillet and mix.
2. Turn skillet on medium heat and bring to a simmer. About 5 minutes( depends on your appliance)
3. Turn heat to med/high and add chicken. simmer until bubbling then turn to low. In the meantime prepare your dumpling mix.
4. Mix Bisquick and milk together. with a spoon drop dollops of mix into simmering skillet spreding them evenly. Do not push them under liquid. Some will fall, thats ok.
5. Place lid on skillet and keep on low heat for 8-12 minutes until dumplings are cooked through.
6. Remove lid then serve.

18. Coca-Cola Chicken Thighs

Coca-Cola (or Pepsi) Chicken Thighs Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3–3.5 lb / 1.4–1.6 kg)
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup Coca-Cola (355 ml)
• 3 tablespoons soy sauce
• 2 tablespoons tomato ketchup
• 1 tablespoon light brown sugar (optional)
• 1 tablespoon apple cider vinegar
• 1/2 cup chicken broth
• Salt and freshly ground black pepper, to taste
• Cooked rice or steamed vegetables for serving (optional)
• Chopped green onions or sesame seeds for garnish (optional)

Instructions

1. 1. Pat the chicken thighs dry and season generously with salt and pepper.
2. 2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is browned and crisp, about 5–6 minutes. Flip and cook the other side about 3–4 minutes. Remove from the pan and set aside.
3. 3. In the same skillet, add the onion and sauté until softened, about 3–4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
4. 4. Stir in Coca-Cola, soy sauce, ketchup, brown sugar, vinegar, and chicken broth. Bring the mixture to a gentle simmer.
5. 5. Return the chicken to the skillet, nestling it into the sauce. Reduce heat to medium-low and simmer until the chicken is cooked through (165°F / 74°C) and the sauce has thickened, about 20–25 minutes. Turn the pieces occasionally and spoon sauce over them.
6. 6. If a thicker sauce is desired, whisk together 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then stir into the sauce. Simmer for another 1–2 minutes until glossy and thickened.
7. 7. Taste and adjust seasoning with extra salt or pepper if needed. Serve the Coca-Cola chicken thighs with the sauce spooned over, accompanied by rice or steamed vegetables. Garnish with chopped green onions or sesame seeds if using.

19. Unfried Chicken

Unfried Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.25–1.5 lb total)
• 1 cup breadcrumbs (panko recommended for extra crunch)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried Italian seasoning (or oregano)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 tablespoon water
• 2 tablespoons olive oil (for brushing, optional)

Instructions

1. Step 1: If needed, lightly pound the chicken to an even thickness about 1/2 inch, then pat dry. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or set a rack over a sheet and lightly oil.
2. Step 2: In a shallow bowl, whisk the eggs with the tablespoon of water to make an egg wash.
3. Step 3: In another shallow dish, combine the breadcrumbs, Parmesan, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.
4. Step 4: Dredge each chicken piece in the egg wash, allowing excess to drip off, then coat thoroughly with the crumb mixture, pressing to adhere.
5. Step 5: Place the coated chicken on the prepared sheet or rack. If using, brush or spray lightly with olive oil to help the crust crisp.
6. Step 6: Bake for 22–25 minutes, flipping once halfway, until the chicken reaches 165°F (74°C) internally and the crust is golden and crisp.
7. Step 7: Rest 5 minutes, then serve with lemon wedges or your choice of dipping sauce; garnish with parsley if desired.

20. Pork Chops and Mushrooms Gravy

Pork Chops and Mushroom Soup Gravy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT75M · Total: PT80M · Yield: [‘6’, ‘6 Servings’]

Super tender pork chops with a creamy mushroom gravy. This is comfort food at its finest and it is really quick and easy to make.

Ingredients

• 6 pork chops (we prefer thick cut bone-in, but really any work)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon Cavenders Greek Seasoning (Optional)
• 2 cups milk
• 2 10.5 ounce cans cream of mushroom soup

Instructions

1. Season both sides of the pork chops with garlic, salt, pepper and Cavendars if using.
2. In a large electric skillet, brown both sides of the pork chops over medium-high heat.
3. Reduce the heat in the skillet to low and add cream of mushroom soup and milk.
4. Cover and cook for at least an hour, several hours is fine!
5. In the gravy needs to thicken some, remove the cover and continue to simmer until you reach the desired consistency.
6. We almost always serve with mashed potatoes and green beans, though white rice or egg noodles would also be delicious options.

21. Skillet Roasted Potatoes

Skillet Roasted Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: Makes 12 servings

Ingredients

• 3-1/2pounds small red new potatoes, 1 cup chicken stock, nonfat, low-sodium, 2 tablespoons extra virgin olive oil, 2 tablespoons freshly chopped parsley, 1 tablespoon minced garlic, 1 tablespoon lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper.

Instructions

1. Prepare and measure the ingredients.
2. Cook according to the recipe method until the main ingredients are tender and fully cooked.
3. Taste, adjust seasoning, and serve.

22. Waffle Burger

Waffle Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT30M · Total: PT33M · Yield: [‘3’, ‘3 burgers’]

This waffle burger is a combination of savory and sweet, and is one of the most ultimate bacon cheeseburgers you’ll ever have!

Ingredients

• 1 pound ground beef (or 3 pre-pattied burger patties)
• 3 slices bacon
• 6 waffles
• 3 slices American cheese
• 3 eggs
• butter (optional for cooking egg)
• salt (if desired)
• pepper (if desired)
• 1/2 cup maple syrup (if desired)

Instructions Waffles

1. First, if making homemade waffles, you’ll want to do that first, so they’re ready to use as buns when your burger patties, bacon and eggs have been cooked. Here is a really easy Belgian Waffle tutorial if choosing to make your own. (Just make sure to pay attention to how many waffles your recipe calls for, so you have enough waffles for the burgers. You’ll need 2 waffles per burger and this recipe makes 3 burgers – so 6 waffles are needed.)
2. If using storebought or frozen waffles, you can wait to warm them up when it’s time to build the burger.

Burgers

1. Shape ground beef in to 3 burger patties and sprinkle with salt and pepper (pinch of each on each burger, if desired) and place in greased baking dish.
2. Bake in a 375° oven for 20-25 minutes or until the juices run clear.
3. If making cheeseburgers, once the burgers have finished baking, place a slice of cheese on each fully cooked burger and with the oven turned off, allow the leftover heat to gently melt the cheese on to each patty. Once the cheese melts, remove from oven after cheese has melted. (Approximately 2-3 minutes.)

Bacon

1. While burgers are baking, you can cook your bacon with your favorite method. Our favorite is to cook bacon in the air fryer, however you can cook bacon in a skillet on the stove, bake it in the oven, or even cook it for a few minutes in the microwave. If cooking in a skillet, cook low and slow for about 10 minutes – flipping halfway through. (Crispy bacon is ideal!)

Eggs

1. If making over-easy eggs, simply melt a little butter in a skillet on medium heat and gently crack egg in to skillet.
2. Allow egg to cook for a few minutes and once the whites of the egg are no longer runny, gently turn the egg over and allow the yolk-side of the egg to cook for about one minute. Carefully remove from skillet and set-aside. (Keep warm if possible.)

Assemble the Waffle Burger

1. Once all of the burger “layers” are cooked and ready, it’s time to assemble this waffle burger!
2. Take one waffle, and top with cheeseburger.
3. Next, add on the over-easy egg, and top with bacon.
4. Place second waffle on top and if desired, serve without syrup.
5. If serving with syrup, warm up your maple syrup for best results. Then, gently pour over assembled waffle burger and serve with a fork!

23. Swedish Meatballs

Skillet Swedish Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

Ingredients

• 1 1/2 pounds ground pork, ground beef or ground turkey (see note)
• 1 large egg
• 1/4 cup milk
• 1/3 cup bread crumbs (see note)
• 1/4 cup finely minced or grated onion
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1/4 teaspoon ground nutmeg (see note)
• 1/4 teaspoon ground allspice (see note)
• 1/4 teaspoon black pepper
• 1-2 tablespoons oil for cooking
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup all-purpose flour
• 3 cups low-sodium beef broth
• 1 teaspoon brown sugar
• 1/2 cup sour cream
• Chopped fresh parsley or dried parsley
• Cooked egg noodles, mashed potatoes, or rice, for serving

Instructions

1. For the meatballs, in a large bowl, combine all the meatball ingredients except for the oil and mix until evenly combined.
2. Scoop the meat mixture into meatballs about 1 1/2 inches in diameter.
3. Heat the oil in a 12-inch, nonstick skillet or electric skillet over medium heat until hot and rippling.
4. Add the meatballs to the pan in a single layer an inch or so apart. You may need to cook in batches, depending on the size of your pan. (*See note for oven-baked method.)
5. Brown the meatballs on all sides. They’ll finish cooking in a later step. Remove the meatballs to a pan or plate. Repeat with remaining meatballs adding a bit more oil to the skillet, if needed. Remove them from the skillet once browned.
6. For the sauce, return the skillet to medium heat and add 1 tablespoon butter and 1 tablespoon oil. If the skillet was mostly dry before adding the butter and oil, you may want to add another tablespoon or two of either butter or oil so the sauce isn’t lumpy. Heat until melted. Add the flour and cook, stirring constantly, for 1-2 minutes.
7. Slowly add the broth, just 1/2 cup at a time, whisking quickly to remove any lumps. Let each addition of broth cook until thick and smooth before adding the next bit. Once you’ve added about 2 cups, add the remaining broth and whisk until combined.
8. Stir in the brown sugar and bring the sauce to a simmer, whisking constantly.
9. Add the meatballs back to the skillet and cook 10 to 12 minutes until the meatballs are cooked through, turning them once or twice while cooking.
10. Off the heat, stir in the sour cream to the sauce (just whisk it in around the meatballs). To help it blend in easier, you can ladle out a bit of the warm sauce into a bowl and whisk the sour cream in before adding it all back in to the skillet.
11. Garnish with fresh or dried parsley and serve over hot, cooked egg noodles, potatoes, or rice.

24. Grilled Cheese

How to Make the Perfect Grilled Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT5M · Total: PT6M

If the ooey-gooey perfection of amazing grilled cheese sandwiches has always eluded you, this tutorial is for you!

Ingredients

• Sliced white or sourdough bread
• Softened butter
• Cheese of your choice

Instructions

1. For each sandwich, you’ll need two slices of bread, about 1 1/2 ounces of cheese (more or less depending on your taste and how indulgent this experience is going to be) and about 2-3 teaspoons of butter.
2. Heat a skillet or griddle to medium heat (about 300 degrees if you’re using an electric skillet.) Butter one side of each slice of bread.* Place the cheese evenly on top of one un-buttered side, then top with another slice of bread, butter-side up.
3. When the skillet is hot, carefully place each sandwich on the skillet. Cook until the cheese is starting to get melty, the butter is smelling caramel-y, and the bread on the skillet side is golden brown.
4. Using a pancake turner or spatula, carefully flip the sandwich. Cook for another 2-3 minutes or until the bread is golden brown and the cheese is completely melted (the cheese around the edges will look dark and oily right before it’s ready, then it will suddenly turn very light when it’s ready; also, if you pick up the top piece of bread, you’ll be able to feel that the cheese is melted through and holding the sandwich together. Cut each sandwich in half diagonally and you should probably serve it with creamy tomato or roasted red pepper soup.

25. Fried Chicken

Electric Skillet Fried Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT100M · Yield: [‘8’, ‘8 servings’]

In this electric skillet fried chicken recipe, the buttermilk marinade consistently produces juicy, tender chicken breast, and the flour-egg-flour dredging method ensures that it’s always wrapped in that perfectly crunchy coating we all know and love.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon parsley ( dried)
• 1 tablespoon oregano (dried)
• 2 teaspoons garlic salt
• 1 tablespoon salt
• 1 teaspoon black pepper
• 3 large eggs
• ⅓ cup buttermilk
• juice of 1 lemon
• zest of 1 lemon
• 4 to 5 pounds raw chicken pieces
• canola oil or peanut oil (for frying)

Instructions

1. Sift the dry ingredients. In a shallow dish (such as a pie plate), sift together the flour, parsley, oregano, garlic salt, salt and pepper.
2. Whisk the wet ingredients. In a medium size bowl, whisk the eggs, buttermilk, lemon juice and lemon zest together.
3. Flour. Egg. Flour. Coat the chicken pieces with the flour mixture. Next, dip the chicken into the egg mixture and once again into the flour mixture. Place on a sheet pan, making sure the pieces are spread out and not touching. Refrigerate for at least 1 hour.
4. Prepare the electric skillet. Add enough oil to reach a depth of ½ inch in the skillet. It should reach about half-way up the chicken. Heat to medium-high (375°F).
5. Fry the chicken. Fry the chicken for about 5 to 10 minutes per side, depending on the size of the pieces. Fry in batches so that you do not crowd the pan, causing the oil to cool. The chicken should be a nice golden brown color and the juices should be clear. If using a thermometer, the internal temperature of the chicken needs to reach 165°F. (The time it takes will vary. If the oil is cooking the chicken too quickly, turn the heat down to 350°F.)
6. Drain & serve. You can drain the chicken on a wire rack with paper towel underneath it. Let cool & drip for 5-10 minutes. Serve.

26. Easy Chicken

Electric Skillet Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

Here’s an Easy Chicken in Electric Skillet Recipe that’s tender and moist with a rich gravy. Cook chicken breast or thighs for this 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

1. Turn the electric skillet on and heat to 400°
2. Wash chicken and pat dry.
3. Once the skillet is hot, coat the pan with cooking oil.
4. With the skillet cover off, sear chicken until brown, about 3-5 minutes.
5. After the chicken is brown, flip the chicken and sear the other side for another 3-5 minutes. The chicken meat should brown.
6. Season the chicken with Herbs of Provence, minced garlic, rosemary, oregano, salt, and pepper. Add and melt butter in the pan.
7. Cover and reduce the electric skillet temperature to 225° Cook the chicken for 20 minutes. Spread out the chicken, so they aren’t touching.
8. After 20 minutes, remove the lid, flip the chicken, and season the other side.
9. Cover the skillet and cook another 20 minutes.
10. Once the chicken is cooked, remove and serve.

27. Tuna Noodle Skillet

Tuna Noodle Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 6 servings

Enjoy the comforting flavor of tuna noodle casserole in minutes with this creamy stovetop version. It’s easy to make with convenient ingredients like frozen peas and bottled Alfredo sauce.

Ingredients

• 2 jars (16 ounces each) Alfredo sauce
• 1 can (14-1/2 ounces) chicken broth
• 1 package (16 ounces) wide egg noodles
• 1 package (10 ounces) frozen peas
• 1/4 teaspoon pepper
• 1 can (12 ounces) albacore white tuna in water

Instructions

1. In a large skillet over medium heat, bring Alfredo sauce and broth to a boil. Add noodles; cover and cook for 7-8 minutes.
2. Reduce heat; stir in peas and pepper. Cover and cook 4 minutes longer or until noodles are tender. Stir in tuna; heat through.

28. Sausage and Egg Breakfast Hash

Electric Skillet Breakfast Hash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT20M · Total: PT28M · Yield: [‘4’]

This electric skillet breakfast hash consists of Italian sausage mingling with the sweetness of sautéed onions and peppers, fried potatoes, and topped with eggs fixed the way you like them.

Ingredients

• 2 tablespoons olive oil
• 4 Yukon Gold potatoes (cubed)
• 1 teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• 1 white or yellow onion (chopped)
• 5 Italian sausages (casings removed)
• 1 red bell pepper (chopped)
• 1 cup green onions (chopped)
• 4 eggs
• pink Himalayan salt (to taste)
• fresh parsley (chopped (optional garnish))

Instructions

1. Heat an electric skillet to 300°F and add the olive oil.
2. Add the cubed potatoes. Season with the salt and pepper. Give it a mix so that the potatoes are coated in the oil. Cover and cook for 6 minutes, stirring occasionally.
3. Add the onions. Cover and cook for another 3 minutes, stirring occasionally. Crumble the sausages into the pan. Add the red bell pepper and green onions and stir.
4. Reduce the heat to 250°F. Cover and continue cooking until the sausage and potatoes are cooked through (the potatoes should be fork-tender), another 10 minutes or so. Mix every few minutes. Taste for seasoning and adjust with salt and pepper, if needed. Reserve.
5. Turn the heat up to 275°F. Fry the eggs until desired doneness.
6. Serve the eggs on top of the potatoes. Sprinkle with Himalayan salt and chopped parsley. Enjoy!

29. Brioche French Toast

Brioche French Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘5’]

Thick-sliced brioche dipped in a sweet egg custard creates the most tender, buttery, luxurious French toast ever! Serve this Brioche French Toast with fresh berries and warm maple syrup for an easy but elegant breakfast.

Ingredients

• 4 eggs
• ¾ cup whole milk
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 3 tablespoons butter (divided)
• 10 slices brioche
• ½ cup pure maple syrup (warmed)
• fresh berries (for serving)

Instructions

1. Whisk the eggs in a low shallow dish – a pie plate works well – or if you’d like to coat several pieces of bread at once, use a 13- x 9-inch baking dish. Add the milk, sugar and vanilla extract and whisk again until well combined.
2. Add 1 tablespoon butter to a 12-inch to 14-inch skillet and place over MEDIUM heat. Meanwhile, place one slice of brioche into the egg mixture and turn to coat both sides. When butter has melted and begins to foam, add the coated brioche. Dip and transfer as many pieces of brioche that will comfortably fit in the pan without touching. Cook for 3 to 4 minutes or until golden brown and then flip the bread and cook for another 3 to 4 minutes on the other side.
3. Transfer the French toast to a platter and keep warm. If you don’t have a warming tray, place the French toast on a baking sheet and transfer to a 200 degree oven until ready to serve.
4. Wipe down the skillet with a paper towel and repeat the process with remaining butter, bread, and egg mixture.
5. Serve immediately with warmed maple syrup and fresh berries.

30. Garlic Chicken

Easy Electric Skillet Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘3’, ‘3 people’]

This chicken has such a garlic flavor, I got to spell GARLIC in all caps. Easy to make in an electric skillet.

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1-2 tablespoons neutral tasting cooking oil (canola, vegetable, grapeseed)
• 3 cloves garlic (minced)
• 4 cloves Black garlic (smashed)
• 1 cup vegetable or chicken broth or stock
• freshly ground black pepper
• kosher salt
• garlic powder

Instructions

1. Cut the chicken into bite sized pieces. I like using kitchen shears. Season liberally with kosher salt, black pepper, and garlic powder. Set your electric skillet to a medium high heat. Add enough oil to coat the bottom of the skillet. Add the chicken once the oil is hot. Cook for 10 to 15 mintues until the chicken is cooked through, flipping a few times to evenly brown the chicken. Remove the chicken with a slotted spoon.
2. Use a paper towel to remove any excess oil. Add the minced garlic. Cook for just 30 seconds until fragrant. Then add the vegetable or chicken broth. Scrap the bottom of the skillet to get anything stuck off the bottom. Add the black garlic or roasted garlic in. Stir to combine.
3. Add the chicken back in and cook until the liquid has thicken into more of a sauce. Cover and set to low until ready to serve.

31. Caramelized Chicken Wings

Caramelized Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds (900 g) chicken wings, tips removed and wings separated into drumettes and flats
• 1 teaspoon baking powder (aluminum-free)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons soy sauce
• 1/4 cup (60 ml) honey
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon rice vinegar
• 1 tablespoon water
• 1/2 teaspoon chili flakes (optional)
• 1 teaspoon sesame oil
• Sesame seeds, for garnish (optional)
• Green onions, sliced, for garnish (optional)

Instructions

1. 1. Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top.
2. 2. Pat the wings dry and place them in a large bowl. Toss with baking powder, salt, and pepper until evenly coated.
3. 3. Arrange the wings in a single layer on the rack, spacing them apart. Bake 25–30 minutes, flipping halfway, until the skin is crisp and golden.
4. 4. While the wings bake, combine soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and water in a small saucepan. Bring to a simmer over medium heat and cook 5–7 minutes, until slightly thickened. Remove from heat and stir in sesame oil.
5. 5. Transfer the baked wings to a large bowl and pour over two-thirds of the glaze; toss to coat evenly.
6. 6. Return the coated wings to the rack and bake 2–3 minutes to set the glaze and caramelize the coating. Keep an eye on them to prevent burning.
7. 7. Transfer to a serving platter, drizzle with the remaining glaze, and garnish with sesame seeds and sliced green onions if desired. Serve immediately.

32. Chickpea Fritters with Sweet-Spicy Sauce

Chickpea Fritters with Sweet-Spicy Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: 2 dozen (1 cup sauce)

Chickpeas are a common ingredient in many dishes in Pakistan, where I grew up. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip this chickpea recipe in chilled yogurt. —Shahrin Hasan, York, Pennsylvania

Ingredients

• 1 cup plain yogurt
• 2 tablespoons sugar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes
• FRITTERS:
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1 large egg, room temperature
• 1/2 teaspoon baking soda
• 1/2 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• Oil for deep-fat frying

Instructions

1. In a small bowl, combine the first 6 ingredients; refrigerate until serving.
2. Place the chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions.
3. In a cast-iron Dutch oven or an electric skillet, heat oil to 375°. Shape rounded tablespoonfuls of bean mixture into balls. Drop a few at a time into hot oil. Fry until golden brown, 2-3 minutes, turning frequently. Drain on paper towels. Serve with sauce.

33. Paella

فتافيت is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 cup crushed tomatoes (or 1 medium tomato, grated)
• 1 cup short-grain rice (Bomba or Arborio)
• 3 cups chicken stock, warmed
• 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
• 1/2 teaspoon smoked paprika
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 8-10 large shrimp, peeled and deveined
• 6-8 mussels or clams, scrubbed (optional)
• 1 cup green peas (frozen works fine)
• Salt and black pepper, to taste
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions

1. 1. Soak saffron in hot water for 5 minutes to release color and aroma.
2. 2. In a wide skillet or paella pan, heat olive oil over medium-high heat and brown the chicken pieces; transfer to a plate.
3. 3. In the same pan, sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook 1 minute more, then stir in crushed tomato and simmer until slightly thickened, about 3 minutes.
4. 4. Stir in the rice and cook, stirring, for 1–2 minutes to lightly toast the grains. Add paprika and the saffron-infused water, mixing to combine.
5. 5. Return the chicken to the pan; pour in the warm chicken stock and bring to a gentle simmer. Do not stir after this; spread the rice evenly in the pan.
6. 6. Cook until the rice is just tender and most of the liquid is absorbed, about 15–20 minutes. If using shellfish, nestle the shrimp and mussels/clams on top in the last 5–7 minutes. Scatter peas over the rice in the final minutes.
7. 7. Season with salt and pepper to taste. Remove from heat and let rest for 5 minutes.
8. 8. Garnish with chopped parsley and serve with lemon wedges on the side.

34. Skillet Spaghetti

One Pot Spaghetti Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Quick, easy homemade spaghetti made in one pot! Perfect dinner recipe for busy nights!

Ingredients

• 1 pound ground beef
• 3 cups water
• 2 ¾ cups tomato juice
• 6 ounces tomato paste
• 2 Tablespoons dried minced onion
• 2 Tablespoons chili powder
• 1 ½ teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1 teaspoon garlic salt
• 7 ounces dry spaghetti noodles
• ½ cup Parmesan cheese

Instructions

1. In a skillet, cook ground beef until no longer pink. Drain greased off of hamburger.
2. Add water, juice, tomato paste and seasonings to skillet with hamburger and bring to a boil over medium-high heat.
3. Reduce heat and add dry spaghetti noodles. Cover skillet and simmer on low heat for 30 minutes, stirring frequently or until spaghetti is cooked to al dente. Sprinkle with Parmesan cheese and serve.

35. Swiss Steak

Easy Swiss Steak Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT120M · Total: PT135M · Yield: [‘6’]

Thin slices of round steak dredged in corn starch and simmered in a peppery tomato beef sauce until tender. This hearty dinner recipe is gluten free as is, if you use gluten-free corn starch. It’s also relatively low carb. But you can serve it over egg noodles, rice or mashed potatoes or with a side of vegetables.

Ingredients

• 2 pounds bottom round steak, trimmed and cut into large squares
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons corn starch
• 1 tablespoon olive oil
• 1/2 cup celery, finely chopped
• 1/2 cup red and yellow bell peppers, diced
• 1/2 cup yellow onion, diced
• 1 cup crushed tomato puree
• 1 cup organic low sodium beef stock

Instructions

1. Season the meat with salt, pepper and garlic powder, and lightly dust with cornstarch on both sides
2. Add olive oil to Dutch oven or large skillet, and brown meat on both sides over medium high heat 
3. Stir in peppers, onions and celery
4. Pour crushed tomatoes and beef broth over meat, stir, cover, and let simmer on medium low heat for at least 2 hours, stirring occasionally
5. Serve over cooked rice, mashed potatoes or egg noodles, or with side of vegetables

36. Cream Cheese Wonton

Cream Cheese Wonton is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (225 g) cream cheese, softened
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 16 wonton wrappers, square
• 1 large egg, beaten with 1 tablespoon water (egg wash for sealing)
• 2 to 3 cups (475–700 ml) neutral oil for frying

Instructions

1. 1. Prepare the filling by mixing the softened cream cheese, chopped green onions, minced garlic, grated ginger, soy sauce, and sesame oil in a bowl until well combined.
2. 2. To assemble, place about 1 teaspoon of filling in the center of a wonton wrapper, brush the edges with the egg wash, fold to form a triangle, and seal by pressing firmly.
3. 3. Repeat with the remaining wrappers and filling, placing sealed wontons on a parchment-lined tray as they are made.
4. 4. In a deep, heavy-bottomed pot, heat oil to 350°F (175°C). Use enough oil for frying in batches.
5. 5. Fry the wontons in batches, turning once, until the wrappers are crisp and golden, about 2–3 minutes per batch. Do not overcrowd the pot.
6. 6. Use a slotted spoon to remove the wontons and drain on paper towels.
7. 7. Serve hot with a simple dipping sauce if desired.

37. Funnel Cakes

Easy Homemade Funnel Cakes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’]

Crispy, golden funnel cakes just like the county fair! Made with simple pantry ingredients and no special equipment needed. Pure fried perfection.

Ingredients

• 2 eggs (lightly beaten)
• 1 1/2 cup milk
• 1/4 cup packed brown sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• vegetable oil (for frying)
• 1 tablespoon powdered sugar (for dusting)

Instructions

1. In a bowl, combine eggs, milk, and brown sugar.
2. In a separate bowl, combine flour, baking powder, and salt.
3. Add the dry ingredients to the wet ingredients and beat until smooth.
4. Add enough oil in an electric skillet or deep fryer so the depth is about 4 inches. You want to have an extra two inches of oil so the funnel cake can cook evenly.
5. Heat the oil to 375 degrees.
6. Cover the bottom of a funnel spout with your finger and ladle 1/2 cup of batter into funnel.
7. Holding the funnel several inches above the skillet, remove your finger from the bottom of the funnel and move the funnel in a spiral motion until all of the batter is released (scraping funnel with a rubber spatula if needed).
8. Fry for 2 minutes on each side or until golden brown.
9. Drain the funnel cake on paper towels.
10. Repeat with remaining batter.
11. Dust the funnel cakes with powdered sugar.
12. Serve warm.

38. Stir Fry Chicken

Stir Fry Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 450 g (1 lb) boneless, skinless chicken breast, thinly sliced
• 1 tablespoon soy sauce (for marinating)
• 1 teaspoon cornstarch (for coating the chicken)
• 1 tablespoon vegetable oil (plus extra if needed for cooking)
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 cup carrot sticks or matchsticks
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce (for the stir-fry sauce)
• 2 tablespoons oyster sauce (optional for depth of flavor)
• 1/2 cup chicken broth
• 1 teaspoon sugar or honey
• 1 teaspoon sesame oil (for finishing)
• Cooked rice, for serving (4 portions)
• Salt and pepper, to taste

Instructions

1. 1. In a bowl, toss the sliced chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch; set aside to marinate for 10 minutes.
2. 2. In a small bowl, whisk together the stir-fry sauce: 3 tablespoons soy sauce, 2 tablespoons oyster sauce (if using), 1/2 cup chicken broth, and 1 teaspoon sugar or honey.
3. 3. Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the marinated chicken and cook until browned and cooked through, about 3–4 minutes. Transfer to a plate.
4. 4. In the same pan, add a touch more oil if needed. Add the minced garlic and ginger and sauté 30 seconds until fragrant. Add broccoli, bell pepper, and carrot; stir-fry 3–5 minutes until the vegetables are crisp-tender.
5. 5. Return the chicken to the pan. Pour in the prepared sauce and cook, stirring, until everything is well coated and the sauce slightly thickens, about 1–2 minutes. Remove from heat and drizzle with sesame oil; season with salt and pepper to taste.
6. 6. Serve the stir-fry over hot cooked rice; garnish with sesame seeds if desired.

39. Pot Roast

Electric Skillet Pot Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT165M · Total: PT175M · Yield: [‘8’]

If I asked you to think of a classic Sunday night meal from your childhood, what would come to mind? For many of us, pot roast is likely the answer. It’s not only a staple for family meals and holiday gatherings, but everyone knows it is filling and delicious. My version is made in an electric skillet.

Ingredients

• 4 ½ teaspoons salt
• 2 teaspoons paprika
• ½ teaspoon thyme (ground)
• 1 teaspoon garlic powder
• 1 ½ teaspoons black pepper (freshly ground)
• ¼ teaspoon cayenne pepper
• 1 chuck roast (3 ½ to 4 pounds)
• 2 tablespoons canola oil
• 1 onion (sliced thinly)
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 cup mini carrots
• 2 celery stalks (sliced)
• 3 potatoes (peeled and cubed)

Instructions

1. Make a dry rub by combining the salt, paprika, thyme, garlic powder and peppers. Rub it all over the roast.
2. Add oil to electric skillet and heat to 400°F. Brown the roast on all sides.
3. Add the onion to the skillet and cook until softened (about 5 minutes).
4. Add beef broth, Worcestershire and bay leaves to the skillet. Cover the skillet. Bring to a boil. Then reduce the temperature to 200°F (or 250°F if that is as low as your skillet goes) and simmer for 2 ½ to 3 hours. Keep an eye on the water level, adding more if it runs low!
5. Add the carrots, celery and potatoes to the skillet in the last 1 to 1½ hours of cooking so that they are tender but not mushy.
6. Discard bay leaves and serve.

40. Quinoa Fritters

Crispy Quinoa Patties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘6’, ‘6 patties’]

These simple quinoa fritters are delicious, healthy, and a great way to use leftover quinoa. Serve them as a meatless main dish, a tasty side, or even a hearty snack. Ready to eat in less than 30 minutes!Recipe inspired and adapted from Sunbasket.

Ingredients

• ⅓ cup rainbow quinoa
• 2 whole green onions (thinly sliced)
• ½ cup chopped parsley (curly or flat; ~½ oz)
• ½ cup chopped arugula (~½ oz)
• 1 teaspoon lemon zest
• 1 tablespoons lemon juice
• 2 large eggs
• 2 tablespoons Panko crumbs
• 2 tablespoons shredded Parmesan
• 3 tablespoons tahini
• 1 clove garlic (rough chopped)
• 4 teaspoons maple syrup
• 2 tablespoons water
• Kosher salt (to taste)

Instructions Prepare Quinoa

1. NOTE: If you are using leftover quinoa, you can skip this step. Rinse the quinoa in a fine-mesh sieve under running water. Combine quinoa and ⅔ cup salted water in a small saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook until the quinoa is tender and most of the liquid is absorbed, 15 to 18 minutes.
2. While the quinoa is cooking, line a sheet pan with parchment or a Silpat mat and place in the freezer.
3. When the quinoa has finished cooking, remove the sheet pan from the freezer, and spread the quinoa out over it.Prep the rest of the ingredients while the quinoa cools.

Make Fritter Mix

1. Crack the eggs into a bowl, season generously with salt and pepper, and lightly beat.
2. In a medium bowl, combine eggs, green onions, chopped parsley and arugula, lemon zest, panko crumbs, parmesan, and cooled quinoa. Mix well to combine.

Cook Fritters

1. Add 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. When the skillet is hot, use a ¼-cup measure to form patties, flipping them out of the measuring cup directly into the skillet. Use a spatula to flatted them slightly. Patties should be about 4-inches in diameter and ¼-inch thick.
3. Cook patties in batches until golden brown and cooked through; about 4-5 minutes per side. Transfer to a paper-towel-lined plate until ready to serve.

Make Maple-Tahini Sauce (Optional)

1. Combine tahini sauce ingredients in a small blender and pulse until smooth. Sauce is ready to serve immediately.

41. Hamburgers

Electric Skillet Hamburgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘3’, ‘3 burgers’]

Electric Skillet Hamburgers: Learn how to make the best cheeseburger with this easy to follow recipe. Juicy burger covered in cheese is the ultimate comfort meal.

Ingredients

• 1 pound ground beef
• pinch kosher salt (approx. 1-1/2 teaspoon)
• ground peppercorn (to taste)
• 1 tablespoon garlic powder
• 1 stick butter (8 tablespoons – The REAL unsalted butter is my favorite)
• 3 slices American cheese

Instructions

1. Turn skillet on to 350 degrees.
2. Mix together ground beef, salt, pepper, and garlic powder.
3. Coat the electric skillet with the butter. (Approximately 3 Tablespoons.)
4. Patty out the burgers and place in the skillet covered, cooking for a couple of minutes until the tops of the burgers turn tan and the bottoms are a gorgeous brown.
5. Flip the burgers and cook for a couple of minutes, or until the juices forming out the top run clear and are no longer pink/red.
6. DO NOT mash down the burgers while cooking. This will release the juices that you want to stay in.
7. Turn skillet down to a simmer, and place a slice of cheese on each burger.
8. Remove cheeseburgers from skillet and place on a dish close to one another to trap in heat.
9. Dump the grease out of the skillet into a heatproof bowl.
10. Increase the heat to 300, and coat the skillet with butter.
11. Place each bun half on the skillet and toast the buns for about 30 seconds.
12. Once the buns are toasted, you’re ready to assemble the cheeseburgers!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.