Place the electric skillet on a level surface clear of anything that could be damaged from the heat. Turn the dial near the cord to preheat the skillet to between 325 degrees Fahrenheit and 350 F.
Add oil to the skillet as needed to prevent the chicken from sticking. Electric skillets with non-stick surfaces require little to no oil at all, but some skillets require a generous coating of oil.
Season the chicken breast with your choice of seasonings and spices. If desired, place the chicken between two sheets of plastic wrap and pound it to an even thickness with a meat mallet so the chicken cooks evenly and faster. Chicken breast is naturally thick at one end and tapers to a thin point; the tapered end is done and dries out before the thicker end if you don't first flatten the breast.
Place the chicken breast in the skillet with the flatter side facing down. This is the side that was cut to remove the breast from the chicken while the other side is smooth and rounded. Cook the chicken, covered, for about 10 to 12 minutes; the chicken should develop a golden-brown color. While you don't need to flip the chicken constantly, it helps to move it around the pan to prevent sticking.
Flip the chicken breast over with a pair of tongs and cook the other side for another 10 to 12 minutes or until the internal temperature reaches a minimum of 165 F. Insert a meat thermometer into the thickest part of the breast. Exact cooking times vary greatly depending on the size and thickness of the breast, so a meat thermometer is the best way to determine when the breast is done. For example, if you pound the chicken breast into a thin cutlet before cooking, it will cook much faster than a breast left in its original shape.