Chicken Cheesesteak Skillet (Printer-Friendly)
Savory chicken with peppers, onions, and provolone melted in one skillet—easy comfort food in 30 minutes.
# The Ingredients You'll Need:
→ Main Ingredients
01 -
2 tablespoons olive oil, divided
02 -
1 yellow onion, halved and thinly sliced
03 -
1 red bell pepper, thinly sliced
04 -
1 green bell pepper, thinly sliced
05 -
1.25 pounds boneless skinless chicken breasts, thinly sliced
06 -
1.5 teaspoons Italian seasoning
07 -
0.5 teaspoon smoked paprika
08 -
Kosher salt and freshly ground black pepper, to taste
09 -
1 cup shredded provolone cheese
# Step-by-Step Instructions:
01 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onion and both bell peppers. Season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and caramelized, about 7-8 minutes. Transfer to a plate with juices reserved.
02 -
Add remaining tablespoon of olive oil to the skillet. Add sliced chicken in a single layer. Season with Italian seasoning, smoked paprika, salt, and pepper. Cook undisturbed for 2-3 minutes to brown.
03 -
Stir the chicken and continue cooking for 4-5 minutes until no longer pink and internal temperature reaches 165°F.
04 -
Return cooked vegetables and their juices to the skillet. Stir to combine and distribute evenly.
05 -
Spread the mixture evenly and top with shredded provolone cheese. Cover with lid or foil and reduce heat to medium-low. Cook for 2-3 minutes until cheese is melted. Remove from heat and serve.
# Extra Tips:
01 -
Freeze chicken for 15-20 minutes before slicing to make it easier to cut thinly.
02 -
Serve directly from skillet or over rice, hoagie rolls, or garlic bread.
03 -
Leftovers can be refrigerated for up to 3 days and reheated in a skillet with water.
04 -
For a Philly-style meal, serve the mixture in toasted hoagie rolls.