Chicken Cheesesteak Skillet

This chicken cheesesteak skillet delivers bold and comforting flavors in just one pan. Tender chicken breast slices seared to a golden finish mingle with sautéed bell peppers and onions seasoned with Italian herbs and smoked paprika. A generous layer of melted provolone cheese crowns the dish, creating a satisfying low carb, gluten free meal ready in 30 minutes. It fits perfectly into both busy weeknights and relaxing weekend dinners without any hassle.

I made this for the first time when I had some leftover chicken and peppers on hand. My husband took one bite and immediately asked why we hadn’t made it sooner. It quickly became our go to meal when we want something hearty and fuss free.

Ingredients

• Olive oil: adds richness and prevents sticking, giving a nice even cook to veggies and chicken
• Yellow onion: caramelizes into a sweet and savory base that lifts the whole dish
• Red and green bell peppers: provide sweetness and crunch, balancing the meaty and cheesy flavors
• Boneless skinless chicken breasts: sliced thin help the chicken cook quickly and stay juicy
• Italian seasoning: brings herby warmth that ties all the ingredients together naturally
• Smoked paprika: adds a smoky depth reminiscent of grilled meat, elevating the flavor
• Kosher salt and freshly ground black pepper: enhance the natural flavors and provide proper seasoning
• Provolone cheese: melts beautifully creating a creamy, savory topping that completes the meal perfectly

Instructions

Sauté the Vegetables:

Heat one tablespoon of olive oil in a large skillet over medium high heat. Add the sliced onions and bell peppers, seasoning them lightly with salt and pepper. Cook gently, stirring occasionally, until the vegetables are soft, golden, and slightly caramelized. This slow cooking draws out their natural sweetness and forms the flavor foundation.

Cook the Chicken:

Add the remaining olive oil to the skillet. Arrange the thinly sliced chicken in a single layer, seasoning with Italian seasoning, smoked paprika, salt, and pepper. Let the chicken cook without moving it for several minutes to develop a golden sear. Then stir and continue cooking until the chicken is fully cooked and no longer pink inside.

Combine Everything:

Return the caramelized peppers and onions with their juices back to the skillet. Stir thoroughly to combine all the ingredients. Spread everything into a smooth, even layer for a consistent base.

Melt the Cheese:

Sprinkle the provolone cheese evenly over the top. Cover the skillet with a lid or foil and reduce the heat to low. Let it sit for a few minutes until the cheese melts into a gooey blanket over the chicken and vegetables.

Serve:

Turn off the heat and serve directly from the skillet. This dish also pairs nicely spooned into rolls for a sandwich, over rice, or alongside crusty bread for soaking up every bit of cheesy goodness.

Provolone is my favorite part of this recipe. The way it melts smoothly and adds a slightly tangy creamy finish is what really makes this dish sing. I remember the first time I served this at a family gathering everyone asked for seconds and the cheese pull made it a crowd pleaser every time.

Storage tips

Store leftovers in an airtight container refrigerated for up to three days. Reheat gently in a skillet over medium heat with a splash of water to keep the chicken moist. Avoid reheating too long in the microwave to prevent drying out the chicken.

Ingredient substitutions

Provolone can be swapped with mozzarella, Swiss, or white American cheese depending on your preference. Add mushrooms for extra earthiness or zucchini if you want to sneak in more veggies. You can replace the chicken breast with sliced turkey breast or even steak to change up the protein.

Serving suggestions

Try serving it on toasted hoagie rolls for an authentic cheesesteak style sandwich. Spoon it over cauliflower rice for a low carb meal or pair with a crisp green salad or roasted potatoes to round out the plate.

Enjoy this warm, cheesy skillet as an easy weeknight meal the whole family will love.

Common Questions About the Recipe

→ Can I use chicken thighs instead of breasts?

Boneless skinless thighs work well and add extra juiciness. Adjust cooking time slightly to ensure they are fully cooked.

→ What cheese can I substitute for provolone?

Mozzarella, Swiss, or white American cheese are great alternatives depending on your preferred flavor and meltability.

→ How do I get a good sear on the chicken?

Arrange the chicken in a single layer and let it cook undisturbed for 2-3 minutes before stirring to develop a golden crust.

→ Can this dish be prepared ahead of time?

You can prep vegetables and chicken in advance. Reheat gently in the skillet before serving to maintain texture and flavor.

→ What are suitable serving suggestions?

Enjoy as is, or serve over rice, mashed potatoes, or inside hoagie rolls for a sandwich-style meal.