Chicken Cheesesteak Skillet (Print Version)
Tender chicken with bell peppers, onions, and melted provolone for a flavorful, easy skillet dinner in 30 minutes.
# What You'll Need:
→ Proteins
01 -
2 boneless, skinless chicken breasts, thinly sliced
→ Vegetables
02 -
1 medium yellow onion, thinly sliced
03 -
1/2 cup red bell pepper, thinly sliced
04 -
1/2 cup green bell pepper, thinly sliced
→ Dairy
05 -
120 grams provolone cheese, sliced (4 ounces)
→ Oils & Seasonings
06 -
1 tablespoon olive oil
07 -
1 teaspoon Italian seasoning
08 -
1/2 teaspoon smoked paprika
09 -
1 teaspoon kosher salt, divided
10 -
1/2 teaspoon freshly ground black pepper, divided
# Steps to Follow:
01 -
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, sprinkle with half the salt and pepper, and cook until softened and slightly caramelized, about 5-7 minutes.
02 -
In the same skillet, push the vegetables to the side or remove temporarily, then add the sliced chicken in a single layer. Season with Italian seasoning, smoked paprika, remaining salt, and pepper. Let the chicken sear undisturbed for 2-3 minutes, then stir and cook until no longer pink and fully cooked, about 5-7 minutes.
03 -
Return the sautéed peppers and onions to the skillet if removed. Stir all components together and spread into an even layer.
04 -
Evenly distribute provolone cheese slices over the mixture. Cover the skillet with a lid or aluminum foil, reduce heat to low, and allow the cheese to melt for 3-5 minutes until gooey and smooth.
05 -
Remove from heat and serve directly from the skillet or spoon into sandwich rolls, over rice, or alongside crusty bread as desired.
# Additional Notes:
01 -
Partially freezing chicken breasts before slicing makes thin cuts easier.
02 -
Use a snug-fitting lid to help cheese melt faster and more evenly.
03 -
Avoid overcrowding the skillet to ensure chicken sears rather than steams.