Description
This Chicken Cheesesteak Skillet is a quick and flavorful one-pan meal featuring tender, thinly sliced chicken breasts cooked with sautéed onions and bell peppers, seasoned with Italian herbs and smoked paprika, and topped with melted provolone cheese. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner that combines the classic cheesesteak flavors without the bread.
Ingredients
Scale
Vegetables
- 1 yellow onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
Chicken and Seasonings
- 1 1/4 pounds boneless skinless chicken breasts, thinly sliced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Other
- 2 tablespoons olive oil, divided
- 1 cup shredded provolone cheese
Instructions
- Prepare and sauté the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced yellow onion, red bell pepper, and green bell pepper. Season generously with kosher salt and freshly ground black pepper. Sauté the vegetables until they become very tender and slightly caramelized, about 8-10 minutes. Remove them from the skillet and set aside on a plate.
- Cook the chicken: Add the remaining tablespoon of olive oil to the same skillet. Add the thinly sliced chicken breasts along with Italian seasoning, smoked paprika, salt, and pepper. Spread the chicken in a single layer and let it cook undisturbed for a couple of minutes to develop a golden brown sear. Continue cooking, stirring occasionally, until the chicken is cooked through and no longer pink inside, about 6-8 minutes.
- Combine and melt cheese: Return the sautéed onions and peppers, along with any juices on the plate, back into the skillet with the cooked chicken. Stir everything together thoroughly to combine the flavors. Sprinkle the shredded provolone cheese evenly over the top, then cover the skillet with a lid. Let it sit on low heat until the cheese fully melts and becomes bubbly, about 3-5 minutes.
- Serve: Once the cheese is melted and bubbly, remove the skillet from heat. Serve the Chicken Cheesesteak Skillet immediately on its own or with your favorite sides for a delicious and hearty meal.
Notes
- You can substitute provolone cheese with mozzarella or cheddar for a different flavor profile.
- For extra heat, add a pinch of red pepper flakes when cooking the chicken.
- Serve with a side of crusty bread, rice, or on hoagie rolls for a more traditional cheesesteak experience.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- To reduce fat, use less olive oil or a non-stick skillet.
