Chicken Cheesesteak One Pan Skillet (Print Version)
# 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, to taste
09 -
Fresh ground black pepper, to taste
10 -
1 cup shredded provolone cheese
# Instructions:
01 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced onion, red bell pepper, and green bell pepper with kosher salt and black pepper. Cook, stirring frequently, until vegetables are very tender, then transfer to a plate.
02 -
Add the remaining tablespoon olive oil to the empty skillet. Add chicken in a single layer along with Italian seasoning, smoked paprika, kosher salt, and black pepper. Let the chicken cook undisturbed for 2-3 minutes to develop color, then continue to sauté until fully cooked throughout.
03 -
Return the sautéed vegetables and any accumulated juices to the skillet with the chicken. Stir well to combine and top evenly with shredded provolone cheese.
04 -
Cover skillet with a lid and let stand until provolone is fully melted. Serve immediately.
# Notes:
01 -
Ensure the chicken is sliced uniformly for even cooking and tender results.
02 -
Prepping all vegetables in advance streamlines the cooking process and preserves the skillet's heat.