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This Chicken Cheesesteak Skillet is my go-to when I need something hearty and crave-worthy without turning on the oven. It captures all the flavors of a cheesesteak but swaps out steak for juicy pieces of chicken all tossed together in one pan. Quick enough for weeknights and topped with gooey cheese it is especially easy for cleanup.
I first made this when I wanted cheesesteaks but only had chicken in the fridge. Now it is the meal I make when I want something cozy without a lot of fuss.
Ingredients
- Olive oil: gives the skillet its signature sizzle and helps everything brown – choose extra virgin for flavor
- Yellow onion: adds a natural sweetness and depth – look for firm and unblemished bulbs
- Red and green bell pepper: offer fresh bite and vibrant color – firm peppers are best
- Boneless skinless chicken breast: soaks up flavor and cooks quickly – slice thin for even cooking
- Italian seasoning: brings a punch of herbs and extra savoriness, especially if you use a blend with rosemary
- Smoked paprika: adds rich smoky undertones – go for fresh if you can
- Kosher salt and fresh black pepper: for seasoning every layer
- Shredded provolone cheese: melts smoothly and blankets the skillet – choose a block and shred yourself if you want the best texture
Step-by-Step Instructions
- Prep the Vegetables:
- Thinly slice onion and both peppers. This ensures they soften quickly and flavor every bite.
- Cook the Veggies:
- Add a tablespoon of olive oil to your skillet over medium-high heat. Toss in the peppers and onion along with a pinch of salt and pepper. Stir and cook until the vegetables are soft and starting to brown. Remove them to a plate so they don’t overcook.
- Brown the Chicken:
- Pour the other tablespoon of olive oil into the same skillet. Add in the chicken strips and sprinkle with Italian seasoning, smoked paprika, salt and pepper. Arrange the chicken in a single layer. Let it cook without stirring for a couple of minutes so it can get golden brown on one side.
- Sauté the Chicken:
- Stir the chicken often until it is cooked through and no pink remains. This is key so everything stays juicy.
- Combine and Add Cheese:
- Return the cooked peppers and onion plus any juices to the skillet. Stir well. Sprinkle the shredded provolone all over. Cover with a lid so the cheese steams and melts perfectly over everything.
- Finish and Serve:
- Uncover and serve right from the skillet, scooping all the cheesy chicken and peppers for each plate.
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The red bell pepper is always my favorite part. Its sweetness is such a bright contrast to the smoky chicken and gooey cheese. I still remember the first time I served this for a crowd. Everyone kept coming back for seconds and someone even asked for bread so they could swipe up the leftovers straight from the pan.
Storage Tips
Leftovers will keep in an airtight container in the fridge for up to three days. I like to reheat individual portions gently on the stovetop to keep the chicken tender. You can also freeze for up to one month though the texture of the peppers changes a bit after thawing.
Ingredient Substitutions
Feel free to swap provolone for mozzarella or even cheddar for a sharper flavor. If you do not have Italian seasoning make your own blend of dry basil, oregano and thyme. Boneless chicken thighs also work well and stay extra juicy.
Serving Suggestions
Spoon the skillet contents onto toasted hoagie rolls for a real cheesesteak experience or serve over cauliflower rice for a low carb option. I sometimes tuck it into lettuce wraps for a lighter take.
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Cultural Roots
Inspired by the classic Philly cheesesteak this skillet meal is a fun twist that taps into American comfort food. Using chicken brings a bit of freshness while keeping all the cheesy satisfying touches you expect.
Frequently Asked Questions
- → Can I use a different cheese instead of provolone?
Yes, mozzarella, Monterey Jack, or cheddar all work well and melt smoothly, offering different flavor profiles.
- → How thin should I slice the chicken and vegetables?
Aim for thin, even slices of chicken and vegetables so they cook quickly and evenly, enhancing texture and flavor.
- → What side dishes go well with this skillet meal?
Try serving with crusty bread, a simple green salad, or roasted potatoes to round out the meal.
- → Can I prepare this dish ahead of time?
The ingredients can be sliced in advance. For best flavor and texture, cook just before serving.
- → Is this dish spicy?
It's mildly seasoned with smoked paprika and Italian herbs, but you can add crushed red pepper for extra heat.
- → How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet.