Chicken Cheesesteak Skillet Pan (Print Version)

# Ingredients:

→ Main 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 1/4 pounds boneless skinless chicken breasts, thinly sliced

06 - 1 1/2 teaspoons Italian seasoning

07 - 1/2 teaspoon smoked paprika

08 - Kosher salt and freshly ground black pepper, to taste

09 - 1 cup shredded provolone cheese

# Instructions:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion, red bell pepper, and green bell pepper. Season generously with salt and pepper. Cook, stirring frequently, until the vegetables are very tender. Remove them from the skillet and set aside.

02 - Add the remaining tablespoon of olive oil to the skillet. Add sliced chicken, Italian seasoning, smoked paprika, salt, and pepper. Spread the chicken into a single layer and let it sear, undisturbed, for 2 minutes to promote browning.

03 - Continue to sauté the chicken until it is fully cooked through. Return the cooked onions and peppers along with any accumulated juices to the skillet. Stir to combine evenly.

04 - Top the skillet mixture with shredded provolone cheese. Cover with a lid and let it sit until the cheese has fully melted. Serve immediately.

# Notes:

01 - For best results, slice the chicken and vegetables evenly to ensure uniform cooking.

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