Chicken Cheesesteak Skillet Recipe

If you’re craving that cheesy, savory goodness of a Philly cheesesteak but want to lighten things up a bit, this Chicken Cheesesteak Skillet Recipe is about to become your new favorite. It’s quick, easy, and packed with tender chicken, caramelized peppers and onions, and melty provolone — all cooked in one skillet. I absolutely love how this turns out every time, and I know once you try it, you’ll be coming back to this recipe again and again!

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Ingredients You’ll Need

Every ingredient in this Chicken Cheesesteak Skillet Recipe brings something special — from that crisp olive oil that helps everything brown just right to the smoky paprika that dances on your tongue. I always recommend using fresh bell peppers for the best flavor and a good quality provolone cheese to get that perfect melt.

• Olive oil: Use extra virgin for the best flavor, and remember to divide it so you get perfect sautéing without greasiness.
• Yellow onion: A sweet onion works great here because it caramelizes beautifully when sautéed.
• Red and green bell peppers: These add color, crunch, and natural sweetness — try picking fresh and firm peppers for the best texture.
• Boneless skinless chicken breasts: Thinly sliced so they cook evenly and quickly — I find it easiest to slice them after partially freezing for 30 minutes.
• Italian seasoning: A blend of herbs like oregano, basil, and thyme — it’s a staple for that classic cheesesteak flavor.
• Smoked paprika: Adds a subtle smoky depth without overpowering the dish.
• Kosher salt and fresh ground black pepper: Always season to taste! This boosts every flavor component.
• Shredded provolone cheese: Goes on top for that melty, gooey finish you’re dreaming of — don’t skimp on this one!

Variations

I love that this Chicken Cheesesteak Skillet Recipe is totally flexible — it’s a great base for getting creative in the kitchen. Whether you want to swap out ingredients or add a new twist, this recipe invites personalization.

• Spicy Kick: When I want a little heat, I toss in some sliced jalapeños or sprinkle crushed red pepper flakes with the seasonings — my family loves the extra zing!
• Cheese Swap: If you don’t have provolone, mozzarella or even a sharp cheddar works beautifully — just keep the ratio the same for a nice melt.
• Veggie Boost: Sometimes I sneak in mushrooms or add fresh spinach right before the cheese melts for a nutrient boost without changing the flavor profile too much.
• Make it Low-Carb: Serve over cauliflower rice instead of bread or potatoes — it’s lighter but still filling.

How to Make Chicken Cheesesteak Skillet Recipe

Step 1: Sauté the Peppers and Onions to Tender Perfection

Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. When the oil shimmers, add your thinly sliced yellow onion along with the red and green bell peppers. Don’t forget a generous pinch of salt and a few cracks of black pepper — these help draw out moisture and bring out sweetness. Cook, stirring occasionally, until the peppers and onions become very tender and start to caramelize, about 8-10 minutes. Once they’re soft and fragrant, remove them to a plate but don’t wipe the skillet just yet — those browned bits are flavor gold!

Step 2: Brown the Chicken with Seasoning

Add the remaining tablespoon of olive oil to your skillet and crank the heat back up to medium-high. Spread the thinly sliced chicken breasts out in a single layer — this is key for even browning! Sprinkle the Italian seasoning, smoked paprika, salt, and pepper evenly over the chicken. Let it cook undisturbed for 2-3 minutes to get a nice golden crust before stirring. Continue to sauté, stirring occasionally, until the chicken is cooked through, tender, and juicy — about 7-8 minutes total.

Step 3: Combine and Melt the Cheese

Once the chicken is ready, add back in your caramelized peppers and onions along with any juices on the plate. Give everything a good stir so flavors meld together. Sprinkle the shredded provolone evenly over the skillet. Then, cover with a lid and lower the heat to let the cheese melt slowly and beautifully — this usually takes about 2-3 minutes. You’ll know it’s ready when the cheese is gooey and stringy, just begging to be devoured.

How to Serve Chicken Cheesesteak Skillet Recipe

Garnishes

I love topping this skillet with a little fresh parsley or chopped chives — it adds a pop of color and a fresh, herby brightness against the rich cheese and chicken. Sometimes, a drizzle of your favorite spicy mayo or even some sliced pickled jalapeños on top adds a nice contrast if you want a little extra flair.

Side Dishes

Serving this chicken cheesesteak skillet with a simple side of crispy roasted potatoes or a fresh green salad balances out the meal wonderfully. My go-to is always an easy garlic bread on the side — it soaks up every cheesy, savory bit and makes dinner feel extra satisfying.

Creative Ways to Present

For a fun twist, I sometimes serve this skillet filling inside toasted hoagie rolls for a handheld sandwich experience — perfect for game days or casual dinner parties. You can also spoon it over crispy baked potatoes or even stuff it into pita pockets with some fresh lettuce for a lighter, Mediterranean-inspired vibe.

Make Ahead and Storage

Storing Leftovers

After dinner, I usually transfer leftovers to an airtight container and store them in the fridge. They keep well for up to 3 days and still taste delicious — just make sure to cool it completely before sealing to avoid sogginess.

Freezing

I’ve frozen this Chicken Cheesesteak Skillet Recipe once or twice, and it works fine — just freeze in a freezer-safe container without the cheese on top. Then, add fresh shredded cheese when reheating for the best texture and flavor.

Reheating

To bring back that fresh-off-the-stove magic, I reheat leftovers gently in a skillet over medium-low heat, covering it to melt the cheese and keep everything moist. Microwave works in a pinch, but you might lose a bit of the crispness and texture.

FAQs

Final Thoughts

This Chicken Cheesesteak Skillet Recipe is one of those meals that feels like a hug on a plate — comforting, cheesy, and packed with flavor. I love sharing it with friends because it’s approachable yet impressive, and you’ll enjoy how quickly it comes together. Trust me, once you’ve made it a couple of times, it’ll become your go-to for busy nights or anytime you want something delicious without fuss. So grab your skillet, get chopping, and let this recipe bring a little joy to your kitchen!

Chicken Cheesesteak Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 103 reviews

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

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Description

This Chicken Cheesesteak Skillet is a quick and satisfying one-pan meal featuring tender, seasoned chicken breasts sautéed with sweet bell peppers and onions, topped with melted provolone cheese. Perfect for a flavorful weeknight dinner, it combines classic cheesesteak flavors in a healthy, home-cooked skillet dish.

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Ingredients

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Vegetables

• 1 yellow onion, halved and thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced

Protein & Cheese

• 1 1/4 pounds boneless skinless chicken breasts, thinly sliced
• 1 cup shredded provolone cheese

Seasonings & Oil

• 2 tablespoons olive oil, divided
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon smoked paprika
• Kosher salt, to taste
• Fresh ground black pepper, to taste

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Instructions

1. Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced onions and bell peppers along with a generous pinch of salt and freshly ground black pepper. Sauté the vegetables until they are very tender and slightly caramelized, about 7-8 minutes. Remove the vegetables from the skillet and set aside on a plate.
2. Cook Chicken: Add the remaining tablespoon of olive oil to the skillet. Place the thinly sliced chicken breasts into the skillet and sprinkle with Italian seasoning, smoked paprika, salt, and pepper. Spread the chicken out into a single layer and allow it to cook undisturbed for a few minutes to develop a golden brown crust. Continue to sauté, stirring occasionally, until the chicken is fully cooked through, about 8-10 minutes.
3. Combine and Melt Cheese: Return the sautéed onions and peppers along with any juices accumulated on the plate back into the skillet with the chicken. Stir everything together to combine evenly. Evenly distribute the shredded provolone cheese over the top of the mixture and cover the skillet with a lid. Allow the cheese to melt gently over medium-low heat, about 2-3 minutes.
4. Serve: Once the cheese has melted, remove from heat and serve immediately, enjoying the warm, cheesy chicken cheesesteak skillet as a filling main dish.

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Notes

• For a spicier version, add sliced jalapeños or a pinch of crushed red pepper flakes when sautéing the peppers and onions.
• You can substitute chicken breasts with thinly sliced beef steak to make a traditional cheesesteak version.
• Provolone cheese can be swapped with mozzarella or American cheese, depending on your preference.
• Serve with crusty bread or over rice for a complete meal.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently in a skillet or microwave.

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Nutrition

• Serving Size: 1 serving
• Calories: 370
• Sugar: 5g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 95mg