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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Serve: Once the cheese has melted, remove from heat and serve immediately, enjoying the warm, cheesy chicken cheesesteak skillet as a filling main dish.
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.
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
