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Chicken Cheesesteak Skillet
Ash Tyrrell

Chicken Cheesesteak Skillet Recipe

I recently made this Chicken Cheesesteak Skillet, and I have to say, it was a total game-changer! This easy one-pan meal combines all the delicious flavors of a Philly cheesesteak in a much simpler and quicker format.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil divided: For sautéing the vegetables and chicken.
  • 1 yellow onion halved and thinly sliced: Adds sweetness and depth to the dish.
  • 1 red bell pepper thinly sliced: Provides color and a mild sweetness.
  • 1 green bell pepper thinly sliced: Offers a slight tang and crunch.
  • 1¼ pounds boneless skinless chicken breasts thinly sliced: The lean protein base of the dish.
  • 1½ teaspoons Italian seasoning: Enhances the overall flavor profile.
  • ½ teaspoon smoked paprika: Adds a subtle smokiness.
  • Kosher salt and freshly ground black pepper to taste: For seasoning.
  • 1 cup shredded provolone cheese: Melts beautifully over the chicken and veggies.

Method
 

  1. Start by thinly slicing the chicken breasts. Partially freezing them for 30 minutes makes this task easier. Also, slice the onion and bell peppers into thin strips. This ensures even cooking and a pleasant texture in the final dish.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced onions and bell peppers, seasoning with salt and pepper. Sauté until the vegetables are tender and slightly caramelized, about 8 minutes. Remove them from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of olive oil. Add the thinly sliced chicken, Italian seasoning, smoked paprika, salt, and pepper. Cook the chicken in a single layer without stirring for a couple of minutes to allow it to brown. Then, stir and cook until the chicken is fully cooked through.
  4. Return the sautéed vegetables to the skillet with the chicken. Stir to combine. Top the mixture with the shredded provolone cheese. Cover the skillet with a lid or foil and cook for an additional 2-3 minutes, until the cheese is melted and bubbly.

Notes

  • Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect melting. Grating cheese fresh ensures a smoother melt.
  • Don't Overcrowd the Pan: Cooking in batches prevents steaming and allows for better browning.
  • Customize the Seasonings: Feel free to adjust the Italian seasoning and smoked paprika to suit your taste preferences.
  • Add Heat: For a spicy version, incorporate red pepper flakes or fresh chilies during cooking.