Description
This Chicken Cheesesteak Skillet is a quick and delicious one-pan meal featuring tender, thinly sliced chicken breasts cooked with sautéed onions, green bell peppers, and garlic, all topped with melted provolone cheese. Perfect for a satisfying dinner, it combines the classic flavors of a cheesesteak into a healthier, skillet-friendly version that’s ready in under 30 minutes.
Ingredients
Scale
Vegetables
- 1 medium onion, thinly sliced
- 2 green bell peppers, sliced
- 2 cloves garlic, minced
Protein
- 1¼ lbs boneless skinless chicken breasts, thinly sliced
Dairy
- 1½ cups provolone cheese, grated
Oils and Seasonings
- 4 tablespoons olive oil, divided
- 1 teaspoon Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced onions and green bell peppers. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. In the last minute of cooking, add the minced garlic and stir frequently to avoid burning. Once done, remove the vegetables from the skillet and set aside.
- Cook Chicken: Add the remaining 2 tablespoons of olive oil to the same skillet. Add the thinly sliced chicken breasts and season with Italian seasoning, kosher salt, and freshly ground black pepper. Cook the chicken, stirring occasionally, until it is browned and fully cooked through, about 7 to 9 minutes.
- Combine Chicken and Vegetables: Return the sautéed onions, bell peppers, and garlic to the skillet with the cooked chicken. Stir well to combine all the ingredients and continue to cook for 2 minutes to allow flavors to meld and everything to heat through.
- Melt Cheese: Evenly sprinkle the grated provolone cheese over the chicken and vegetable mixture in the skillet. Cover the skillet with a lid and let the cheese melt, which should take about 2 to 3 minutes. Remove the lid carefully once the cheese is melted and bubbly.
- Serve: Serve the Chicken Cheesesteak Skillet hot directly from the pan. Enjoy it on its own or paired with your favorite side dishes such as rice, bread, or a fresh salad.
Notes
- You can substitute provolone cheese with mozzarella or cheddar based on preference.
- For extra spice, add crushed red pepper flakes while cooking the chicken.
- Use boneless skinless chicken thighs if preferred for a slightly juicier result.
- Serve with toasted hoagie rolls for a classic cheesesteak sandwich experience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
