Description
This Chicken Cheesesteak Skillet is a quick and flavorful one-pan meal featuring tender chicken breasts sautéed with sweet bell peppers and onions, seasoned with Italian spices and smoked paprika, and topped with melted provolone cheese for a satisfying twist on the classic cheesesteak.
Ingredients
Scale
Vegetables
- 1 yellow onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
Chicken and Seasoning
- 1 1/4 pounds boneless skinless chicken breasts, thinly sliced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- Kosher salt to taste
- Fresh ground black pepper to taste
Other Ingredients
- 2 tablespoons olive oil, divided
- 1 cup shredded provolone cheese
Instructions
- Prepare the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the thinly sliced yellow onion, red bell pepper, and green bell pepper. Season with kosher salt and fresh ground black pepper generously. Sauté the vegetables until they become very tender, about 7-10 minutes. Remove the cooked vegetables from the skillet and set them aside on a plate.
- Cook the chicken: Add the remaining tablespoon of olive oil to the skillet. Add the thinly sliced chicken breasts to the pan along with Italian seasoning, smoked paprika, salt, and pepper. Arrange the chicken in a single layer and let it cook without stirring for a couple of minutes to achieve a nice browning.
- Sauté the chicken thoroughly: Continue cooking the chicken, stirring occasionally, until it is fully cooked and no longer pink inside, about 8-10 minutes total.
- Combine and melt cheese: Return the sautéed onions, peppers, and any juices from the plate back into the skillet with the cooked chicken. Stir everything together to combine evenly. Sprinkle the shredded provolone cheese on top of the mixture. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese has melted completely.
- Serve: Once the cheese is melted and gooey, remove the skillet from heat and serve the chicken cheesesteak immediately while warm.
Notes
- For a spicier variation, add sliced jalapeños with the bell peppers.
- If you prefer a lower fat option, substitute olive oil with a cooking spray and use part-skim mozzarella instead of provolone cheese.
- This dish pairs well with crusty bread or a side of steamed rice for a complete meal.
- Use fresh Italian seasoning blend or substitute with dried oregano, basil, and thyme if preferred.
- Ensure the chicken is sliced thinly for quick and even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg
