Cheesesteak Skillet Chicken (Printable Version)
# What You'll Need:
01 -
1 cup shredded provolone cheese
02 -
Fresh ground black pepper, add as you like
03 -
Kosher salt, sprinkle to your taste
04 -
0.5 teaspoon smoked paprika
05 -
1.5 teaspoons Italian seasoning
06 -
1.25 pounds chicken breasts, boneless and skinless, sliced thin
07 -
1 green bell pepper, cut into thin strips
08 -
1 red bell pepper, cut into thin strips
09 -
1 yellow onion, sliced as thin as possible
10 -
2 tablespoons olive oil, split
# Steps to Follow:
01 -
Drop a lid on your skillet and hang tight until the provolone gets gooey and melts all over. Dish it out and dig in while it's hot.
02 -
Toss in those veggies you cooked earlier, along with any juices, right into the skillet with the chicken. Give it a good stir, then pile all that provolone cheese on top so it covers everything.
03 -
Now add the rest of the olive oil to the hot skillet. Put the chicken pieces in so they make one layer, sprinkle Italian herbs and smoked paprika over them, plus a bit of salt and pepper. Let it sit without touching for a couple of minutes so it browns, then stir and cook until it isn’t pink anymore.
04 -
Pour 1 tablespoon of olive oil into a big pan and set the heat to medium-high. Once the oil’s hot, toss in your onion and both peppers, then some salt and pepper. Keep stirring every once in a while. When everything’s nice and soft, move the veggies to a plate and set them aside.
# Additional Tips:
01 -
Cut your chicken into pieces that are about the same size so they’ll cook evenly and stay juicy.
02 -
Have all your veggies chopped and ready before you start. That way, everything cooks quickly and nothing cools off your pan.