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Whenever I’m hungry for something tasty and filling but don’t want to mess with the oven, this Chicken Cheesesteak Skillet totally does the trick. All those cheesesteak vibes are here, only with chicken instead of steak, plus everything’s cooked together in just one pan. It’s speedy enough for busy weeknights and cleanup’s a breeze since gooey cheese holds it all together.
I tried this the first time when cheesesteak cravings hit but steak was out and chicken was already in my fridge. Now, it’s my favorite for when I want something simple and homey, no fuss needed.
Tasty Ingredients
- Shredded provolone cheese: melts so well and hugs each piece – if you grate your own from a block, it gets even creamier
- Kosher salt and fresh black pepper: they help season everything at every step
- Smoked paprika: brings a smoky kick – fresh paprika is great if you’ve got it
- Boneless skinless chicken breast: soaks up flavor and cooks fast – thinly sliced is the way to go
- Yellow onion: for that natural sweetness – pick firm and smooth bulbs for best results
- Olive oil: gets everything sizzling and golden – extra virgin is tasty if you’ve got it
- Red and green bell pepper: crunchy and colorful – go for crisp, bright peppers
- Italian seasoning: packs in herby flavor, especially if your mix has rosemary
Easy Directions
- Finish and Dish Up:
- Lift the lid, then scoop out the cheesy chicken and peppers straight from the pan.
- Top Off With Cheese:
- Put the cooked onions and peppers with any juice back in. Stir, then sprinkle cheese over everything. Pop on a lid until it melts all nice and stretchy.
- Cook the Chicken:
- Keep stirring the chicken strips around so they cook evenly. Once there’s no pink left, you’re good.
- Brown the Chicken:
- Pour in that second splash of olive oil and arrange your chicken strips in just one layer. Sprinkle on the smoked paprika, Italian seasoning, salt, and pepper. Don’t touch for a couple of minutes—let one side go nice and golden.
- Cook the Veggies:
- With your pan on medium-high, add oil then onion and both peppers. A little salt and pepper, then cook, stirring now and then, until they’re soft and browning. Move these to a plate so they stop cooking.
- Get the Veggies Ready:
- Slice both peppers and your onion super thin so they cook fast and flavor everything.
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My favorite bit will always be the red peppers, so sweet against that smoky chicken and stretchy cheese. First time I made this for a group, it disappeared fast. Folks even grabbed bread to wipe up what was left!
Keep It Fresh
Pop leftovers in a sealable container and stash in the fridge—good for three days. Warm up a single serving on the stove if you want the chicken to stay tender. You can freeze it up to a month, though peppers might go a bit soft when you thaw.
Swaps and Switches
Try mozzarella or cheddar if you want a sharper taste instead of provolone. No Italian seasoning? Mix up some dried basil, oregano, and thyme. Chicken thighs work, too—they’re even juicier.
Ways to Serve
Spoon your skillet mix onto toasted hoagie buns for that cheesesteak vibe, layer onto cauliflower rice for fewer carbs, or tuck inside lettuce cups if you like things light.
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Origin Story
This dish riffs off the Philly cheesesteak but skips the steak for chicken and mashes all those familiar American comfort flavors together. The chicken makes it a little fresher, but nothing’s missing from that cheesy, gooey goodness.
Common Recipe Questions
- → Can I swap out provolone for another kind of cheese?
Totally! Try cheddar, Monterey Jack, or mozzarella if that's what you've got. They'll all melt nicely and change up the flavor just a bit.
- → What's the best way to cut the chicken and veggies?
Cut both into thin, even strips. That way, they'll cook up super fast and won't get overdone, plus you'll get the perfect bite every time.
- → What are some good sides to have with this?
Crusty bread is awesome for scooping up extra cheese. Or add a green salad or maybe roasted potatoes if you want something more filling.
- → Can I get everything ready ahead of time?
You bet! Slice everything ahead, stash it in the fridge, and then just toss it all in the pan fresh when you're ready to cook.
- → Does this have any heat to it?
Nope, it's mild with a smoky, herby vibe. But sprinkle in some red pepper flakes if you want it hot.
- → What's the best way to save leftovers?
Let it cool off first, then put it in a sealed container in your fridge for up to three days. Warm it back up in a skillet when you're ready for round two.