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With just a single pan and hardly any effort, this speedy Chicken Cheesesteak Skillet brings all those well-loved cheesesteak vibes right to your kitchen. I came up with it when I felt like eating something lighter than the usual Philly special. Now it’s my weeknight fix whenever I want comfort food that doesn’t take forever.
My husband once said this was his number one skillet meal. I’ll admit, it’s rescued a lot of crazy evenings when we almost grabbed delivery but homemade won out instead.
Tasty Ingredients
- Shredded provolone cheese: Super gooey and rich when melted. If possible, shred your own for best results.
- Kosher salt and fresh ground black pepper: These bring everything together. Go for flaky salt if you’ve got it—it tastes nicer.
- Smoked paprika: Gives a gentle smokiness. Spanish kinds are my go-to because they pack more punch.
- Boneless skinless chicken breasts: Thin slices help them cook quick and keep things juicy—they’re the real star.
- Red bell pepper: Adds brightness and just a hint of crunch. Pick peppers that feel heavy and are nice and firm.
- Yellow onion: Hand over sweetness and a satisfying base flavor. Thinner slices make for even cooking.
- Olive oil: Extra virgin is best—not just for cooking but that glossy finish and helping caramelize both veggies and chicken.
- Green bell pepper: Brings some herby freshness. Look for smooth skins with plenty of snap.
- Italian seasoning: Adds simple herby touches. Mix your own if you’re into that.
Simple How-To Guide
- Serve:
- Once that cheese is gooey, remove the lid and dig in. Pile it into sub rolls or just eat straight out of the pan if you want to keep it light.
- Combine and Melt the Cheese:
- Toss the onions and peppers back in, juice and all. Give everything a swirl, then shower the provolone on top. Throw on a lid and let the cheese turn melty for another couple minutes.
- Finish Cooking the Chicken:
- Keep stirring so your chicken turns golden and is fully cooked. Let it soak up all those pan flavors.
- Brown the Chicken:
- Pour in the last of your olive oil, lay out the chicken, and season with those spicy, herby shakes. Don’t move it for a couple minutes to let it brown properly.
- Sauté the Peppers and Onions:
- Drizzle in half your olive oil and get things hot on medium-high. Slide in onions and both peppers. Salt and pepper too. Stir here and there until everything is super soft and edges crisp up—takes about eight minutes. Set aside and keep the tasty juice.
- Prep the Vegetables:
- Chop your bell peppers and onion into thin slices. Thinner strips mean faster cooking and that classic look you want.
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Good Things to Remember
- Protein-packed, keeps you going longer
- If you skip the bread, it’s already gluten free
- Leftovers are still tasty and juicy the next day—perfect for prepping ahead
With chicken instead of beef, everything feels lighter, but don’t worry—you still get that awesome savory mix from those peppers and smoky paprika. My kids love adding the cheese at the end. Honestly, everyone chases down those extra cheesy bites.
How to Store Leftovers
Scoop any leftovers into a lidded container and pop in the fridge for up to three days. For reheating, just throw everything in a skillet, add a splash of water, cover it, and let it warm up gently—keeps it moist! If you need to freeze, wrap pieces well in foil or toss into freezer bags, then thaw in the fridge before reheating as above.
Swap It Up
No provolone? Mozzarella’s melty too and works great. You could go with Monterey Jack or even sharp cheddar for more kick. Chicken thighs add extra flavor if you’ve got them. Use whatever color bell peppers you like—orange and yellow work too. Toss in some mushrooms or spinach if you like extra greens.
Ways to Enjoy
Spoon your cheesy chicken mixture into warm sub rolls or even pita pockets. Give it some heat with hot sauce or zingy pickled peppers. It’s awesome with roasted potatoes or a big crisp salad. Keeping it low-carb? Eat as is, or pile on cauliflower rice.
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Make It Yours
This classic comes from Philly, but my spin ditches beef and turns up the pepper and cheese factor. Some folks add mayo or even swipe on garlic aioli inside the rolls. I even tried it with pepper jack once and my pickiest family member asked for a double helping.
Common Questions
- → Can I swap out the provolone for a different cheese?
Sure, mozzarella, Monterey Jack, or Swiss also melt great and work well with chicken and peppers.
- → Do I have to use green and red bell peppers?
Nope, use whatever color peppers you’ve got. Mixing them up just adds extra color and a bit of sweetness.
- → How’ll I know the chicken is done?
Chicken’s ready once it turns solid white with some brown spots and no pink in the middle. If you want to check, it should hit 165°F (74°C).
- → Can I prep this meal ahead of time?
Yep. Just cook everything, stash it in a sealed container, and warm it up gently when you're ready to eat so it stays tasty.
- → What should I serve alongside this skillet dinner?
Try some good bread, spoon it over rice, or just pair it with a simple side salad to round it out.