Cheesesteak Chicken Skillet (Printable Version)
Chicken, peppers, onion, and a heap of provolone come together for a melty, fast skillet meal you can throw together in no time.
# Ingredients Required:
01 -
1 cup shredded provolone cheese
02 -
Fresh ground black pepper, to taste
03 -
Kosher salt, to taste
04 -
0.5 teaspoon smoked paprika
05 -
1.5 teaspoons Italian seasoning
06 -
1.25 pounds boneless skinless chicken breasts, thinly sliced
07 -
1 green bell pepper, thinly sliced
08 -
1 red bell pepper, thinly sliced
09 -
1 yellow onion, halved and thinly sliced
10 -
2 tablespoons olive oil, divided
# Guide to Cooking:
01 -
Pop a lid on your skillet and give the cheese a minute or two to melt. You'll want to dig in right away when it's gooey.
02 -
Toss the cooked veggies and any juices back in with the chicken. Give it all a big stir, then shower the provolone over the top.
03 -
Pour in the last spoon of olive oil with the chicken pieces. Season with Italian herbs, smoked paprika, salt, and pepper. Let it sit for a couple minutes before flipping it around to finish cooking.
04 -
Get a big skillet hot with a splash of olive oil. Toss in the onions and both peppers, sprinkle with salt and pepper, and stir every now and then. Once they're really soft, scoop them onto a plate.
# Extra Suggestions:
01 -
Cut the chicken strips the same size so they cook evenly and stay juicy.
02 -
Have your veggies ready to go before you start. You won't lose heat and everything moves faster.