Description
This Chicken Cheesesteak Skillet is a quick and flavorful one-pan meal featuring tender chicken breasts, sautéed onions and green peppers, all topped with melted provolone cheese. Perfect for a family dinner or meal prep, this skillet recipe delivers the classic cheesesteak flavors with a healthy twist.
Ingredients
Main Ingredients
- 4 tablespoons olive oil, divided
- 1 medium onion, thinly sliced
- 2 green bell peppers, sliced
- 2 cloves garlic, minced
- 1¼ lbs boneless skinless chicken breasts, thinly sliced
- 1 teaspoon Italian seasoning
- 1½ cups provolone cheese, grated
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced onions and green bell peppers and sauté until they soften, about 5 to 7 minutes. Add the minced garlic during the last minute, stirring frequently to prevent burning. Once cooked, remove the vegetables from the skillet and set them aside.
- Cook Chicken: Add the remaining 2 tablespoons of olive oil to the same skillet. Add the thinly sliced chicken breasts and season them with Italian seasoning, kosher salt, and freshly ground black pepper. Cook the chicken, stirring occasionally, until it is browned and cooked through, which should take about 7 to 9 minutes.
- Combine Vegetables and Chicken: Return the sautéed onions and peppers back to the skillet with the cooked chicken. Stir to combine all ingredients evenly, and heat through for 2 minutes to meld the flavors.
- Melt Cheese: Evenly sprinkle the grated provolone cheese over the chicken and vegetable mixture. Cover the skillet with a lid and let the cheese melt for about 2 to 3 minutes until it’s gooey and melted.
- Serve: Serve the chicken cheesesteak skillet hot, either on its own or with your favorite accompaniments such as bread, rice, or a fresh salad.
Notes
- For extra flavor, you can add a splash of Worcestershire sauce or a dash of hot sauce to the chicken while cooking.
- If you prefer, substitute the chicken breasts with thinly sliced beef for a more traditional cheesesteak experience.
- Make sure not to overcrowd the skillet to ensure even cooking of the chicken and vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- To make this recipe gluten-free, serve it with gluten-free bread or over a bed of greens.
