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Whenever time's tight and I want something cozy, this chicken cheesesteak skillet is what I toss together. Juicy chicken, sweet peppers, and melty provolone all come together in one pan. It’s simple and you don’t need to dirty half your kitchen. Tastes like all those famous cheesesteak flavors, but you skip the oven and the mess.
The first time I traded out steak for chicken, my crew couldn’t believe how light but filling it turned out. Now we whip this up any time peppers hit a good price.
Tasty Ingredients
- Shredded provolone cheese: melts right over the skillet like a dream. If you buy a block and shred it yourself, that cheese stretch is unreal.
- Kosher salt and fresh ground black pepper: don’t skip these—they really wake up the chicken and veggies. Taste it as you go to get it just how you want.
- Smoked paprika: levels up the flavor and adds some smokey magic. Spanish style’s extra good if you find it at the store.
- Italian seasoning: throws in some herby warmth. Go for blends with thyme basil and oregano for a nice mix.
- Boneless skinless chicken breasts: cook quick and soak up whatever’s thrown at them. Slice thin for a juicy bite—fresh is best.
- Green bell pepper: brings a bold snap and crunch. Stick with ones that feel firm—skip the sad wrinkly ones.
- Red bell pepper: sweeps in with bright bursts of color and natural sweetness. Shiny and bright always win.
- Yellow onion: gives the sweetness that makes everything better. Heavier onions usually mean extra juicy.
- Olive oil: stops things from sticking and lets the veggies shine. Extra virgin adds that extra punch of flavor.
Easy Step List
- Serve It Up:
- Grab a wooden spoon and share the cheesy chicken goodness hot from the skillet.
- Get Everything Melty:
- Drop your onions and peppers back in with the chicken (don’t forget their juices). Mix it all up and scatter provolone on top. Slap on a lid and wait just a couple minutes, so the cheese turns into a bubbly blanket.
- Brown the Chicken:
- Pour in more olive oil. Lay chicken slices out flat. Add in smoked paprika, Italian spices, and more salt and pepper. Let it sit so it gets some color, then stir and cook until not pink at all.
- Sauté the Veggies First:
- Start with oil in your pan—medium-high heat’s perfect. Toss in sliced peppers and onions with plenty of salt and pepper. Let them sweat for 8–10 minutes, giving a stir now and then, so they're nicely browned and soft. Move ’em out and save the juices.
- Chop Everything Up:
- Slice those onions and peppers good and thin for quick, even cooking. Lay them out on a plate by the stove for easy grabbing.
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The melted provolone always steals the show around here. I made this once and my kids fought over the gooey parts, so now we go extra cheesy every single time.
Storage Advice
Put any extras in a tight container and stash in the fridge for up to three days. Warm up on the stove or pop it in the microwave. If you want to freeze, let it chill all the way, then drop in freezer bags. Toss on some fresh cheese once you heat it up for that creamy finish.
Switch Things Up
Try chicken thighs if you want super juicy results. Mozzarella or Monterey Jack are great if you’re after a mellower cheese. Want some heat? Sprinkle in red pepper flakes.
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How to Serve
Pile everything into a crusty roll and dig in like a sandwich. Or roll it up in a tortilla for a quick grab-and-go meal. You can also spoon it onto a bowl of rice for extra comfort points.
Fun Facts & Swaps
Philly cheesesteak classics use beef, but chicken keeps things lighter so you really taste the peppers. You’ll spot this healthy version at lots of diners and it always comes through as a crowd-pleaser.
Frequently Asked Questions
- → Can I use other types of cheese?
Totally! Provolone is great and melty but mozzarella or Monterey Jack would be tasty too for a creamy vibe.
- → How do I prevent the vegetables from becoming soggy?
Crank the heat to medium-high and sauté peppers and onions just till they're soft, then pull them off the pan quick—they'll stay crisp that way.
- → Is it possible to use chicken thighs instead of breasts?
You bet! Boneless thighs work great and make everything extra juicy with a richer taste.
- → What can I serve alongside this skillet meal?
Pair it up with rice, a fresh salad, or some garlic bread to soak up all those good flavors.
- → How should leftovers be stored?
Let it cool down first, then stash it in an airtight container in the fridge for up to three days. Warm it up gently when you're ready for more.