Cheesy Chicken Skillet Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
100 grams provolone cheese, shredded
02 -
Kosher salt and cracked black pepper, add as much as you like
03 -
0.5 teaspoon smoked paprika
04 -
1.5 teaspoons Italian seasoning
05 -
560 grams chicken breasts without skin or bones, sliced nice and thin
06 -
1 green bell pepper, sliced up
07 -
1 red bell pepper, sliced up
08 -
1 yellow onion, cut in half and sliced thin
09 -
2 tablespoons olive oil, split up
# Instructions:
01 -
Scatter the shredded provolone right on top of the chicken and veggies. Pop a lid on your pan so the cheese melts all the way. Dish it up while it’s steamy and gooey.
02 -
Stir the chicken every now and then until it's cooked through. Toss all those veggies (and their juices) back in with the chicken. Stir so everything mixes up good.
03 -
Pour in that last bit of olive oil into your skillet. Toss in the sliced chicken, that Italian seasoning, paprika, salt, and pepper. Get the chicken in a flat layer and just let it brown for a few minutes without messing with it.
04 -
Warm 1 tablespoon olive oil in your biggest pan over pretty high heat. Throw in the onions, red pepper, and green pepper. Sprinkle on a bunch of salt and black pepper. Stir around until the veggies get really soft. Move them to a plate when they're done.
# Notes:
01 -
Let the veggies go until they’re super soft. That way they taste much sweeter and have tons more flavor.