Description
A quick and delicious Chicken Cheesesteak Skillet featuring tender, seasoned chicken breast sautéed with onions, green bell peppers, and garlic, all topped with melted provolone cheese. This one-pan meal is perfect for a satisfying dinner and pairs well with a variety of sides.
Ingredients
Scale
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
- Prepare Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add thinly sliced onions and green bell peppers, sautéing until they soften, about 5-7 minutes. Add minced garlic during the last minute and stir frequently. Once cooked, remove the vegetables from the skillet and set aside.
- Cook Chicken: Add the remaining 2 tablespoons of olive oil to the skillet. Add the thinly sliced chicken breasts and season with Italian seasoning, kosher salt, and freshly ground black pepper. Cook the chicken until browned and cooked through, about 7-9 minutes, stirring occasionally to avoid sticking.
- Combine Vegetables and Chicken: Return the sautéed onions, bell peppers, and garlic to the skillet with the chicken. Stir well to combine and heat through for 2 minutes to meld the flavors.
- Add Cheese: Sprinkle the grated provolone cheese evenly over the chicken and vegetable mixture. Cover the skillet with a lid and allow the cheese to melt for 2-3 minutes without stirring.
- Serve: Once the cheese has melted, serve the chicken cheesesteak skillet hot. It can be enjoyed on its own or alongside your favorite sides such as bread, rice, or a salad.
Notes
- You can substitute provolone cheese with mozzarella or cheddar if preferred.
- For spicier flavor, add a pinch of red pepper flakes when cooking the chicken.
- Make sure to slice the chicken thinly to ensure quick and even cooking.
- Serve with toasted hoagie rolls to create a classic cheesesteak sandwich variation.
- Leftovers can be refrigerated and reheated within 2 days for best quality.
