Description
This Chicken Cheesesteak Skillet is a one-pan wonder packed with juicy chicken, sweet bell peppers, caramelized onions, and gooey provolone cheese. It’s a quick, low-carb, weeknight dinner that satisfies like your favorite sandwich—minus the bun !
Ingredients
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2 tablespoons olive oil, divided
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1 yellow onion, halved and thinly sliced
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1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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1 1/4 pounds boneless skinless chicken breasts, thinly sliced
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1 1/2 teaspoons Italian seasoning
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1/2 teaspoon smoked paprika
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Kosher salt and fresh ground black pepper, to taste
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1 cup shredded provolone cheese
Instructions
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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Add the sliced onion and bell peppers. Season with salt and pepper. Sauté until softened and slightly caramelized (about 8–10 minutes). Remove and set aside.
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Add the remaining 1 tablespoon olive oil to the skillet. Add sliced chicken, Italian seasoning, smoked paprika, and more salt and pepper. Spread in a single layer and sear for 2–3 minutes without moving.
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Stir and continue cooking until chicken is fully cooked through.
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Return the sautéed peppers and onions (with juices) to the skillet. Stir to combine.
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Top everything with shredded provolone cheese. Cover with a lid until cheese is melted.
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Serve hot and enjoy!
Notes
For extra flavor, deglaze the skillet with a splash of broth or water before adding the cheese.
Mozzarella or Monterey Jack can be substituted for provolone.
Great as-is or served over rice, in lettuce wraps, or inside hoagie rolls.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg