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
2 tablespoons olive oil, divided
1 yellow onion, halved and thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 1/4 pounds boneless skinless chicken breasts, thinly sliced
1 1/2 teaspoons Italian seasoning
1/2 teaspoon smoked paprika
Kosher salt and fresh ground black pepper, to taste
1 cup shredded provolone cheese
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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.
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.
Stir and continue cooking until chicken is fully cooked through.
Return the sautéed peppers and onions (with juices) to the skillet. Stir to combine.
Top everything with shredded provolone cheese. Cover with a lid until cheese is melted.
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