Description
A quick and flavorful Chicken Cheesesteak Skillet featuring tender sautéed chicken breasts, sweet bell peppers, and onions, all topped with melted provolone cheese. Perfect for a hearty weeknight dinner ready in just 30 minutes.
Ingredients
Scale
Vegetables
- 1 medium onion, thinly sliced
- 2 green bell peppers, sliced
- 2 cloves garlic, minced
Protein
- 1¼ lbs boneless skinless chicken breasts, thinly sliced
Dairy
- 1½ cups provolone cheese, grated
Pantry
- 4 tablespoons olive oil, divided
- 1 teaspoon Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the thinly sliced onions and green bell peppers and sauté until they are softened and slightly caramelized, about 5-7 minutes. In the last minute of cooking, add the minced garlic stirring frequently to prevent burning. Remove the vegetables from the skillet and set them aside.
- Cook Chicken: Add the remaining 2 tablespoons of olive oil to the same skillet. Add the thinly sliced chicken breasts, season evenly with Italian seasoning, kosher salt, and freshly ground black pepper. Cook the chicken until browned and fully cooked through, about 7-9 minutes, stirring occasionally to ensure even cooking.
- Combine Vegetables and Chicken: Return the sautéed onions, bell peppers, and garlic to the skillet with the cooked chicken. Stir well to combine all ingredients and allow them to heat through for about 2 minutes over medium heat.
- Melt Cheese: Sprinkle the grated provolone cheese evenly over the chicken and vegetable mixture in the skillet. Cover the skillet with a lid and let the cheese melt completely, about 2-3 minutes.
- Serve: Serve the chicken cheesesteak skillet hot as is or accompanied by your favorite sides such as crusty bread or a fresh salad.
Notes
- You can substitute provolone cheese with mozzarella or American cheese for a different flavor.
- For a spicier kick, add some sliced jalapeños or a dash of hot sauce.
- To make this dish gluten-free, ensure the seasoning and sides are gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
