Description
This Chicken Cheesesteak Skillet is a quick and flavorful one-pan meal featuring tender sautéed chicken, sweet bell peppers, and onions topped with melted provolone cheese. Perfect for a satisfying dinner 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, sautéing until they soften and become fragrant, about 5-7 minutes. Stir in the minced garlic during the last minute of cooking to release its aroma. Once cooked, remove the vegetables from the skillet and set them aside.
- Cook Chicken: Add the remaining 2 tablespoons of olive oil to the skillet. Add the thinly sliced chicken breasts, seasoning them with Italian seasoning, kosher salt, and freshly ground black pepper. Cook the chicken, stirring occasionally, until it is browned on the outside and cooked thoroughly, about 7-9 minutes.
- Combine Ingredients: Return the sautéed vegetables to the skillet with the cooked chicken. Stir everything together and continue to heat for an additional 2 minutes so the flavors meld.
- Melt Cheese: Evenly sprinkle the grated provolone cheese over the chicken and vegetable mixture in the skillet. Cover the skillet and let the cheese melt completely, which should take about 2-3 minutes.
- Serve: Serve the Chicken Cheesesteak Skillet hot, either on its own for a low-carb meal or alongside your favorite sides for a more complete dinner.
Notes
- For extra flavor, you can add sliced mushrooms to the vegetables.
- Serve with toasted hoagie rolls to make classic cheesesteak sandwiches.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Use low-fat provolone cheese to reduce fat content if preferred.
