Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs add extra juiciness and flavor. Just be sure to trim excess fat and cook until they reach an internal temperature of 165°F.

What cheese works best for this recipe?

Provolone is the classic choice, but mozzarella, cheddar, or even American cheese can work. For extra authenticity, try a mix of provolone and white American cheese.

How do I make this dish spicier?

Add red pepper flakes or a dash of hot sauce while cooking the chicken. You can also use spicy provolone or pepper jack cheese for extra heat.

Can I prepare this ahead of time?

Yes! You can slice the chicken, peppers, and onions in advance and store them in the fridge. When ready to cook, everything comes together in under 30 minutes.

Easy Chicken Cheesesteak Skillet

Name: Easy Chicken Cheesesteak Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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

Description

This Chicken Cheesesteak Skillet is a quick, one-pan meal loaded with tender chicken, sautéed peppers, onions, and gooey melted provolone cheese. Perfect for busy nights, this healthier take on the classic Philly cheesesteak is simple, flavorful, and ready in under 30 minutes.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Vegetables: Slice the onions and bell peppers into thin strips. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced peppers and onions, season with salt and pepper, and sauté until softened and slightly caramelized, about 5-7 minutes. Remove them from the skillet and set aside.
Cook the Chicken: Add the remaining tablespoon of olive oil to the skillet. Place the thinly sliced chicken in a single layer, then season with Italian seasoning, smoked paprika, salt, and pepper. Let it cook undisturbed for a few minutes to develop a golden-brown sear, then stir and continue cooking until fully cooked, about 6-8 minutes. The chicken is done when no pink remains and it reaches an internal temperature of 165°F.
Combine Everything: Return the sautéed peppers and onions to the skillet with the cooked chicken. Stir to combine so the flavors meld together, allowing the mixture to heat through for another 1-2 minutes.
Melt the Cheese: Sprinkle the shredded provolone evenly over the top of the mixture. Cover the skillet with a lid or foil for 1-2 minutes, until the cheese is fully melted and gooey.
Serve and Enjoy: Remove from heat and serve immediately. Enjoy it on toasted hoagie rolls, over rice, or straight from the skillet with a side salad.

Notes

For easier slicing, partially freeze the chicken for 20-30 minutes before cutting.
If you prefer a crispier texture, broil the skillet for 1-2 minutes after adding the cheese.
For a low-carb version, serve it in lettuce wraps or over cauliflower rice.
To add more flavor, mix in a splash of Worcestershire sauce or a teaspoon of garlic powder while cooking the chicken.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 362 kcal
Sugar: 4g
Sodium: 317mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 54g
Cholesterol: 126mg