Chicken Cheesesteak Skillet
A quick and delicious meal made with tender chicken, fresh veggies, and gooey provolone cheese, perfect for busy weeknights.
Ingredients
For the skillet
- 1 1/4 pounds chicken breasts, boneless and skinless, sliced thin
- 1 cup shredded provolone cheese
- 2 tablespoons olive oil, separated
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons Italian seasoning blend
- Kosher salt and fresh ground black pepper, as much as you like
Instructions
Preparation
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and both bell peppers, seasoning with salt and pepper. Cook, stirring occasionally, until they soften, about 5-7 minutes. Transfer the veggies to a plate and set aside.
- In the same skillet, add another tablespoon of olive oil. Increase the heat to medium-high and add the sliced chicken, smoked paprika, Italian seasoning, salt, and pepper. Spread the chicken out in an even layer and let it sizzle for about 5-7 minutes without stirring, allowing it to brown.
- Once the chicken is cooked through, return the sautéed veggies along with any juices back into the skillet. Mix everything together, then sprinkle the shredded provolone cheese over the top. Cover the skillet and let it sit for a couple of minutes until the cheese melts.
- Serve immediately.
Notes
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over low heat or microwave for 1-2 minutes. For freezing, let cool completely and transfer to a freezer-safe container for up to 3 months.