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This chicken cheesesteak skillet transforms the beloved Philly sandwich into a quick and satisfying one-pan meal. All the familiar flavors are here—tender chicken, caramelized onions, and sweet peppers, smothered in melty provolone—but without the bread, making it perfect for a weeknight dinner.
I started making this on busy weeknights when I needed something quick but satisfying. My family kept requesting it so often that it's now part of our regular rotation—especially when we want comfort food without the heavy feeling afterward.
Ingredients
- Olive oil: For its mild flavor that lets the other ingredients shine
- Yellow onion: Delivers sweetness when caramelized properly
- Red and green bell peppers: Add color and sweet contrast
- Boneless skinless chicken breasts: Sliced thin for quick cooking
- Italian seasoning: Creates depth with minimal effort
- Smoked paprika: Brings a subtle smokiness that elevates the dish
- Kosher salt and fresh ground black pepper: For proper seasoning
- Provolone cheese: With its mild yet distinctive flavor that melts beautifully
Step-by-Step Instructions
- Sauté the Vegetables:
- Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the sliced onions and peppers with a generous pinch of salt and pepper. Cook for 8-10 minutes, stirring occasionally, until they become soft and the onions develop a golden color. The vegetables should reduce in volume significantly and release their natural sweetness. Transfer them to a plate, making sure to scrape up any browned bits.
- Cook the Chicken:
- Add the remaining tablespoon of olive oil to the same skillet. Once hot, arrange the thinly sliced chicken in a single layer and sprinkle with Italian seasoning, smoked paprika, salt and pepper. Let the chicken cook undisturbed for 2-3 minutes to develop a golden crust. This patience pays off with better flavor. Then continue cooking for another 3-4 minutes, stirring occasionally until the chicken is fully cooked with no pink remaining.
- Combine and Melt:
- Return the cooked vegetables and any accumulated juices to the skillet with the chicken. Stir everything together, distributing the seasonings and flavors evenly. Spread the mixture into an even layer and sprinkle the shredded provolone over the top. Cover with a lid and reduce heat to medium-low for about 2 minutes until the cheese melts completely into a gooey blanket over the chicken and vegetables.
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The smoked paprika is truly the secret ingredient here. I discovered its transformative power after experimenting with different spice combinations. Just that half teaspoon brings a depth that makes people ask what your secret is. My daughter once asked if I had cooked it over a campfire because the flavor was so rich and warm.
Serving Suggestions
This skillet is wonderfully versatile. Serve it straight from the pan for a low-carb meal, or stuff it into hoagie rolls for a more traditional cheesesteak experience. It's also delicious over rice, cauliflower rice, or even on top of a baked potato. For a complete dinner, I sometimes add a simple green salad with a vinaigrette dressing to cut through the richness of the cheese.
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Storage and Reheating
The flavors in this dish actually improve overnight as everything melds together. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water or chicken broth to keep it from drying out. Microwave in 30-second intervals, stirring between each, or gently reheat in a skillet over medium-low heat with a lid. The cheese will re-melt beautifully without separating if you keep the heat moderate.
Customization Options
This recipe welcomes endless variations. Try using mushrooms for an earthy flavor, add jalapeños for heat, or swap provolone for mozzarella or white American cheese. You can also use chicken thighs instead of breasts for juicier meat with more flavor. For an extra punch, add a splash of Worcestershire sauce or a clove of minced garlic when cooking the chicken. The beauty of this recipe is how adaptable it is to your preferences while maintaining that classic cheesesteak flavor profile.
Frequently Asked Questions
- → Can I use a different type of cheese?
Yes, feel free to substitute provolone with mozzarella, cheddar, or even pepper jack for a spicier twist.
- → Can I make this dish ahead of time?
You can prepare the vegetables and chicken in advance, then reheat and melt the cheese just before serving.
- → What can I serve this with?
This dish pairs well with toasted bread, a side salad, or even over rice or pasta for a heartier meal.
- → How do I ensure the chicken stays tender?
Slice the chicken thinly and avoid overcooking it by monitoring closely as it sautés in the skillet.
- → Can I add other vegetables?
Absolutely, mushrooms, zucchini, or even broccoli would be great additions to this dish.