Easy Chicken Cheesesteak Skillet

This hearty Chicken Cheesesteak Skillet has revolutionized my weeknight dinner routine by transforming the classic Philly favorite into a speedy one-pan wonder. The tender chicken, caramelized vegetables, and melty cheese create a flavor-packed meal that delivers all the satisfaction of the original sandwich but with less hassle.

This recipe became my familys go to comfort meal after a particularly hectic week when I needed something fast yet satisfying. I initially made it as a lighter alternative to traditional cheesesteaks, but it quickly became requested more often than the original version.

Ingredients

• Boneless skinless chicken breasts: create the perfect protein base for this dish. Look for evenly sized pieces for consistent cooking.
• Yellow onion: adds traditional sweetness when caramelized. Choose firm onions with tight skin for best results.
• Red and green bell peppers: provide classic cheesesteak flavor and vibrant color. Select glossy peppers with firm stems.
• Provolone cheese: creates that authentic cheesesteak experience. Shredded fresh from a block melts more smoothly than pre shredded.
• Italian seasoning: infuses Mediterranean herbs without needing multiple spice jars.
• Smoked paprika: brings subtle smokiness that elevates the chicken. Spanish varieties offer the richest flavor.
• Olive oil: helps achieve perfect browning on both vegetables and chicken.
• Kosher salt and fresh ground pepper: enhance all the flavors. Sea salt also works beautifully here.

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 your sliced peppers and onions with a generous pinch of salt and pepper. Cook them for about 8 to 10 minutes, stirring occasionally until they become very tender and slightly caramelized at the edges. The onions should turn translucent and then begin to golden. This caramelization creates essential flavor depth for the entire dish. Remove these beautifully softened vegetables to a plate, making sure to scrape up any browned bits.

Brown The Chicken:

Add your remaining tablespoon of olive oil to the same skillet. When hot, add your thinly sliced chicken along with Italian seasoning, smoked paprika, salt, and pepper. Arrange the chicken in a single layer and resist the urge to stir immediately. Let it cook undisturbed for about 2 minutes until golden brown on one side. This crucial browning step adds tremendous flavor. The chicken should sizzle confidently but not smoke.

Finish The Cooking:

Continue cooking the chicken for another 3 to 4 minutes, stirring occasionally until its no longer pink and internal temperature reaches 165°F. The thin slices will cook quickly, so watch carefully to prevent overcooking which could make them tough. The seasoning should create a fragrant aroma and light crust on the pieces.

Combine And Melt:

Return the reserved peppers and onions to the skillet along with any accumulated juices from the plate. These juices contain concentrated flavor. Stir everything together, combining the caramelized vegetables with the seasoned chicken. Spread the mixture evenly across the pan and sprinkle the shredded provolone over the top. Cover with a lid for about 1 to 2 minutes until the cheese melts into a gooey blanket. The steam trapped under the lid will help melt the cheese perfectly without overcooking the other ingredients.

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The smoked paprika is truly my secret weapon in this recipe. I discovered its transformative power years ago when I accidentally grabbed it instead of regular paprika, and now I wouldnt make this dish without it. That subtle smokiness mimics the flavor you get from a commercial flat top grill, bringing authentic cheesesteak vibes right to your home kitchen.

Frequently Asked Questions

→ Can I use other types of cheese?

Yes, you can substitute provolone with mozzarella, cheddar, or any cheese that melts well.

→ What can I serve with this dish?

Pair it with a side of rice, mashed potatoes, or a simple green salad for a complete meal.

→ Can I use pre-cooked chicken?

Yes, pre-cooked chicken can be used. Just sauté the vegetables first and add the chicken during the final steps to heat through.

→ Can I make this dish spicy?

For extra heat, add red pepper flakes, cayenne pepper, or diced jalapeños to the dish while cooking.

→ Can this dish be made ahead of time?

Yes, you can prepare it ahead of time and reheat it on the stovetop or in the oven before serving. Add the cheese while reheating for the best results.