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This chicken cheesesteak skillet transforms the classic Philly sandwich into a hearty one-pan meal perfect for busy weeknights. The combination of juicy chicken, caramelized onions, and colorful bell peppers topped with melty provolone cheese creates all the beloved flavors without the bread.
When I first made this recipe, my husband who normally only considers beef valid for a "real" cheesesteak was surprised by how satisfying this lighter version turned out. Now it's in our regular rotation when we need a quick but satisfying dinner.
Ingredients
- Olive oil: Provides the base for sautéing everything to golden perfection
- Yellow onion: Adds classic sweetness when caramelized properly
- Red and green bell peppers: Create colorful contrast and natural sweetness
- Boneless skinless chicken breasts: Slice easily for quick cooking; look for even thickness
- Italian seasoning blend: Adds complexity without needing multiple spice jars
- Smoked paprika: Brings subtle smoky depth that complements the chicken beautifully
- Kosher salt and fresh ground black pepper: Essential for proper seasoning at each step
- Provolone cheese: Offers authentic mild flavor and excellent melting qualities
Step-by-Step Instructions
- Sauté The Vegetables:
- Heat a tablespoon of olive oil in a large skillet over medium high heat until it shimmers but doesn't smoke. Add your sliced peppers and onions with a generous pinch of salt and pepper. Cook for about 8 to 10 minutes, stirring occasionally until they become very tender and start to caramelize at the edges. The natural sugars will develop, creating a foundation of flavor. Transfer to a plate once done.
- Cook The Chicken:
- Add another tablespoon of olive oil to the same skillet. Place your thinly sliced chicken in a single layer and immediately sprinkle with Italian seasoning, smoked paprika, salt and pepper. Allow the chicken to sit undisturbed for 2 minutes to develop a golden brown crust. This initial searing locks in moisture and creates texture contrast. Continue cooking for another 3 to 4 minutes until the chicken is fully cooked through with no pink remaining.
- Combine And Melt Cheese:
- Return the cooked vegetables and any accumulated juices to the skillet with the chicken. Stir everything together, distributing the vegetables evenly throughout the chicken. Sprinkle the shredded provolone evenly across the top of the mixture. Cover with a lid for approximately 2 minutes until the cheese melts completely into a gooey blanket over the entire dish.
The bell peppers are truly the unsung heroes of this recipe. Many people reach for only the sweeter red varieties, but I find the slightly bitter note from green peppers creates the perfect balance that makes this dish taste like an authentic cheesesteak experience. My family has a tradition of customizing individual portions at the table with hot sauce, pickled peppers, or mushrooms.
Serving Suggestions
This versatile chicken mixture works beautifully in multiple presentations. Serve it straight from the skillet for a low carb option, or stuff it into toasted hoagie rolls for a more traditional sandwich experience. For a lighter meal, spoon it over cooked rice or cauliflower rice. You can even turn it into a hearty salad by placing it over mixed greens with extra vegetables.
Smart Substitutions
While provolone is traditional, other melting cheeses work wonderfully in this recipe. Try white American cheese for a creamier result or mozzarella for a stretchy cheese pull. For a more authentic Philadelphia experience, process cheese like Cheez Whiz can be stirred through at the end.
The chicken can easily be swapped for thinly sliced beef sirloin, ground chicken, or even plant based protein alternatives like seitan or extra firm tofu. Just adjust cooking times accordingly as beef may cook more quickly and tofu would require longer to brown properly.
Storage Tips
This chicken cheesesteak mixture keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight as they meld together. When reheating, add a splash of chicken broth to maintain moisture and prevent the chicken from drying out. For meal prep, consider storing the chicken and vegetable mixture separately from the cheese, then adding fresh cheese when reheating for the best texture.
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Frequently Asked Questions
- → Can I use another type of cheese?
Yes, mozzarella, Monterey Jack, or even Swiss are great substitutes for provolone cheese.
- → How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warm.
- → Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work well and provide a juicier texture. Just ensure they are thinly sliced for even cooking.
- → What can I serve with this dish?
This dish pairs well with crusty bread, a side salad, or over a bed of rice or pasta for a heartier meal.
- → Can I prep this dish ahead of time?
Yes, you can slice the chicken and vegetables ahead of time for quicker assembly when cooking.