Chicken Cheesesteak Skillet Peppers

This Chicken Cheesesteak Skillet is my go-to recipe when I need a comforting meal in just thirty minutes. It brings together juicy chicken, sweet sautéed peppers, and gooey provolone in one easy pan for a cozy weeknight dinner. You get all the cheesesteak flavors without turning on the oven or dirtying a ton of dishes.

I remember the first time I swapped steak for chicken in this dish. My family loved how light and satisfying it was and now we make it every time peppers go on sale.

Ingredients

• Olive oil: brings out the flavor of the veggies and keeps everything from sticking. Look for extra virgin if possible for better taste.
• Yellow onion: adds sweetness and rounds out the flavor. Choose one that feels firm and heavy for its size.
• Red bell pepper: brings color and a natural sweetness. Pick one that is glossy and bright.
• Green bell pepper: adds bold flavor and crunch. Avoid soft spots or wrinkling.
• Boneless skinless chicken breasts: soak up the seasoning and cook quickly. Buy fresh and slice thin for best texture.
• Italian seasoning: gives herby warmth. Choose a blend with oregano basil and thyme for a good mix.
• Smoked paprika: deepens the savory flavor and adds a hint of smokiness. Try to use the Spanish variety if you can find it.
• Kosher salt and fresh ground black pepper: bring out the best in the chicken and veggies. Always taste as you go.
• Shredded provolone cheese: melts to creamy perfection over the skillet. Buy a block and shred it yourself for extra meltiness.

Step-by-Step Instructions

Prep the Veggies:

Slice the onion and both peppers thin so they cook evenly and quickly. Set them aside on a plate close to your stove to make cooking smoother.

Sauté the Aromatics:

Pour a tablespoon of olive oil into a large skillet and heat it over medium-high until it shimmers. Toss in the sliced onion and peppers along with a generous sprinkle of salt and pepper. Let them sizzle and cook for about eight to ten minutes, stirring often, so they become soft and a little caramelized. Scoop them out of the skillet and onto a plate. Hold on to any juices since they are full of flavor.

Cook the Chicken:

Add the rest of the olive oil into the same skillet. Place the thinly sliced chicken in a single layer. Sprinkle with Italian seasoning, smoked paprika, and more salt and pepper. Let it sit undisturbed for two or three minutes. This gives the chicken a chance to brown which means bigger flavor. Stir and cook until all the chicken is fully cooked through and no longer pink anywhere.

Combine and Melt:

Add the cooked onions and peppers along with their juices back into the skillet with the chicken. Mix thoroughly so everything gets coated in the juices and seasoning. Sprinkle the shredded provolone all over the top. Cover the skillet with a lid and let it sit for a couple minutes until the cheese melts into a gooey blanket.

Serve:

Use a wooden spoon to scoop generous portions onto plates and serve warm.

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Provolone is my favorite part because it melts so beautifully. The first time I made this my kids started fighting over the cheesiest bite and now we always make extra cheese to keep everyone happy.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave. If you want to freeze it let it cool completely then pack in freezer-safe bags. Melt fresh cheese over the top when you reheat for the best texture.

Ingredient Substitutions

You can swap chicken breasts for chicken thighs for extra juiciness. Try Monterey Jack or mozzarella instead of provolone for a mild stretchy cheese. If you want more spice toss in a pinch of red pepper flakes.

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Serving Suggestions

Pile this skillet mix onto toasted rolls for chicken cheesesteak sandwiches. It is also delicious tucked into a tortilla as a quick wrap or spooned over warm rice for a comforting bowl.

Background and Variations

The classic Philly cheesesteak uses thin slices of beef but this chicken version feels lighter and lets the vibrant peppers shine. You will sometimes see this on the menu as a healthy twist and it is just as comforting as the original.

Frequently Asked Questions

→ Can I use other types of cheese?

Yes, provolone melts beautifully, but mozzarella or Monterey Jack also work well for a creamy finish.

→ How do I prevent the vegetables from becoming soggy?

Sauté onions and peppers over medium-high heat until just tender, then remove promptly to avoid overcooking.

→ Is it possible to use chicken thighs instead of breasts?

Absolutely, boneless skinless thighs will add extra juiciness and a slightly richer flavor to the dish.

→ What can I serve alongside this skillet meal?

Try garlic bread, a green salad, or rice to round out the meal and complement the savory flavors.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently before serving.