Chicken Cheesesteak Skillet Peppers (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 tablespoons olive oil, divided

02 - 1 yellow onion, halved and thinly sliced

03 - 1 red bell pepper, thinly sliced

04 - 1 green bell pepper, thinly sliced

05 - 560 grams boneless, skinless chicken breasts, thinly sliced

06 - 1.5 teaspoons Italian seasoning

07 - 0.5 teaspoon smoked paprika

08 - Kosher salt and freshly ground black pepper, to taste

09 - 100 grams provolone cheese, shredded

# Instructions:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced yellow onion, red bell pepper, and green bell pepper. Season generously with kosher salt and freshly ground black pepper. Sauté until vegetables are very tender, then transfer them to a plate.

02 - Add the remaining tablespoon of olive oil to the same skillet. Add thinly sliced chicken breast, Italian seasoning, smoked paprika, salt, and pepper. Arrange chicken in a single layer and allow it to sear undisturbed for several minutes to develop color.

03 - Continue cooking the chicken, stirring occasionally, until fully cooked through. Return the sautéed vegetables and any accumulated juices to the skillet. Stir to combine well.

04 - Evenly sprinkle shredded provolone cheese over the chicken and vegetables. Cover the skillet with a lid, allowing the cheese to melt completely. Serve immediately while hot.

# Notes:

01 - Ensure vegetables are sautéed until very tender to develop deep flavor and sweetness.

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