This Chicken Cheesesteak Skillet Recipe is the kind of dinner that fills your kitchen with mouthwatering smells and comes together super fast. It’s comfort food elevated with tender chicken, sweet peppers, and melty provolone—a perfect one-pan meal you’ll want again and again.
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Why You'll Love This Recipe
I’m always looking for meals that are delicious, simple, and don’t leave me with a mountain of dishes. This Chicken Cheesesteak Skillet Recipe fits the bill every time and feels a little special without any fuss.
- Simple One-Pan Dinner: Everything cooks in one skillet, making cleanup a breeze after a hectic day.
- Flavor-Packed: Italian seasoning and smoked paprika give the chicken a tasty, smoky edge that pairs perfectly with sweet sautéed peppers.
- Family-Friendly: It’s a guaranteed crowd-pleaser — even picky eaters usually ask for seconds!
- Quick & Easy: From prep to plate in about 30 minutes, so you can eat more and stress less.
Ingredients & Why They Work
The magic here is in the balance: tender chicken with a touch of smoky spice, sweet bell peppers, and melty provolone that ties everything together. These ingredients come together to create that iconic cheesesteak vibe but in a lighter, skillet-friendly form.
- Olive oil: Use a good quality extra virgin olive oil to get a nice sear without overpowering the dish.
- Yellow onion: Sweet and mellow, it softens beautifully when sautéed, adding depth to the skillet.
- Red and green bell peppers: These bring sweetness, crunch, and vibrant color—don't skip them!
- Boneless skinless chicken breasts: Thinly sliced for quick cooking; pound slightly if needed to get even thickness.
- Italian seasoning: A blend of herbs that add aromatic complexity and a savory boost.
- Smoked paprika: This is your secret weapon for that subtle smoky flavor that channels the classic cheesesteak.
- Kosher salt and black pepper: Essential for seasoning every layer of the dish.
- Shredded provolone cheese: Melts like a dream and delivers that authentic cheesesteak cheese pull.
Make It Your Way
This recipe is super adaptable, and I love playing with different cheeses or veggies to switch things up. It’s one of those dishes where you can truly make it your own without losing any of that classic cheesesteak charm.
- Variation: Sometimes I swap provolone for mozzarella or pepper jack for a little spicy kick — both work really well.
- Veggie swap: Try adding mushrooms or even some sautéed jalapeños for extra flavor and texture.
- Make it low-carb: Serve over cauliflower rice or with a side salad instead of bread for a lighter meal.
- Spice it up: Add crushed red pepper flakes or a splash of hot sauce if you like a little heat.
Step-by-Step: How I Make Chicken Cheesesteak Skillet Recipe
Step 1: Sauté the Veggies to Sweet Perfection
Start by heating half of your olive oil in a large skillet over medium-high heat. When it’s hot, toss in the sliced onions and bell peppers with a good pinch of salt and pepper. Stir them occasionally and let them soften until they’re tender and slightly caramelized, about 8-10 minutes. This brings out the natural sweetness and builds flavor. Set them aside once done.
Step 2: Brown the Chicken for Maximum Flavor
Add the rest of the olive oil to the pan and spread the thinly sliced chicken breast out in a single layer. Season with Italian seasoning, smoked paprika, salt, and pepper. Let it cook without stirring for a couple of minutes to get that golden-brown sear going — don’t rush this part! Then stir and continue cooking until the chicken is fully cooked through, about 6-8 minutes total.
Step 3: Bring It All Together with Cheese
Return those tender peppers and onions, along with all the tasty juices, back into the skillet with the chicken. Stir everything to combine. Sprinkle the shredded provolone evenly on top, cover the skillet, and let the cheese melt gently, about 2-3 minutes. Then, dig in while it’s hot and melty!
Top Tip
From my many attempts at making Chicken Cheesesteak Skillet Recipe, controlling the heat and timing is key! Here are some tips that really make the difference between good and great.
- Don’t overcrowd the pan: If your chicken pieces are too crowded, they’ll steam instead of brown—use a large skillet or cook in batches if needed.
- Thin is in: Thinly slicing or pounding your chicken ensures it cooks quickly and stays tender.
- Season in layers: Salt and pepper the veggies and chicken separately to build flavor throughout the dish.
- Cover for the melt: Don’t skip covering the skillet when you add cheese — it helps the cheese melt evenly and locks in steam.
How to Serve Chicken Cheesesteak Skillet Recipe
Garnishes
I love adding a sprinkle of fresh chopped parsley or basil on top just before serving for a pop of color and freshness. Sometimes a drizzle of sriracha or a few dashes of hot sauce also takes it up a notch!
Side Dishes
This skillet pairs beautifully with crusty bread or soft hoagie rolls for sandwich-style eating. For a lighter option, serve it over a bed of steamed rice, quinoa, or alongside a mixed green salad.
Creative Ways to Present
For special occasions, I sometimes spoon the chicken cheesesteak mixture into rustic bread bowls or stuff it into roasted bell peppers for a fun twist. It’s also delicious served on toasted garlic bread with a sprinkle of fresh herbs on top.
Make Ahead and Storage
Storing Leftovers
Leftovers store well in an airtight container in the fridge for up to 3 days. I let the skillet cool completely before transferring to avoid sogginess.
Freezing
This dish freezes nicely without losing flavor. Portion it out into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
I usually reheat leftovers in a skillet over medium heat to keep the chicken juicy and re-melt the cheese perfectly. You can also microwave it covered, stirring halfway to heat evenly.
Frequently Asked Questions:
Absolutely! Chicken thighs are a bit juicier and more forgiving if you tend to overcook. Just slice them thinly and adjust the cooking time slightly as needed.
Mozzarella, fontina, or even Swiss cheese are good alternatives that melt well and pair nicely with the flavors in this skillet. Just avoid cheeses that don’t melt easily.
Yes, it is naturally gluten-free as long as you avoid serving it with bread or buns that contain gluten. Everything in the skillet itself contains gluten-free ingredients.
Definitely! It reheats beautifully and makes for a great lunch or dinner option during busy weekdays. Just store portions separately to maintain freshness.
Final Thoughts
Making this Chicken Cheesesteak Skillet Recipe has become one of my favorite go-to meals—not just for the taste but for how easy it is to whip up on busy nights. I know you’ll enjoy the cozy, cheesy goodness just as much as I do. Give it a try and let me know how you make it your own!
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Chicken Cheesesteak Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A quick and flavorful Chicken Cheesesteak Skillet featuring tender sautéed chicken, sweet bell peppers, onions, and melted provolone cheese, perfect for a satisfying dinner.
Ingredients
Vegetables and Aromatics
- 1 yellow onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
Chicken and Seasoning
- 1 ¼ pounds boneless skinless chicken breasts, thinly sliced
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon smoked paprika
- Kosher salt to taste
- Fresh ground black pepper to taste
Other
- 2 tablespoons olive oil, divided
- 1 cup shredded provolone cheese
Instructions
- Prepare Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced yellow onion, red bell pepper, and green bell pepper. Season with salt and pepper generously, then sauté the vegetables until they are very tender, about 8-10 minutes. Remove the vegetables from the skillet and set them aside on a plate.
- Cook Chicken: Add the remaining tablespoon of olive oil to the skillet. Add the thinly sliced chicken breasts along with Italian seasoning, smoked paprika, and salt and pepper. Spread chicken in a single layer and allow it to cook undisturbed for a couple of minutes to brown. Continue sautéing, stirring occasionally, until the chicken is fully cooked through, about 8 minutes total.
- Combine Ingredients: Return the sautéed onions, peppers, and any accumulated juices on the plate back to the skillet with the cooked chicken. Stir everything together well to combine.
- Melt Cheese: Sprinkle the shredded provolone cheese evenly over the mixture in the skillet. Cover the skillet with a lid and let it sit for a few minutes until the cheese has melted completely, about 3-5 minutes.
- Serve: Once the cheese is melted, remove the skillet from heat and serve the Chicken Cheesesteak Skillet hot for a delicious and hearty meal.
Notes
- Thinly slicing the chicken breasts helps them cook quickly and evenly.
- You can substitute provolone cheese with mozzarella or cheddar if desired.
- For extra flavor, consider adding minced garlic when cooking the vegetables.
- Serve with crusty bread or over rice for a more filling meal.
- If you prefer less salt, reduce the amount of kosher salt accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 110 mg
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