Nothing beats the sizzle and melt of a one-pan wonder like this Chicken Cheesesteak Skillet Recipe. The juicy chicken, tender peppers, and gooey provolone cheese combine into a meal that feels both comforting and exciting—perfect for a busy weeknight or casual weekend dinner.
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Why You'll Love This Recipe
I've made many variations of cheesesteak dishes, but this Chicken Cheesesteak Skillet Recipe stands out because it's so approachable yet packed with flavor. You get that classic Philly vibe without the fuss of bread or grinding beef.
- Quick and Easy: The skillet method means fewer dishes and fast cooking—dinner’s ready in about 30 minutes.
- Flavor-Packed: Italian seasoning and smoked paprika give the chicken and veggies a savory, smoky punch that you’ll want to recreate again and again.
- Melty Cheese Goodness: Using provolone creates that perfect gooey texture, balancing tender chicken and crisp veggies.
- Flexible and Adaptable: Whether you want to swap in different peppers or add some heat, this recipe invites your personal touch.
Ingredients & Why They Work
This combo of ingredients is what helps the Chicken Cheesesteak Skillet Recipe shine. Each component brings its own texture and flavor, complementing the others perfectly. When shopping, look for fresh, colorful peppers and thinly slice your chicken for quick, even cooking.
- Olive oil: A good quality olive oil adds subtle fruitiness and helps everything sauté without sticking.
- Yellow onion: Adds sweetness that balances the savory chicken and peppers once caramelized.
- Red bell pepper: Brings a mild sweetness and beautiful color.
- Green bell pepper: Offers a bit of crunch and a slightly grassy note.
- Boneless skinless chicken breasts: The lean protein canvas that absorbs the seasoning and cooks quickly.
- Italian seasoning: A blend of herbs that adds depth and a little earthiness.
- Smoked paprika: Gives a smoky warmth that mimics traditional cheesesteak spices beautifully.
- Kosher salt & black pepper: Essential for seasoning every layer of this dish.
- Shredded provolone cheese: Melts smoothly, creating that signature luscious cheesesteak finish.
Make It Your Way
One of my favorite things about this Chicken Cheesesteak Skillet Recipe is how easy it is to tweak based on what you like or have on hand. Feel free to swap veggies, swap cheese, or toss in a favorite spice blend.
- Variation: I sometimes swap half the provolone for mozzarella for an extra creamy cheese pull, or add sliced mushrooms for earthiness—both ways are fantastic.
Step-by-Step: How I Make Chicken Cheesesteak Skillet Recipe
Step 1: Sauté the Veggies Just Right
Heat 1 tablespoon of olive oil over medium-high heat until shimmering. Toss in the thinly sliced peppers and onion with a generous pinch of salt and pepper. I like to cook them until they’re beautifully tender and slightly caramelized—this usually takes about 8 to 10 minutes. Don’t rush this step, as it builds the foundation of flavor. Once done, scoop them out onto a plate so they wait patiently while you cook the chicken.
Step 2: Get a Nice Sear on the Chicken
Add the remaining tablespoon of olive oil to the now-empty skillet. Spread your thinly sliced chicken breasts evenly and sprinkle on Italian seasoning, smoked paprika, salt, and pepper. Here’s a tip: Let the chicken sit undisturbed for a couple minutes to develop a golden crust before stirring. This step adds incredible texture that makes each bite more exciting. Cook through, about 5–7 minutes.
Step 3: Bring It All Together and Melt the Cheese
Return the cooked onions and peppers (plus any juices) to the skillet. Give everything a good stir so flavors mingle. Scatter the shredded provolone evenly on top, then cover with a lid to let the cheese melt through the magic of steam—takes about 2–3 minutes. Once melted, you’re ready to serve straight from the skillet.
Top Tip
Based on my numerous tries, these little tricks make all the difference in your Chicken Cheesesteak Skillet Recipe turning out spectacularly.
- Don’t overcrowd the pan: Working in batches or spreading ingredients in a single layer helps get that sought-after caramelization instead of steaming.
- Slice chicken thinly: It cooks faster and stays juicy, plus it soaks up seasoning evenly.
- Use a lid for cheese melt: It traps steam and melts your cheese perfectly without drying it out.
- Season in layers: Season the veggies and chicken separately as you cook—you’ll get a more flavorful skillet overall.
How to Serve Chicken Cheesesteak Skillet Recipe
Garnishes
I usually sprinkle fresh chopped parsley or sliced green onions on top for a pop of color and freshness. A drizzle of hot sauce or a smear of garlic aioli on the side adds an extra punch if you like a bit of spice.
Side Dishes
For sides, I love pairing this skillet meal with a simple leafy green salad or some crispy oven-roasted potatoes. It balances the hearty cheese and chicken perfectly without weighing you down.
Creative Ways to Present
For a crowd or special dinner, I’ve served this Chicken Cheesesteak Skillet Recipe family-style with crusty artisan rolls on the side for spooning up the cheesy goodness. It’s always a showstopper that sparks conversations.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. It reheats really well without losing much of its fresh flavor and texture, making it a great next-day lunch option.
Freezing
I’ve frozen this dish successfully by portioning it out and wrapping tightly before sliding into freezer bags. Thaw overnight in the fridge then reheat on the stove to keep the veggies from getting mushy.
Reheating
To reheat, I use a skillet over medium heat with a splash of water or broth and a lid to steam and warm it evenly—bringing back that fresh-just-made vibe better than a microwave.
Frequently Asked Questions:
Absolutely! While this version highlights chicken for a lighter twist, you can swap thinly sliced beef (like ribeye or sirloin) to get a more classic cheesesteak flavor. Just adjust cooking time since beef cooks differently.
Mozzarella or Monterey Jack are good substitutes that melt well and offer a mild, creamy flavor. Cheddar melts differently but can work if you prefer a sharper taste.
Yes! Since this recipe is a skillet dish without any bread or flour ingredients, it’s naturally gluten-free. Just double-check that your seasonings and cheese don’t contain hidden gluten.
It’s quite mild as written, focusing more on smoky and savory flavors. Feel free to add red pepper flakes or hot sauce if you want to kick up the heat.
Final Thoughts
This Chicken Cheesesteak Skillet Recipe has become one of my go-to dishes not just because it’s easy, but because it hits that perfect balance of comfort and flavor every time. I recommend giving it a whirl when you want something hearty without too much effort—you’ll thank yourself, and maybe even think of me while you’re savoring that first cheesy bite!
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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 delicious and quick Chicken Cheesesteak Skillet featuring tender chicken breasts, sautéed peppers and onions, and melted provolone cheese for a flavorful, easy-to-make meal perfect for weeknights.
Ingredients
Vegetables
- 1 yellow onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
Protein and Seasonings
- 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
Others
- 2 tablespoons olive oil, divided
- 1 cup shredded provolone cheese
Instructions
- Prepare the 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 plenty of kosher salt and black pepper. Sauté the vegetables until they become very tender, then remove them from the skillet and set aside on a plate.
- Cook the chicken: Add the remaining 1 tablespoon of olive oil to the skillet. Add the thinly sliced chicken breasts along with Italian seasoning, smoked paprika, salt, and pepper. Spread the chicken in a single layer and allow it to cook undisturbed for a couple of minutes to let it brown, then continue sautéing until fully cooked through.
- Combine and melt cheese: Return the sautéed onions and peppers along with any juices from the plate back into the skillet with the cooked chicken. Stir everything together thoroughly. Sprinkle the shredded provolone cheese evenly over the mixture, then cover the skillet with a lid until the cheese is melted.
- Serve: Once the cheese has melted, remove from heat and serve the Chicken Cheesesteak Skillet hot.
Notes
- For a spicier version, add crushed red pepper flakes when cooking the chicken.
- You can substitute provolone cheese with mozzarella or cheddar based on preference.
- If you prefer, serve this skillet over toasted hoagie rolls for a classic cheesesteak sandwich experience.
- Use boneless skinless chicken thighs instead of breasts for a juicier texture.
- Make sure to slice the chicken thinly to ensure quick and even cooking.
- Adjust seasoning to taste as needed during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 90 mg
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