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Enjoy a feel-good dinner that's loaded with nostalgia and flavor in this chicken cheesesteak skillet. Imagine all the gooey cheesy layers of a classic Philly sandwich, just without the hassle. Plus, there's a bunch of tasty veggies tossed in. It's got those iconic sandwich vibes from only one pan, turning any regular weeknight into something a bit more special.
Whenever I'm hungry for that big hoagie taste but don't have much time (or energy), I go for this skillet. My crew can't get enough of that stretchy, melty cheese—it's always a crowd-pleaser.
Tasty Ingredients
- Provolone cheese: meltable and creamy, buy a block and shred it yourself for the dreamiest finish
- Kosher salt and freshly ground black pepper: turns up the flavor on everything, coarse salt and fresh pepper taste best
- Smoked paprika: brings a gentle smoky taste, pick out a top-notch kind for best results
- Italian seasoning: a handy herb mix, sniff it to make sure it's still fragrant
- Boneless skinless chicken breasts: lean, mild, and just right for this, pick ones that are pale with no extra liquid
- Green bell pepper: zippy and crisp, look for tight, shiny skin
- Red bell pepper: colorful and sweet, grab one that's bright and no soft spots
- Yellow onion: deepens the flavor, needs to feel heavy for its size
- Olive oil: builds layers of taste, extra virgin is best if you've got it
Easy Steps
- Melt the Cheese:
- Drop a lid or foil over the pan, turn the heat way down, and wait about two to three minutes so the cheese becomes gooey and perfect. Take off the heat and serve hot.
- Mix It All and Top With Cheese:
- Scoop the cooked veggies and any juices back in with the chicken. Mix really well. Smooth it all out, then add plenty of cheese on top.
- Finish Chicken Off:
- Keep stirring the chicken so it cooks fast, about four or five more minutes. You want all the pieces cooked through—no pink left. If you have a thermometer, it should say one sixty-five degrees Fahrenheit.
- Sear the Chicken:
- Drizzle the rest of the olive oil in the pan. Crank up to medium-high. Spread out chicken pieces in a single layer. Toss on some Italian seasoning, smoked paprika, salt, and pepper. Let them sit for two or three minutes so they get golden on one side.
- Get Veggies Going:
- Heat up olive oil in your big pan (medium-high, wait till it shimmers). Toss in your sliced onion and both kinds of bell pepper, sprinkle with salt and pepper, then cook for seven or eight minutes. Stir here and there until they're soft and a little browned. Move everything to a plate, saving those tasty juices.
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Smoked paprika totally changes the game here—it lifts the flavor to a whole new level. I love pulling this pan straight from stove to table on movie nights. Nothing beats folks crowding around to grab their cheesy portion right as it comes out.
Keeping It Fresh
Stash any leftover skillet in a sealed container in your fridge for up to three days. Rewarm in a skillet with a splash of water on low to make that cheese gooey again and keep the chicken juicy.
Swaps and Variations
Switch out provolone for Monterey Jack, Swiss, or even mozzarella for a cheesy twist. Toss in sliced mushrooms with your peppers for a deeper taste. Love dark meat? Chicken thighs are juicy and totally work too.
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How to Serve
Spoon the cheesy chicken and peppers on toasted hoagie buns for a real-deal Philly vibe—no fork needed. Skip the gluten and serve it on top of rice or nestled in a baked potato. Add garlic bread and a really fresh green salad for the finishing touch.
Recipe FAQs
- → Is it okay to use chicken thighs here?
Absolutely, boneless skinless thighs are super juicy. Just slice them up thin and cook the same way.
- → What other cheese works if I skip provolone?
Try mozzarella or Monterey Jack if you want. Both melt nicely and taste great in this one-pan meal.
- → What’s the best way to serve this?
Spoon it right from the skillet, pile it onto rice or toasted rolls, or even serve it up with garlic bread.
- → How do you cut chicken easily?
Pop the chicken in your freezer for about 15-20 minutes first. It helps you get those super thin, easy-to-slice strips.
- → How long can you save leftovers and what’s the best way to heat them back up?
Stash any extras in the fridge for up to three days. Warm them in a skillet with a splash of water so everything gets hot again.
- → Can I level up the flavors?
Definitely! Toss in garlic, mushrooms, or bump up the smoked paprika. Some fresh chopped parsley on top is awesome too.