Cheesy Chicken Skillet (Printable Version)
Melted cheese, juicy chicken, and simple peppers and onions all mingle in this fast, cozy skillet dinner.
# Everything You’ll Need:
→ Main Ingredients
01 -
100 grams provolone cheese, shredded
02 -
Freshly ground black pepper, to taste
03 -
Kosher salt, to taste
04 -
0.5 teaspoon smoked paprika
05 -
1.5 teaspoons Italian seasoning
06 -
570 grams boneless skinless chicken breasts, thinly sliced
07 -
1 green bell pepper, thinly sliced
08 -
1 red bell pepper, thinly sliced
09 -
1 yellow onion, halved and thinly sliced
10 -
2 tablespoons olive oil, divided
# Steps to Cook:
01 -
Drop the heat to medium-low and cover the skillet with a lid or some foil. Give it a couple of minutes so the cheese on top gets nice and melty. Once it’s bubbling, take the skillet off the stove and dig in right away.
02 -
Slide those cooked peppers, onions, and whatever juices you saved back into the skillet with the chicken. Mix it all up so every bite gets something good. Spread it out flat, then sprinkle all the shredded provolone across the top.
03 -
Keep stirring the chicken around and stick with it until you don’t see any pink left, about four or five minutes. Grab a meat thermometer to check—it needs to hit 74°C to make sure it’s cooked through.
04 -
Pour that last spoon of olive oil into your skillet over medium-high heat. Drop in the chicken pieces and spread ’em out. Season everything with Italian seasoning, smoked paprika, salt, and pepper. Leave it alone for a couple of minutes so one side gets a nice sear.
05 -
Warm up a tablespoon of olive oil in a big skillet on medium-high. Once hot, toss in sliced onion, green pepper, and red pepper. Season them with salt and pepper. Stir every now and then and let everything soften up and caramelize—it’ll take about 7 to 8 minutes. Move veggies and any juices onto a plate when you’re done.
# Extra Suggestions:
01 -
Pop your chicken breasts in the freezer for 15 or 20 minutes before you slice them. That makes cutting them thin and even way easier.
02 -
Spoon the finished skillet mix onto garlic bread, toasted hoagies, plain on a plate, or even over some rice if you want.
03 -
Stash any leftovers in a sealed container in the fridge for up to three days. When you reheat, toss it back in a skillet with a splash of water to keep it juicy.
04 -
Want it to taste like a Philly cheesesteak? Serve everything up in toasted hoagie rolls.