The first time I made this chicken cheesesteak skillet, I was blown away by how simple yet flavorful it was. It’s a quick one-pan meal that delivers all the deliciousness of a Philly cheesesteak without the fuss of sandwiches.
Whether you’re prepping for a busy weeknight or craving something cheesy and hearty, this skillet will satisfy your taste buds. You can also pair this comforting dish with this creamy chicken tortilla soup recipe.
Ingredients for Chicken Cheesesteak Skillet
To make the best chicken cheesesteak skillet, you’ll need fresh, simple ingredients. Here’s what you need and why:
- 2 tablespoons olive oil (divided)
Helps sauté the veggies and chicken to golden perfection. - 1 yellow onion (halved and thinly sliced)
Adds sweetness and depth of flavor. - 1 red bell pepper & 1 green bell pepper (thinly sliced)
Bring color and a slight crunch that balance the cheese and chicken. - 1 ¼ pounds boneless skinless chicken breasts (thinly sliced)
For tender protein-packed bites. Partially freezing the chicken beforehand makes cutting easier. - 1 ½ teaspoons Italian seasoning
Enhances the flavor with a perfect herb mix. - ½ teaspoon smoked paprika
Adds warmth and a subtle smokiness. - Kosher salt and freshly ground black pepper (to taste)
Essential for seasoning. - 1 cup provolone cheese (shredded)
Melts beautifully into the dish; grate fresh for better texture and flavor.
Note: This recipe makes 4 servings. Adjust ingredient amounts if cooking for fewer or more people.
Variations to Try
Make this skillet dish your own with these variations:
- Dairy-free: Replace provolone with your favorite dairy-free shredded cheese.
- Low-carb: Skip the bread and serve it over a bed of zucchini noodles or cauliflower rice.
- Add mushrooms: Sautéed mushrooms add an earthy flavor.
- Spicy twist: Add sliced jalapeños or a pinch of red chili flakes for a kick.
Loaded with cheesy, savory goodness that pairs well with your favorite sides, like this creamy chicken and rice one-pan dish.
Cooking Time
Here’s how long it takes to whip up this tasty dish:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You’ll Need
Here’s the equipment you’ll want to have on hand:
- Large skillet: To cook everything in one pan.
- Sharp knife: For thinly slicing chicken, peppers, and onion.
- Cutting board: A sturdy surface for prepping ingredients.
- Wooden spoon or spatula: To stir without scratching your skillet.
How to Make Chicken Cheesesteak Skillet
Making this chicken cheesesteak skillet is as straightforward as it gets. Follow these steps for a perfect result:
Slice and Prep the Ingredients
Start by thinly slicing the chicken, bell peppers, and onion. Partially freezing the chicken for about 30 minutes helps you achieve paper-thin slices with ease. Ensure all your veggies are cut consistently for even cooking.
Cook the Veggies
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions, red, and green bell peppers. Season them generously with salt and pepper. Cook the veggies for about 5-7 minutes until they’re soft and slightly caramelized. Remove them from the skillet and set aside on a plate.
Cook the Chicken
Add the remaining olive oil to the skillet, then toss in the chicken slices. Sprinkle with Italian seasoning, smoked paprika, salt, and pepper. Cook the chicken in a single layer without moving it for a few minutes to develop that beautiful browning. Stir occasionally until all the chicken is perfectly cooked.
Combine Everything
Return the sautéed peppers, onions, and any juices they’ve released to the skillet with the chicken. Stir well to mix all the flavors.
Melt the Cheese
Sprinkle the shredded provolone cheese evenly over the mixture. Cover the skillet with a lid or foil for a few minutes until the cheese melts and becomes gooey. Now, your chicken cheesesteak skillet is ready to serve hot!
Additional Tips for Making this Recipe Better
Making this recipe is already simple, but here are a few tips I use to elevate it even more:
- Freeze the chicken slightly before cutting for thin, even slices.
- Use freshly grated provolone for maximum meltiness and flavor.
- Avoid overcooking the chicken to keep it tender and juicy.
- Try adding a splash of Worcestershire sauce for a savory boost.
How to Serve Chicken Cheesesteak Skillet
This versatile dish pairs well with a number of serving options:
- Serve it on toasted hoagie rolls for that classic cheesesteak experience.
- Use it as a topping for buttered sliders for a fun appetizer.
- Keep it light by serving over a crisp side salad or steamed veggies.
- For a low-carb meal, spoon it into lettuce wraps.
Nutritional Information
Here’s the approximate nutritional breakdown per serving:
- Calories: 362
- Protein: 54 g
- Carbohydrates: 8 g
- Fat: 12 g
How to Store Chicken Cheesesteak Skillet
This dish is ideal for meal prepping or saving leftovers. Here’s how to store it properly:
- Storing: Leftovers can be refrigerated in an airtight container for up to 3 days.
- Freezing: Freeze the skillet mixture in a sealed, freezer-safe container for up to 2 months.
- Reheating: Warm in a skillet over medium heat or use a microwave until heated through. To keep the dish moist, sprinkle a bit of water before reheating.
Give it a try and explore more dinner inspirations from this list of recipes.
Why You’ll Love This Recipe
What makes this skillet a favorite? Here’s why you’ll love it:
- Quick and easy: It’s perfect for busy weeknights with minimal prep and cook time.
- One-pan wonder: Less mess, fewer dishes to clean.
- Customizable: Easily modify ingredients to suit your diet or preferences.
- Family-friendly: A hit with kids and adults alike.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, pre-cooked chicken works for this recipe. Add it to the skillet in the final steps and cook just long enough to warm it through.
What’s the best cheese to use?
Provolone cheese is traditional for cheesesteaks, but mozzarella, American cheese, or even cheddar could work.
Can this be made in advance?
Absolutely! Make it up to one day in advance, store it in the fridge, and reheat it when ready to eat.
Can I use other veggies?
Definitely! Mushrooms, zucchini, or spinach can add more variety to this dish.