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Whenever I want something filling and tasty but would rather skip the oven, I reach for this Chicken Cheesesteak Skillet. It's all about juicy chicken in place of the usual steak, plus all those classic cheesesteak tastes, bubbling together in one pan. Cleanup's a breeze and it's fast enough for any hectic night—especially with that melty cheese on top.
The first time this happened was totally by accident. Craving a cheesesteak but all I could find was chicken. Now, this is what I make whenever I want really comforting food without making a mess.
Mouthwatering Ingredients
- Shredded provolone cheese: lays over the whole skillet and gets perfectly gooey—shred it fresh for a better melt
- Kosher salt and black pepper: add flavor all the way through
- Smoked paprika: gives everything a deep smoky taste—fresh is better if you've got it
- Italian seasoning: packs in earthy herbal flavor, especially nice if it has some rosemary
- Boneless skinless chicken breast: sucks up flavor and cooks super fast—cut it thin to finish even quicker
- Red and green bell pepper: give crunch and color—pick them if they're nice and firm
- Yellow onion: sweetens everything up and adds a little depth—go for ones that are firm and have no soft spots
- Olive oil: brings the sizzle and helps brown everything—extra virgin works great for taste
Clear Steps to Follow
- Wrap It Up and Serve:
- Take off the lid and dig in, scooping those cheesy peppers and chicken right onto plates.
- Add the Cheese and Blend:
- Throw the veggies and any juices back into the skillet. Mix it up, sprinkle the provolone on top, and slap on a lid so the cheese gets nice and melty.
- Make Sure the Chicken’s Ready:
- Give the chicken a few good stirs until it’s fully cooked. You don’t want any pink left—it helps keep things juicy.
- Sear the Chicken Strips:
- Drizzle the last bit of olive oil in and spread out your chicken strips. Sprinkle on your Italian herbs, some smoked paprika, and a little salt and pepper. Don’t mess with them for a couple minutes; you want a nice golden brown layer to form.
- Cook Those Veggies:
- Pour in some olive oil, heat at medium-high. Toss in your sliced peppers and onions with salt and pepper. Stir every now and then until they're soft and brown around the edges. Get them out of the pan before they get mushy.
- Chop Your Veggies First:
- Cut both peppers and your onion into skinny strips—this way, they'll cook fast and get into every bite.
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The red pepper is always the star for me. That sweetness just jumps out next to the smoky chicken and stretchy cheese. The very first time I made this for a group, it disappeared quick. Folks even asked for extra bread just to scoop up whatever was left in the pan.
Storing Leftovers
Keep extras in a tightly closed container in your fridge—good for up to three days. Reheat gently in a skillet so the chicken stays soft. It’ll last a month in the freezer though the peppers might get a bit softer once defrosted.
Easy Swaps
You can use mozzarella or even cheddar if you’re after a sharper taste. No Italian seasoning? Mix up some dried basil, oregano, and thyme yourself. Boneless chicken thighs turn out extra juicy too if you want to switch up the cut.
Fun Ways to Serve
Pile it onto toasted hoagie rolls for the true cheesesteak feel. Or for fewer carbs, scoop it over cauliflower rice. Sometimes, I wrap it up in lettuce leaves for a light meal.
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Where It Comes From
This dish takes a nod from the original Philly cheesesteak and flips it by using chicken for a fresher vibe. It’s all about those cozy American flavors with cheese and juicy bites in every forkful.
FAQs About the Recipe
- → Is it okay to swap out provolone for another cheese?
Sure thing! Mozzarella, cheddar, or Monterey Jack all melt nicely and change up the taste a bit.
- → How thick should I cut the chicken and veggies?
Slice everything thin and even so it cooks up fast and stays nice and tender.
- → What can I serve along with this skillet dish?
Think about pairing it with roasted potatoes, some crusty bread, or a crisp side salad to go with it.
- → Can I get this ready ahead of time?
You can slice up everything first, then just cook it right before you eat for the best flavor.
- → Does this have a lot of spice?
It's got a cozy savory kick from the herbs and paprika, but toss in some red pepper flakes if you like things spicier.
- → What's the best way to keep leftovers?
Pop leftovers in a sealed container in the fridge for up to three days. Warm it up gently in a skillet when you're ready to eat.