I’m excited to share this Chicken Cheesesteak Skillet recipe because it perfectly captures that melty, savory cheesesteak vibe but in a quick, one-pan dinner that’s full of vibrant peppers and tender chicken. It’s exactly the kind of dish that makes weeknights feel special without much fuss.
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Why You'll Love This Recipe
This Chicken Cheesesteak Skillet recipe is one of those meals I keep coming back to because it’s ridiculously easy but doesn’t skimp on flavor. Every time I make it, the house fills with that irresistible aroma of sautéed peppers and seasoned chicken that just promises comfort food heaven.
- Simple One-Skillet Meal: Cleanup is a breeze, and you can have dinner ready in about 30 minutes.
- Fresh and Flavorful Ingredients: The combo of sweet bell peppers, smoky paprika, and Italian seasoning lifts this beyond your typical cheesesteak.
- Melty Cheese Finish: Provolone melts beautifully on top, making every bite rich and satisfying.
- Customizable and Family Friendly: You can easily tweak the veggies or swap chicken for beef if you want.
Ingredients & Why They Work
Each ingredient in this Chicken Cheesesteak Skillet recipe plays an important role in delivering layers of flavor and texture. Plus, the ingredients are simple to find, and with a few little tips, you’ll elevate your dish every time.
- Olive oil: Helps sauté the veggies and chicken with a beautiful caramelization but choose extra virgin for extra flavor.
- Yellow onion: Adds sweetness and depth when cooked down; slice thin so it softens quickly.
- Red and green bell peppers: These bring color, fresh crunch, and natural sweetness that balances the savory chicken.
- Boneless skinless chicken breasts: Thinly sliced for fast cooking and an easy-to-eat texture that soaks up all the seasoning.
- Italian seasoning: A fragrant blend that complements the chicken and veggies perfectly.
- Smoked paprika: Adds smokiness and a subtle warmth to replace the traditional grilled beef flavor.
- Kosher salt and black pepper: Essential for seasoning every layer inside the skillet.
- Shredded provolone cheese: The melty, mild cheese that binds it all together with a classic cheesesteak feel.
Make It Your Way
I love experimenting with this recipe depending on what’s in the fridge or the season — it’s a great base that you can customize without losing the essence of a classic cheesesteak skillet. Play around and make it your own!
- Variation: Once, I swapped the chicken for thinly sliced sirloin for a more traditional cheesesteak feel, and it was a hit with the family.
- Vegetarian twist: Use mushrooms or a meat substitute instead of chicken for a tasty plant-based skillet.
- Spice it up: Add a diced jalapeño or a pinch of cayenne pepper while sautéing the veggies if you like a little heat.
- Cheese options: Try mozzarella or cheddar if provolone isn’t handy — still delicious but with a slightly different melt and flavor.
Step-by-Step: How I Make Chicken Cheesesteak Skillet recipe
Step 1: Sauté Your Veggies to Tenderness
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss in those thinly sliced onions and bell peppers with a generous pinch of kosher salt and black pepper. Stir occasionally but let them soften until they're tender and just starting to caramelize—this usually takes about 7-8 minutes. Getting the veggies nicely browned is key to flavor, so don’t rush this step. Once they’re perfect, transfer them to a plate and set aside for later.
Step 2: Brown the Chicken Just Right
Add the remaining tablespoon of olive oil to the now-empty skillet. Spread your thin slices of chicken breasts evenly in the pan, letting them cook undisturbed for a couple minutes. This helps them develop a nice golden-brown crust, which adds so much flavor. Sprinkle on the Italian seasoning, smoked paprika, salt, and pepper to keep things flavorful. After a few minutes, stir and sauté until the chicken is fully cooked—about 5-7 minutes total.
Step 3: Combine and Melt the Cheese
Return your cooked onions and peppers, along with all their delicious juices, back into the skillet. Give everything a good stir to combine those flavors. Now sprinkle the shredded provolone evenly over the top. Cover the pan with a lid and let it sit for a few minutes until the cheese melts into gooey perfection. This final touch is what brings that classic cheesesteak skillet magic to your plate.
Top Tip
Making this Chicken Cheesesteak Skillet recipe over the years, I’ve found a few little tricks that totally up your game and make the process smoother and more delicious.
- Don’t overcrowd the pan: To ensure your chicken browns nicely instead of steaming, give the pieces room and cook in batches if needed.
- Slice chicken and veggies uniformly: This helps everything cook evenly and finish around the same time.
- Reserve cooking juices: Don’t throw away the plate juices from the sautéed veggies; they carry a ton of flavor that adds moisture when you toss everything back together.
- Use a lid for cheese melting: Covering the skillet traps heat to melt your cheese perfectly without drying out the chicken or veggies.
How to Serve Chicken Cheesesteak Skillet recipe
Garnishes
I usually sprinkle chopped fresh parsley on top—it adds a pop of color and a fresh bite that cuts through the richness of the cheese. Sometimes, I like a drizzle of hot sauce or a little extra cracked black pepper for a bit of punch. If you’re feeling fancy, a squeeze of lemon juice brightens things up surprisingly well.
Side Dishes
This skillet meal pairs beautifully with simple sides like a crisp green salad, roasted potatoes, or even some garlic bread to soak up any cheesy juices. When I want to keep it light, steamed green beans or a tangy coleslaw are my go-tos.
Creative Ways to Present
For a fun twist, I’ve served this Chicken Cheesesteak Skillet recipe over toasted baguette slices like an open-faced sandwich at casual dinners. It’s also great spooned into warm pita pockets for a handheld option perfect for game day or lunch.
Make Ahead and Storage
Storing Leftovers
I like to transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The flavors actually meld together nicely overnight, making the next-day meal even better.
Freezing
This recipe freezes well if you want to prep ahead. Just let the skillet cool completely, then pack it into a freezer-safe container. Thaw overnight in the fridge before reheating. I recommend freezing without the cheese on top and adding fresh cheese when reheating for the best melt.
Reheating
Reheat leftovers gently in a skillet over low heat, covering to keep moisture in and avoid drying out the chicken. Microwave works in a pinch, but the skillet method keeps the texture better. If adding extra cheese, sprinkle it on during reheating and cover until melted.
Frequently Asked Questions:
Absolutely! Thinly sliced beef is actually more traditional for cheesesteaks. If using beef, cook it a little less to keep it tender, and reduce the seasoning slightly to let the meat shine.
Mozzarella, mozzarella blends, or even mild white cheddar are excellent substitutes. Each will melt well, though the flavor won’t be quite as classic. Try to use a cheese that melts smoothly for the best texture.
Yes! You can slice your chicken and veggies ahead and store them separately in the fridge. When ready to cook, just follow the same steps. This saves time on busy nights and keeps ingredients fresh.
It can easily be gluten-free as is, since it doesn’t include bread or any wheat-based ingredients. Just double-check your seasoning blends and cheese labels to be sure they don’t have hidden gluten additives.
Final Thoughts
This Chicken Cheesesteak Skillet recipe is absolutely one of those dishes that makes me smile every time I cook it. It’s all the goodness of a cheesesteak without the hassle of sandwiches or extra pans. Plus, with just a handful of ingredients and minimal prep, you get a homey, satisfying meal that everyone loves. Give it a try—I bet it’ll become a favorite in your weeknight rotation just like it is in mine.
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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
This Chicken Cheesesteak Skillet is a quick and flavorful one-pan meal featuring tender sautéed chicken breast, sweet bell peppers, onions, and melted provolone cheese. Perfect for a satisfying weeknight dinner, this recipe brings the classic cheesesteak flavors with a lighter twist using chicken and Italian seasonings.
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
Other
- 2 tablespoons olive oil, divided
- 1 cup shredded provolone cheese
Instructions
- Cook the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced onions, red and green bell peppers, and season generously with salt and pepper. Sauté the vegetables until they become very tender, then remove them from the skillet and set aside on a plate.
- Sauté 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 out in a single layer and let it cook undisturbed for a couple of minutes to develop a brown crust.
- Finish Cooking the Chicken: Stir the chicken and continue to sauté until fully cooked and no longer pink inside.
- Combine and Melt Cheese: Return the cooked vegetables along with any juices on the plate back into the skillet with the chicken. Stir everything together to combine. Sprinkle the shredded provolone cheese evenly over the top. Cover the skillet with a lid and let it sit until the cheese has melted completely.
- Serve: Once the cheese has melted, remove the lid and serve the chicken cheesesteak skillet hot, straight from the pan.
Notes
- For a spicier version, add sliced jalapeños or a dash of crushed red pepper flakes.
- You can substitute provolone cheese with mozzarella or cheddar if preferred.
- To make it gluten-free, ensure your Italian seasoning and paprika are certified gluten-free.
- Use boneless skinless chicken thighs instead of breast for a juicier texture.
- Serve with toasted hoagie rolls or over cooked rice for a filling meal.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 90 mg
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