Description
Substitute steak with chicken and make this easy, one pan, Chicken Cheesesteak Skillet!
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 yellow onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 1/4 pounds boneless skinless chicken breasts, thinly sliced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- Kosher salt and fresh ground black pepper to taste
- 1 cup shredded provolone cheese
Instructions
- Step 1: Heat a tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot add in the sliced peppers, onion, and plenty of salt and pepper. Sauté the vegetables until they are very tender and then remove them from the skillet and onto a plate.
- Step 2: Add the remaining tablespoon of olive oil to the skillet. Add the sliced chicken in along with the Italian seasoning, smoked paprika, salt and pepper. Move it around so that it’s in a single layer and then let it cook without moving it for a couple minutes so that it browns.
- Step 3: Continue to sauté the meat until it’s fully cooked then add the onions, peppers and any juices left on the plate back into the skillet. Stir everything together and top it with the shredded provolone cheese.
- Step 4: Cover the skillet with a lid until the cheese has melted and then serve.
Notes
To achieve thin slices of chicken, partially freeze the breasts for 30 minutes before slicing. This dish can be served on toasted hoagie rolls, over cooked pasta, or eaten as a low-carb meal with a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Skillet + One Pot Meals
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 362 kcal
- Sugar: 4 g
- Sodium: 317 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 54 g
- Cholesterol: 126 mg