Pin it
Here’s a crowd-pleasing way to get those Philly vibes without messing with bread or lots of pans. This melty chicken cheesesteak skillet hits the spot when nobody wants to spend much time cooking or cleaning. Twenty-five minutes, maybe a little less, and you’ve got juicy chicken, tender sweet peppers, and onion all smothered in gooey provolone. It’s a clutch dinner when everyone’s hungry and nobody feels like fussing around.
When I tried this out for the first time, it blew up at my place—everyone wanted another serving before their first plate was even gone. Now it’s our go-to for those nights we want good vibes but need something fast.
Tasty Ingredients
- Shredded provolone cheese: melts up perfectly and gives that signature stretch—buy a block to grate it yourself for best gooey-ness
- Kosher salt and black pepper: makes everything pop—freshly ground pepper is always awesome
- Smoked paprika: brings a mild smoky kick and bold color—Spanish brands pack the most punch
- Italian seasoning: gives a herby background—dried mixes or fresh stuff both work
- Boneless skinless chicken breasts: thin-sliced for tenderness and speed—look for firm, pink pieces with not a ton of liquid
- Red bell and green bell peppers: sweet crunch and bright colors—pick peppers with tight skin and good heft
- Yellow onion: classic cheesesteak sweetness—firm onions last longer
- Olive oil: ties everything together and keeps things moist—if you can, get a solid extra-virgin bottle
Simple Steps to Pull It Together
- Serve Up:
- Get gooey servings on plates and dig in while it’s still stretchy and super warm
- Smother and Melt:
- Mix those sautéed onions and peppers (plus any drippings) right back in. Sprinkle cheese on top then cover up the pan so the cheese goes melty
- Sear the Chicken:
- Pour in the rest of your oil and lay that chicken out flat for max browning power. Spice it up with paprika, Italian blend, salt and pepper—let it get golden underneath before flipping. Cook until it’s just cooked through
- Sauté the Veggies:
- Heat a spoonful of oil in your skillet on medium-high. Toss in sliced onions and peppers with a sprinkle of salt and pepper. Cook for 8–10 minutes until soft and golden. Scrape all that (juices too!) onto a plate
- Slice All the Veg Stuff:
- Cut your onion and both peppers into skinny strips. That way, they cook fast and look cool in your pan.
Pin it
Throwing smoked paprika in just changes the whole flavor game. My little one always ends up picking through for the cheesiest pulls and the softest peppers—it’s the kind of meal that disappears quick
Keeping Leftovers Fresh
Stash anything left in a sealed container in the fridge for up to three days. To warm up, use the microwave or pop back in a skillet on low. If you portion it out right after cooking, it makes for simple grab-and-go meals the next day.
Switch-ups for What You’ve Got
If provolone isn’t around, shredded mozzarella is a solid sub—toss in a smidge of Parmesan for an extra kick. If you want juicier bites, boneless chicken thighs swap in really well. Got mushrooms? Add a handful, or try sweet onions instead of yellow.
Fun Ways to Eat It
Bring the pan right to the table so everyone can dig in. Loading it onto toasted rolls or over rice makes things more filling. If you want something lighter, put out a crunchy green salad and let everyone scoop out their own plate.
Pin it
A Little Backstory
This chicken version is a playful spin on Philly’s classic beef sandwich—known for those caramelized onions and gooey provolone. Doing it all in one skillet gets you that classic vibe without all the extra grease or heavy bread.
Frequently Asked Questions
- → Can I use a different cheese instead of provolone?
Totally. Try swapping for mozzarella, cheddar, or Monterey Jack if you want to change up the flavor.
- → Is it necessary to use both red and green bell peppers?
You don’t have to. Use whichever you like or whatever’s in your fridge—they bring sweetness and color but it’s your call.
- → Can I make this skillet dish ahead of time?
For sure. Make it up to a few days in advance. Pop it in the fridge, then just warm it up gently in a pan or even the microwave.
- → What can I serve with this chicken skillet?
Try toasted bread, mashed potatoes, salad, or rice. Pick what sounds good—anything fresh keeps it balanced.
- → How do I prevent the chicken from turning out dry?
Cut the chicken thin and don’t walk away while it cooks. Let it get that good sear, then pull it out as soon as it’s just cooked through.
- → Is this dish suitable for meal prep?
Yep! It keeps well for a few days. Just store and reheat for easy lunches or speedy dinners.