Chicken Cheesesteak Skillet

The Chicken Cheesesteak Skillet is a one-pan meal that captures all the bold flavors of a classic Philly cheesesteak—tender meat, sweet onions, melted cheese—but swaps the beef for lean, juicy chicken. This recipe is a fresh and lighter twist on the traditional sandwich, made simpler and faster by skipping the bread and keeping everything in one skillet. It’s the perfect combination of comfort food and weeknight practicality.

Loaded with sautéed onions and peppers, garlic, Italian seasoning, and gooey provolone cheese, this skillet dish comes together quickly with just a handful of everyday ingredients. It’s hearty enough to serve on its own, but also works beautifully over rice, stuffed into hoagie rolls, or spooned into lettuce cups for a low-carb option.

What makes this recipe shine is the balance of savory flavors and the contrast of textures: the tender chicken, the soft, sweet onions and peppers, and the stretchy, melty cheese all come together in each bite. It’s satisfying, quick to make, and versatile for any kind of eater. Whether you’re feeding a busy family, meal-prepping for the week, or looking for a new spin on cheesesteak night, this skillet recipe fits the bill.

Why You’ll Love This Recipe

1. One-Skillet Simplicity – Fewer dishes, faster cleanup, and easy to prepare.
2. Healthier Twist – Uses chicken instead of beef for a leaner, lighter meal.
3. Cheesy Goodness – Melted provolone creates that authentic cheesesteak flavor.
4. Customizable Serving Options – Great on its own, in sandwiches, or over grains.
5. Quick and Family-Friendly – Done in under 30 minutes and loved by all ages.

Ingredients

• Olive oil
• Onion
• Green bell peppers
• Garlic
• Boneless skinless chicken breasts
• Italian seasoning
• Provolone cheese
• Kosher salt
• Black pepper

Variations

• Spicy Kick: Add red pepper flakes or swap green bell peppers for jalapeños.
• Cheese Swap: Use mozzarella, white American, or even cheddar if preferred.
• Add Mushrooms: Sauté sliced mushrooms with the onions for extra umami.
• Use Chicken Thighs: For extra juiciness, swap chicken breasts for boneless thighs.
• Low-Carb Wraps: Spoon the mixture into lettuce cups or low-carb tortillas.

How to Make the Recipe

Step 1

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 2

Add sliced onions and bell peppers. Sauté until softened and slightly caramelized, about 6–8 minutes. Remove and set aside.

Step 3

Add the remaining 2 tablespoons of olive oil to the same skillet. Add the thinly sliced chicken and season with Italian seasoning, salt, and pepper.

Step 4

Cook chicken until browned and cooked through, about 6–8 minutes. Stir in minced garlic and cook for 1 more minute.

Step 5

Return the sautéed onions and peppers to the skillet with the chicken. Toss everything together and reduce heat to low.

Step 6

Sprinkle grated provolone cheese evenly over the mixture. Cover and cook just until the cheese is melted.

Step 7

Serve hot directly from the skillet.

Tips for Making the Recipe

• Slice the chicken and vegetables evenly for even cooking.
• Preheat your skillet to get a nice sear on the chicken.
• Don’t overcrowd the pan—cook in batches if needed.
• Use freshly grated cheese for the best melt and flavor.
• Let the cheese melt with the lid on to create that gooey top layer.

How to Serve

• Spoon into toasted hoagie rolls for a sandwich-style meal.
• Serve over cooked rice, quinoa, or mashed potatoes.
• Make it low-carb by stuffing into lettuce wraps or serving with cauliflower rice.
• Add a side salad or steamed vegetables for a balanced plate.
• Great for meal prep—divide into containers for ready-to-go lunches.

Make Ahead and Storage

Storing Leftovers

Let cool completely and store in an airtight container in the fridge for up to 4 days.

Freezing

Freeze the fully cooked dish (without cheese for best texture) for up to 2 months. Thaw and reheat with fresh cheese on top.

Reheating

Reheat in a skillet over medium heat or in the microwave. Add a splash of broth if needed to keep it moist.

FAQs

1. Can I use frozen chicken?

Yes, thaw it fully before slicing and cooking for even results.

2. Can I prep this dish ahead of time?

Yes, slice the vegetables and chicken ahead and store separately until ready to cook.

3. What type of cheese is best?

Provolone is classic, but mozzarella, Swiss, or white American are great alternatives.

4. How thin should I slice the chicken?

About ¼-inch thick slices work best for quick cooking and tenderness.

5. Can I add other vegetables?

Absolutely. Mushrooms, red peppers, or spinach are great additions.

6. Is this recipe gluten-free?

Yes, as long as all your ingredients (like cheese) are certified gluten-free.

7. Can I use precooked chicken?

Yes, but the flavor will be better if the chicken is cooked with the seasoning in the skillet.

8. How do I avoid overcooking the chicken?

Cook on medium-high heat and remove from heat as soon as it’s no longer pink.

9. Can I double the recipe?

Yes, use a larger skillet or cook in batches for best results.

10. What can I do with leftovers?

Use leftovers in wraps, quesadillas, or atop baked potatoes.

Conclusion

Chicken Cheesesteak Skillet is a satisfying, quick, and flavorful dish that brings all the cheesesteak comfort without the fuss. With simple ingredients and one-pan ease, it’s perfect for busy weeknights, meal prepping, or anytime you need something delicious in under 30 minutes. Whether you serve it straight from the skillet or pile it into sandwiches, this cheesy chicken dish is bound to become a favorite.

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