There’s something magical about the classic flavors of a Philly cheesesteak transformed into a quick and easy skillet meal. This Chicken Cheesesteak Skillet brings all those beloved elements—tender meat, caramelized onions, peppers, and gooey cheese—together in one pan for a weeknight dinner that’s sure to become a family favorite.
By swapping traditional beef for chicken, we’ve created a slightly lighter version that still delivers that incredible cheesesteak experience. The best part? Everything cooks in a single skillet, meaning maximum flavor and minimal cleanup. Perfect for busy evenings when you want something satisfying without the fuss!
Why You’ll Love This
- One-pan wonder: Everything cooks in a single skillet for easy cleanup
- Ready in under 45 minutes, perfect for busy weeknights
- Customizable with your favorite cheesesteak toppings
- More economical than takeout but just as satisfying
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 2 tablespoons olive oil, divided
- 1 yellow onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1¼ pounds boneless skinless chicken breasts, thinly sliced
- 1½ teaspoons Italian seasoning
- ½ teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 cup provolone cheese, shredded
Instructions
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the thinly sliced yellow onion and both bell peppers. Season generously with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables are very tender and beginning to caramelize, about 7-8 minutes. Remove the vegetables from the skillet and transfer to a plate, reserving any juices.
- Add the remaining tablespoon of olive oil to the same skillet, keeping it over medium-high heat. Add the thinly sliced chicken breasts to the pan, spreading them out in a single layer. Season with the Italian seasoning, smoked paprika, salt, and pepper. Let the chicken cook undisturbed for 2-3 minutes to develop a nice brown sear on one side.
- Stir the chicken and continue to cook until it’s no longer pink and is completely cooked through, about 4-5 more minutes. The internal temperature should reach 165°F when tested with a meat thermometer.
- Return the cooked peppers, onions, and any accumulated juices back to the skillet with the chicken. Stir everything together to combine and evenly distribute the ingredients. Spread the mixture into an even layer and sprinkle the shredded provolone cheese evenly over the top.
- Cover the skillet with a lid (or aluminum foil if you don’t have a lid that fits) and reduce heat to medium-low. Let it sit covered for 2-3 minutes, or until the cheese is completely melted and gooey. Remove from heat and serve immediately.
Tips & Variations
- For extra flavor, marinate the chicken in a mixture of Worcestershire sauce, olive oil, and garlic powder for 30 minutes before cooking.
- Use thinly sliced beef sirloin instead of chicken for a more traditional cheesesteak experience.
- Add a dash of hot sauce or red pepper flakes for a spicy kick.
- For a lower-carb option, serve over cauliflower rice instead of traditional sides.
- Try different cheese varieties like sharp provolone, mozzarella, or even cheese whiz for an authentic Philly experience.
- Slice the chicken while it’s still slightly frozen for easier, thinner cuts.
Serving Suggestions
This Chicken Cheesesteak Skillet is delicious served over cooked rice or with toasted hoagie rolls on the side for scooping. For a complete meal, pair it with a simple green salad dressed with vinaigrette.
If you’re looking for more traditional sides, consider serving with crispy french fries, potato chips, or a side of coleslaw for a refreshing contrast to the rich, cheesy skillet.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The chicken is done when it reaches an internal temperature of 165°F (74°C).
- For meal prep, you can slice all vegetables and chicken up to a day in advance and store in separate containers in the refrigerator.
FAQs
- Can I use pre-cooked chicken? Yes, you can use leftover rotisserie or grilled chicken. Simply shred or slice it and add it at the end just to heat through.
- How do I prevent the cheese from becoming stringy? Use freshly shredded cheese rather than pre-packaged shredded cheese, which contains anti-caking agents that can affect melting.
- Can I freeze this dish? While you can freeze it, the vegetables may become softer upon reheating. If freezing, store for up to 2 months and reheat thoroughly.
- What’s the best type of skillet to use? A cast-iron skillet works wonderfully for this recipe as it retains heat well and creates nice caramelization, but any large non-stick or stainless steel skillet will work.
Servings4
Prep10 min
Cook20 min
Calories362 kcal
Ingredients
- 2 tablespoons olive oil, divided
- 1 yellow onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1¼ pounds boneless skinless chicken breasts, thinly sliced
- 1½ teaspoons Italian seasoning
- ½ teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 cup provolone cheese, shredded
Steps
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the thinly sliced yellow onion and both bell peppers. Season generously with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables are very tender and beginning to caramelize, about 7-8 minutes. Remove the vegetables from the skillet and transfer to a plate, reserving any juices.
- Add the remaining tablespoon of olive oil to the same skillet, keeping it over medium-high heat. Add the thinly sliced chicken breasts to the pan, spreading them out in a single layer. Season with the Italian seasoning, smoked paprika, salt, and pepper. Let the chicken cook undisturbed for 2-3 minutes to develop a nice brown sear on one side.
- Stir the chicken and continue to cook until it's no longer pink and is completely cooked through, about 4-5 more minutes. The internal temperature should reach 165°F when tested with a meat thermometer.
- Return the cooked peppers, onions, and any accumulated juices back to the skillet with the chicken. Stir everything together to combine and evenly distribute the ingredients. Spread the mixture into an even layer and sprinkle the shredded provolone cheese evenly over the top.
- Cover the skillet with a lid (or aluminum foil if you don't have a lid that fits) and reduce heat to medium-low. Let it sit covered for 2-3 minutes, or until the cheese is completely melted and gooey. Remove from heat and serve immediately.
Nutrition (per serving)
- Calories: 362 kcal
