Chicken Cheesesteak Skillet (Printable)

One-pan chicken with peppers, onions, and melted provolone in 35 minutes.

# What You’ll Need:

→ Chicken

01 - 1 ½ lbs boneless, skinless chicken breasts, thinly sliced
02 - 1 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp black pepper

→ Vegetables

05 - 1 large yellow onion, thinly sliced
06 - 1 green bell pepper, thinly sliced
07 - 1 red bell pepper, thinly sliced
08 - 2 cloves garlic, minced

→ Seasonings

09 - 1 tsp Worcestershire sauce
10 - ½ tsp smoked paprika
11 - ¼ tsp crushed red pepper flakes

→ Cheese

12 - 6 slices provolone cheese

→ To Serve (Optional)

13 - Hoagie rolls or gluten-free buns

# How-To Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Add sliced chicken, season with salt and black pepper, and cook for 5–6 minutes until golden and just cooked through. Transfer chicken to a plate and set aside.
02 - In the same skillet, add onions and bell peppers. Sauté for 6–8 minutes until softened and slightly caramelized.
03 - Stir in minced garlic, Worcestershire sauce, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
04 - Return chicken to the skillet, mixing thoroughly with the vegetables. Cook for 2 minutes to heat through. Arrange provolone cheese slices evenly over the chicken and vegetable mixture. Cover the skillet and let cheese melt, about 2 minutes.
05 - Serve hot as is or spoon into hoagie rolls for a classic sandwich experience.

# Expert Advice:

01 -
  • Everything happens in one pan so cleanup is practically nonexistent
  • The combination of Worcestershire and smoked paprika gives it that classic cheesesteak flavor without needing beef
  • Ready in 35 minutes which makes it perfect for busy weeknights when you still want something special
02 -
  • I learned the hard way that overcrowding the pan when cooking the chicken makes it steam instead of sear so do it in two batches if your pan is not large enough
  • Letting the vegetables get those brown spots is not burning them it is creating flavor so resist the urge to stir too constantly
  • The cheese melts best when the mixture is still bubbling hot so do not let everything cool down before adding the provolone
03 -
  • Pat your chicken really dry before slicing it so it gets a better sear instead of steaming in its own moisture
  • Let the pan get properly hot before adding any ingredients that sizzling sound is exactly what you want to hear

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