Chicken Cheesesteak Skillet (Print Version)
Chicken with onions, bell peppers, and melted provolone—super filling and so easy in one pan.
# Ingredients:
01 -
1 cup shredded provolone cheese
02 -
Kosher salt and fresh ground black pepper, as much as you like
03 -
1/2 teaspoon smoked paprika
04 -
1 1/2 teaspoons Italian seasoning blend
05 -
1 1/4 pounds chicken breasts, boneless and skinless, sliced thin
06 -
1 green bell pepper, sliced thin
07 -
1 red bell pepper, sliced thin
08 -
1 yellow onion, cut in half and sliced thin
09 -
2 tablespoons olive oil, separated
# Instructions:
01 -
Put the veggies and any juices back with the chicken in the skillet. Mix them, sprinkle the provolone all over, then put on the lid and let the cheese soften. Dish it up right away.
02 -
Keep cooking the chicken, give it a stir every so often, and don't stop till it's cooked through.
03 -
Toss the rest of the olive oil in your skillet, drop in the chicken with all those spices, salt, and pepper. Spread it out nice and flat, let it sizzle and brown untouched for a few minutes.
04 -
Put a tablespoon of the olive oil into a big skillet over medium-high. Toss in the onions and both bell peppers with some salt and pepper. Let them cook, stirring sometimes, till they're soft. Dump onto a plate and set them aside for later.