Chicken Cheesesteak Skillet
This chicken cheesesteak skillet sautés thin chicken with peppers, onion, and garlic, then melts provolone over the savory mixture.
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Ingredients
- 4 tablespoons olive oil, divided
- 1 medium onion, thinly sliced
- 2 green bell peppers, sliced
- 2 cloves garlic, minced
- 1 1/4 lbs boneless skinless chicken breasts, thinly sliced
- 1 teaspoon Italian seasoning
- 1 1/2 cups provolone cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add peppers and onions, season with salt and pepper, and cook until soft, stirring often.
- Add minced garlic to the skillet and cook for 1 more minute. Remove vegetables to a plate and set aside.
- Heat remaining olive oil in the same skillet. Add sliced chicken, season with salt, pepper, and Italian seasoning. Let cook undisturbed for a few minutes to brown.
- Once chicken is fully cooked, return vegetables and their juices to the skillet and stir to combine.
- Top with grated provolone cheese. Remove skillet from heat and cover until cheese has melted. Serve warm.
Notes
Serve this with hoagie rolls, over rice, or alongside a crisp salad for a complete meal.
Nutrition
Serving: 1servingsCalories: 535kcalCarbohydrates: 7gProtein: 56.3gFat: 29.8gSaturated Fat: 10gTrans Fat: 0.1gCholesterol: 150mgSodium: 463mgFiber: 1.8gSugar: 3.3g