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Hearty Chicken Cheesesteak Skillet

Category: Satisfying Main Dishes for Every Occasion

Thin pieces of chicken breast hang out with bright bell peppers and sweet onions, all cooked until golden and soft, then drenched in shredded provolone that melts until bubbly. Some smoked paprika and Italian herb mix make the flavors really pop. Let the cheese melt right on the stove for that ooey-gooey vibe. Pile this up on sandwich rolls, scoop onto rice, or just dig in straight from the pan. It comes together fast, so it's perfect for hectic nights. Leftovers heat up great, so you get lunchtime sorted too.

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A woman wearing a chef's hat and apron.
Authored By Elisa
Updated on Sun, 18 May 2025 17:55:28 GMT
A pan holding a cheesy pepper chicken meal. Bookmark
A pan holding a cheesy pepper chicken meal. | recipesbyelisa.com

Sink your fork into this cozy skillet packed with cheesy chicken, peppers, and onions. It takes all the big Philly sandwich flavors and puts them right in one pan. No bread required. It's a tasty way to sneak in extra veggies and make dinner feel a little more fun.

Some nights, I just want those old-school sandwich vibes—fast. This skillet always hits the spot. That bubbly layer of cheese on top? My family can't get enough.

Tasty Ingredients

  • Provolone cheese: Shred it for max meltiness, creamy works best
  • Kosher salt and freshly ground black pepper: Adds real flavor to every bite, go for flaky salt and crack the pepper fresh if you can
  • Smoked paprika: Packs a gentle smoky punch, choose good quality for the best taste
  • Italian seasoning: Brings herby kick, so make sure it smells fresh
  • Boneless skinless chicken breasts: Main protein, pick ones that look plump and pale pink, ditch any with too much liquid
  • Green bell pepper: Gives a crisp bite and bold flavor, pick firm ones with shiny skin
  • Red bell pepper: Pops in color and taste, it should be smooth with no marks
  • Yellow onion: Adds sweetness and a little depth, grab one that's solid and heavy
  • Olive oil: For cooking it all, extra virgin gives the best flavor

How to Make It

Melt the Cheese:
Drop the heat low. Cover the skillet with foil or a lid for a couple of minutes so the cheese gets nice and gooey. Pull off the heat once it's all melted and serve right away.
Combine Everything and Add Cheese:
Bring those soft veggies plus any juices back to the pan. Mix well so everything gets cozy. Flatten it out, then toss cheese right on top for a melty crown.
Finish Cooking the Chicken:
Stir the chicken pieces around and give them 4 to 5 more minutes. Once they're no longer pink and a thermometer hits 165F, they're good to go.
Sear the Chicken:
Add the rest of the olive oil and keep the heat up. Scatter chicken in the pan, top with seasonings, then leave it alone for a couple minutes so a golden crust forms.
Prep and Sauté the Vegetables:
Spin olive oil around your skillet on medium high until shimmery. Drop in onions and both bell peppers, then shake in some salt and pepper. Let 'em get soft and caramelized in about 7 to 8 minutes. Dish out the veggies and any pan juices for later.
A pan of food with chicken and peppers. Bookmark
A pan of food with chicken and peppers. | recipesbyelisa.com

Honestly, smoked paprika makes the whole dish. That simple sprinkle levels up the chicken and peppers, landing those craveable takeout vibes. We eat this straight from the pan on movie nights—nobody ever leaves cheese behind.

Leftover Storage

Stash cold chicken skillet in a sealed container and pop it in your fridge for up to three days. To reheat, use a skillet on low and splash in a bit of water. That brings back the gooey cheese and keeps the chicken moist.

Swap It Up

No provolone? Go with Monterey Jack, Swiss, or mozzarella for a new cheesy spin. Want even more flavor? Add mushrooms to the pepper crew. If you prefer dark meat, chicken thighs are juicy and totally work here too.

A pan of food with peppers and cheese. Bookmark
A pan of food with peppers and cheese. | recipesbyelisa.com

Fun Ways to Eat

Scoop that cheesy chicken and veggies over toasted buns for a true Philly vibe you can eat with a fork. Or skip the bread and pile onto brown rice, white rice, or a baked potato instead. Garlic bread and fresh salads make it a real meal.

Frequently Asked Questions About Recipes

→ Is it okay to use chicken thighs instead of breast meat?

Totally! Chicken thighs without the bone and skin come out extra juicy. Cut them up thin and cook them just like you would the breasts.

→ What other cheeses would be good?

Provolone melts super well, but you can switch things up with Monterey Jack or mozzarella if you want something different.

→ What's a good way to eat this meal?

Spoon the mix right out of the pan, stuff it into toasted subs, dish it over rice, or pair it with some garlic bread.

→ How can I make it easier to slice the chicken?!

Pop the chicken into your freezer for 15 or 20 minutes. It'll firm up just enough so you can cut nice even strips.

→ How many days do leftovers stay good and how do I warm them up?

Stash leftovers in your fridge for three days easy. Heat them up again on the stove with a splash of water so nothing dries out.

→ Any tips for bringing out more flavor?

Toss in a handful of mushrooms or garlic, shake in extra smoked paprika, or top with chopped fresh parsley when you're done to add a punch of flavor.

Chicken Pepper Cheese Pan

Tender chicken, sizzling onions and peppers, and plenty of melted cheese in a speedy comfort meal cooked in a pan.

Prep Time
15 minutes
Cooking Time
20 minutes
Total Time Required
35 minutes
Authored By: Elisa

Type of Recipe: Main Dishes

Skill Level: Easy

Cuisine Type: American

Servings Count: 4 Number of Servings (Serves 4)

Dietary Preferences: Gluten-Free Choice

Ingredients You'll Need

→ Main Ingredients

Ingredient 01 100 grams provolone cheese, shredded
Ingredient 02 Freshly ground black pepper, to taste
Ingredient 03 Kosher salt, to taste
Ingredient 04 0.5 teaspoon smoked paprika
Ingredient 05 1.5 teaspoons Italian seasoning
Ingredient 06 570 grams boneless skinless chicken breasts, cut thin
Ingredient 07 1 green bell pepper, sliced thin
Ingredient 08 1 red bell pepper, sliced thin
Ingredient 09 1 yellow onion, halved and sliced thin
Ingredient 10 2 tablespoons olive oil, divided

Step-by-Step Instructions

Step 01

Turn the heat to medium-low, throw on a lid or cover with foil, and give it 2 to 3 minutes. Take it off the heat once the cheese is gooey and bubby. Serve it up while hot.

Step 02

Toss the cooked onions, peppers, and any juices back in with the chicken. Mix it all up really well. Spread everything out in the pan, then cover the whole thing with provolone.

Step 03

Stir the chicken next and keep cooking it 'til it’s all white inside. Make sure it hits 74°C with your thermometer—should only take 4 to 5 minutes.

Step 04

Pour the rest of the olive oil into your skillet and keep the heat on medium-high. Lay the chicken in flat. Sprinkle on smoked paprika, Italian seasoning, salt, and black pepper. Let it be for 2 or 3 minutes so you get a nice crust underneath.

Step 05

Start off by pouring 1 tablespoon of oil into your big skillet, medium-high heat. Toss in the onion, both bells, then add a big pinch of salt and some pepper. Let them soften and get sweet, stirring now and then—about 7 or 8 minutes. Once they look golden, slide the veggies out onto a plate along with any liquid.

Extra Tips and Tricks

  1. Pop the chicken breasts in the freezer for 15–20 minutes before slicing if you want super thin pieces. It’s way easier.
  2. Pile this skillet meal inside hoagie rolls, heap it over rice, serve it just as is, or dunk it with garlic bread.
  3. Leftovers? Keep them in a sealed-up container in the fridge—good for up to 3 days. Reheat slowly on the stove with a little water so it stays juicy.
  4. Get that classic Philly cheesesteak feeling and stuff your mix into toasted hoagie rolls.

Must-Have Equipment

  • Large skillet
  • Chef’s knife
  • Cutting board
  • Lid or aluminum foil
  • Meat thermometer

Allergy Information

Always double-check ingredient lists for allergens and seek advice if you're unsure.
  • Uses dairy (provolone cheese)

Nutritional Information (per portion)

The provided details are purely informational and should not replace professional advice.
  • Calorie Count: 368
  • Fat Amount: 19 grams
  • Carbohydrate Amount: 7 grams
  • Protein Amount: 39 grams