Chicken Pepper Cheese Pan (Printer-Friendly Layout)
Tender chicken, sizzling onions and peppers, and plenty of melted cheese in a speedy comfort meal cooked in a pan.
# Ingredients You'll Need:
→ Main Ingredients
01 -
100 grams provolone cheese, shredded
02 -
Freshly ground black pepper, to taste
03 -
Kosher salt, to taste
04 -
0.5 teaspoon smoked paprika
05 -
1.5 teaspoons Italian seasoning
06 -
570 grams boneless skinless chicken breasts, cut thin
07 -
1 green bell pepper, sliced thin
08 -
1 red bell pepper, sliced thin
09 -
1 yellow onion, halved and sliced thin
10 -
2 tablespoons olive oil, divided
# Step-by-Step Instructions:
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.
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.
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.
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.
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:
01 -
Pop the chicken breasts in the freezer for 15–20 minutes before slicing if you want super thin pieces. It’s way easier.
02 -
Pile this skillet meal inside hoagie rolls, heap it over rice, serve it just as is, or dunk it with garlic bread.
03 -
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.
04 -
Get that classic Philly cheesesteak feeling and stuff your mix into toasted hoagie rolls.