It is 6pm and you need dinner to happen fast. This Chicken Cheesesteak Skillet is your new best friend for busy weeknights.
It is warm, cheesy, and ready in just 30 minutes. Your whole family will love this simple, one-pan meal tonight.
Why This Recipe Is a Winner
This recipe is a winner because it uses just one single pan. You will love the minimal cleanup after a long day. It is perfect for those busy fall weeknights when time is short. The chicken stays tender while the peppers get sweet and soft. This is a healthy meal that feels like a total comfort treat.
Simple Cooking Steps
Making this dish is so simple and very rewarding for beginners. You start by searing the chicken until it is golden brown. Then, you sauté the fresh vegetables in the same flavorful pan. Everything comes together with a blanket of creamy melted cheese. You can master this skillet meal with ease on your first try.
Ingredients You’ll Need
Most of these items are likely already in your kitchen pantry.
- 1.5 lbs boneless skinless chicken breast, thinly sliced
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 2 large bell peppers, thinly sliced
- 8 oz white button mushrooms, sliced
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 6 slices provolone cheese
Step-by-Step Directions
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat.
- Add thinly sliced chicken to the skillet and sear until browned.
- Cook chicken for 5 to 7 minutes until cooked through.
- Remove chicken from the skillet and set aside on a plate.
- Add onions, peppers, and mushrooms to the same skillet.
- Sauté for 6 to 8 minutes until vegetables are tender-crisp.
- Return the chicken to the skillet and toss with the vegetables.
- Season the mixture with salt, black pepper, and garlic powder.
- Reduce heat to low and arrange provolone cheese slices on top.
- Cover with a lid for 1 to 2 minutes to melt cheese.
- Remove from heat and serve immediately.
Best Ways to Enjoy It
Serve this straight from the skillet for a cozy family feel. You can pile it into toasted hoagie rolls for the kids. For a lighter option, serve it over a bed of greens. It also tastes great next to some crispy roasted potatoes. Set the table and enjoy a stress-free dinner with your family.
Storage & Reheating
Store any leftovers in an airtight container in your fridge. They will stay fresh for up to four days. To reheat, use a skillet over low heat to keep chicken juicy. You can also use a microwave for a quick office lunch. This recipe is great for meal prep on a Sunday afternoon.
Recipe Tips
- Slice your chicken while slightly frozen for very thin strips.
- Do not crowd the pan so the chicken sears properly.
- Use a heavy skillet to get those golden, crispy edges.
- Swap provolone for American cheese for an extra creamy texture.
- Double the batch for a larger group or holiday gathering.
- Add a handful of fresh summer herbs for a bright finish.
- Always use fresh garlic powder for the best savory flavor.
Ways to Switch It Up
- Use thinly sliced steak instead of chicken for a classic vibe.
- Add sliced jalapeños for a spicy kick your family will love.
- Swap mushrooms for zucchini for a fresh seasonal twist.
- Try pepper jack cheese to give the dish more zing.
Common Questions
Can I use chicken thighs?
Yes, you can use boneless chicken thighs for this recipe. They stay very juicy and tender during the searing process. Just trim any excess fat before slicing.
Is this recipe keto-friendly?
This skillet is naturally low-carb and keto-friendly as written. Simply serve it as is or over cauliflower rice. It is a great way to stay on track.
I hope this easy skillet meal brings your family together tonight. It is so simple and satisfying to make for dinner. Give it a try and enjoy every cheesy bite.
— Lidia
Chicken Cheesesteak Skillet
Ingredients
- 1.5 lbs boneless skinless chicken breast, thinly sliced
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 2 large bell peppers, thinly sliced
- 8 oz white button mushrooms, sliced
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 6 slices provolone cheese
Instructions
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat.
- Add thinly sliced chicken to the skillet and sear until browned and cooked through, roughly 5 to 7 minutes.
- Remove chicken from the skillet and set aside on a plate.
- Add onions, bell peppers, and mushrooms to the same skillet, sautéing for 6 to 8 minutes until vegetables are tender-crisp.
- Return the chicken to the skillet and toss with the vegetables to incorporate.
- Season the mixture with salt, black pepper, and garlic powder.
- Reduce heat to low and arrange provolone cheese slices evenly over the top of the chicken and vegetable mixture.
- Cover the skillet with a lid for 1 to 2 minutes until the cheese is fully melted and bubbly.
- Remove from heat and serve immediately.
