Substitute steak with chicken and make this easy, one pan, Chicken Cheesesteak Skillet! Reminiscent of the famous Philadelphia sandwich, it’s sure to be a meal the whole family will love!
Have you been lucky enough to visit Philadelphia and have an authentic cheesesteak sandwich? I wish I could say that I have, but that’s one place I haven’t visited yet.
When it comes to what’s considered authentic, there’s definitely some debate. One thing’s for sure, this chicken cheesesteak skillet I’m sharing today is not authentic, but the flavors are there and it’s delicious!
What is a Cheesesteak Sandwich?
A traditional cheesesteak sandwich is made up of thinly sliced pieces of ribeye or top round steak cooked on a flat top grill. Sautéed onions are commonly added to the sandwich as well. As far as the cheese, provolone, American cheese and Cheez Whiz are most commonly used.
Long, soft hoagie rolls are the bread of choice for cheesesteaks. Depending on where you get your cheesesteak sandwich, you may also find ingredients like bell peppers and mushrooms added into the mix.
If you want to try making an authentic version, try this Philly cheesesteak recipe. If you want something less traditional, but reminiscent of the classic, try my chicken cheesesteak skillet!
The concept is the same, but instead of using steak I decided to use thinly sliced chicken breasts. I also sautéed a red and green bell pepper and onions for additional flavor. Everything cooks in one skillet and is topped with plenty of melted provolone cheese.
Ingredients Needed to Make Chicken Cheesesteak Skillet
- olive oil
- yellow onion
- red bell pepper and green bell pepper
- boneless skinless chicken breasts
- Italian seasoning and smoked paprika
- provolone cheese
How to Make Chicken Cheesesteak
This recipe falls into the category of easiest recipes you’ll find on Recipe Runner. It’s ideal for weeknight dinners, when you’re short on time or don’t have the energy to do much in terms of cooking.
Start by thinly slicing the chicken. Similar to how you would slice chicken for fajitas or a stir fry. Next, thinly slice the peppers and onions. I like to cut the onion into half moon slices. Once the chicken and veggies are prepped, heat half of the olive oil in a large skillet.
Add the peppers and onions into the skillet first. Season them with a generous amount of salt and pepper. Once they’ve cooked down and are nice and soft, remove them from the skillet and onto a plate.
Add the remaining olive oil to the skillet and throw in the chicken. Season it with the Italian seasoning, smoked paprika, salt and pepper. Let the chicken cook in a single layer without moving it for a few minutes so that browning will occur. Browning equals flavor.
Once the chicken is cooked through, add the peppers, onions and any juices they’ve left on the plate back into the skillet. Stir everything together and then top it with the shredded provolone cheese. Cover the skillet with a lid or piece of foil until the cheese is melted and then it’s ready to serve.
Tips for Thinly Slicing Chicken
One of the key elements to cheesesteak is thinly sliced meat. To achieve these thin slices I recommend using partially frozen chicken. I’m not talking rock solid frozen, but rather put it in the freezer covered for 30 minutes before slicing it. A sharp knife is also helpful and much safer too.
If your chicken breasts are huge, I recommend slicing them in half lengthwise first so they aren’t as thick and your slices won’t be as wide. Using chicken cutlets is a great alternative too if you want to bypass cutting them in half lengthwise.
How to Serve Chicken Cheesesteak Skillet
- On buttered toasted hoagie rolls
- Make sliders with them on soft rolls
- Over cooked pasta
- Use as a low carb filling for stuffed peppers
- Eat it right out of the skillet with a salad on the side
- 2 tablespoons olive oil, divided
- 1 yellow onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 1/4 pounds boneless skinless chicken breasts, thinly sliced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- Kosher salt and fresh ground black pepper to taste
- 1 cup shredded provolone cheese
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot add in the sliced peppers, onion, and plenty of salt and pepper. Sauté the vegetables until they are very tender and then remove them from the skillet and onto a plate.
- Add the remaining tablespoon of olive oil to the skillet. Add the sliced chicken in along with the Italian seasoning, smoked paprika, salt and pepper. Move it around so that it's in a single layer and then let it cook without moving it for a couple minutes so that it browns.
- Continue to sauté the meat until it's fully cooked then add the onions, peppers and any juices left on the plate back into the skillet. Stir everything together and top it with the shredded provolone cheese.
- Cover the skillet with a lid until the cheese has melted and then serve.
Amount Per Serving: Calories: 362Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 126mgSodium: 317mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 54g