What the heck is this?
This is comfort food done right—think classic Philly cheesesteak, but with a lighter twist. Juicy, seasoned chicken breast slices, sautéed peppers, onions, and melty provolone cheese, all cooked up in one skillet. It’s everything you love about a cheesesteak, but quicker, easier, and without the roll. It’s cheesy, savory, and just the right amount of rich. Whether you’re making it for dinner or prepping lunch, this skillet is your new go-to for a weeknight win.
Why You’ll Love This Recipe
- Simple ingredients, but BIG flavor
- No need for hoagie rolls—just pure cheesesteak goodness in a skillet
- You can customize the veggies (add mushrooms, spinach, etc.)
- Ready in 30 minutes or less
- A crowd-pleaser that even picky eaters will love
- It’s like a Philly cheesesteak without the hassle of a sub
The Good Stuff You’ll Need
For the Chicken & Veggies:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp Worcestershire sauce (for extra flavor)
- 1/4 cup beef broth or water (to deglaze the skillet)
For the Cheese & Topping:
- 4 slices provolone cheese (or American, if you’re feeling classic)
- 1 tbsp butter (for finishing)
Let’s Do This
Step 1: Prep the Chicken
Start by slicing your chicken breasts into thin, bite-sized strips. This will help it cook quickly and evenly. Season the chicken with a pinch of salt, pepper, garlic powder, and paprika. Set aside while you prep the veggies.
Step 2: Sauté the Veggies
Heat 1 tbsp of olive oil over medium heat in a large skillet. Once hot, add your onion and bell pepper. Sauté for 4–5 minutes, until they soften and start to caramelize. Add a pinch of salt and pepper. Once done, transfer the veggies to a plate and set aside. You’ll return them to the skillet later.
Step 3: Cook the Chicken
In the same skillet, add a little more olive oil if needed. Toss in your seasoned chicken strips and cook for 5–6 minutes, until browned and fully cooked. Stir occasionally to ensure the chicken cooks evenly. Add the Worcestershire sauce to the skillet, followed by the beef broth (or water). Stir well, scraping up any brown bits from the bottom of the skillet—this adds tons of flavor.
Step 4: Add the Veggies Back
Once the chicken is cooked through, return the sautéed peppers and onions to the skillet. Stir everything together, allowing the flavors to combine and the chicken to absorb some of the broth.
Step 5: Add the Cheese
Lay the slices of provolone cheese evenly over the chicken and veggies. Cover the skillet with a lid for a few minutes, letting the cheese melt and become beautifully gooey.
Step 6: Serve and Enjoy
Once the cheese is fully melted, take off the lid and serve up your chicken cheesesteak skillet. Finish with a small pat of butter for added richness, if desired. Pair with a side of crispy fries, a green salad, or enjoy it straight up—this dish stands on its own.
Serving Suggestions
- Serve with a side of roasted potatoes or crispy fries to make it even more satisfying.
- Toss it on top of a bed of greens for a cheesesteak salad.
- For a low-carb version, skip the fries and serve with cauliflower rice.
- Want to add more veggies? Try adding mushrooms, spinach, or even zucchini to the skillet.
Switch It Up
- Go Beef: Swap the chicken for thinly sliced beef for a more traditional cheesesteak.
- Veggie Up: Add extra veggies like mushrooms or spinach for more color and flavor.
- Spice It Up: Add a dash of hot sauce or some jalapeños to give it a kick.
- Cheese Swap: Mix things up by using cheddar, mozzarella, or a combination of cheeses for a different flavor profile.
Make-Ahead Tips
- You can cook the chicken and veggies ahead of time and store them in the fridge. When ready to serve, just heat them up in the skillet and top with cheese.
- This also makes for great leftovers. Store it in an airtight container and enjoy it for lunch the next day.
- You can freeze the chicken and veggie mixture without the cheese for up to 2 months. Just thaw and reheat, then add the cheese before serving.
Questions People Actually Ask
Q: Can I use frozen chicken?
A: It’s best to use fresh chicken for this recipe, but if you’re in a pinch, you can use frozen chicken that’s been fully thawed and patted dry before cooking.
Q: Can I make this vegetarian?
A: Absolutely! Swap the chicken for a plant-based protein like tofu, tempeh, or even chickpeas for a hearty, veggie-packed version.
Q: Can I freeze this?
A: Yes, you can freeze the cooked chicken and veggie mixture without the cheese. Just store in a freezer-safe container for up to 2 months. Add the cheese when reheating.
Q: What’s the best way to store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, and top with a little extra cheese if you want!
Delicious Chicken Cheesesteak Skillet Recipe: Your New Favorite Comfort Dish
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This is comfort food done right—think classic Philly cheesesteak, but with a lighter twist. Juicy, seasoned chicken breast slices, sautéed peppers, onions, and melty provolone cheese, all cooked up in one skillet. It’s everything you love about a cheesesteak, but quicker, easier, and without the roll. It’s cheesy, savory, and just the right amount of rich. Whether you’re making it for dinner or prepping lunch, this skillet is your new go-to for a weeknight win.
Ingredients
For the Chicken & Veggies:
1 lb boneless, skinless chicken breasts, thinly sliced
1 tbsp olive oil
1 onion, thinly sliced
1 bell pepper, thinly sliced
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
1 tbsp Worcestershire sauce (for extra flavor)
1/4 cup beef broth or water (to deglaze the skillet)
For the Cheese & Topping:
4 slices provolone cheese (or American, if you’re feeling classic)
1 tbsp butter (for finishing)
Instructions
Step 1: Prep the Chicken
Start by slicing your chicken breasts into thin, bite-sized strips. This will help it cook quickly and evenly. Season the chicken with a pinch of salt, pepper, garlic powder, and paprika. Set aside while you prep the veggies.
Step 2: Sauté the Veggies
Heat 1 tbsp of olive oil over medium heat in a large skillet. Once hot, add your onion and bell pepper. Sauté for 4–5 minutes, until they soften and start to caramelize. Add a pinch of salt and pepper. Once done, transfer the veggies to a plate and set aside. You’ll return them to the skillet later.
Step 3: Cook the Chicken
In the same skillet, add a little more olive oil if needed. Toss in your seasoned chicken strips and cook for 5–6 minutes, until browned and fully cooked. Stir occasionally to ensure the chicken cooks evenly. Add the Worcestershire sauce to the skillet, followed by the beef broth (or water). Stir well, scraping up any brown bits from the bottom of the skillet—this adds tons of flavor.
Step 4: Add the Veggies Back
Once the chicken is cooked through, return the sautéed peppers and onions to the skillet. Stir everything together, allowing the flavors to combine and the chicken to absorb some of the broth.
Step 5: Add the Cheese
Lay the slices of provolone cheese evenly over the chicken and veggies. Cover the skillet with a lid for a few minutes, letting the cheese melt and become beautifully gooey.
Step 6: Serve and Enjoy
Once the cheese is fully melted, take off the lid and serve up your chicken cheesesteak skillet. Finish with a small pat of butter for added richness, if desired. Pair with a side of crispy fries, a green salad, or enjoy it straight up—this dish stands on its own.
Notes
Serve with a side of roasted potatoes or crispy fries to make it even more satisfying.
Toss it on top of a bed of greens for a cheesesteak salad.
For a low-carb version, skip the fries and serve with cauliflower rice.
Want to add more veggies? Try adding mushrooms, spinach, or even zucchini to the skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~450 kcal per serving
- Carbohydrates: ~16g per serving
- Protein: ~38g per serving