Go Back

Chicken Cheesesteak Skillet

Chicken cheesesteak skillet with tender, browned chicken and sweet peppers, finished with melted provolone in one pan. Sauté chicken, peppers, and onions, then cover briefly so the cheese melts into a glossy layer.
Print Recipe Pin Recipe
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken Cheesesteak Skillet
  • 1.5 lb boneless skinless chicken breasts Thinly sliced for quick browning and tender bites.
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 green bell pepper Sliced.
  • 1 red bell pepper Sliced.
  • 1 yellow onion Sliced.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 8 provolone cheese Sliced into 8 portions.
  • 1 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
  2. Add sliced chicken and season with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper, then toss to coat evenly.
  3. Cook for 5–6 minutes until lightly browned, stirring as needed so the chicken cooks through.
Cook the peppers and onions
  1. Add sliced bell peppers and onion to the skillet and spread into an even layer.
  2. Continue cooking for 6–8 minutes until vegetables soften and the onions turn translucent.
  3. Stir in Worcestershire sauce and mix until evenly distributed.
  4. Spread the chicken and vegetable mixture evenly in the skillet.
Melt the provolone
  1. Lay provolone slices over the top in an even layer to cover the surface.
  2. Cover the skillet for 2–3 minutes until the cheese melts completely.
  3. Garnish with fresh parsley and serve immediately.

Notes

For best melt, cut or slice provolone so it covers the skillet surface without big gaps. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium-low until warmed and the cheese softens again. Freezing is not recommended because the peppers and cheese texture can break down. For a lower-carb option, serve over cauliflower rice instead of any bread or sandwiches (none required for this skillet).