Chicken Cheesesteak Skillet (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 tablespoons olive oil, divided
02 - 1 yellow onion, halved and thinly sliced
03 - 1 red bell pepper, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 1¼ pounds boneless skinless chicken breasts, thinly sliced
06 - 1½ teaspoons Italian seasoning
07 - ½ teaspoon smoked paprika
08 - Kosher salt and freshly ground black pepper, to taste
09 - 1 cup provolone cheese, shredded

# Instructions:

01 - Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the thinly sliced yellow onion and both bell peppers. Season generously with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables are very tender and beginning to caramelize, about 7-8 minutes. Remove the vegetables from the skillet and transfer to a plate, reserving any juices.
02 - Add the remaining tablespoon of olive oil to the same skillet, keeping it over medium-high heat. Add the thinly sliced chicken breasts to the pan, spreading them out in a single layer. Season with the Italian seasoning, smoked paprika, salt, and pepper. Let the chicken cook undisturbed for 2-3 minutes to develop a nice brown sear on one side.
03 - Stir the chicken and continue to cook until it's no longer pink and is completely cooked through, about 4-5 more minutes. The internal temperature should reach 165°F when tested with a meat thermometer.
04 - Return the cooked peppers, onions, and any accumulated juices back to the skillet with the chicken. Stir everything together to combine and evenly distribute the ingredients. Spread the mixture into an even layer and sprinkle the shredded provolone cheese evenly over the top.
05 - Cover the skillet with a lid (or aluminum foil if you don't have a lid that fits) and reduce heat to medium-low. Let it sit covered for 2-3 minutes, or until the cheese is completely melted and gooey. Remove from heat and serve immediately.

# Notes:

01 - For easiest slicing, place chicken breasts in the freezer for 15-20 minutes before cutting - they'll be firmer and easier to slice thinly.
02 - You can serve this directly from the skillet for a casual meal, or over rice, in hoagie rolls, or with garlic bread on the side.
03 - Leftovers keep well in the refrigerator for up to 3 days and can be reheated in a skillet with a splash of water.
04 - For a complete Philly-inspired experience, serve the mixture on toasted hoagie rolls.

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