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If you're after messy-cheesy comfort, this chicken Philly skillet is your best bet. No need for a pile of pans or sandwich rolls, either. In under thirty minutes, you’ll have chicken cooked with sweet peppers and onions, finished off with a stretchy provolone blanket. I make it all the time on jam-packed nights—we're hooked!
First time I made this one, everyone was eyeing seconds before they even finished. It now saves me every time I don't want to fuss but crave comfort food.
Mouthwatering Ingredients
- Extra virgin olive oil: keeps things juicy and gives deep flavor good to snag a high-quality one if you can
- Shredded provolone cheese: melts into those signature cheesy strings if you can, grate it yourself for extra creaminess
- Bell peppers (red and green): pop of sweetness and color pick ones with shiny skins that feel heavy
- Kosher salt and cracked black pepper: can’t skip these fresh-cracked gives tastier bite
- Yellow onion: the sweet classic cheesesteak bite, look for ones that are firm not soft
- Smoked paprika: gentle smoky flavor and rich color the Spanish kind hits just right
- Boneless skinless chicken breasts: sliced thin as you can for best browning pick ones that are light pink and barely wet in the pack
- Italian seasoning: blends in those herbs and a little zing dried is fine or use fresh if you want
Easy Step-by-Step
- Dig In and Serve:
- Dish out hot cheesy goodness and enjoy while it’s still melty and gooey
- Cheese Time:
- Sprinkle your provolone across everything cover the pan and give it a few to melt until bubbly and stretchy
- Mix It Together:
- Toss cooked peppers and onions with the chicken right in your skillet don’t forget any of the yummy juices
- Get the Chicken Sear:
- Pour in your second round of oil arrange chicken in a single layer on the pan shake on your smoked paprika Italian herbs salt and pepper let it hang out undisturbed so you get brown bits flip or stir and finish cooking til no pink stays
- Veggie Prep:
- Cut all your onions and both peppers into fairly thin strips that way they cook at the same speed and look super tempting at the end
- Veggie Sizzle:
- Heat a good swirl of oil on medium-high in your biggest skillet as soon as it shimmers toss in peppers and onions plus some salt and pepper stir now and then for 8 to 10 minutes until soft and caramel-y move it all to a plate and keep the pan drippings
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Can’t skip the smoked paprika—it takes the flavor up a notch. My youngest can't help fishing out the extra gooey cheese from their bowl every time.
Saving Leftovers
Pop leftovers into a sealed container and stick them in the fridge for up to three days. Warm them up in the microwave or skillet on medium-low till steamy. If you pre-pack for lunches, this one is awesome for grab-and-go meals.
Swaps and Options
No provolone? Mozzarella can slide in, and a dash of Parmesan punches up flavor. Want more juicy? Use boneless thighs. Got extra veggies on hand? Mushrooms go great, or try sweet onion instead of yellow.
How to Serve
Spoon it up right out of the skillet for low-key family dinners. Or pile onto hoagie rolls for a hearty treat. Over rice works too. Put a crisp side salad next to it for extra freshness and crunch.
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Story and Background
This spin on the Philly original uses chicken and skips the bread, so you still get all that melty cheese and sweet onion flavor. Cooking everything in one pan means less mess and lighter, not greasy, food.
Frequently Asked Questions
- → Can I use a different cheese instead of provolone?
Totally! Mozzarella, Monterey Jack, or cheddar all swap in nicely if that's what you have around.
- → Is it necessary to use both red and green bell peppers?
You don't have to use both. Just toss in whichever color you like or have on hand—they all taste great here.
- → Can I make this skillet dish ahead of time?
For sure. Make it ahead and stash it in the fridge. Warm it up gently in a pan or microwave when you're ready to eat.
- → What can I serve with this chicken skillet?
It's great with whatever sides you love. Warm rolls, fluffy rice, mashed potatoes, or a crisp salad all work well.
- → How do I prevent the chicken from turning out dry?
Just slice the chicken thin and keep an eye on it so it doesn't overcook. Letting it rest a bit helps too.
- → Is this dish suitable for meal prep?
Yep, it keeps well in the fridge and heats back up without getting weird. Perfect for grabbing lunch in a hurry.