Cheesy Chicken Peppers Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
100 grams provolone cheese, shredded
02 -
Kosher salt, use as much as you like
03 -
Fresh ground black pepper, add as you like
04 -
1/2 teaspoon smoked paprika
05 -
1 1/2 teaspoons Italian seasoning
06 -
565 grams chicken breasts, no bones or skin, cut into thin strips
07 -
1 green bell pepper, sliced into thin strips
08 -
1 red bell pepper, thinly sliced
09 -
1 yellow onion, sliced thin, halves first
10 -
2 tablespoons olive oil, split
# Instructions:
01 -
Let the chicken keep cooking until it’s totally done. Scoop those peppers and onions (plus any juice in the pan) back in. Mix them up well. Sprinkle cheese all around the top. Pop a lid on and wait for everything to get melty, then you’re good to eat.
02 -
Pour the rest of your olive oil into the pan. Drop in the sliced chicken now and toss in your Italian blend, smoked paprika, salt, and pepper. Spread out the chicken so it's one flat layer. Don’t move it for a minute or two so it really gets golden.
03 -
Warm a tablespoon of olive oil in a wide skillet on medium-high. When it’s hot, dump in the peppers and onion along with some salt and pepper. Stir them every so often until they’re soft and tender. Slide them out onto a plate for now.
# Notes:
01 -
If you want that good golden color, just let the chicken sit while it cooks. Don’t stir it around.