Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced thin
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper (any color), sliced
- 2 cups mushrooms, sliced
- 4 slices provolone cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts and season with salt and pepper. Cook for about 5-7 minutes, until the chicken is no longer pink and cooked through.
- Step 2: Once the chicken is cooked, add the sliced onion and bell pepper to the skillet. Sauté for another 3-4 minutes until the vegetables are tender.
- Step 3: Add the sliced mushrooms to the skillet and continue to cook for an additional 3-4 minutes until they are softened.
- Step 4: Reduce heat to low and layer the provolone cheese over the chicken and vegetable mixture. Cover the skillet with a lid and let it cook for about 2 minutes, or until the cheese is melted.
- Step 5: Remove from heat and garnish with fresh parsley if desired. Serve hot directly from the skillet with your choice of bread or on its own.
Notes
- For optimal storage, keep any leftover Chicken Cheesesteak Skillet in an airtight container in the refrigerator for up to 3 days. When reheating, warm the skillet over low heat on the stovetop, adding a splash of water or broth to prevent drying out and help the cheese melt evenly again. This dish pairs beautifully with crusty bread or hoagie rolls; consider serving it as a hearty sandwich or alongside a fresh salad for a balanced meal. For added flavor, try seasoning the chicken with a pinch of garlic powder or Italian herbs while cooking for a delicious twist on the classic cheesesteak taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 5g