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Chicken Cheesesteak Skillet

Chicken cheesesteak skillet made in one pan with thin-sliced chicken, sautéed peppers and onions, mushrooms, and melty provolone. Cook until the vegetables soften and the cheese melts over the top for a classic cheesesteak feel without the fuss.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts Thinly sliced.
Vegetables and aromatics
  • 2 tbsp olive oil
  • 1 green bell pepper Sliced.
  • 1 red bell pepper Sliced.
  • 1 onion Large, sliced.
  • 8 oz mushrooms Sliced.
  • 3 garlic Minced.
Seasonings and sauce
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp Worcestershire sauce
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Cheese and garnish
  • 8 provolone cheese slices
  • 2 tbsp chopped parsley

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Heat the olive oil in a large cast iron skillet over medium-high heat. Add sliced chicken and season with Italian seasoning, paprika, salt, and black pepper.
  2. Cook the chicken for 5–6 minutes until lightly browned. Spread it as evenly as possible so it sears instead of steaming.
Sauté the vegetables
  1. Add onions, bell peppers, and mushrooms to the skillet. Cook for 6–8 minutes until the vegetables soften.
  2. Stir in the minced garlic and Worcestershire sauce. Cook for 1 minute more until fragrant.
Melt the cheese and serve
  1. Spread the chicken-vegetable mixture evenly across the skillet. This helps the cheese melt in one layer.
  2. Place provolone cheese slices over the top. Cover and cook for 2–3 minutes until the cheese melts.
  3. Garnish with chopped parsley. Serve hot with toasted rolls, rice, or roasted potatoes.

Notes

For best browning, keep the skillet at medium-high and avoid stirring the chicken too soon. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium heat until hot and the cheese softens again. Freezing is not recommended because the peppers and cheese texture can turn watery. For a lower-sodium option, use reduced-salt seasoning and a low-sodium Worcestershire sauce.