Chicken Cheesesteak Skillet Peppers (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 -
565 grams boneless, skinless chicken breasts, thinly sliced
06 -
1 1/2 teaspoons Italian seasoning
07 -
1/2 teaspoon smoked paprika
08 -
Kosher salt, to taste
09 -
Fresh ground black pepper, to taste
10 -
100 grams shredded provolone cheese
# Instructions:
01 -
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add sliced bell peppers, onion, salt, and freshly ground black pepper. Sauté until the vegetables become very tender, then transfer them to a plate.
02 -
Add the remaining tablespoon of olive oil to the skillet. Introduce the sliced chicken along with Italian seasoning, smoked paprika, salt, and pepper. Distribute the chicken into a single layer. Allow it to brown undisturbed for a couple of minutes.
03 -
Continue sautéing the chicken until it is thoroughly cooked. Return the sautéed onions and peppers, along with any accumulated juices, to the skillet. Toss well to incorporate. Sprinkle the shredded provolone cheese evenly over the top. Cover the skillet and let the cheese melt before serving.
# Notes:
01 -
For optimal browning, avoid moving the chicken while it sears in the skillet.