Chicken Cheesesteak Skillet: Easy One-Pan Recipe

Chicken Cheesesteak Skillet: Prepare to ditch the bread and dive headfirst into a flavor explosion! Imagine all the gooey, savory goodness of a classic Philly cheesesteak, but served in a sizzling skillet, ready in minutes, and perfect for a weeknight dinner. This isn’t just a meal; it’s an experience.

While the traditional cheesesteak boasts a rich history rooted in the heart of Philadelphia, dating back to the early 20th century, our Chicken Cheesesteak Skillet offers a modern, convenient twist on this beloved classic. We’ve taken the essence of that iconic sandwich – the tender, flavorful meat, the melted cheese, and those perfectly caramelized onions and peppers – and transformed it into a one-pan wonder.

What’s not to love? People adore cheesesteaks for their satisfying combination of textures and tastes. The savory meat, the creamy cheese, and the slightly sweet peppers create a symphony of flavors that’s simply irresistible. This skillet version captures all of that deliciousness while offering a lighter, healthier, and quicker alternative. Plus, cleanup is a breeze! Get ready to enjoy a comforting and delicious meal that will quickly become a family favorite.

Ingredients:

• For the Chicken:
• 2 boneless, skinless chicken breasts (about 1.5 lbs total), cut into thin strips
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, or to taste
• For the Vegetables:
• 1 large onion, thinly sliced
• 2 bell peppers (any color), thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• For the Cheese Sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk (whole milk recommended for richness)
• 8 ounces cream cheese, softened
• 8 ounces shredded provolone cheese
• 4 ounces shredded mozzarella cheese
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Pinch of cayenne pepper (optional, for a little kick)
• For Serving:
• Crusty rolls or hoagie rolls, split
• Optional toppings: chopped lettuce, sliced tomatoes, hot sauce

Preparing the Chicken:

1. First, let’s get the chicken ready. In a medium bowl, combine the chicken strips, 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Make sure the chicken is evenly coated with the spices. This will give it a fantastic flavor!
2. Heat 1 tablespoon of olive oil in a large skillet (cast iron is great if you have one, but any large skillet will work) over medium-high heat.
3. Add the seasoned chicken to the hot skillet in a single layer. You might need to do this in batches to avoid overcrowding the pan, which can lower the temperature and steam the chicken instead of searing it.
4. Cook the chicken for about 5-7 minutes, or until it’s cooked through and lightly browned. Stir occasionally to ensure even cooking. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside.

Sautéing the Vegetables:

1. Now, let’s work on the veggies. In the same skillet (no need to wash it!), add another tablespoon of olive oil.
2. Add the sliced onions and bell peppers to the skillet. Sprinkle with salt and pepper.
3. Cook the vegetables over medium heat for about 8-10 minutes, or until they are softened and slightly caramelized. Stir frequently to prevent burning. We want them to be nice and tender.
4. Add the minced garlic to the skillet and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
5. Once the vegetables are cooked, remove them from the skillet and set them aside with the cooked chicken.

Making the Cheese Sauce:

1. This is where the magic happens! In the same skillet (yes, again!), melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the cheese sauce. Make sure to cook out the raw flour taste.
3. Slowly pour in the milk, whisking continuously to prevent lumps from forming. Keep whisking until the mixture is smooth.
4. Bring the mixture to a simmer, stirring occasionally. Let it simmer for about 5-7 minutes, or until it has thickened slightly.
5. Reduce the heat to low. Add the softened cream cheese and stir until it is completely melted and smooth.
6. Add the shredded provolone and mozzarella cheese. Stir until the cheese is melted and the sauce is creamy and smooth.
7. Season the cheese sauce with salt, pepper, and a pinch of cayenne pepper (if using). Taste and adjust the seasonings as needed.

Assembling the Chicken Cheesesteak Skillet:

1. Now for the grand finale! Add the cooked chicken and vegetables back to the skillet with the cheese sauce.
2. Stir everything together until the chicken and vegetables are evenly coated in the cheese sauce.
3. Let the mixture simmer for a few minutes to allow the flavors to meld together.

Serving:

1. To serve, spoon the chicken cheesesteak mixture into split crusty rolls or hoagie rolls.
2. Add your favorite toppings, such as chopped lettuce, sliced tomatoes, or hot sauce.
3. Serve immediately and enjoy! This is best served hot, so don’t let it sit around for too long.

Tips and Variations:

• Cheese Variations: Feel free to experiment with different types of cheese in the sauce. Cheddar cheese, Monterey Jack, or even pepper jack would be delicious additions.
• Vegetable Variations: You can also add other vegetables to the skillet, such as mushrooms, banana peppers, or jalapeños.
• Spicy Kick: For a spicier version, add a pinch of red pepper flakes to the chicken or cheese sauce.
• Make it a Meal: Serve the chicken cheesesteak skillet with a side of fries, onion rings, or a simple salad for a complete meal.
• Low-Carb Option: Skip the rolls and serve the chicken cheesesteak mixture over cauliflower rice or zucchini noodles for a low-carb option.
• Prep Ahead: You can prepare the chicken and vegetables ahead of time and store them in the refrigerator until ready to use. The cheese sauce is best made fresh, but you can also prepare it ahead of time and reheat it gently over low heat, stirring frequently.
• Skillet Size: A 12-inch skillet works best for this recipe, but you can use a smaller skillet if needed. Just be sure to adjust the cooking time accordingly.
• Chicken Thighs: While chicken breasts are used in this recipe, you can substitute with chicken thighs for a richer flavor. Just make sure to cook them until they reach an internal temperature of 175°F (79°C).
• Broiling for Extra Color: For an extra touch, after assembling the cheesesteak in the skillet, you can broil it for a minute or two to get the cheese bubbly and slightly browned. Keep a close eye on it to prevent burning.

Enjoy your homemade Chicken Cheesesteak Skillet! It’s a crowd-pleaser that’s perfect for weeknight dinners or weekend gatherings.

Conclusion:

This Chicken Cheesesteak Skillet is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your weeknight dinner rotation. Why? Because it delivers all the satisfying flavors of a classic cheesesteak – juicy chicken, melted cheese, and those perfectly caramelized onions and peppers – but in a fraction of the time and with minimal cleanup. It’s the ultimate comfort food, elevated and simplified for the modern home cook. Think about it: no more standing over a hot grill flipping steaks, no more struggling to perfectly assemble individual sandwiches. This skillet recipe brings everything together in one pan, creating a symphony of flavors that will have everyone at the table begging for seconds. The ease of preparation alone makes it a winner, but the incredible taste is what will truly win you over. But the best part? This recipe is incredibly versatile! Feel free to experiment with different cheeses. Provolone is a classic, of course, but a sharp cheddar or even a creamy Havarti would be absolutely delicious. You could also add a sprinkle of your favorite hot sauce for a little kick, or incorporate some sliced mushrooms for an earthier flavor. Serving Suggestions and Variations: * Serve it as is, straight from the skillet, for a rustic and satisfying meal. * Spoon it over toasted hoagie rolls for a more traditional cheesesteak experience. * Serve it with a side of crispy fries or a simple salad for a complete and balanced meal. * For a low-carb option, serve it over cauliflower rice or zucchini noodles. * Add a dollop of sour cream or a sprinkle of fresh parsley for a touch of freshness. * Consider adding a layer of crispy bacon for an extra layer of flavor and texture. * If you’re feeling adventurous, try adding a drizzle of truffle oil for a gourmet twist. I’ve personally made this Chicken Cheesesteak Skillet countless times, and each time it’s a resounding success. It’s the perfect solution for busy weeknights when you’re craving something delicious and satisfying but don’t have a lot of time to spend in the kitchen. It’s also a great option for feeding a crowd, as it’s easily scalable and always a crowd-pleaser. I truly encourage you to give this recipe a try. I’m confident that you’ll love it as much as I do. It’s a fantastic way to enjoy the flavors of a cheesesteak without all the fuss. And once you’ve made it your own, I’d love to hear about your experience! Did you make any modifications? What were your family’s reactions? What did you serve it with? Please, don’t hesitate to leave a comment below and share your thoughts and variations. I’m always eager to learn from my readers and see how you’ve personalized the recipe. Cooking is all about sharing and experimenting, so let’s create a community of cheesesteak lovers! So go ahead, grab your skillet, gather your ingredients, and get ready to create a culinary masterpiece. You won’t regret it! Happy cooking!

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