Description
Craving the flavors of Philly without the bread? This one-pan wonder delivers all the cheesy, savory goodness with half the carbs and twice the flavor.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil, divided
- 1 large yellow onion, sliced
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- 6 slices provolone cheese (about 6 oz)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Slice chicken breasts into thin strips and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook chicken in batches until just done, about 2-3 minutes per side. Remove to a plate.
- In the same skillet, add remaining oil and sauté onions for 3-4 minutes until beginning to soften. Add bell peppers and cook for another 4-5 minutes until vegetables start to caramelize.
- Add minced garlic and cook for 30 seconds until fragrant.
- Reduce heat to medium and add Worcestershire sauce, Italian seasoning, smoked paprika, and red pepper flakes. Stir to combine, scraping up any browned bits.
- Return chicken to the skillet along with any accumulated juices and toss to combine with the vegetables and seasonings.
- Arrange provolone slices over the top of the mixture. Cover the skillet and cook on low for 1-2 minutes until cheese is completely melted.
- Sprinkle with fresh parsley and serve immediately.