I pulled this together on one of those evenings when I just didn’t have time to fuss. Everyone in my house liked it so much it’s become a staple, especially when we want something cozy but not heavy.
Tasty Ingredients
- Provolone cheese: Melts into everything, creating that signature creamy finish
- Kosher salt and black pepper: Bring out and boost the flavors in every bite
- Smoked paprika: Adds a gentle smoke note that really stands out
- Italian seasoning: Layers in quick, herby depth
- Chicken breasts (boneless, skinless): Thinly sliced so they cook up fast and stay tender
- Red and green bell peppers: For pops of sweetness and a burst of color
- Yellow onion: Goes sweet and soft when cooked right
- Olive oil: Keeps things sizzling and adds a hint of flavor
SIMPLE Step-by-Step Instructions
- Melt and Mix:
- Spread the peppers, onions, and chicken out evenly in your skillet. Sprinkle the shredded cheese across everything and put a lid on top. Lower the heat, wait two minutes, and peek underneath—once it’s all melted and stringy, you’re good!
- Cook the Chicken:
- Same skillet, dash in your last spoonful of oil. Get it hot, then scatter in the thin chicken pieces with your Italian seasoning, smoked paprika, salt, and pepper. Don’t touch them for a few minutes—this builds that golden, tasty crust. Stir after about 3 minutes, cook just till all the pink is gone, and you’re set.
- Sauté the Veggies:
- First off, add a spoonful of olive oil to a big pan on medium-high till it starts to shimmer. Toss in onion and peppers, sprinkle with some salt and pepper, then cook for 8-10 minutes. Give them a quick stir now and then, but let them get nice and soft and brown. Scoop everything onto a plate to use later, scraping those yummy brown bits off th
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