3-Ingredient Paillard-Style Chicken Philly Cheesesteak Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 4 tablespoons olive oil, divided
  • 4 thin-cut chicken breasts (about 1 ½ pounds)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 green bell peppers, thinly sliced
  • 1 ½ cups freshly shredded sharp provolone cheese (about 4 ounces)
Directions
  1. Pour 2 tablespoons olive oil in a large skillet over medium heat.
  2. Season the chicken breasts on both sides with the salt and pepper.
  3. Place 2 chicken breasts (or however many fit) in the skillet. Cook for 4–5 minutes, or until lightly browned on the bottom.
  4. Flip and continue cooking until the chicken reaches an internal temperature of 165 F, about 3–4 more minutes. Transfer the chicken to a sheet pan.
  5. Repeat with the remaining chicken breasts, adding an additional tablespoon of olive oil to the pan if needed. Transfer the chicken to the sheet pan.
  6. Preheat the oven to broil.
  7. Pour the remaining 1 tablespoon olive oil into the skillet.
  8. Add the bell pepper slices. Cook, stirring occasionally, until soft, about 4–5 minutes.
  9. Mound the bell peppers on top of each chicken breast, dividing them evenly.
  10. Place the shredded cheese on top of the peppers, dividing it among the chicken breasts.
  11. Place the sheet pan in the oven, and broil until the cheese is melted and bubbly, about 1–3 minutes.
  12. Serve immediately.