Chicken Philly Cheesesteak {20-Minutes}

Name: Chicken Philly Cheesesteak Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound boneless skinless chicken thighs; 1 1/2 tablespoons olive oil (divided); 1 1/2 tablespoons Taco seasoning; 1 medium onion (thinly sliced); 1 orange bell pepper (seeded and thinly sliced); 1 red bell pepper (seeded and thinly sliced); 4 cloves garlic (minced); 1/4 cup low-sodium chicken broth; 2/3 cup shredded mozzarella cheese

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This Chicken Philly Cheesesteak is juicy, melty, and packed with peppers, onions, and bold savory flavor. It’s a quick and easy one-skillet dinner that’s perfect for busy weeknights – ready in under 30 minutes and super satisfying.

Chicken Philly Cheesesteak skillet topped with gooey melted mozzarella, sliced peppers, onions, and seasoned chicken.

I threw this Chicken Philly Cheesesteak together one night when I was craving the classic but only had chicken in the fridge. With five kids who love a cheesy skillet meal, it was an instant hit. Gooey provolone, tender chicken, sautéed peppers – what’s not to love? Since then, I’ve played around with the recipe, swapping in different cuts of chicken and cheeses to keep it just right.

You might also like my Easy Philly Cheese Steak, the classic beef version of this recipe, or my Mediterranean Chicken Skillet for something bright and herby. For a cozy option, try my Creamy Mushroom Chicken.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

10 mins

Before You Get Started

A few helpful tips before you dive in:

Pre-slice your veggies and mince the garlic before you start cooking – this recipe comes together quickly, so having everything ready makes it easier.
Slice boneless skinless chicken thighs thinly so they cook quickly and soak up more seasoning.
Let the chicken sear in the pan before stirring to build a golden-brown crust and deeper flavor.
Cut your bell peppers and onions to similar thickness so they soften evenly without overcooking.
Add the chicken broth after sautéing to deglaze the skillet and capture all the flavor from the browned bits.
Cover the skillet when melting the cheese to trap steam and help it melt evenly over the filling.

Common Questions

Can I use pre-cooked chicken?

Yes, you can! If you have some leftover chicken, just slice them thin and add them in after the veggies have softened. Since it’s already cooked, you’ll only need a few minutes to heat it through before adding the cheese.

How do I keep the chicken from drying out?

I always make sure to slice the chicken thin so it cooks quickly without drying out. And thighs are naturally juicier, so they help too!

What’s the easiest way to slice the chicken thin?

I like to pop fresh chicken in the freezer for about 15 minutes first – it firms up just enough to slice cleanly with a sharp knife. If it’s already been frozen, try slicing it while it’s still slightly frozen but starting to thaw – that works great too!

How do I store leftovers?

Let it cool, then pop it in an airtight container – good for 4 days in the fridge or 3 months in the freezer. Thaw overnight if frozen, then reheat on the stovetop or in the microwave until warmed through.

Ingredients needed

Below is a quick list of what I used to make this dish. Full measurements are listed further down in the recipe card.

ingredients to make philly cheesesteak with chicken.

Chicken: You can use either boneless and skinless chicken thighs or chicken breast. Alternatively, if you prefer using beef, you can use that as well.
Bell Peppers: Any color you like will work.
Cheese: I used mozzarella, but whatever blend you have on hand will work like Monterey Jack.
Broth: Any broth will work.
Oil: Either olive oil or avocado oil. Use what you have.
Seasoning: I used Montreal Steak seasoning, but use your favorite kind.
Garlic: Fresh makes a huge difference with the taste, but in a pinch, you can use garlic powder.
Onion: White or yellow will work. Even purple/red onion will work just fine.

How to Make Chicken Philly Cheesesteak

Here’s how to get perfect results every time:

process shots of marinated chicken in one pan and another shot of chicken cooked in a pan.

1️⃣ Slice and Season the Chicken

Thinly slice the chicken thighs and toss with 1 tablespoon olive oil and taco seasoning until well coated.

✏️ Slicing thin helps the chicken cook quickly and soak up flavor.

2️⃣ Sear the Chicken

Heat a large skillet over medium heat. Drizzle in the remaining ½ tablespoon of oil, then add the chicken in a single layer. Cook for 5 minutes, stirring occasionally.

✏️ Let the chicken sit undisturbed for a minute or two before stirring to get a nice sear.

process shots of cooked chicken with bell peppers and onions in a skillet. then with shredded cheese being added over the cooked chicken.

3️⃣ Add Veggies and Cook

Stir in the sliced onions and bell peppers. Cook for 5-6 minutes, stirring often, until veggies are softened and lightly browned.

✏️ Cut veggies to a similar thickness so they cook evenly.

4️⃣ Add Broth and Cheese

Stir in the minced garlic and chicken broth, scraping the bottom of the skillet. Sprinkle shredded cheese evenly over the top and cover with a lid.

✏️ The broth lifts all the flavor from the pan and keeps everything juicy.

5️⃣ Melt the Cheese and Serve

Turn heat to low and cook for 2-3 minutes, covered, until the cheese is melted. Garnish with fresh cilantro and lime wedges, and serve warm over cooked rice.

✏️ You can also pile the filling into toasted hoagie rolls if you’re craving that classic sandwich vibe.

Close-up shot of cheesy Chicken Philly mixture with juicy chicken strips, bell peppers, and onions.

Variations & Tips

→ Swap chicken thighs for breasts if you want a leaner option – they both work well.

→ Use any cheese that melts nicely like provolone, mozzarella, Monterey Jack, or even American.

→ Season with taco seasoning, Cajun blend, or a simple mix of salt, pepper, and garlic powder.

→ Bell peppers of any color work here, and you can toss in mushrooms or jalapeños for extra flavor or heat.

→ A squeeze of lime right before serving adds a burst of freshness that balances out the richness of the cheese and chicken.

→ Want it lighter? Serve over cauliflower rice, in lettuce wraps, or with a green salad.

→ For a hands-off version, roast everything on a sheet pan instead of using a skillet.

Storage & Make-Ahead Tips

Fridge: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Let it cool completely before storing.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave in 30-second bursts until warmed through.

What to serve with Chicken Philly Cheesesteak

This dish is super satisfying on its own – especially when served over rice – but it also pairs really well with a variety of fresh and flavorful side dishes. Whether you’re keeping it light with a salad or going all-in with something a little more indulgent, there’s plenty to choose from. You can also check out more ideas in my full Side Dishes collection.

Here are a few of my favorite sides to serve it with:

4 Comments

Jeffrey says:

July 12, 2025 at 2:47 pm

Super easy and lots of flavor. I marinated the chicken overnight, came out great.

1. Rena Awada says:
  
  July 13, 2025 at 8:50 pm
  
  Thanks for the feedback. Glad you loved it.
  
Zahra Zayat says:

July 4, 2025 at 12:29 am

Wow this turned out so delicious

1. Rena Awada says:
  
  July 5, 2025 at 12:29 pm
  
  Thanks

Chicken Philly Cheesesteak

Before You Get Started

Common Questions

Ingredients needed