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Keto

Chicken Cheesesteak Skillet

Chicken Cheesesteak Skillet. Original recipe adapted with source quantities and workflow.

Adapted from Annie. Publisher estimate per original portion; proportional ingredient scaling preserves that portion.

Appliances needed
StovetopPans
5 min prep time (publisher) 4 servings 25 min total time
Illustration of chicken strips with bell peppers, onion and mushrooms under melted provolone.
AI-generated illustration; appearance and portions are approximate.

Before cooking

  • Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
  • Adapted from Annie. This adaptation has not been kitchen-tested.
  • Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Cut chicken small; thinly slice onion, peppers and mushrooms.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
Cook seasoned chicken in half oil over medium 4–5 min; reserve.Return chicken to vegetables 2–3 min until cooked; top provolone, cover low 2–3 min.
Sauté onion, peppers and mushrooms in remaining oil 7–10 min.
Learn more about Tabular Recipe Notation

Method

  1. Chicken. Heat half the olive oil in a large skillet over medium. Add chicken and the dry seasonings. Toss with tongs and cook 4–5 minutes until browned. Transfer chicken to a plate.
  2. Vegetables. Heat the remaining oil in the same skillet. Cook onion, peppers and mushrooms for 7–10 minutes, stirring as needed, until peppers soften. Reduce heat if they brown too quickly.
  3. Finish. Return chicken and cook another 2–3 minutes until cooked through. Lower heat, scatter provolone on top and cover for 2–3 minutes until melted.

Nutrition per serving

Calories
267 kcal
Protein
27 g
Total carbs
7 g
Fiber
2 g
Net carbs
5 g
Vitamins & minerals

Chicken Cheesesteak Skillet

Keto · 4 servings · US measures · 5 min publisher preparation per four-serving batch

Total time: 25 min

Chicken Cheesesteak Skillet. Original recipe adapted with source quantities and workflow.

Follow the cooking flow and check each component at the stated endpoint.

The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.

Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Cut chicken small; thinly slice onion, peppers and mushrooms.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
Cook seasoned chicken in half oil over medium 4–5 min; reserve.Return chicken to vegetables 2–3 min until cooked; top provolone, cover low 2–3 min.
Sauté onion, peppers and mushrooms in remaining oil 7–10 min.
Learn more about Tabular Recipe Notation

Ingredients

  • 2 tbsp olive oildivided
  • 1 lb chicken breast or thighscut into small strips or chunks
  • 1 ½ tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 count small onionthinly sliced
  • 1 cup Red bell pepperseeded and thinly sliced
  • 1 cup Green bell pepperseeded and thinly sliced
  • 8 oz Mushroomssliced; source uses one 8-ounce package
  • 1 cup shredded Provolone cheeseor your favorite variety

Before you start

  • Lidded skillet
  • Mixing bowl
  • Instant-read thermometer

Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.

Cook

  1. Chicken

    Heat half the olive oil in a large skillet over medium. Add chicken and the dry seasonings. Toss with tongs and cook 4–5 minutes until browned. Transfer chicken to a plate.

  2. Vegetables

    Heat the remaining oil in the same skillet. Cook onion, peppers and mushrooms for 7–10 minutes, stirring as needed, until peppers soften. Reduce heat if they brown too quickly.

  3. Finish

    Return chicken and cook another 2–3 minutes until cooked through. Lower heat, scatter provolone on top and cover for 2–3 minutes until melted.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

Nutrition per serving

Calories: 267 kcal; protein: 27.0 g; total carbs: 6.9 g; fiber: 1.9 g; net carbs: 5.0 g

Publisher estimate per original portion; proportional ingredient scaling preserves that portion.

Listed allergens: milk. Check purchased labels and cross-contact.

First-cook checks

  • Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
  • Adapted from Annie. This adaptation has not been kitchen-tested.
  • Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Leftovers

Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.

Sources

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.