Try this Chicken Philly Cheesesteak Skillet packed with pan seared chicken, mushrooms, bell peppers and onions. This low carb, one pan recipe is ready in under 30 minutes!
I think it’s a universal truth that we all look for something to make life a little more streamlined, a little easier. There is nothing that can do that quite like a good one pan recipe, is there? Today we are adding another one to the list, you are sure to love! Overflowing with tender chicken, bell peppers, onions, mushrooms and cheese, this Chicken Philly Cheesesteak Skillet is truly the best low carb comfort food!
A naturally low carb and gluten free spin on the classic Philly cheesesteak sandwich, this recipe is completely hassle-free to make! You can serve it on its own, in a low carb tortilla, lettuce wrap or a bed of cauliflower rice for a hearty, healthy dinner!
What You Will Love About This Recipe
- Low Carb. This recipe is a complete meal full of lean protein and veggies yet only has 6 net carbs per serving!
- Ready in Under 30 Minutes. You can have this recipe ready in about 25 minutes so it is perfect for a busy weeknight!
- Minimal Cleanup. This one pan recipe makes cleaning up the kitchen so easy!
Ingredients Overview
You will find the exact recipe measurements and instructions in the printable recipe card at the bottom of the page. Below, is a quick overview of the ingredients you will need:
- Chicken: you can use boneless skinless breasts or thighs in this recipe. You just need to make sure you cut them into small strips.
- Produce: bell pepper, onion, and mushrooms
- Spices: garlic powder, onion powder, paprika, salt, and pepper
- Cheese: shredded provolone cheese is what I used, but you can use your favorite variety.
How to Make a Cheesesteak Skillet
Below are photos and recipe steps so you can easily make this chicken recipe at home. You will also need a stovetop burner, a large skillet or griddle, a knife, and a cutting board.
Brown the chicken
In a large skillet, add one tablespoon of olive oil over medium heat. Add the chicken and sprinkle with the seasonings. Use tongs to toss the chicken in the spices, stirring occasionally. Cook the chicken 4-5 minutes until golden brown. Remove the chicken from the skillet and set aside.
Saute the veggies
Add the remaining tablespoon of olive oil. Add the sliced onions, peppers, and mushrooms. Stir occasionally and cook for 7-10 minutes until the peppers are tender. (reduce the heat to medium-low if needed)
Add the cheese
Add the chicken back to the pan and stir to combine; cook 2-3 more minutes until the chicken is cooked through.
Serve
Keto Chicken Philly Steak can be served alongside whatever you fancy, so don’t be afraid to get creative. I’ve listed some of my favorites to pair with cheesesteak below:
- Air Fryer Garlic Butter Broccoli
- Buffalo Cauliflower
- Broccoli Cheddar Chaffles
- Crispy Cauliflower Fritters
Storage and Reheating Instructions
- Storage: Allow leftovers to cool completely. Then you can store in an airtight container for up to 3-4 days in the fridge or 3 months in the freezer.
- Reheating: You can easily reheat your Chicken Cheese Steak in the oven or microwave, or on the stove. To reheat in the oven, preheat to 375 degrees Fahrenheit before popping in your Cheese Steak for 10-15 minutes (or until the chicken is piping hot all the way through).
- Alternatively, you can reheat Chicken Philly Cheese Steak on the stove over a medium heat, stirring regularly, or stick it in the microwave on a high heat, checking and giving it a stir every minute or so.
Other One Pan Keto Recipes
Who doesn’t need a little convenience every now and then? I’m such a lover of easy one pan recipes – here are just a few of my personal favorites!
Chicken Cheesesteak Skillet
Ingredients
- 2 tbsp olive oil divided
- 1 pound chicken breast or thighs cut into small strips or chunks
- 1½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion thinly sliced
- 1 cup red bell pepper, seeded and thinly sliced
- 1 cup green bell pepper, seeded and thinly sliced
- 8 ounce package mushrooms sliced
- 1 cup shredded Provolone cheese (or your favorite variety)
Instructions
- In a large skillet, add one tablespoon of olive oil over medium heat. Add the chicken and sprinkle with the seasonings. Use tongs to toss the chicken in the spices, stirring occasionally. Cook the chicken 4-5 minutes until golden brown.
- Remove the chicken from the skillet and set aside.
- Add the remaining tablespoon of olive oil. Add the sliced onions, peppers, and mushrooms. Stir occasionally and cook for 7-10 minutes until the peppers are tender. (reduce the heat to medium-low if needed)
- Add the chicken back to the pan and stir to combine; cook 2-3 more minutes until the chicken is cooked through.
- Reduce the heat to low. Then top with the provolone and cover. Cook the chicken on low for 2-3 minutes until the cheese has melted completely.
Lisa says
I am just starting a keto diet and love seeing your receipes