Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 yellow onion, halved and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1¼ pounds boneless skinless chicken breasts, thinly sliced
  • 1½ teaspoons Italian seasoning
  • ½ teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup provolone cheese, shredded

Instructions:

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced onion and bell peppers, seasoning with salt and pepper. Cook until tender and caramelized (about 7-8 minutes). Remove from skillet and set aside, reserving juices.
  2. In the same skillet, add remaining olive oil. Add sliced chicken in a single layer, season with Italian seasoning, smoked paprika, salt, and pepper. Let cook undisturbed for 2-3 minutes until browned on one side.
  3. Stir chicken; cook until no longer pink and fully cooked (about 4-5 more minutes). Ensure internal temperature reaches 165°F (75°C).
  4. Return sautéed peppers and onions to the skillet with the chicken, mixing well. Spread mixture evenly and top with shredded provolone cheese.
  5. Cover the skillet (with a lid or foil); reduce heat to medium-low. Let sit for 2-3 minutes until cheese melts completely. Serve immediately.