Keto Chicken Cheesesteak Skillet

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    17 min

  • ready time

    ready time

    22 min

Keto Chicken Cheesesteak Skillet

8 ratings

Philly Cheesesteak Skillet is a crown favorite keto meal. This chicken substitute version now eliminates the need to modify the original recipe with a new protein. You still get juicy bell peppers, mushrooms, and melted cheese. Pair with your favorite healthy keto side dish!

Jessica L.

  • Net Carbs

    1.7 g

  • Fiber

    0.6 g

  • Total Carbs

    2.3 g

  • Protein

    30 g

  • Fats

    11.9 g

241 cals

Keto Chicken Cheesesteak Skillet

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Boneless Skinless Chicken Breast

    Boneless Skinless Chicken Breast

    12 ounce

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

  • Onion Powder

    Onion Powder

    ¼ teaspoon

  • Oregano, Dried

    Oregano, Dried

    ½ teaspoon

  • Olive Oil

    Olive Oil

    2 teaspoon

  • Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D

    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D

    2-½ ounce

  • Green Bell Pepper

    Green Bell Pepper

    3 ounce

  • Olive Oil

    Olive Oil

    2 teaspoon

  • Mozzarella Cheese, Whole Milk

    Mozzarella Cheese, Whole Milk

    ½ cup, shredded

Recipe Steps

steps 4

22 min

  • Step 1

    Lay flat and pat dry thin-sliced chicken breasts. Season them with the salt, pepper, onion powder, and oregano.
    Step 1
  • Step 2

    Heat the first amount of olive oil in a pan over medium-high heat and set in the chicken breast. Cook the chicken for 4-5 minutes per side until the outsides are a glazed golden brown. Set the cooked chicken aside to cool. Once cool enough to handle, slice the chicken into approx. 20 pieces (5 slices per serving).
    Step 2
  • Step 3

    While the chicken is cooling, return the pan to a medium-low heat on the stove. Toss into the pan sliced mushrooms, sliced bell pepper, and the remaining olive oil. Toss and cook the veggies until they are tender and slightly caramelized in the oil.
    Step 3
  • Step 4

    Reduce the heat to low and return the sliced chicken back to the pan. Sprinkle in the shredded cheese and let the cheese melt over the heat undisturbed. Serve once the chicken and cheese are hot.
    Step 4

Comments 5

  • Craazybirdlady

    Craazybirdlady 2 years ago

    I was forced to use white mushrooms (dang Covid!) cuz I couldn’t find brown or crimini mushrooms and they had a very strong taste which overpowered the whole dish. It still tasted ok so I will make it again when I can find the correct mushrooms.

    • kimbydiane

      kimbydiane 2 years ago

      This was delicious! I added 1/2 an avocado and some cucumber with feta! Delicious

      • Fatdaddy

        Fatdaddy 4 years ago

        Delicious

        • Consolfla

          Consolfla 5 years ago

          So easy and so yummy !!!

          • rtolbert3

            rtolbert3 5 years ago

            This was really good, will make it again!