Description
Delicious cheesy chicken hoagies packed with flavor and perfect for any meal.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs), thinly sliced against the grain
- 1 tablespoon Worcestershire sauce
- 2 teaspoons olive oil, divided (plus more as needed)
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- 2 bell peppers (green and red), thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning (optional)
- 6–8 slices provolone (or white American)
- 4 hoagie rolls, split (lightly toasted optional)
- Garlic-herb mayo
- Dijon mustard
- Butter
Instructions
- In a bowl, toss the thinly sliced chicken with Worcestershire sauce, 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. This marinade infuses flavor and helps the chicken brown better during cooking.
- Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and the butter. When the butter is shimmering, add the sliced onions and bell peppers along with a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and have some caramelized edges, about 6 to 8 minutes. Stir in the minced garlic and Italian seasoning (if using) and cook for 30 seconds more. Transfer the vegetables to a plate and set aside.
- Return the skillet to high heat. Add a thin film of olive oil if needed. Spread the chicken slices evenly in the skillet and let them sear undisturbed for 1 to 2 minutes. Then stir and continue cooking until the chicken is just cooked through and lightly browned, about 3 to 4 minutes more. Season with remaining salt and pepper to taste.
- Reduce the heat to medium-low. Return the sautéed onions and peppers to the skillet, mixing them with the cooked chicken. Divide the mixture into 4 mounds roughly the size of the hoagie rolls. Top each mound with 1 to 2 slices of provolone cheese. Cover the skillet with a lid or tent with foil and let the cheese melt for 30 to 60 seconds.
- Spread the hoagie rolls with garlic-herb mayo, Dijon mustard, or a pat of butter if desired. Using a spatula, scoop the cheesy chicken and vegetable mixture directly into the rolls. Serve hot and enjoy with plenty of napkins for the melty drips.
Notes
- This recipe can be easily doubled for larger gatherings.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg