Several years ago, Longhorn’s Restaurant used to serve a Chicken Philly Cheesesteak Sandwich that my hubby and I loved. I don’t know what brought it to my mind last week, but I thought it would be easy to recreate a keto/low carb Chicken Philly Cheesesteak Skillet meal that would be amazing. I bought the thin cut chicken that I cut into small strips with my poultry shears so that it would cook faster. Sometimes our days get so crazy, I blink my eyes, and it’s dinnertime, so I like dinner options that are quick and easy like this one. We loved it so much; I made it twice last week. I served it with asparagus the first time and broccoli the next.
- 1 1/2 lbs boneless skinless chicken breasts cut into small strips
- 1 green pepper sliced
- 1 onion sliced
- 2 garlic cloves minced
- 3 tablespoons butter
- 7 slices provolone cheese
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon parsley
- 1/2 tsp salt
- 1/4 tsp pepper
In a hot cast iron skillet, melt one tablespoon of butter and add peppers, onion, and garlic.
Saute until the onions and peppers are translucent then remove veggies from the skillet and set aside.
Melt the remaining 2 tablespoons of butter in the cast iron skillet then add chicken, Italian seasoning, and salt/pepper.
Allow to sear on each side, then cover and cook on medium-low until the chicken is cooked all the way through. I use a meat thermometer to test doneness.
Once the chicken is done, add the pepper, onion, and garlic back to the skillet. Cook on low for 2 minutes.
Place provolone cheese slices on top of the chicken and veggie mixture to cover, and then place the skillet in the oven on broil for 1-3 minutes until the cheese is melted thoroughly.
Nutritional Information per MyFitnessPal app (6 servings) – 284 calories, 17.5g fat, 30.7g protein, 4.9g carbs – 2.4g fiber = 2.5 Net Carbs per serving based on 6 servings