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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

Fabulous DIY Projects

Chicken Cheesesteak Skillet

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

SERVINGS: 4 servings


2 tablespoons Olive Oil, divided

1 Yellow Onion, halved and thinly sliced

1 Red Bell Pepper, thinly sliced

1 Green Bell Pepper, thinly sliced

1 1/4 pounds Boneless, Skinless Chicken Breasts, thinly sliced

1 1/2 teaspoons Italian Seasoning

1/2 teaspoon Smoked Paprika

Kosher Salt, to taste

Fresh Ground Black Pepper, to taste

1 cup shredded Provolone Cheese


1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot add in the sliced peppers, onions, and plenty of salt and pepper. Saute the vegetables until they are very tender and then remove them from the skillet and onto a plate.

2. Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced chicken along with the Italian seasoning, smoked paprika, salt and pepper. Move it around so that it is in a single layer and then let it cook without moving it for a couple of minutes so that it browns.

3. Continue to saute the meat until its fully cooked, then add the onions, peppers and any juices left on the plate back into the skillet. Stir everything together and top it with the shredded provolone cheese.

4. Cover the skillet with a lid until the cheese has melted and then serve.


1. On buttered toasted hoagie rolls.

2. Make Sliders with them on soft rolls.

3. Over Cooked Pasta.

4. Use as a low carb-filling for stuffed peppers.

5. Eat it right out of the skillet with a salad or fries on the side.

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