Pan-Sauteed Philly Chicken Sandwiches

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Made with chicken breast and sauteed with mushrooms, onion Green bell peppers, then topped with provolone cheese. These hearty sandwiches are a kid-friendly delight and take only 30 minutes. Looking for more 30-minute meal ideas? Try Bacon Cheeseburger Soup or Philly Cheesesteak Sloppy Joes.

This quick and easy Red Cabbage & Kale Coleslaw makes a great side dish! Made with a light dressing and roasted pumpkin seeds for extra crunch!

Pan-Sautéed Philly Chicken Sandwiches

Print Recipe
Cook Time 30 mins
Course Main Course
Cuisine American

Ingredients
  

  • 2 Pounds Chicken breast or thighs, trimmed of fat
  • 6 hoagies rolls sliced in half (but not all the way through)
  • 8 slices provolone cheese
  • 8 mushrooms, sliced
  • 1 large bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning
  • salt and pepper to taste
  • 2 tablespoons extra-virgin olive oil,

Notes

Heat oil over medium heat. Add bell peppers, mushrooms, and onions and season with salt and pepper. Saute, stirring often, until caramelized, about 10 minutes.
Toss Chicken in  Italian seasonings and olive oil. 
Remove peppers, mushrooms, and onions from skillet and set aside. 
Return veggies to skillet and blanket chicken with provolone and cook, covered, until the cheese is melted, about 3 minutes.
Divide mixture among hoagie rolls and serve.