2 tablespoons olive oil, divided

1 yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1¼ pounds boneless, skinless chicken breasts, thinly sliced

1½ teaspoons Italian seasoning

½ teaspoon smoked paprika

1 cup provolone cheese, shredded or sliced

Kosher salt, to taste

Black pepper, to taste

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Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add sliced onion and bell peppers, sautéing until soft, about 6–8 minutes. Transfer to a plate.
In the same skillet, add the remaining tablespoon of olive oil and the sliced chicken.
Season chicken with Italian seasoning, smoked paprika, salt, and black pepper. Cook undisturbed for 2–3 minutes, then stir and continue cooking until fully cooked, about 5–7 minutes.
Return sautéed onions and peppers to the skillet and stir to combine.
Sprinkle provolone cheese over the mixture, cover, and let melt for about 2 minutes.
Serve hot on its own, in hoagie rolls, over rice, or on a bed of greens.

Swap provolone with mozzarella, cheddar, or pepper jack for different flavors.

Use chicken thighs for a juicier option.

Add mushrooms for more heartiness.

Spice it up with hot peppers or crushed red pepper flakes.

Store leftovers in the fridge for up to 3 days; avoid freezing.