Enjoy the classic Philly flavors in a lower carb way!
I absolutely love Philly cheesesteak! However, I’m sad to say the bread roll doesn’t love me anymore. Not to worry. I’ve landed on my feet and adapted to my new low carb lifestyle. I’ve got an easy way to make a fast, healthier version of the beloved sandwich, with a few minor changes! Allow me to introduce you to my sheet pan Philly chicken recipe.
Peppers or No Peppers? That is the Question!
The peppers/no peppers controversy wages on. Philly Cheesesteak purists are adamant that peppers are not part of the traditional sandwich. I would have to agree with them, although I am not a native of the region that introduced the classic to the world. Maybe I only agree because I don’t like green peppers. Having said that, this recipe uses red and yellow peppers. Not because they are part of the traditional sandwich, but because it adds a pop of color, texture, and some additional nutrients as well.
Got to Have Cheese
Now let’s talk about the cheese. I prefer a creamy cheese sauce to drizzle over the top, but this recipe calls for sliced cheese for the sake of simplicity. I use a combination of American and Provolone. If you have a favorite cheese sauce recipe, by all means, use it (and share it with us in the comment section!)
Let’s Get Cooking this Sheet Pan Philly Chicken
First up, preheat the oven to 375 degrees F. Then, slice one small yellow onion and one medium red and yellow pepper. Pop those onto a rimmed sheet pan.
Next, thinly slice two pounds of chicken breast cutlets and add them to the veggies. Drizzle the whole mix with two tablespoons of olive oil and sprinkle on one teaspoon of garlic powder, half teaspoon of onion powder, one teaspoon of salt, and a fourth teaspoon of ground black pepper. Toss everything together until the chicken and veggies are evenly coated. Spread it all out in an even layer in the pan and bake for about 15 minutes, mixing and redistributing into an even layer about half way through.
Remove the sheet pan Philly chicken from the oven and check for doneness. The chicken should have an internal temperature of 165 degrees F and the vegetables should be tender-crisp and slightly caramelized.
Top the chicken and vegetables with your cheese slices (or other cheese sauce of choice) and return it to the oven for about 5 more minutes. Once the cheese is melted and bubbly, remove the sheet pan from the oven. Plate, serve, and enjoy!
Must-Try (Healthier) Philly Cheesesteak
Dinner is served! The combination of juicy chicken, crisp veggies, and gooey cheese makes this baked chicken dish an easy Philly-inspired winner. And I know – it isn’t technically Philly style with changes made. It does illicit an image in the mind though. The point is, recipes are just a guideline. Get the basic concepts down, then make adjustments based on your preferences and run with it! I love hearing from those who’ve tried these recipes, made changes, and created their own masterpieces. I hope to hear from you!
More Sheet Pan Chicken Recipes
Can’t get enough sheet pan recipes? Whether you love the flavors, nutrients, ease of cooking, or all of the above, we’ve got plenty more where that came from! If you enjoyed this sheet pan Philly chicken, we think you might also like to try:
- Sheet Pan Hot Honey Chicken
- One-Pan Broccoli, Sweet Potato, and Chicken Dinner
- One Pan General Tso’s Chicken with Broccoli
- Sheet Pan Chicken Meatballs and Broccoli
Sheet Pan “Philly” Chicken
Ingredients
- 1 yellow onion small, thinly sliced
- 1 red pepper medium, seeded, thinly sliced
- 1 yellow pepper medium, seeded, thinly sliced
- 2 pounds chicken breast cutlets, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
- 4 American cheese slices
- 4 provolone slices
Instructions
- Preheat oven to 375 degrees F.
- Place sliced onion, peppers, and chicken on a rimmed sheet pan. Drizzle with olive oil and add spices. Toss to evenly coat. Spread out in an even layer.
- Place sheet pan in the oven and bake for about 15 minutes. Occasionally stirring and redistributing in an even layer.
- Remove chicken and vegetables from oven. Check chicken for doneness. Chicken should be 165 degrees F and vegetables should be tender-crisp and slightly caramelized.
- Top chicken and vegetables with cheese slices and return to oven. Bake another 5 minutes, until cheese is melted and bubbly. Remove from oven, plate and serve.
Nutrition Information
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