Chicken Philly Recipe
Make Chicken Philly Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Vegetables
Sauce & Finish
Method
Chicken & Marinade
- 1
Prepare and flatten chicken
Trim any excess fat from the chicken breasts and slice each breast horizontally into 2 thinner cutlets (or butterfly and pound to about 1/4-inch thickness). Pat dry with paper towels.
- 2
Marinate
In a bowl combine 1 tbsp olive oil, 1 tsp Worcestershire, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Add the sliced/pounded chicken and toss to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).
- 3
Cook chicken
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil or use nonstick spray. When hot, add the chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil.
Vegetables
- 4
- 5
Sauté vegetables
Wipe skillet clean or use the same pan with leftover juices. Reduce heat to medium, add 1 tbsp butter or oil. Add the sliced onion and bell pepper and cook, stirring occasionally, about 5–7 minutes until softened and edges begin to caramelize. Add mushrooms during the last 3 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper.
Sauce & Finish
- 6
Deglaze and make slurry
Push vegetables to the side, increase heat to medium-high, pour in 1/4 cup chicken broth and 1/2 tsp Dijon mustard (if using) to deglaze the pan, scraping up browned bits. In a small cup mix 1/2 tsp cornstarch with 1 tsp cold water until smooth.
- 7
Combine chicken and sauce
Return the cooked chicken to the skillet, nestling pieces among the vegetables. Stir the cornstarch slurry again and drizzle over the chicken and vegetables. Cook 1–2 minutes until sauce thickens slightly and coats the chicken. Taste and adjust seasoning.
- 8
Add cheese
Lower heat to low. Place 2 slices of provolone over each portion of chicken (or overlap slices across the chicken and vegetables). Cover the skillet with a lid for 1–2 minutes until cheese melts.
- 9