Chicken Philly Recipe

In a small bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt and pepper. Whisk until smooth. Taste and adjust seasoning; refrigerate while preparing the rest of the sandwich so flavors meld.

Prepare chicken

Slice chicken breasts thinly across the grain into roughly 1/4-inch strips. In a bowl, toss sliced chicken with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder until evenly coated.

Cook peppers and onions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add thinly sliced onion and sliced green bell pepper. Season lightly with a pinch of salt and cook, stirring occasionally, until softened and browned at the edges, about 7–9 minutes. Transfer peppers and onions to a plate and keep warm.

Cook chicken

Return the skillet to medium-high heat (add a splash more oil if pan is dry). Add the seasoned chicken in a single layer and cook, stirring occasionally, until cooked through and lightly browned, about 5–7 minutes (internal temperature 165°F / 74°C). If the pan is crowded do this in two batches. Reduce heat to low.

Combine and melt cheese

Return the cooked peppers and onions to the skillet with the chicken and stir to combine. Divide the mixture into two mound sections in the pan. Lay two slices of provolone over each mound. Cover the skillet with a lid for 1–2 minutes until the provolone melts over the chicken and vegetables.

Toast rolls (optional)

While the cheese is melting, split hoagie rolls and spread a little butter on cut sides. Toast cut-side down on a separate skillet or under a broiler until golden, about 1–2 minutes. Watch carefully to avoid burning.

Assemble sandwiches

Spread about 2 tablespoons of garlic aioli on the inside of each roll (adjust to taste). Using a spatula, transfer each cheesy chicken, pepper and onion portion into each roll. Sprinkle with chopped parsley if using.