Kelsey's Chicken Philly Recipe

Prepare ingredients

Trim any fat from the chicken breasts and pat them dry with paper towels. Cut the chicken into 1/2-inch dice. Peel and cut the red onion into thin half-moons. Core, seed and slice the green and red bell peppers into thin strips (about 1/4-inch). Shred or slice the mozzarella if not pre-sliced. Split the hoagie rolls lengthwise, keeping them attached on one side if preferred.

Season chicken

Place diced chicken in a bowl. Add 1 tablespoon olive oil, salt, black pepper, garlic powder and dried oregano. Toss until chicken is evenly coated.

Cook vegetables

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot, add the sliced onions and both bell peppers. Sauté, stirring occasionally, until softened and slightly charred at the edges, about 6–8 minutes. Season with a pinch of salt and optional hot pepper flakes. Transfer the cooked vegetables to a plate and set aside.

Cook chicken

In the same skillet, add the remaining 1 tablespoon butter and let it melt over medium-high. Add the seasoned diced chicken in a single layer. Cook, stirring occasionally, until the chicken is cooked through and lightly golden, about 6–8 minutes (internal temperature 165°F / 74°C). If the skillet becomes dry, add a splash of water or another 1/2 tablespoon olive oil. Taste and adjust seasoning if needed.

Combine chicken and peppers

Return the cooked peppers and onions to the skillet with the chicken. Stir to combine and let everything heat together for 1–2 minutes so flavors meld.

Assemble and melt cheese

Preheat broiler to high (or use a toaster oven). Divide the chicken and pepper mixture evenly among the 4 hoagie rolls, placing it on the bottom halves of the rolls. Top each portion with 2 ounces (about 1/2 cup shredded) mozzarella. Place assembled sandwiches on a baking sheet and broil 2–3 inches from the heat for 1–2 minutes, watching carefully, until the cheese is melted and bubbling. Alternatively, cover the skillet with a lid and melt cheese on low for 1–2 minutes.

Toast rolls (optional)

If you like toasted rolls, split and lightly butter the top halves of the hoagies and toast under the broiler for 30–60 seconds until golden, or toast in a skillet over medium heat for 1–2 minutes.

Finish and serve

Place the top halves on the sandwiches and serve immediately while hot. Serve with optional sides like chips, fries or pickles.