Chicken Philly Recipe

Slice and Season Chicken

Trim any excess fat from the chicken breasts and slice them thinly across the grain into 1/8–1/4-inch strips so they cook quickly and stay tender.

In a bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire, 1 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Add the sliced chicken and toss to coat evenly. Let marinate at room temperature for 10–15 minutes (or refrigerated for up to 1 hour).

Prepare Onions and Pepper

While the chicken marinates, peel the large yellow onion and cut into thin half-moons. Slice the half green bell pepper into thin strips.

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When butter melts and the pan is hot, add the sliced onion and bell pepper. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Cook, stirring occasionally, until onions are deeply softened and beginning to brown, about 8–10 minutes. Reduce heat slightly if they brown too quickly. Once softened, push the vegetables to one side of the pan and keep warm while you cook the chicken (or transfer to a bowl).

Use the same skillet (add a little oil if pan is dry) and raise heat to medium-high. Add the marinated chicken in a single layer where possible, cook undisturbed for 1–2 minutes to get a sear, then stir and continue cooking until no longer pink and juices run clear, about 4–6 minutes total depending on thickness.

When chicken is nearly cooked, mix it together with the softened onions and peppers in the skillet and heat through for 30–60 seconds so flavors combine.

Split the French rolls lengthwise without cutting all the way through (or fully split if preferred). Lightly butter the cut sides and toast them in a separate skillet or under a broiler for 1–2 minutes until golden — watch closely to prevent burning.

Portion the chicken and onion mixture evenly across the two rolls (about 8 oz chicken total / 2 sandwiches). Layer 3 slices provolone (or 2 provolone + 1 Swiss/American) over the hot chicken on each sandwich.

Cover the skillet with a lid or tent with foil to trap steam, or place the open sandwiches under a preheated broiler for 1–2 minutes, until the cheese is melted and bubbly.

Optional: Spread mayonnaise on the top roll halves and sprinkle chopped parsley or a pinch of hot sauce for heat.

Close the sandwiches, slice in half if desired, and serve immediately while hot.