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+ servings
a sliced, seasoned cooked chicken breast and a silver fork on a bed of cheesy onions and peppers
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5 from 1 vote

Copycat Friday's Sizzlin' Chicken & Cheese

Copycat Friday's sizzlin' chicken and cheese takes all the flavors of the restaurant's classic dish and puts them into this easy recipe. Save yourself a trip out to eat and satisfy your cravings right in the comfort of your own home with this cheesy chicken skillet!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Entree, Main Course
Cuisine: American
Servings: 2
Calories: 1251kcal


  • 2 chicken breasts trimmed of fat
  • 1 1/2 cups zesty Italian dressing
  • 1 1/2 tbsp minced garlic
  • salt & pepper to taste
  • pinch smoked paprika
  • 2-3 tbsp extra virgin olive oil divided
  • 5 slices deluxe style American cheese
  • 3/4 cup shredded Monterrey jack cheese
  • 1 large yellow onion thinly sliced
  • 1 large green pepper seeded and thinly sliced into strips
  • 1 large red pepper seeded and thinly sliced into strips
  • mashed potatoes for serving


  • Add the chicken breasts to a tupperware dish, and pour the dressing on top of them. Add the lid, closing to seal, and refrigerate them-turning the dish over every 30 minutes for 2-4 hours.
  • Add half of the olive oil to a large cast iron skillet set over medium heat. Once the oil's hot (shimmery) add the onion & peppers to the skillet, tossing gently to coat in the hot oil.
  • Cook, stirring often, until the peppers have just begun to soften & the onions caramelize. Season with salt & pepper, to taste. Using a slotted spoon, transfer the onion & peppers to a waiting plate and cover the plate tightly with foil. Set aside.
  • Add the rest of the oil to the hot skillet, still set over medium heat. Let it heat up for several seconds.
  • Using a pair of tongs, remove the chicken from the marinade (let the excess drip off) and add the chicken breasts to the hot skillet. Sear the chicken until nicely golden brown, then flip and sear the other side of each breast- roughly 2 minutes per side.
  • Turn the heat off and using thick pot holders, carefully transfer the skillet to the oven. Bake at 400°for 15 minutes, or until a meat thermometer inserted in the thickest part of each breast reads 165°F.
  • Carefully remove the hot skillet from the oven, and set it aside. Turn off the oven, and set a flat cast iron skillet inside of the still hot oven allowing it to preheat for 5-8 minutes.
  • Carefully remove the hot skillet and set it on a wooden liner or thick trivet.
  • On one side of the skillet, spread half of the American cheese slices down. Sprinkle the shredded Monterrey cheese out overtop of the slices, then top with the remaining American cheese.
  • Spoon the pepper and onion mixture evenly out over the cheese.
  • Add mashed potatoes to the other half of the flat skillet, season them as desired. Top the pepper and onion mixture with the cooked chicken & serve the skillet meal immediately.


Calories: 1251kcal | Carbohydrates: 42g | Protein: 71g | Fat: 88g | Saturated Fat: 27g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 3163mg | Potassium: 1545mg | Fiber: 5g | Sugar: 29g | Vitamin A: 3925IU | Vitamin C: 181mg | Calcium: 931mg | Iron: 3mg