In a hot cast iron skillet, melt one tablespoon of butter and add peppers, onion, and garlic.

Saute until the onions and peppers are translucent then remove veggies from the skillet and set aside.

Melt the remaining 2 tablespoons of butter in the cast iron skillet then add chicken, Italian seasoning, and salt/pepper.

Allow to sear on each side, then cover and cook on medium-low until the chicken is cooked all the way through. I use a meat thermometer to test doneness.

Once the chicken is done, add the pepper, onion, and garlic back to the skillet. Cook on low for 2 minutes.

Place provolone cheese slices on top of the chicken and veggie mixture to cover, and then place the skillet in the oven on broil for 1-3 minutes until the cheese is melted thoroughly.

Serve