Friday Night Bistro Chicken Recipe

Name: Friday Night Bistro Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Butter; 1 Tablespoon Olive Oil; 3 whole Skinless, Boneless Chicken Breasts, Halved; 1 teaspoon Salt (optional...I Don't Add It); 1/2 teaspoons Freshly Ground Black Pepper; 1/2 cups Chopped Shallots; 1 can (14 1/2 Oz. Can) Diced Tomatoes, Undrained; 1 teaspoon Dried Thyme Leaves; 1 can (10.5 Oz. Can) Condensed French Onion Soup; 1 cup Shredded Swiss Cheese

Servings: persons

1
Preheat the oven to 375 degrees.
2
In a 12-inch oven-proof skillet, melt butter in olive oil over medium-high heat.
3
Sprinkle chicken breast halves with half of the salt and pepper, reserving the rest of the salt and pepper for the sauce.
4
Pan-fry the chicken until both sides are golden, but chicken is not cooked through.
5
Remove chicken from skillet; set aside.
6
Add shallots to the skillet; cook and stir until softened, 3-4 minutes.
7
Add tomatoes with their juices and thyme; cook until the sauce has reduced a bit, about 4-5 minutes.
8
Add soup and remaining salt and pepper; cook for another 4 minutes.
9
Return the chicken to the skillet.
10
Place in the preheated oven and bake, uncovered, for 15-18 minutes or until the chicken is cooked through.
11
Remove pan from oven; sprinkle chicken with Swiss cheese.
12
Return to the oven and bake until cheese is melted, about 3-5 minutes more.
13
Note: I dont have an oven-proof skillet, so I bake this dish in a 13x9-inch glass baking dish.
14
I lay the chicken in the dish, then pour the sauce over and bake.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tablespoons Butter, 1 Tablespoon Olive Oil, 3 whole Skinless, Boneless Chicken Breasts, Halved, 1 teaspoon Salt (optional...I Don't Add It), and more.

Yes, Friday Night Bistro Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Friday Night Bistro Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions