Bistro Chicken
My mom's friend Jen sent this recipe to me when I started my blog and it fast became a favorite. Easy, unique and so delicious!
  • Boneless, skinless chicken breasts (I usually do two, but the amount of sauce could handle probably 4-6 breasts)
  • ½ cup chopped onions
  • 14-oz can diced tomatoes (I get petite diced)
  • Italian seasoning (or a few shakes of oregano, basil, parsley and garlic powder)
  • 1 can Campbell’s French Onion soup
  • Swiss cheese, sliced
  1. I cut my chicken breasts into thirds and pound them thin before browning, but the recipe didn’t originally call for that. Brown the chicken breasts in a medium-high skillet in oil or butter. Remove and place in casserole dish.
  2. Cook onions in skillet for 5 minutes. Add tomatoes, Italian seasoning, french onion soup and cook together to reduce liquid for 5 minutes. Pour sauce over chicken in the casserole dish, top with Swiss cheese and bake for 20 minutes at 350 degrees.
  3. I like to serve with garlic mashed potatoes.
  4. Addendum after comments have come in: the last few times I’ve made it I haven’t used the entire can of french onion soup. I put all the broth in, but I only put maybe half of the onions from the can in. for me, it’s the right balance. the first time I made it, though, I followed the recipe to a “t” and we still liked it, so feel free to modify or not according to your tastes!
Recipe by This Week for Dinner at