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One-Pan Bistro Chicken – so Easy and Cheesy

September 7, 2016
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Hello!  Today I’m spiffing up and reposting one of my favorite recipes–amazing Bistro Chicken–because I don’t want you to miss it!  Sometimes my older recipes get lost back in the dusty nether-regions of the blog and forgotten, but that absolutely can’t happen with this recipe!  You must try it.  It’s so good, in fact, that I’ll change the name of the blog to Bistro Chicken, if necessary, just to make sure it stays on your radar!

The best bistro chicken ever -- so easy and cheesy

I love it when I find something that makes my life a little easier.  And Bistro Chicken does just that.  This is real food meets comfort food. From scratch, simple and quick, and loaded with good-for-you ingredients.

Reminiscent of Chicken Parm, but saucier, cheesier, and better, Bistro Chicken is the perfect weeknight dinner–oh, so satisfying–and made all in one pan so it’s done and on the table in a snap.

Sweet stewed tomatoes, mushrooms, and tangy Italian dressing blend together to create a rich, complex sauce. Add chicken breasts, blanketed in the sauce while they cook, and top it all off with melty mozzarella, and you’ve got something really special.

Yes, it is absolutely as luscious as it sounds.

Bistro chicken is a regular on our dinner roster, and once you try it I know you’ll understand why.  Btw, the leftovers are pretty awesome, too!

The best bistro chicken ever -- so easy and cheesyThe Best Bistro Chicken

Serves 4


2 teaspoons olive oil
3 cups sliced fresh mushrooms
1 small onion, chopped (I use pre-chopped frozen onions to save time)
2 cans (15 oz. each) stewed tomatoes in BPA-free cans
1/3 cup Italian dressing or vinaigrette (or you can use 2 tablespoons balsamic vinegar, 3 tablespoons olive oil, and 1 teaspoon Italian herbs)
3 tablespoons tomato paste (preferably jarred, I like Bionaturae)
1 teaspoon salt, or to taste
1/2 teaspoon pepper
4 boneless skinless chicken breasts halves, preferably free range organic
1 cup shredded mozzarella cheese
Pasta (this is our favorite)


1.  Heat oil in large skillet over medium-high heat.  Add mushrooms and onions and cook 5 minutes, stirring occasionally.

2.  Stir in stewed tomatoes, breaking them up with a wooden spoon or spatula, then add tomato paste, dressing, salt, and pepper.

3.  Add chicken to pan.  Spoon tomato mixture over the chicken.  Reduce heat to medium-low, cover pan, and simmer 12-15 minutes, or until chicken is done.  Sprinkle chicken with cheese and allow to melt.  Remove from heat and serve chicken and sauce over pasta, if desired.

Enjoy!  xo jane

The best bistro chicken ever -- so easy and cheesy

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  • Anonymous
    March 9, 2015 at 2:04 pm

    Love to see your recipe posts! They make my mouth water every time!!

  • Jane
    March 9, 2015 at 2:46 pm

    Thank you! More recipes to come!

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