Can I make it without a slow cooker?

Yes, use a heavy-bottomed pot or Dutch oven. Simmer over low heat, covered, for about 30-35 minutes, then add cheese and bake until melted.

Why does my chicken turn out dry?

You might have overcooked it or pounded it too thin. Stick to 30 minutes of stewing and avoid lifting the lid during cooking.

Which cheese works best?

Use a hard cheese that melts well, like Gouda, Cheddar, or Monterey Jack — it gives a gooey golden crust.

Can I substitute the onion?

Yes, use red onion or leek, or add garlic for extra aroma. Adjust quantities to taste.

Chicken "French"

Name: Chicken "French"
Total time: 40 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken fillet — 600 g; Tomatoes — 150 g; Onion — 40 g; Hard cheese — 100 g; Mayonnaise — 40 g; Salt — 5 g; Black pepper powder — 3 g; Water — 60 g

105

50min

998g

Nutrition per 100g

148

This French-style chicken is a showstopper with its tenderness and golden cheese topping. Chicken fillet simmered with onions and tomatoes turns out incredibly moist, while mayonnaise adds a subtle tang. All cooked in the slow cooker without extra oil — healthy and delicious. At just 148 calories per serving, it's a perfect choice for a nutritious dinner!

LunchMeatFats & OilsVegetablesStewedAt the Table

WHAT YOU WILL NEED

From ingredients

8 products

Base

Vegetables

Cheese

Sauce

Spices

Black pepper powder3 g

Liquid

Water60 g

SIMPLE PROCESS

Step by step recipe

To keep the chicken juicy, it's important to pound the fillet evenly and not overcook it. The slow cooker's 'Stew' setting creates a tender texture, while vegetables and mayo form a flavorful sauce. The cheese goes on at the end for a melty crust. Follow our steps for a restaurant-quality meal at home.

Step 1

Prep the Chicken

Rinse and pat dry the chicken fillet. Slice lengthwise if large, or leave whole. Cover with plastic wrap and pound to 1.5-2 cm thickness. Season with salt and pepper on both sides.

Step 2

Slice Vegetables

Peel and slice the onion into rings. Wash tomatoes and cut into ½ cm thick slices.

Step 3

Layer in the Slow Cooker

Pour 60 ml (¼ cup) of water into the cooker bowl. Place the chicken fillet. Scatter onion rings on top. Spread ½ tbsp of mayo (40 g total) over each fillet.

Step 4

Add Tomatoes and Stew

Lay tomato slices on top (3-4 per fillet). Close the lid, set to 'Stew' mode for 30 minutes.

Step 5

Add Cheese

When the timer sounds, open and sprinkle with grated cheese (100 g). Close and cook on the same setting for another 5-7 minutes until cheese melts.

Step 6

Serve

Transfer chicken to plates, spoon over the sauce, and garnish with fresh herbs (dill or parsley). Serve hot with your favorite side or bread.

CHEF'S TIP

Choose Uniform Pieces

For even cooking, use fillets of similar thickness. If the breast is large, slice it horizontally into two thin cutlets or pound to about 1.5-2 cm thick.

Pound Properly

Cover the fillet with plastic wrap to avoid splattering. Pound gently, being careful not to tear the meat. This tenderizes it and speeds up cooking.

Mayo is the Moisture Secret

Mayo adds flavor and helps create a sauce during simmering. Spread a thin layer (about ½ tbsp per fillet) on top.

Add Cheese at the End

Add cheese only after the main stewing, so it melts into a golden crust without turning rubbery. 5-7 minutes on 'Stew' is enough.

SUBSTITUTIONS

Add your taste

With Mushrooms Replace tomatoes with 150 g of sautéed button mushrooms. The flavor becomes richer and earthier.
Yogurt Instead of Mayo Substitute mayo with Greek yogurt — lower calories and a fresher taste. Add a dab of mustard for zing.
Add Potatoes Layer sliced potatoes (300 g) at the bottom, then chicken and toppings — a complete one-pot meal.
Cheese-Free (Lighter) Skip the cheese for a lighter version; the stewed vegetables and juices keep the dish flavorful.

HOW TO STORE

How to Store French-Style Chicken

Cool leftovers, transfer to an airtight container, and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop until piping hot. Freeze portions with sauce — thaw in the fridge and reheat in the oven at 180°C (350°F) for 10-15 minutes.

GOOD TO KNOW