This delicious weight watchers chicken parmesan comes in at 6 points per serving and tastes just like the traditional version!
Moist, juicy breaded chicken is smothered in an easy, homemade tomato sauce and sprinkled with cheese and baked. Seasoning the panko breadcrumbs really pumps up the flavor! Plus, the resulting dinner is an impressive, restaurant quality dish that everyone loves.
I served this ww chicken parmesan with a salad but I also like it atop zucchini noodles or konjac noodles, brown rice or grilled vegetables. Even a serve of spaghetti pasta would only add 3 points to this.
This is comfort food at its best, so don’t skimp on the side dish!
Why you should try this weight watchers weight watchers chicken parmesan recipe
- You really can’t tell the difference between this version and the traditional, but this recipe has only 6 points per serving
- Super easy. There’s no fileting or tenderizing the chicken and the crumb is perfectly seasoned.
- High protein and low in calories, the perfect weeknight dinner.
Weight watchers chicken parmesan ingredients
- Chicken breast, large, 1.
- Panko breadcrumbs, ½ cup
- Paprika, 1 tbsp
- Garlic powder, ½ tbsp
- Onion powder, 1 tsp
- Salt, 1 tsp
- Black pepper, 1 tsp
- Parmesan cheese, shaved or grated, ¼ cup
- Tomatoes, crushed and sieved, 1 cup
- White onion, 1
- Garlic, crushed, 1 tbsp
- Basil, fresh, handful
- Olive oil, 1 tsp (not pictured) or oil of choice
How to make weight watchers chicken parmesan (step by step)
- Preheat the oven to 375F. Line a metal baking dish with baking paper. Slice the chicken in half by placing your hand on the top and slice horizontally through the center of the breast.
- Mix the panko breadcrumbs with the paprika, garlic powder, onion powder, salt and pepper together in a bowl. Place each of the chicken pieces into the crumb, pressing down to ensure the crumb has stuck evenly.
- To make the sauce, brown the onion in a small saucepan and add the tomatoes and garlic. Turn the heat down to a simmer and cook for 15-20 minutes until thick and saucy. Spread half in an oven dish.
- Heat a large frypan over a medium-high heat and add the oil. Heat until shimmering then add the chicken breasts. Cook 3-4 minutes until the crumb is golden. Flip and cook the other side for 1-2 minutes. Remove from pan and place on top of tomato sauce. Top with remaining sauce.
- Sprinkle with cheese and bake for 15 minutes, checking for doneness with a sharp knife.
- Remove from the oven and allow to sit 5 minutes before serving with a garden salad.
weight watchers chicken parmesan pairings
- Chicken parmesan is great with pretty much anything. Salads, pasta, zucchini noodles, potato wedges or grilled vegetables are great options.
FAQ/Tips and Tricks Section for making ww chicken parmesan
- Slicing the chicken is probably the hardest part of this recipe. I never get an even slice, so don’t worry if you end up with one half bigger than the other.
- Breading the chicken immediately makes the crumbs stick easier. Work quickly so it doesn’t dry out.
- The sauce is very forgiving. If it doesn’t look saucy enough, just cook it for a bit longer.
Related Recipes
Serves: 2
Serving Size: 1/2 chicken breast of parmesan and side salad
weight watchers chicken parmesan
homemade marinara smothers a chicken breast encrusted in a bread crumb and parmesan mixture
Ingredients
- 1 large chicken breast
- 1/2 cup panko breadcrumbs
- 1 tbsp paprika
- 1/2 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup parmesan cheese, shaved or grated
- 1 cup tomatoes, crushed and sieved
- 1 white onion
- 1 tbsp crushed garlic
- 1 handful fresh basil
- 1 tsp olive oil , (or oil of choice)
Instructions
- Preheat the oven to 375F. Line a metal baking dish with baking paper. Slice the chicken in half by placing your hand on the top and slice horizontally through the center of the breast.
- Mix the panko breadcrumbs with the paprika, garlic powder, onion powder, salt and pepper together in a bowl. Place each of the chicken pieces into the crumb, pressing down to ensure the crumb has stuck evenly.
- To make the sauce, brown the onion in a small saucepan and add the tomatoes and garlic. Turn the heat down to a simmer and cook for 15-20 minutes until thick and saucy. Spread half in an oven dish.
- Heat a large frypan over a medium-high heat and add the oil. Heat until shimmering them add the chicken breasts. Cook 3-4 minutes until the crumb is golden. Flip and cook the other side for 1-2 minutes. Remove from pan and place on top of tomato sauce. Top with remaining sauce.
- Sprinkle with cheese and bake for 15 minutes, checking for doneness with a sharp knife.
- Remove from the oven and allow to sit 5 minutes before serving with a garden salad.
Notes
- Recipe is 6 weight watchers points per serving
Nutrition
Serving: 0.5chicken breastCalories: 244kcalCarbohydrates: 17gProtein: 23gFat: 9gSaturated Fat: 2.8gCholesterol: 61mgSodium: 639mgPotassium: 710mgFiber: 4.4gSugar: 7.5gCalcium: 193mgIron: 2.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!
Hello, thank you for your recipes! Can I use canned tomatoes for the crushed tomatoes? Where does the basil go?
Yes totally! I hope you love it!