Weight Watchers Recipes



  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 medium zucchinis, sliced
  • 8 oz mushrooms, sliced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup chicken broth
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Chicken:
    • Season the chicken pieces with salt, pepper, dried thyme, and dried rosemary.
  3. Sear the Chicken:
    • In a large oven-safe skillet, heat olive oil over medium-high heat.
    • Add the seasoned chicken pieces and brown on all sides. Remove the chicken from the skillet and set it aside.
  4. Sauté Vegetables:
    • In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion until softened.
    • Add the sliced mushrooms and zucchini to the skillet. Cook until the vegetables are tender.
  5. Add Garlic and Deglaze:
    • Stir in the minced garlic and cook for about 1 minute until fragrant.
    • Pour in the chicken broth, scraping the bottom of the skillet to deglaze and pick up any flavorful bits.
  6. Combine Chicken and Cream:
    • Return the browned chicken pieces to the skillet.
    • Pour in the heavy cream (or half-and-half) and bring the mixture to a simmer.
  7. Cheese and Bake:
    • Sprinkle the shredded mozzarella and grated Parmesan over the top of the mixture.
    • Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the cheese is melted and bubbly, and the chicken is cooked through.
  8. Garnish and Serve:
    • Remove from the oven, garnish with chopped fresh parsley, and serve hot.

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