Weight Watchers chicken recipes don’t have to be boring or bland—this is proof! This elegant yet simple dish combines tender, juicy chicken breasts with a light lemon herb sauce that’s bursting with flavor while keeping points low. I’m thrilled to share this recipe because it’s become a weeknight staple in my kitchen, and honestly, my family doesn’t even realize they’re eating a healthier version of classic comfort food.
What makes this recipe truly special is how it proves that eating smart doesn’t mean sacrificing taste. The chicken is cooked to perfection with a beautiful golden exterior while staying incredibly moist inside. The sauce—made with just a few simple ingredients—brings everything together beautifully without any of the heavy cream or excess oil.
I’ve been following Weight Watchers for years, and I can tell you that finding recipes that work within the program while actually tasting restaurant-quality is a game-changer. This dish delivers on both fronts. The best arm roast recipe and IKEA Swedish meatball recipe are wonderful for meal prep, but this chicken dish is perfect for those nights when you want something lighter yet completely satisfying.
The beauty of this recipe lies in its versatility. You can serve it over perfect boiled carrots or with roasted vegetables. Pair it with a side salad or your favorite low-point sides for a complete meal that keeps you on track with your wellness goals.
I absolutely love making this on Sunday nights to portion out for the week ahead. It reheats beautifully, and the flavors actually deepen overnight, making it even better the next day. Whether you’re just starting your Weight Watchers journey or you’re a seasoned pro looking for fresh inspiration, this recipe is going to become one of your go-to favorites.
For more easy meatloaf recipes and healthy protein options, check out my other posts. And don’t miss the perfect French onion soup recipe for a cozy, low-point appetizer or light lunch.
According to Serious Eats’ guide to cooking chicken breast, the key to juicy chicken is not overcooking it. I’ve followed their temperature guidelines to ensure this recipe turns out perfectly every single time. The lemon herb chicken from Bon Appétit inspired some of the flavor profiles here, though I’ve adapted it to fit Weight Watchers points perfectly.
For those looking to understand macros better, New York Times’ complete guide to cooking chicken is incredibly thorough. I also recommend checking out Bon Appétit’s collection of lighter recipes for more inspiration on your wellness journey.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil, divided
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ cup low-sodium chicken broth
- Juice of 2 large lemons (about ¼ cup)
- 2 tablespoons fresh lemon zest
- 3 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
- ½ cup dry white wine (or additional broth)
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thicker sauce)
Instructions
- Pat the chicken breasts dry with paper towels. This is crucial for getting a beautiful golden crust. If they’re particularly thick, gently pound them to an even ½-inch thickness using a meat mallet.
- In a small bowl, combine salt, black pepper, garlic powder, and paprika. Sprinkle this seasoning mixture evenly over both sides of the chicken breasts.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pan.
- Sear the chicken for 6-7 minutes on the first side without moving them around. You’re looking for a golden-brown crust to form. Resist the urge to flip too early!
- Flip the chicken and cook for another 5-6 minutes on the second side until golden brown and cooked through (internal temperature of 165°F when checked with a meat thermometer).
- Transfer the cooked chicken to a plate and tent loosely with foil to keep warm while you prepare the sauce.
- Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
- Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Be careful not to let it burn.
- Pour in the white wine (or additional broth) and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. These are pure flavor!
- Add the lemon juice, lemon zest, chicken broth, rosemary, and thyme. Stir well to combine all ingredients.
- Let the sauce simmer for about 3-4 minutes to allow the flavors to meld and the liquid to reduce slightly.
- If you prefer a thicker sauce, whisk the cornstarch and water mixture and slowly pour it into the simmering sauce while stirring constantly. Cook for 1 minute until thickened.
- Remove from heat and stir in the butter until it melts and incorporates into the sauce, creating a silky finish.
- Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each piece.
- Garnish with fresh parsley and serve immediately while hot.
Pro Tips
MAKE-AHEAD TIPS: You can prepare the chicken and sauce up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Simply reheat gently in a skillet over medium heat until warmed through. The flavors actually deepen overnight, making this a perfect meal prep option.
SUBSTITUTIONS AND VARIATIONS: Don’t have white wine? Use additional low-sodium chicken broth instead. The sauce will still be delicious. Fresh herbs are preferred for their brightness, but dried herbs work perfectly well—just use half the amount since they’re more concentrated. You can also add diced tomatoes, spinach, or mushrooms to the sauce for extra vegetables and minimal point impact.
COOKING TEMPERATURE: The internal temperature of chicken should always reach 165°F for food safety. Using a meat thermometer takes the guesswork out of cooking and ensures juicy results every time. Invest in a good instant-read thermometer if you don’t already have one.
SERVING SUGGESTIONS: Serve this over cauliflower rice for zero additional points, over regular rice or pasta for a traditional meal, or simply with roasted vegetables. A side salad with lemon vinaigrette pairs beautifully. The sauce is flavorful enough that you don’t need heavy side dishes to make this feel like a complete, satisfying meal.
STORAGE: Leftovers keep in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked chicken in the sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
NUTRITION INFORMATION: Each serving contains approximately 200 calories, 28g protein, 8g fat, and 3g carbohydrates. This makes it an excellent choice for those tracking macros in addition to Weight Watchers points.
PRO TIPS FOR SUCCESS: Room temperature chicken cooks more evenly than cold chicken straight from the refrigerator. Let it sit out for 15 minutes before cooking. Don’t skip the step of drying the chicken—moisture is the enemy of a good golden crust. If your skillet isn’t large enough to fit all four breasts comfortably without crowding, work in batches. Overcrowding the pan causes steaming rather than searing.