Dive into the culinary symphony of our Weight Watchers Chicken, Mushroom, and Zucchini Bake—a dish that elevates the art of healthy eating to a new level of gourmet delight. The magic begins with perfectly seasoned chicken breasts, seared to golden perfection, providing a canvas for the flavors that follow.

In the skillet, cremini mushrooms, zucchini rounds, and thinly sliced onions sauté to aromatic perfection, creating a medley of textures and tastes. The addition of balsamic vinegar and low-sodium chicken broth infuses the dish with a delightful depth of flavor. As the ensemble bakes in the oven, the kitchen is filled with the comforting aroma of herbs and savory goodness.

The finishing touch—a generous sprinkle of grated Parmesan cheese—adds a layer of richness that melds seamlessly with the tender chicken and vegetables. Garnished with fresh parsley, this dish transforms your dining table into a haven of culinary indulgence, proving that wellness and flavor can coexist in perfect harmony. With each bite, savor the wholesome goodness and relish in the satisfaction of a well-balanced meal on your Weight Watchers journey.

Experience a symphony of flavors and wellness with our Weight Watchers Chicken, Mushroom, and Zucchini Bake—a culinary masterpiece that not only delights your taste buds but also aligns seamlessly with your health-conscious lifestyle. In this recipe, tender chicken, earthy mushrooms, and vibrant zucchini come together in a harmonious union, creating a baked dish that’s both savory and satisfying. Immerse yourself in the comforting aromas and wholesome goodness of this delectable creation, where each forkful is a step toward culinary indulgence on your Weight Watchers journey.

Weight Watchers Chicken, Mushroom, and Zucchini Bake


  • 4 boneless, skinless chicken breasts
  • 8 oz cremini mushrooms, sliced
  • 2 medium zucchini, sliced into rounds
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup balsamic vinegar
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley for garnish


  1. Prepare Chicken and Vegetables:
    • Preheat your oven to 375°F (190°C). Season chicken breasts with salt, black pepper, dried thyme, and dried rosemary. In a large ovenproof skillet, heat olive oil over medium-high heat. Sear chicken until golden brown on both sides. Remove chicken and set aside.
  2. Sauté Mushrooms, Zucchini, and Onion:
    • In the same skillet, add sliced mushrooms, zucchini rounds, thinly sliced onion, and minced garlic. Sauté until the vegetables are softened.
  3. Deglaze with Broth and Vinegar:
    • Pour in low-sodium chicken broth and balsamic vinegar, using a spoon to scrape up any browned bits from the bottom of the skillet. Allow the mixture to simmer for a few minutes.
  4. Assemble and Bake:
    • Nestle the seared chicken breasts back into the skillet among the sautéed vegetables. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
  5. Finish with Parmesan and Garnish:
    • Sprinkle grated Parmesan cheese over the top of the chicken and vegetables during the last 5 minutes of baking. Garnish with fresh parsley before serving.

Nutritional Content (Per Serving, assuming 4 servings):

  • Calories: 300-350 kcal
  • Protein: 30-35g
  • Fat: 10-12g
    • Saturated Fat: 2-3g
  • Carbohydrates: 20-25g
    • Dietary Fiber: 5-7g
    • Sugars: 10-12g