I’ve been seeing a few versions of this Crispy Cheddar Chicken recipe going around on Pinterest for the past few months, and it looked so tasty, so I decided to come up with my own, lighter version that keeps those precious Points at a minimum. No doubt, this Weight Watchers chicken recipe was an absolute hit.
What’s not to like about crisp, seasoned chicken topped with a rich, velvety cheese sauce!??!? The answer is NOTHING.
Each serving is just 6 Points and paired with a low calorie soup and some roasted veggies, you’ve got one fantastically delicious meal that will help keep you in line with those Weight Watchers goals.
Get this recipe on your weekly menus, asap!
Crispy Cheddar Chicken Recipe
Crispy coated chicken topped with a velvety cheesy chicken sauce that will make your mouth water, this dish is a real winner. Just 6 Points per serving makes it a perfect Weight Watchers dinner recipe.
- 1 Oven
- 2 lbs skinless boneless chicken breasts - cut ino 6 fillets
- 1 cup Panko Breadcrumbs
- 1 cup reduced fat sharp cheddar - shredded
- ½ cup liquid egg substitute - or egg whites
- 10.75 oz reduced fat Cream of Chicken soup - 1 can
- ¼ cup fat free sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp salt
- ¼ tsp black pepper
- Preheat oven to 400 degrees. Spray a 9” x 13” baking dish with cooking spray and set aside.
- Prepare 2 small, shallow bowls, one with the liquid egg substitute or egg whites, and the other with 1/2 cup of the cheddar cheese, Panko, onion powder, garlic powder, parsley, salt, and pepper.
- Season each chicken cutlet with salt and pepper, then dip into the egg, shake off excess and then dip into the Panko mixture. Coat well, and lay into baking dish. Repeat with all remaining chicken pieces.
- Cover the dish with foil, and place into oven, baking for about 30 minutes, or until chicken is just cooked through. Remove foil, and return to oven for another 8-10 minutes, or until the edges become brown and crisp.
- While chicken is cooking, heat Cream of Chicken soup in a small saucepan, over medium heat. Stir in sour cream, and remaining cheddar cheese, and cook until cheese has melted into the sauce, making sure to stir continuously. Thin with a tablespoon or two of chicken broth or water to thin, if the sauce is too thick.
- Pour sauce over chicken and top with fresh chopped parsley, if desired.
Serving: 1 piece of chicken with sauceCalories: 295 kcal (15%)Carbohydrates: 12 g (4%)Protein: 35 g (70%)Fat: 7 g (11%)Saturated Fat: 3 g (19%)Fiber: 0.5 g (2%)Sugar: 3 g (3%)
Tried this recipe?Let me know how it was!
Would you suggest using thin sliced chicken breasts, chicken tenders, or cutting large chicken breasts into 6 fillets?
This chicken was amazing my husband said it was like a restaurant
type of dish. The sauce is so good, tops it off great.
this recipe looks absolutely yummy and I plan on making it. The only thing is when I entered it in weight watchers recipe builder using your ingredients, it calculated one serving as 10 points.
Yeah, this is a problem I often run into with the Weight Watchers Recipe Builders. I rarely find it accurate, as nutritional stats can vary dramatically depending on the brand of each ingredient. I get my totals by adding up all the nutritional data from the labels of the foods I use, then dividing the totals by the numbers of servings and entering that data into my Weight Watchers calculator. Even though I’ve listed the Points Plus value for each of my recipes, I still recommend calculating your own nutritional stats with the actual ingredients you use when cooking it, in order to get the most accurate Points Plus value.
Thanks for your reply LaaLoosh, I will heed your advice when I make this recipe. I love your site and appreciate that you take the time to break down your recipes into points for us weight watchers. Sharren
What kind of baking dish do you use? One part says a baking sheet, the other says cover dish with foil? Maybe I am missing something, but I can’t picture this.
Yikes! Typo! I used a 9 x 13 baking DISH…not a sheet. Thanks so much for catching that…I’ve since corrected it.
Just made this for my meals at work all weekend! Quick question, about how much sauce is assumed for each piece of chicken? I’m going to put my sauce on right before serving, so it’s easier to measure out the tablespoons of sauce beforehand. Thanks!!!
Hmmmm…I’d say around 1/4th a cup.
Your recipe sounds amazing! Only I question I have is when I have done various crispy baked chicken recipes before, the bottom (side down in the pan) sometimes has gotten soggy from any liquid from the chicken. How do you suggest preventing that?
Thanks for the kind words! You can flip it over halfway through baking, if you like. But sometimes, I find that can make both sides a bit soft instead of just one, so I rarely will flip. I actually kinda like having a soggy side and a crispy side :)
Cover the baking dish with aluminum foil. Place a large wire rack on top of the aluminum foil. Spray vegetable oil spray all over the wire rack.
Transfer each of the chicken breasts from the plate to the wire rack. Make sure to space the chicken breasts evenly apart.
You’ll have crispy chicken on both sides!
My entire family would gobble this up – it sounds great!