Serves: 4
WW Points: 3–4 points per serving ⭐
(using reduced-fat Swiss and minimal oil — exact points depend on brands)
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 large onion, thinly sliced
- 1 tsp olive oil (spray works too)
- 1 tbsp balsamic vinegar (optional)
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- ½ cup reduced-fat shredded Swiss or Gruyère
- 1 tbsp fresh thyme (or 1 tsp dried)
- Salt & pepper, to taste
- 1 tsp Worcestershire sauce (optional)
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, add oil and onions. Cook slowly, stirring often, until soft and caramelized (15–20 minutes). Add splashes of broth if needed.
- Stir in garlic and cook 1 minute. Add balsamic (if using), Worcestershire, thyme, and remaining broth. Simmer 5–7 minutes until slightly reduced.
- Season chicken with salt and pepper. Place in a lightly greased 9×13 baking dish.
- Spoon the onion mixture evenly over the chicken.
- Bake 25–30 minutes, until chicken reaches 165°F.
- Sprinkle cheese on top and return to oven for 5–7 minutes, until melted.
- Garnish with parsley and serve.
