Photo of Grilled chicken parmesan by WW

Grilled chicken parmesan

3 - 6
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
This is a lighter, fresher, deconstructed version of the beloved (but traditionally very heavy) classic. Instead of breading chicken breasts and pan-frying them, we season them with herbs and grill them. And in place of marinara sauce, we use grilled grape tomatoes for the sauce. It’s all topped with shavings of Parmesan cheese so that you get the flavour hits you want. If you’d like to keep the cooking indoors, you can cook the chicken in a grill pan and broil the tomatoes until they’re lightly charred and their skins start to burst.


Cooking spray

5 spray(s)

Uncooked boneless skinless chicken breast(s)

1½ pound(s), 4 (6-oz) breasts

Olive oil

1½ tbsp(s), divided

Italian seasoning

1 tsp(s)

Kosher salt

¾ tsp(s), divided

Black pepper

½ tsp(s), divided

Grape tomatoes

2 cup(s)

Fresh basil

2 tbsp(s), chopped, or 1/2 tsp dried basil

Red wine vinegar

2 tsp(s)

Garlic clove(s)

1 clove(s), small, grated

Parmesan cheese

1 oz, shaved


  1. Coat grill rack with cooking spray. Preheat outdoor grill to medium-high heat.
  2. Brush chicken breasts evenly with 1 tbsp oil and sprinkle with Italian seasoning, ½ tsp salt, and ½ tsp pepper.
  3. Thread tomatoes onto 3 (8- to 12-inch) skewers. (If using wooden skewers, soak in water 20 minutes prior to use to prevent charring.) Coat tomatoes with cooking spray. Arrange chicken and tomatoes on grill rack. Grill tomatoes until lightly charred and skins start to split, turning occasionally, 5 to 6 minutes. Grill chicken until a thermometer inserted in the center registers 165°F, 5 to 6 minutes per side.
  4. Remove tomatoes from skewers into a medium bowl. Stir in remaining 1/2 tbsp oil, ¼ tsp salt and ¼ tsp pepper, basil, vinegar, and garlic. Spoon tomato mixture over chicken and sprinkle evenly with cheese.
  5. Serving size: 1 chicken breast, ¼ cup sauce, and about 1 tbsp cheese