If Chicken Caprese is your summer crush, this WW-friendly version is the one you bring home to meet the parents. You still get the cheese, the tomato, and all the basil drama—just without blowing your Points on the first bite. It’s proof that you don’t need a bread basket to make dinner feel special. Quick enough for weeknights and fancy enough for guests who don’t believe you’re “eating light.” This one skips the extra calories, not the good stuff.
Ingredients in Chicken Caprese
1 teaspoon olive oil (5 ml), 2 chicken breasts (600 g), 1 teaspoon salt (5 g), 1/2 teaspoon black pepper (2 g), 3 cloves garlic, crushed (9 g), 1 teaspoon Italian herbs (2 g), 1 small onion, finely chopped (70 g), 2 cups sugar-free marinara sauce (480 ml), 2 cups cherry tomatoes, halved (300 g), 1 cup low-fat shredded mozzarella or buffalo mozzarella (120 g), 15 fresh basil leaves (10 g).
Season the Chicken
Pat chicken breasts dry and season both sides with salt, pepper, crushed garlic, and Italian herbs. Let rest for 5 minutes.
Sear the Chicken
Heat olive oil over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
Build the Sauce
In the same skillet, sauté chopped onion for 2–3 minutes until soft. Stir in marinara sauce and simmer for 5 minutes to meld flavors.
Cook Through
Nestle the seared chicken into the sauce, reduce heat to medium-low, cover, and cook for 10–12 minutes until the internal temperature reaches 165°F
Finish and Serve
Top the chicken and sauce with halved cherry tomatoes and shredded mozzarella. Cover and let sit 2–3 minutes to melt the cheese, then scatter fresh basil leaves over the dish. Serve immediately with a green salad.
Substitutions and Variations for Making Chicken Caprese
Chicken Caprese is simple to adapt with a few easy swaps. Try grilled shrimp, tofu, or seared steak in place of chicken for a different protein option. Swap fresh mozzarella with burrata or feta for a new flavor profile. If tomatoes aren’t in season, use sun-dried tomatoes or roasted red peppers. For a low-carb version, serve over spiralized zucchini or a bed of greens instead of pasta or bread.
Tips and Tricks Section for Making Chicken Caprese
Use a blend of Italian herbs for the marinade to bring out the full flavor—at minimum, include oregano and basil. Fresh basil is non-negotiable for authentic Caprese flair; if you’re out, pesto works in a pinch, but skip the recipe entirely if there’s no basil at all. To keep it 0 points on Weight Watchers, swap low-fat mozzarella for cottage cheese. Always use fresh tomatoes when possible; they make a noticeable difference over canned. For meal prep, cook the chicken in the sauce, freeze it, and then reheat with cherry tomatoes, cheese, and fresh basil for a just-made taste.
Get the Recipe: Chicken Caprese
