This Pizzaiola Chicken delivers all your favorite flavors of pizza—melty mozzarella, tangy marinara, and fresh basil—with only 3 Weight Watchers points. This perfectly cooked chicken breast is simple to make and irresistibly satisfying.
Well-seasoned chicken is seared until golden and simmered in a no-sugar-added marinara sauce to soak up all the flavor. Finish it off with a fresh basil garnish and a slice of low-fat mozzarella melted on top. It’s one of our favorite WW dinner recipes!

Why you should try Pizzaiola Chicken?
If you’re craving classic Italian comfort food but want to keep it light, this dish is your answer. It’s perfect for pizza lovers who are watching their points but still want all the flavors they adore.
- This recipe is a one-pot marvel—sear the chicken, simmer it in marinara, and finish with cheese, all in the same pan. It’s ready in under 30 minutes, making it a weeknight lifesaver.
- With only 3 Weight Watchers points coming from the modest slice of mozzarella, this recipe lets you enjoy the flavors of pizza while staying on track. It’s the perfect way to satisfy those cravings without overstepping your goals.
- It’s easy to customize and reheats beautifully—ideal for leftovers or a next-day meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Portion Size: 1 chicken breast with sauce and toppings
3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:

- 4 boneless, skinless chicken breasts (about 680 g total)
- 1 tsp oil (5 ml)
- 1 tsp salt (5 g)
- 1/2 tsp black pepper (2.5 g)
- 1/2 tsp dried oregano (1 g)
- 3 cloves garlic, crushed (9 g)
- 4 slices low-fat mozzarella cheese (about 120 g total)
- 6–8 fresh basil leaves
- 2 cups marinara sauce, no added sugar (500 ml)
Instructions:
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. In a small bowl, combine the salt, black pepper, oregano, and crushed garlic. Rub this mixture evenly over all sides of the chicken breasts to season them thoroughly.
- Sear the Chicken: Heat 1 teaspoon of oil in a large skillet or braising pan over medium-high heat. Once the oil is hot, add the chicken breasts and sear for 3–4 minutes on each side until golden brown. This step enhances flavor and texture. Remove the chicken and set aside on a plate.
- Add the Marinara Sauce: In the same pan, pour the marinara sauce, stirring to incorporate any browned bits from the bottom of the pan. Let the sauce simmer for 2–3 minutes to develop its flavor.
- Cook the Chicken in the Sauce: Return the seared chicken breasts to the pan, nestling them into the sauce. Cover the pan with a lid and reduce the heat to low. Let the chicken simmer in the sauce for 20 minutes, flipping halfway through, until fully cooked. The internal temperature should reach 165°F (74°C).
- Add the Final Touches: Once the chicken is cooked, place one slice of mozzarella cheese on top of each breast. Cover the pan again and let it sit for 2–3 minutes, allowing the cheese to melt perfectly.
- Garnish with Basil: Remove the lid and scatter fresh basil leaves over the chicken for a fresh, aromatic finish.



Variations and Substitutions
While the original recipe is perfect by itself, there are a few variations you can try to add even more flavor:
- Stir a teaspoon of pesto into the marinara sauce for an extra layer of Italian goodness. It’s a small addition that makes a big difference.
- For an extra punch of protein, layer a slice of lean smoked turkey ham under the mozzarella. It adds a smoky flavor that pairs beautifully with the marinara and basil.
- Sprinkle a bit of grated Parmesan on top before serving if you’ve got some points to spare. The umami flavor of Parmesan elevates the dish even further.
Tips and Tricks for Perfect Pizzaiola Chicken:
- Choose a Quality Marinara Sauce: The marinara sauce is the heart of this recipe. Opt for a high-quality, no-sugar-added sauce, or make your own if you have the time. A good sauce really makes this dish!
- Slow Cook: If time allows, simmer the chicken slowly in the marinara sauce or cook it in a slow cooker. The chicken will soak up the sauce’s flavors and become even more tender.
- Tastes even better the next day. Store it in the fridge, and let the flavors meld overnight for an even more delicious meal.
- Shred the cooked chicken and use it as a filling for wraps, sandwiches, or even zucchini boats. It’s a versatile way to enjoy the dish in different formats.
Pizziaola Chicken

Ingredients
- 4 boneless, skinless chicken breasts (about 680 g total)
- 1 tsp oil, 5 ml
- 1 tsp salt, 5 g
- 1/2 tsp black pepper, 2.5 g
- 1/2 tsp dried oregano, 1 g
- 3 cloves garlic, crushed (9 g)
- 4 slices low-fat mozzarella cheese, about 120 g total
- 6 –8 fresh basil leaves
- 2 cups marinara sauce, no added sugar (500 ml)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. In a small bowl, combine the salt, black pepper, oregano, and crushed garlic. Rub this mixture evenly over all sides of the chicken breasts to season them thoroughly.
- Sear the Chicken: Heat 1 teaspoon of oil in a large skillet or braising pan over medium-high heat. Once the oil is hot, add the chicken breasts and sear for 3–4 minutes on each side until golden brown. This step enhances flavor and texture. Remove the chicken and set aside on a plate.
- Add the Marinara Sauce: In the same pan, pour the marinara sauce, stirring to incorporate any browned bits from the bottom of the pan. Let the sauce simmer for 2–3 minutes to develop its flavor.
- Cook the Chicken in the Sauce: Return the seared chicken breasts to the pan, nestling them into the sauce. Cover the pan with a lid and reduce the heat to low. Let the chicken simmer in the sauce for 20 minutes, flipping halfway through, until fully cooked. The internal temperature should reach 165°F (74°C).
- Add the Final Touches: Once the chicken is cooked, place one slice of mozzarella cheese on top of each breast. Cover the pan again and let it sit for 2–3 minutes, allowing the cheese to melt perfectly.
- Garnish with Basil: Remove the lid and scatter fresh basil leaves over the chicken for a fresh, aromatic finish.