Save
This high-protein version of Marry Me Chicken builds on the classic creamy, flavorful dish while adding a boost of nourishment. The sauce is silky smooth and rich, thanks to a clever blend of cottage cheese, heavy cream, and Parmesan, all pureed together with sun-dried tomatoes and bone broth. Thin chicken cutlets cook quickly and form a golden sear, making this meal both impressive and easy to pull together on a weeknight.
I first made this recipe when I wanted a healthier spin on a favorite. It quickly became a family favorite because it feels indulgent but also fills you up with good stuff.
Ingredients
- Chicken bone broth: for deeper flavor and added protein choose high-quality or homemade if possible
- Heavy cream: to create a luxurious, velvety sauce
- Whole milk cottage cheese: adds creaminess and extra protein while keeping the sauce silky when blended well
- Chopped sun-dried tomatoes: bring tang and concentrated tomato flavor look for ones packed in oil for richness
- Freshly grated Parmesan: for nutty depth use real Parmesan, not pre-grated powders for best melting
- Tomato paste: adds a touch of acidity and a rose-hue to the sauce
- Kosher salt: to season layers of flavor evenly
- Freshly ground black pepper: for mild heat and brightness
- Boneless skinless chicken cutlets: thin to cook fast and stay tender pat dry to get a good sear
- All-purpose flour: dusted on chicken to promote browning and slightly thicken the sauce later
- Italian seasoning: to bring herbal warmth and complexity
- Extra-virgin olive oil: for frying the chicken with a fruity undertone
- Unsalted butter: to sauté the garlic and red pepper flakes gently
- Garlic cloves: finely chopped for fragrant aroma and sharp flavor
- Crushed red pepper flakes: to add just a hint of heat without overwhelming
- Fresh basil leaves: torn in to finish with a fresh herbaceous note
Step-by-Step Instructions
- Smoother the Sauce:
- In a blender, combine the chicken bone broth, heavy cream, cottage cheese, chopped sun-dried tomatoes, Parmesan, and tomato paste. Blend until completely smooth. Season this silky mix lightly with salt and black pepper and set aside.
- Prepare the Chicken:
- Pat the chicken cutlets dry with paper towels to ensure they brown nicely. Season all over with salt and black pepper. Sprinkle the flour and Italian seasoning evenly over each piece, pressing gently so it sticks.
- Brown the Chicken:
- Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Cook the chicken cutlets in batches so they have room to get golden brown on both sides. This should take about five minutes per side. Transfer cooked cutlets to a plate and loosely cover while you prepare the sauce base.
- Sauté Aromatics:
- Reduce heat to medium-low and melt the unsalted butter in the same skillet. Add finely chopped garlic and crushed red pepper flakes. Stir and scrape the bits off the pan, cooking until fragrant but not browned, about 30 seconds.
- Combine and Thicken:
- Return the chicken along with any juices back to the skillet. Pour the blended sauce over the chicken and add torn basil leaves. Cook gently for five to seven minutes, spooning the sauce over the chicken so it thickens slightly and the flavors meld. Taste and adjust salt and pepper as needed.
- Serve with Love:
- Divide the chicken among plates, spoon extra sauce over each piece, and sprinkle with more grated Parmesan and fresh basil leaves for a beautiful finish.
Save
This dish feels like comfort food but with a sophisticated twist. My favorite ingredient has to be the sun-dried tomatoes since they add that sweet tang that transforms the sauce from ordinary to irresistible. One winter night, after serving this to friends, their enthusiasm convinced me to make it my signature go-to dish for celebrations.
Storage Tips
This dish holds up well in the refrigerator for up to three days. Store the chicken and sauce together in an airtight container to keep the meat moist. Reheat gently on the stovetop over low heat, stirring occasionally so the sauce re-thickens without separating.
Ingredient Substitutions
If you do not have cottage cheese, you can substitute with cream cheese or ricotta for a similar creamy texture but expect slight flavor differences. Use regular chicken broth if bone broth is not available, but bone broth will add richer flavor and extra nutrients. Fresh oregano or thyme can replace Italian seasoning for a herb variation.
Serving Suggestions
Serve this chicken over cooked pasta, quinoa, or creamy mashed potatoes to soak up the luscious sauce. A crisp green salad or steamed vegetables provide a refreshing contrast. For a rustic touch, offer crusty bread alongside to mop up every last bit of sauce.
Pro Tips
- Toast the Italian seasoning lightly before dusting the chicken for an extra depth of flavor
- Do not skip blending the sauce ingredients thoroughly to avoid graininess from the cottage cheese
- Allow the sauce to simmer gently to thicken without boiling which can cause the cream to break
Common Recipe Questions
- → What cut of chicken works best for this dish?
Thin chicken cutlets are ideal as they cook quickly and evenly, developing a nice golden crust.
- → How can I keep the sauce smooth with cottage cheese added?
Blending cottage cheese with bone broth, cream, Parmesan, and sun-dried tomatoes creates a silky, creamy sauce without graininess.
- → Can I use a substitute for bone broth?
Chicken broth may be used, but bone broth adds depth and richness to the sauce’s flavor.
- → What role do sun-dried tomatoes play in the sauce?
They provide acidity and a slight sweetness that brightens the creamy sauce and adds color.
- → How long should I cook the chicken in the skillet?
Cook the chicken about 5 minutes per side over medium-high heat until golden and cooked through, then let it rest briefly before adding the sauce.
- → What sides complement this chicken dish?
Crusty bread, fresh green salads, cooked pasta, or quinoa all pair beautifully with the creamy sauce and tender chicken.