Description
This High-Protein Marry Me Chicken recipe combines tender pan-seared chicken cutlets with a creamy, flavorful tomato and Parmesan sauce enriched with cottage cheese and sun-dried tomatoes. The dish is finished with fresh basil and grated Parmesan for a rich, savory meal that’s perfect for a satisfying dinner.
Ingredients
Scale
Sauce Ingredients
- 3/4 cup chicken bone broth
- 1/2 cup heavy cream
- 1/4 cup whole milk cottage cheese
- 2 Tbsp. chopped sun-dried tomatoes (from about 4 tomato halves)
- 2 Tbsp. finely grated Parmesan, plus more for serving
- 1 tsp. tomato paste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Chicken Ingredients
- 4 (6-oz.) boneless, skinless chicken cutlets
- 2 Tbsp. all-purpose flour
- 1 tsp. Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. unsalted butter
- 2 garlic cloves, finely chopped
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup fresh basil leaves, torn, plus more for serving
Instructions
- Prepare the sauce: In a blender, combine the chicken bone broth, heavy cream, whole milk cottage cheese, chopped sun-dried tomatoes, finely grated Parmesan, and tomato paste. Puree until the mixture is smooth and creamy. Season the sauce with kosher salt and freshly ground black pepper to taste.
- Season the chicken: Pat the chicken cutlets dry with paper towels to ensure a good sear. Season both sides generously with kosher salt and freshly ground black pepper. Sprinkle the all-purpose flour and Italian seasoning evenly over the cutlets, pressing gently with your fingers to help the coating adhere well.
- Cook the chicken: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken cutlets (in batches if necessary) and cook until the first side is nicely browned, about 5 minutes. Flip and cook the other side for an additional 5 minutes until the chicken is cooked through. Transfer the chicken to a plate and let it rest for 5 minutes.
- Sauté garlic and spices: Reduce the skillet heat to medium-low. Add the unsalted butter, then stir in the finely chopped garlic and crushed red pepper flakes. Cook while stirring and scraping up any browned bits from the bottom of the skillet for about 30 seconds, until fragrant.
- Combine chicken and sauce: Return the rested chicken and any accumulated juices back to the skillet. Pour the prepared creamy sauce over the chicken. Add torn fresh basil leaves. Simmer gently, occasionally spooning the sauce over the chicken, until the sauce thickens slightly, about 5 to 7 minutes. Adjust seasoning with additional salt and pepper if necessary.
- Serve: Divide the chicken cutlets among serving plates. Top each portion with additional freshly grated Parmesan cheese and torn basil leaves for garnish. Serve immediately while hot and saucy.
Notes
- For a thicker sauce, simmer a few minutes longer until desired consistency is reached.
- Ensure the chicken cutlets are patted dry before seasoning to achieve a good sear.
- The cottage cheese in the sauce adds protein and creaminess without overwhelming the flavor.
- Use fresh basil for the best flavor; dried basil will not provide the same freshness.
- You can substitute the chicken cutlets with thin chicken breasts if preferred.
- For a lighter version, swap heavy cream for half-and-half, but sauce texture will differ slightly.
