Description

This High-Protein Marry Me Chicken recipe features tender chicken cutlets in a creamy, flavorful sauce made from chicken bone broth, cottage cheese, sun-dried tomatoes, and Parmesan. The sauce is infused with garlic, fresh basil, and a touch of crushed red pepper for a subtle kick. Perfectly seared and simmered to perfection, this dish offers a comforting yet elegant meal that’s rich in protein and creamy textures.

Ingredients

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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
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

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Instructions

Prepare the sauce. In a blender, combine chicken bone broth, heavy cream, cottage cheese, chopped sun-dried tomatoes, Parmesan cheese, and tomato paste. Puree until smooth and season with kosher salt and freshly ground black pepper to taste.
Season the chicken. Pat the chicken cutlets dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Sprinkle the flour and Italian seasoning over the chicken and press gently with your fingers so the coating adheres evenly.
Sear the chicken. Heat extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook, turning once, until each side is browned and cooked through, about 5 minutes per side. Remove the chicken from the skillet and set aside on a plate; let rest for 5 minutes to retain juices.
Build flavor in the skillet. Reduce the skillet heat to medium-low and melt the unsalted butter. Add finely chopped garlic and crushed red pepper flakes, stirring and scraping any browned bits off the bottom of the skillet. Cook until fragrant, about 30 seconds.
Finish the dish. Return the cooked chicken and any accumulated juices to the skillet. Pour the blended sauce over the chicken. Add torn fresh basil leaves and cook gently, spooning the sauce over the chicken as it simmers. Allow the sauce to thicken slightly, about 5 to 7 minutes. Adjust seasoning with salt and pepper as needed.
Serve. Divide the chicken among plates and top each portion with additional grated Parmesan and torn basil leaves for garnish. Serve immediately for the best flavor and texture.

Notes

For a lower-fat version, substitute half-and-half for heavy cream and reduce the amount of olive oil used for searing.
Use a blender capable of fully pureeing cottage cheese to ensure a smooth sauce texture.
Feel free to serve this dish with a side of sautéed vegetables or a light salad to complement the creamy sauce.
To save time, use thin chicken cutlets or pound the chicken to an even thickness for quicker and uniform cooking.
If sun-dried tomatoes are packed in oil, drain excess oil before chopping to avoid an overly oily sauce.

Nutrition

Serving Size: 1 chicken cutlet with sauce (~225g)
Calories: 400 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 25 g
Saturated Fat: 13 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 120 mg