High-Protein Marry Me Chicken Recipe
Introduction
High-Protein Marry Me Chicken is a creamy, flavorful dish that’s perfect for weeknight dinners or special occasions. With a rich sauce made from cottage cheese, sun-dried tomatoes, and Parmesan, this recipe delivers comfort and protein in every bite.
Ingredients
- 3/4 cup chicken bone broth
- 1/2 cup heavy cream
- 1/4 cup whole milk cottage cheese
- 2 tablespoons chopped sun-dried tomatoes (about 4 tomato halves)
- 2 tablespoons finely grated Parmesan, plus more for serving
- 1 teaspoon tomato paste
- Kosher salt
- Freshly ground black pepper
- 4 (6-ounce) boneless, skinless chicken cutlets
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup fresh basil leaves, torn, plus more for serving
Instructions
- Step 1: In a blender, puree the chicken bone broth, heavy cream, cottage cheese, sun-dried tomatoes, Parmesan, and tomato paste until smooth. Season the sauce with kosher salt and freshly ground black pepper to taste.
- Step 2: Pat the chicken cutlets dry with paper towels. Season both sides generously with salt and black pepper. Sprinkle the all-purpose flour and Italian seasoning over the chicken, pressing gently with your fingers to help the coating stick.
- Step 3: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken cutlets in batches if needed to avoid overcrowding, turning once halfway through, until browned and cooked through, about 5 minutes per side. Remove chicken to a plate and let rest for 5 minutes.
- Step 4: Reduce the skillet heat to medium-low and melt the unsalted butter. Add the finely chopped garlic and crushed red pepper flakes, stirring and scraping the browned bits from the pan, cooking until fragrant, about 30 seconds.
- Step 5: Return the chicken and any accumulated juices to the skillet. Pour the prepared sauce over the chicken and add the torn fresh basil leaves. Cook gently, spooning sauce over the chicken, until the sauce thickens slightly, about 5 to 7 minutes. Adjust seasoning with salt and black pepper if needed.
- Step 6: Divide the chicken among plates and top with extra grated Parmesan and additional fresh basil before serving.
Tips & Variations
- For extra flavor, marinate the chicken cutlets in a little olive oil and Italian seasoning for 30 minutes before cooking.
- Swap the chicken bone broth for vegetable broth to keep the dish lighter or to make it paleo-friendly.
- If you prefer a thicker sauce, stir in a teaspoon of cornstarch dissolved in a little water during the final cooking step.
- Add a splash of white wine to the pan after removing the chicken to deglaze before making the sauce for an added depth of flavor.
Storage
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of broth or water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of cutlets?
Yes, you can use boneless, skinless chicken breasts. For even cooking, pound them to an even thickness about 1/2 inch before seasoning and cooking.
Is this recipe suitable for low-carb diets?
Yes. The sauce is creamy and packed with protein, and since the flour coating is minimal, it keeps the carb count low. You can also serve it with vegetables or a salad to keep the meal light and low-carb.
PrintHigh-Protein Marry Me Chicken Recipe
This High-Protein Marry Me Chicken recipe features tender chicken cutlets smothered in a creamy, flavorful sauce made from chicken bone broth, cottage cheese, sun-dried tomatoes, and Parmesan. Cooked in a skillet and finished with fresh basil, this dish combines richness and fresh herbaceous notes for a satisfying, protein-packed meal perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
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
- 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
- Make the sauce: In a blender, combine chicken bone broth, heavy cream, cottage cheese, chopped sun-dried tomatoes, finely grated Parmesan, and tomato paste. Blend until smooth and well incorporated. Season with kosher salt and freshly ground black pepper to taste.
- Prepare the chicken: Pat the chicken cutlets dry on both sides with paper towels. Season both sides with kosher salt and freshly ground black pepper. Sprinkle all-purpose flour and Italian seasoning evenly over the chicken, pressing gently with your fingers so the flour mixture adheres to the surface.
- Brown the chicken: Heat extra-virgin olive oil in a large skillet over medium-high heat. When hot, add the chicken cutlets, working in batches if necessary to avoid crowding. Cook until golden brown on the first side, about 5 minutes, then flip and cook the other side another 5 minutes. Once browned and cooked through, transfer the chicken to a plate and let it rest for 5 minutes.
- Sauté aromatics: In the same skillet, reduce the heat to medium-low and melt the unsalted butter. Add the finely chopped garlic and crushed red pepper flakes, stirring and scraping up any browned bits on the bottom of the skillet. Cook for about 30 seconds until fragrant.
- Simmer chicken in sauce: Return the rested chicken cutlets and any accumulated juices to the skillet. Pour the blended sauce over the chicken. Add torn fresh basil leaves. Cook on medium-low heat, occasionally spooning sauce over the chicken, until the sauce slightly thickens, about 5 to 7 minutes. Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Divide the chicken cutlets among plates. Top each serving with additional grated Parmesan cheese and extra fresh basil leaves for garnish. Serve immediately.
Notes
- Using bone broth and cottage cheese boosts the protein content while keeping the sauce creamy and rich.
- If sun-dried tomatoes are oil-packed, drain them before chopping to avoid excess oil in the sauce.
- You can substitute fresh tomatoes in season, but sun-dried add a concentrated flavor.
- To keep the chicken cutlets tender, avoid overcooking and let them rest before serving.
- This dish pairs well with steamed vegetables, rice, or a fresh green salad.
- For a lower-fat version, use half-and-half instead of heavy cream and low-fat cottage cheese.
Keywords: high-protein chicken, creamy chicken recipe, marry me chicken, sun-dried tomato chicken, stovetop chicken dish, protein-rich meals
