High-Protein Marry Me Chicken
A comforting dish featuring tender chicken cutlets in a rich, creamy sauce enhanced with sun-dried tomatoes, Parmesan, and fresh basil, perfect for family gatherings or romantic dinners.
Ingredients
For the Sauce
- 3/4 cup chicken bone broth A nourishing base that adds depth and a rich savory flavor.
- 1/2 cup heavy cream Yields a velvety texture and makes the sauce beautifully creamy.
- 1/4 cup whole milk cottage cheese Provides an extra layer of creaminess while boosting the protein content.
- 2 Tbsp. chopped sun-dried tomatoes Enhances the dish with their sweet-tart flavor.
- 2 Tbsp. finely grated Parmesan Brings a savory bite and richness.
- 1 tsp. tomato paste Intensifies the tomato flavor in the sauce.
- Kosher salt Essential for enhancing flavors.
- Freshly ground black pepper Adds heat and complexity.
For the Chicken
- 4 (6-oz.) boneless, skinless chicken cutlets Tender and easy to cook.
- 2 Tbsp. all-purpose flour Helps form a lovely crust.
- 1 tsp. Italian seasoning Brings herby goodness.
- 2 Tbsp. extra-virgin olive oil Used for sautéing.
- 1 Tbsp. unsalted butter Adds richness to the sauce.
- 2 cloves garlic, finely chopped Enhances the overall profile.
- 1/4 tsp. crushed red pepper flakes Adds a pinch of heat.
For Garnish
- 1/2 cup fresh basil leaves, torn Adds a fragrant note.
- More Parmesan cheese for serving
- More fresh basil for serving
Instructions
Preparation
- Combine chicken broth, heavy cream, cottage cheese, sun-dried tomatoes, Parmesan, and tomato paste in a blender and blend until smooth.
- Season the sauce with kosher salt and freshly ground black pepper to taste.
- Pat the chicken cutlets dry and season them with kosher salt and black pepper. Sprinkle with flour and Italian seasoning.
Cooking
- In a large skillet over medium-high heat, add extra-virgin olive oil. Once hot, add chicken cutlets and cook for about 5 minutes on each side until browned.
- Transfer the chicken to a plate to rest.
- In the same skillet, add unsalted butter over medium-low heat. Once melted, add chopped garlic and crushed red pepper flakes, cooking until fragrant.
- Return the chicken to the skillet and pour the creamy sauce over. Add torn basil leaves and let simmer for 5 to 7 minutes until the sauce thickens.
- Taste and adjust seasoning with more salt and pepper if needed. Garnish with additional Parmesan and basil before serving.
Notes
Avoid overcrowding the skillet, properly season the chicken, and ensure chicken is cooked to an internal temperature of 165°F (74°C) for the best results. For a lighter version, use low-fat cream or Greek yogurt. Chicken thighs can be substituted for cutlets.