Description
High-Protein Marry Me Chicken is a creamy, flavorful skillet chicken dish featuring tender chicken cutlets cooked to a golden brown and smothered with a rich sauce made from chicken bone broth, cottage cheese, sundried tomatoes, and Parmesan. This recipe balances indulgence with protein-rich ingredients for a comforting yet nutritious meal.
Ingredients
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For the Sauce
- 3/4 cup chicken bone broth
- 1/2 cup heavy cream
- 1/4 cup whole milk cottage cheese
- 2 Tbsp. chopped sundried 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
For the Chicken
- 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
- 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 sundried tomatoes, finely grated Parmesan, and tomato paste. Blend until smooth. Season the sauce with kosher salt and freshly ground black pepper to taste.
- Season the Chicken: Pat the chicken cutlets dry with paper towels. Season all over with kosher salt and freshly ground black pepper. Sprinkle the flour and Italian seasoning evenly on both sides of the chicken, pressing with your fingers so the seasoning adheres well.
- Cook the Chicken: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken cutlets, working in batches if necessary, and cook until browned on both sides, about 5 minutes per side. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes.
- Sauté Aromatics: Using the same skillet, reduce heat to medium-low and melt the unsalted butter. Add the finely chopped garlic and crushed red pepper flakes. Cook, stirring and scraping up any browned bits from the bottom of the skillet, until fragrant, about 30 seconds.
- Combine and Simmer: Return the rested chicken and any juices back to the skillet. Pour the prepared sauce over the chicken. Add the torn fresh basil leaves and cook, spooning the sauce over the chicken, until the sauce has slightly thickened, about 5 to 7 minutes. Season with additional salt and freshly ground black pepper as needed.
- Serve: Divide the chicken among plates. Top with extra grated Parmesan and additional torn basil leaves for garnish. Serve immediately.
Notes
- For best results, use fresh chicken cutlets and pat them completely dry before seasoning.
- Serving the sauce warm helps it coat the chicken better, enhancing flavor.
- You can substitute Greek yogurt for cottage cheese if you prefer a smoother texture.
- This dish pairs well with a side of steamed vegetables or a light salad for a balanced meal.
- If you prefer a spicier version, increase the crushed red pepper flakes to taste.
