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A protein-packed twist on the classic Marry Me Chicken featuring a creamy garlic and sun-dried tomato sauce blended with bone broth, cottage cheese, and Parmesan, paired with golden seared chicken cutlets, finished with fresh basil. Easy one-pan meal ready in about 40 minutes, serving four.

Ingredients

Scale
  • 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
  • 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

  1. Combine chicken bone broth, heavy cream, cottage cheese, sun-dried tomatoes, grated Parmesan, and tomato paste in a blender and puree until completely smooth; season with salt and freshly ground black pepper to taste.
  2. Pat chicken cutlets dry with paper towels.
  3. Season both sides of the chicken cutlets generously with salt and black pepper.
  4. Sprinkle flour and Italian seasoning over each cutlet and press gently to help it stick.
  5. Heat olive oil in a large skillet over medium-high heat.
  6. Add chicken (in batches if necessary to avoid crowding) and cook about 5 minutes per side until golden brown and cooked through.
  7. Transfer the chicken to a plate and let rest for 5 minutes.
  8. Reduce heat to medium-low and melt butter in the same skillet.
  9. Add chopped garlic and crushed red pepper flakes and cook, stirring and scraping up browned bits, until fragrant, about 30 seconds.
  10. Return the rested chicken and any juices to the skillet.
  11. Pour the blended sauce over the chicken and sprinkle torn fresh basil leaves on top.
  12. Simmer gently for 5 to 7 minutes, spooning sauce over the chicken occasionally, until the sauce thickens slightly.
  13. Taste and adjust seasoning with more salt and pepper if needed.
  14. Plate the chicken, spoon extra sauce on top, and finish with extra basil and a sprinkle of Parmesan.

Notes

Make sure to puree the sauce completely smooth using a high-speed blender to avoid any lumps from the cottage cheese., Pat chicken dry thoroughly before seasoning and flouring to achieve a golden brown crust rather than steaming., Avoid overcrowding the skillet when searing chicken to maintain heat and achieve a crispy sear., Let chicken rest after searing to keep it juicy when added back to the sauce., Simmer sauce on medium-low heat to prevent dairy from curdling or breaking., If the sauce becomes too thick, stir in a splash of bone broth; if too thin, let it simmer longer to reduce., You can blend the sauce up to 24 hours ahead and keep it refrigerated; reheat gently with added broth or cream to preserve smooth texture., For variations, swap chicken cutlets for boneless skinless thighs, cottage cheese for ricotta or Greek yogurt (stir in off heat), or sun-dried tomatoes for roasted red peppers., Freezing is not ideal due to cream sauce separation; if necessary, freeze and thaw gently before reheating., Serve with crusty bread, pasta, quinoa, or a green salad to soak up the sauce.

Nutrition

Find it online: https://theproteincook.com/our-high-protein-marry-me-chicken-is-a-real-meat-cute/