Introduction

This High-Protein Marry Me Chicken is a creamy, flavorful dish perfect for a comforting weeknight dinner. Tender chicken cutlets are cooked to golden perfection and simmered in a rich sauce with sun-dried tomatoes, Parmesan, and fresh basil. It’s a delicious way to enjoy a protein-packed meal that feels indulgent yet simple to prepare.

The image shows four chicken breasts cooked in a thick, creamy, orange sauce inside a round metal pan. The chicken pieces are covered with the sauce that has a smooth texture with some specks of herbs and spices. Bright green basil leaves are scattered on top of the chicken, adding a fresh color contrast. A white spatula is partially under one piece of chicken on the right side, slightly lifting it. The pan is placed on a white marbled surface, enhancing the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

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 (from 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 with salt and freshly ground black pepper to taste.

Step 2: Pat the chicken cutlets dry with paper towels and season all over with salt and black pepper. Sprinkle the flour and Italian seasoning evenly on both sides, pressing gently with your fingers to adhere.

Step 3: Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, cook the chicken cutlets until golden brown on both sides, about 5 minutes per side. Transfer the cooked chicken to a plate and let it rest for 5 minutes.

Step 4: Reduce the heat to medium-low and melt the butter in the same skillet. Add the chopped garlic and crushed red pepper flakes. Stir and scrape the browned bits from the bottom of the pan until fragrant, about 30 seconds.

Step 5: Return the chicken and any juices that have accumulated on the plate back to the skillet. Pour the prepared sauce over the chicken, add the torn basil leaves, and cook, spooning the sauce over the chicken, until the sauce thickens slightly, about 5 to 7 minutes. Taste and adjust seasoning with salt and black pepper as needed.

Step 6: Divide the chicken among serving plates. Top each portion with additional Parmesan and basil leaves for garnish. Serve immediately.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream and use low-fat cottage cheese.

If you can’t find chicken bone broth, regular chicken broth works well too.

Try adding a handful of spinach or arugula to the sauce for extra greens and flavor.

Serve with cauliflower rice or whole grain pasta to round out the meal.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. If they are thick, consider slicing them horizontally to create thinner cutlets or pounding them to an even thickness for quicker, more even cooking.