Description

High-Protein Marry Me Chicken is a creamy, flavorful dish featuring tender chicken cutlets simmered in a rich sauce made from chicken bone broth, cottage cheese, sun-dried tomatoes, Parmesan, and fresh basil. This recipe blends indulgent creaminess with wholesome ingredients for a satisfying meal that’s quick to prepare on the stovetop.

Ingredients

Scale

Sauce 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, to taste
Freshly ground black pepper, to taste

Chicken Ingredients

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

Prepare the sauce: In a blender, combine the chicken bone broth, heavy cream, whole milk cottage cheese, chopped sun-dried tomatoes, Parmesan cheese, and tomato paste. Puree until the mixture is completely 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 both sides with kosher salt and freshly ground black pepper. Sprinkle the all-purpose flour evenly over the chicken, then sprinkle the Italian seasoning. Use your fingers to gently press the flour and seasoning so they adhere firmly to the chicken.
Brown the chicken: Heat the extra-virgin olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken cutlets. Cook for about 5 minutes on each side, or until both sides are golden brown. Depending on the size of your skillet, you may need to cook the chicken in batches to avoid overcrowding. Once browned, transfer the chicken to a plate and let it rest for 5 minutes.
Sauté aromatics: Reduce the heat to medium-low and melt the unsalted butter in the same skillet. 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 chicken and sauce: Return the chicken cutlets and any juices that have accumulated on the plate back to the skillet. Pour the prepared creamy sauce over the chicken. Add the torn fresh basil leaves. Cook the chicken in the sauce, spooning the sauce over the top occasionally until the sauce thickens slightly and the chicken is warmed through, about 5 to 7 minutes. Adjust seasoning with salt and freshly ground black pepper as needed.
Serve: Divide the chicken cutlets among serving plates. Top each with additional Parmesan cheese and fresh basil leaves for garnish. Serve immediately while hot and creamy.

Notes

For a lower-fat version, substitute half-and-half for heavy cream and use low-fat cottage cheese.
If you don’t have sun-dried tomatoes, roasted red peppers can be a good alternative but will alter the flavor slightly.
Make sure to not overcrowd the pan when browning chicken to ensure even cooking and a good sear.
To make the sauce smoother, use full-fat cottage cheese and blend thoroughly until completely smooth.
This dish pairs well with creamy mashed potatoes, pasta, or steamed vegetables to soak up the delicious sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Marry Me Chicken, High Protein Chicken Recipe, Creamy Chicken, Easy Chicken Dinner, Skillet Chicken, Chicken with Sun-Dried Tomatoes, Parmesan Chicken