If you’re looking for a dinner that feels a little fancy but is still easy enough to make on a weeknight, this high protein marry me chicken is worth adding to your menu! Tender chicken cutlets simmer in a creamy sun-dried tomato sauce made with Parmesan, garlic, fresh basil, and a little red pepper for extra flavor. The secret to making the sauce extra creamy while adding more protein is cottage cheese, which blends right in without overpowering the other ingredients. Serve your high protein marry me chicken over pasta, rice, or alongside your favorite vegetables for a delicious meal that’s sure to become a regular in your dinner rotation!
Ingredients
- ¾ cup chicken bone broth
- ½ cup heavy cream
- ¼ cup whole milk cottage cheese
- 2 tablespoons chopped sun-dried tomatoes
- 2 tablespoons finely grated Parmesan cheese, plus more for serving
- 1 teaspoon tomato paste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 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
- ¼ teaspoon crushed red pepper flakes
- ½ cup fresh basil leaves, torn, plus more for serving
Directions
Step 1: Blend the creamy sauce.
First, grab your blender and add the chicken bone broth, heavy cream, cottage cheese, sun-dried tomatoes, Parmesan cheese, and tomato paste. Blend everything until the mixture is completely smooth and creamy. This is what gives the sauce its rich texture while sneaking in a little extra protein from the cottage cheese. Once everything is blended, season the sauce with salt and freshly ground black pepper to taste. Set it aside for now while you prepare the chicken.
Step 2: Season and coat the chicken.
Next, pat the chicken cutlets dry with paper towels. This helps them brown nicely in the skillet instead of steaming. Season both sides with salt and black pepper. In a small bowl, combine the flour and Italian seasoning, then sprinkle the mixture over the chicken. Use your fingers to gently press the coating onto both sides so it sticks. This light coating helps create a golden crust and gives the sauce something extra to cling to later.
Step 3: Sear the chicken until golden.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken cutlets in a single layer. If they don’t all fit comfortably, cook them in batches rather than crowding the pan. Let the chicken cook for about 5 minutes on the first side, then flip and cook for another 5 minutes, or until both sides are nicely browned. The chicken doesn’t need to be completely cooked through just yet because it’ll finish cooking in the sauce. Transfer the chicken to a plate and let it rest for about 5 minutes while you move on to the next step.
Step 4: Sauté the garlic and red pepper flakes.
Now, using the same skillet, reduce the heat to medium-low and add the butter. Once it melts, stir in the chopped garlic and crushed red pepper flakes. Cook for about 30 seconds, stirring constantly and scraping up the browned bits from the bottom of the pan. Those little bits are packed with flavor, so make sure to mix them into the garlic and butter. Keep an eye on the garlic, though, since it can burn quickly.
Step 5: Add the chicken and creamy sauce.
Once the garlic is fragrant, return the chicken to the skillet along with any juices that collected on the plate. Pour the blended sauce over the chicken, making sure each cutlet is coated. Next, stir in the torn basil leaves. Let everything simmer gently for 5 to 7 minutes, spooning the sauce over the chicken occasionally as it cooks. The sauce will thicken slightly, and the chicken will finish cooking while soaking up all those delicious flavors. Before moving on, check that the chicken has reached an internal temperature of 165°F. Give the sauce a taste, then add more salt and black pepper if needed.
Step 6: Garnish and serve.
Finally, divide the chicken among your serving plates and spoon plenty of that creamy sun-dried tomato sauce over each piece. Finish with a sprinkle of freshly grated Parmesan and a few extra torn basil leaves. Serve your high protein marry me chicken over pasta, rice, or mashed potatoes to soak up every bit of the sauce. Roasted broccoli, green beans, or a simple side salad also make great additions.
Dig in while everything is warm, creamy, and full of flavor!
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