Healthy Marry Me Chicken with Cottage Cheese Recipe
Healthy Marry Me Chicken with Cottage Cheese is a nutritious twist on the classic creamy chicken dish, featuring tender, pan-seared chicken breasts simmered in a rich and flavorful creamy sauce made with cottage cheese, sun-dried tomatoes, spinach, and parmesan. This lighter, protein-packed version maintains all the indulgent taste while cutting down on heavy cream, making it perfect for a wholesome weeknight meal served alongside pasta, bread, or salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken
- 1½ pounds boneless skinless chicken breasts (about 4 small)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ teaspoon dried oregano
- Dash of red pepper flakes (optional)
- ¾ cup chicken broth, divided
- ¾ cup cottage cheese (preferably small curd, 2% or 4% fat)
- 3 tablespoons jarred sun-dried tomatoes in oil
- 1 cup fresh baby spinach, packed
- ½ cup freshly grated parmesan cheese
Garnish
- Fresh chopped basil
- Grated parmesan cheese
- Chopped sun-dried tomatoes
Instructions
- Prepare and season the chicken: Pound chicken breasts with a meat mallet until they are uniform in thickness for even cooking. Season both sides evenly with salt and black pepper.
- Sear the chicken: Heat a large, heavy non-stick or cast iron pan over medium-high heat. Add olive oil, then place the seasoned chicken breasts into the pan. Cook undisturbed until they develop a golden-brown crust, about 4-5 minutes per side. Remove chicken and set aside.
- Blend the sauce base: In a high-powered blender, combine cottage cheese, ½ cup of the chicken broth, and jarred sun-dried tomatoes. Blend until smooth, adding remaining ¼ cup of chicken broth if necessary to achieve a smooth sauce consistency. Set aside.
- Sauté garlic and build sauce: In the same pan used for chicken, add minced garlic, tomato paste, dried oregano, and red pepper flakes. Cook over medium heat for 1-2 minutes until fragrant and the tomato paste darkens slightly.
- Add blended sauce and simmer: Whisk in the cottage cheese mixture thoroughly. If the sauce appears too thick, add the reserved chicken broth gradually to thin. Bring the sauce to a simmer, then reduce heat to low.
- Simmer chicken in sauce: Return chicken breasts to the pan, ensuring they are partially submerged in the sauce. Cover and simmer gently for 10-12 minutes until chicken is nearly cooked through.
- Finish the sauce with spinach and parmesan: Stir fresh baby spinach and grated parmesan cheese into the sauce. Cover again and cook for an additional 2 minutes, or until chicken reaches an internal temperature of 165°F and spinach has wilted.
- Serve and garnish: Remove from heat. Garnish with fresh chopped basil, extra parmesan cheese, and chopped sun-dried tomatoes. Serve warm with pasta, crusty bread, or a side salad.
Notes
- Use small curd, drier cottage cheese (2% or 4% fat preferred) to avoid excess moisture and ensure a creamy texture; avoid fat-free versions to prevent curdling.
- If using dry bagged sun-dried tomatoes instead of jarred ones, soak them in boiling water to soften before blending for smoother sauce integration.
- Adjust chicken broth quantity as needed depending on moisture content of cottage cheese and desired sauce thickness; start with ½ cup and add more during cooking if necessary.
