Description
This High-Protein Marry Me Chicken recipe features tender chicken cutlets cooked in a rich, creamy sauce made with chicken bone broth, heavy cream, cottage cheese, sun-dried tomatoes, and Parmesan. Infused with garlic, red pepper flakes, and fresh basil, it’s a flavorful and protein-packed dish perfect for a satisfying dinner.
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
- Freshly ground black pepper
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 Sauce: In a blender, puree the chicken bone broth, heavy cream, cottage cheese, chopped sun-dried tomatoes, Parmesan, and tomato paste until smooth. Season the mixture with kosher salt and freshly ground black pepper to taste, then set aside.
- Season Chicken: Pat the chicken cutlets dry with paper towels. Season all over with kosher salt and freshly ground black pepper. Sprinkle the chicken evenly with all-purpose flour and Italian seasoning, pressing gently with your fingers to help it adhere.
- Cook Chicken: In a large skillet over medium-high heat, heat the extra-virgin olive oil. Working in batches if necessary, cook the chicken cutlets, turning halfway, until browned and cooked through, about 5 minutes per side. Transfer the chicken to a plate and let it rest for 5 minutes.
- Sauté Garlic: Reduce the heat to medium-low. In the same skillet, melt the unsalted butter. Add the finely chopped garlic and crushed red pepper flakes, and cook while stirring and scraping up any browned bits from the skillet bottom, until fragrant, about 30 seconds.
- Combine and Simmer: Return the cooked chicken and any accumulated juices to the skillet. Pour the prepared sauce over the chicken. Add the torn fresh basil leaves, and cook while spooning the sauce over the chicken until the sauce slightly thickens, about 5 to 7 minutes. Adjust seasoning with salt and freshly ground black pepper to taste.
- Serve: Divide the chicken among plates. Top each serving with additional grated Parmesan and fresh basil leaves for garnish. Serve warm.
Notes
- Using chicken bone broth adds extra depth and protein to the sauce.
- If you prefer a thicker sauce, simmer a few extra minutes or add a cornstarch slurry.
- Sun-dried tomatoes provide a rich, tangy flavor; use oil-packed for best results.
- Patting the chicken dry before seasoning helps with better browning.
- Resting the cooked chicken allows juices to redistribute for tender results.
- For a lighter version, substitute half-and-half for heavy cream.
- Serve this dish with pasta, rice, or a fresh green salad to round out the meal.
