Description
This High-Protein Marry Me Chicken recipe features tender chicken cutlets smothered in a rich and creamy tomato-basil sauce made with bone broth, cottage cheese, Parmesan, and sun-dried tomatoes. A perfect blend of savory and tangy flavors, this skillet-cooked dish comes together quickly and makes for a satisfying, protein-packed meal.
Ingredients
Scale
Sauce Ingredients
- 3/4 cup chicken bone broth
- 1/2 cup heavy cream
- 1/4 cup whole milk cottage cheese
- 2 Tbsp. chopped sun-dried tomatoes (from about 4 tomato halves)
- 2 Tbsp. finely grated Parmesan, plus more for serving
- 1 tsp. tomato paste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Chicken Ingredients
- 4 (6-oz.) boneless, skinless chicken cutlets
- 2 Tbsp. all-purpose flour
- 1 tsp. Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. unsalted butter
- 2 garlic cloves, finely chopped
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup fresh basil leaves, torn, plus more for serving
Instructions
- Prepare the sauce: In a blender, combine chicken bone broth, heavy cream, whole milk cottage cheese, chopped sun-dried tomatoes, finely grated Parmesan, and tomato paste. Puree until 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 generously with kosher salt and black pepper. Sprinkle all-purpose flour and Italian seasoning evenly over the chicken, pressing gently with your fingers to ensure the coating adheres well.
- Cook the chicken: Heat extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken cutlets (working in batches if your skillet is small) and cook until browned on the first side, about 5 minutes. Flip and cook the other side for an additional 5 minutes. Once cooked through, transfer the chicken to a plate and let it rest for 5 minutes.
- Sauté garlic and spices: Reduce the skillet heat to medium-low. Add unsalted butter, then stir in finely chopped garlic and crushed red pepper flakes. Cook while stirring and scraping up any browned bits from the bottom of the skillet for about 30 seconds until fragrant.
- Combine chicken and sauce: Return the rested chicken and any accumulated juices to the skillet. Pour the prepared sauce over the chicken. Add torn fresh basil leaves. Simmer gently, spooning the sauce over the chicken occasionally, until the sauce thickens slightly, about 5 to 7 minutes. Adjust seasoning with salt and pepper if needed.
- Serve: Divide the chicken cutlets among plates. Top each serving with additional freshly grated Parmesan cheese and torn basil leaves for garnish. Serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Use fresh chicken cutlets for best texture and flavor; if using frozen, thaw completely.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- The sauce can be prepared a day ahead and reheated gently before serving.
- Serve with a side of steamed vegetables or over pasta or rice for a complete meal.
Nutrition
- Serving Size: 1 chicken cutlet with sauce (approx. 1/4 of recipe)
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 135mg
