Cottage Cheese Parmesan Firecracker Chicken
A high-protein baked firecracker chicken with a golden cottage cheese Parmesan crust that delivers real heat and real flavor in under an hour.
Equipment
- Baking sheet
- Parchment paper
- Medium mixing bowl
- Instant-read thermometer
Ingredients
- 4 boneless skinless chicken breasts Patted dry with paper towels
- 1 cup cottage cheese Full-fat recommended; drain if using low-fat
- 0.5 cup grated Parmesan cheese
- 2 tbsp firecracker seasoning Increase for more heat; sub paprika, cayenne, garlic powder, onion powder if needed
- salt To taste
- black pepper To taste
- 2 tbsp olive oil Drizzled over chicken before baking
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the cottage cheese, Parmesan cheese, firecracker seasoning, salt, and pepper.
- Stir until the mixture is evenly combined. For best results, refrigerate the coating for up to 30 minutes before using to allow the flavors to develop and the mixture to thicken.
- Pat the chicken breasts dry with paper towels. Coat each breast generously with the cottage cheese mixture, pressing gently so it adheres to the surface.
- Arrange the coated chicken breasts on the prepared baking sheet, spaced apart so heat can circulate around each piece.
- Drizzle the olive oil evenly over the coated chicken.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F at the thickest part and the coating is golden brown. If the coating browns too quickly, tent loosely with foil for the final 5-10 minutes.
- Remove from the oven and allow the chicken to rest for several minutes before serving.
