Creamy Tuscan Marry Me Chicken with Cottage Cheese Sauce
A creamy, high-protein Tuscan-inspired chicken skillet made with a smooth cottage cheese and sun-dried tomato sauce.
Equipment
- Large skillet
- Blender
- Meat thermometer
Ingredients
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp ground black pepper
- 1/2 cup sun-dried tomatoes packed in oil or water
- 1 cup chicken bone broth
- 1/2 cup heavy cream
- 1/2 cup cottage cheese
- 1/2 cup Parmesan cheese grated or shredded
- 1/4 cup fresh basil chopped and packed
- 4 6oz chicken breasts sliced 1 inch thick (or 3 large breasts)
Instructions
- Slice chicken breasts into 1-inch thick pieces.
- Heat a large skillet over medium heat and melt 2 tablespoons of unsalted butter.
- Add minced garlic, ½ teaspoon salt, oregano, crushed red pepper flakes, and ¼ teaspoon black pepper; sauté until fragrant, about 2 minutes.
- Place chicken slices in the pan in batches without crowding (leave 1–2 inches between pieces); brown all sides until golden, using a meat thermometer to pull them at 160°F; remove cooked pieces and set aside.
- While cooking chicken, combine sun-dried tomatoes, chicken bone broth, heavy cream, and cottage cheese in a blender and blend until smooth.
- Lower heat to low and add the blended sauce to the skillet; bring just to a simmer to heat through.
- Stir in chopped basil and grated Parmesan; taste the sauce and adjust salt and pepper if needed.
- Add the chicken back to the pan and cook together over low heat for 5 minutes to finish cooking, targeting internal temperature of 165°F.
Notes
Refrigerate leftovers airtight for up to 5 days. Freeze in a sealed container for up to 3 months; thaw overnight and reheat gently on the stovetop. A splash of broth helps loosen the sauce when reheating. Serve over pasta, orzo, or with crusty bread.
