The first time I made this cottage cheese chicken bake, my partner declared it a keeper before the timer even dinged.
It’s fast, hands-off, and turns simple chicken breasts into a lusciously creamy, high-protein dinner that feels indulgent but isn’t.
If you’re juggling weeknight dinners and macro goals, this one-dish recipe delivers juicy chicken coated in a silky cottage-cheese sauce with minimal fuss.
I often pair it with a quick side or a bright salad; for a protein-packed breakfast spin, try my avocado cottage cheese smoothie for a similar flavor profile and creamy lift. Try the avocado-cottage-cheese smoothie if you love cottage cheese in savory and sweet dishes.
Why You’ll Love This Recipe
- High-protein: Cottage cheese and chicken make this a muscle-friendly meal.
- One-dish convenience: Minimal prep and a single baking pan mean faster cleanup.
- Creamy without heavy cream: Cottage cheese + Parmesan give creaminess with fewer calories.
- Versatile: Mild base that accepts herbs, spices, or a splash of lemon for brightness.
- Weeknight-friendly: Hands-off bake lets you focus on sides or homework while it cooks.
The texture is a satisfying contrast: tender, juicy chicken under a slightly golden, creamy topping that’s velvety on the tongue. The cottage cheese blends into a smooth custard-like layer that clings to each breast, while Parmesan adds a faintly nutty umami edge and the smoked paprika gives just enough warmth.
"This was so easy and tasted like a restaurant dish—creamy, comforting, and my whole family asked for seconds!" — 5 stars, reader review
Key Ingredients
Cottage cheese (1 cup)
Cottage cheese is the star here because it creates a creamy, protein-rich base without heavy cream. Full-fat yields the richest mouthfeel; low-fat is perfectly fine if you want fewer calories. Small-curd cottage cheese blends more uniformly, but either works once fully pureed.
Boneless, skinless chicken breasts (4)
Even-size breasts are important for even cooking. If yours vary, flatten thicker pieces gently with a meat mallet to match dimensions. For best texture, choose fresh or well-thawed breasts rather than partially frozen ones.
Grated Parmesan cheese (¼ cup)
Parmesan brings savory depth and helps the sauce brown slightly on top. Use real Parmigiano-Reggiano or a quality grated Parm for flavor; pre-shredded can contain anti-caking agents that slightly alter melting behavior.
Chicken broth (¼ cup)
A small amount of chicken broth thins the blended cottage cheese to a silky pourable sauce and adds an underlying savory lift. Use low-sodium broth so you can control the final salt level.
Full ingredient list:
- 4 boneless, skinless chicken breasts (similar size for even cooking)
- 1 cup cottage cheese (full-fat or low-fat)
- ¼ cup grated Parmesan cheese
- ¼ cup chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil spray, for greasing the dish
- Optional garnish: chopped parsley or chives
Step-by-Step Instructions
Step 1: Preheat and prep the dish
Preheat the oven to 375°F (190°C).
Lightly spray an 8×8-inch baking dish with olive oil to prevent sticking and help the bottom brown slightly.
Pro Tip: Use a glass or ceramic 8×8 dish for steady heat distribution. You’ll know it’s ready when the oven reaches temperature and the dish feels warm to the touch; preheating is key for even baking.
Step 2: Blend the creamy cottage cheese sauce
Add cottage cheese, Parmesan, chicken broth, garlic powder, onion powder, smoked paprika, salt, and pepper to a blender.
Blend for 30–45 seconds, scraping down the sides as needed, until the mixture is completely smooth and creamy.
Pro Tip: If your blender stalls, pulse and scrape before blending again. The sauce should be pourable but not watery; it will thicken slightly as it bakes. A smooth consistency is a visual cue that the cottage cheese has fully incorporated.
Step 3: Assemble in the baking dish
Place the chicken breasts in the prepared baking dish in a single layer.
Pour the blended sauce evenly over the chicken, ensuring each piece is fully coated and the sauce fills the gaps.
Pro Tip: Arrange breasts with a little space between them so the sauce can surround each piece. If one breast is thicker, tuck the thinner pieces closer so everything finishes at the same time.
Step 4: Bake until cooked through
Bake uncovered for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling with light golden spots on top.
If the top is browning too fast, tent loosely with foil for the final 5–10 minutes.
Pro Tip: An instant-read thermometer is the most reliable cue—insert into the thickest part of the breast. The bubbling sauce and faint golden speckles tell you the dairy has set and developed flavor.
Step 5: Rest and garnish
Let the dish rest for 5 minutes before serving to allow juices to redistribute and the sauce to set slightly.
Garnish with chopped parsley or chives for a fresh color and mild onion-scallion lift.
Pro Tip: Resting is as important as cooking—cutting too soon lets the juices run out. The sauce firms up a touch during the rest and will cling better to slices.
Expert Tips for Success
- Use similar-sized chicken breasts: Matching sizes keeps baking times uniform and prevents dried-out edges. If needed, butterfly thicker breasts or gently pound to even thickness.
- Blend until completely smooth: The cottage cheese must be fully emulsified for a silky sauce; stop blending and scrape the sides once or twice.
- Choose the right cottage cheese: Small-curd blends smoother; however, full-fat will deliver a creamier mouthfeel. If texture bothers you, rinse and drain cottage cheese briefly before blending.
- Measure broth accurately: Too much liquid yields a runny bake; too little makes the sauce clumpy. Start with ¼ cup and adjust only if your blender needs it.
- Mind your salt: Parmesan and broth add sodium—taste the blended sauce by the spoon (before adding raw chicken) and adjust salt accordingly.
- Watch the oven temperature: Ovens vary by up to 25°F; if yours runs hot, reduce temperature by 10–15°F or cover for the first 20 minutes.
- Use an instant-read thermometer: For reliable doneness and juicy results, pull the chicken at 165°F (74°C).
- Let it rest: A 5–10 minute rest collects juices and improves sliceability—this small step makes a big difference.
- Add texture with a quick broil: For a browned top, broil for 1–2 minutes at the end, watching closely to avoid burning.
- Pairing and sides: Serve over cauliflower rice for a low-carb plate or with roasted vegetables for fiber. For another baked chicken option that’s reliable and juicy, see my roundup of baked chicken breast recipes. Find tried-and-true baked chicken methods
Storage & Freezing
Fridge: Cool the dish to room temperature for no more than two hours, then cover tightly with foil or transfer to an airtight container. Store for up to 3–4 days. Reheat in a 325°F (160°C) oven covered until warmed through, about 15–20 minutes, or microwave individual slices for 60–90 seconds.
Freezer: For best texture, freeze the sauce and chicken together in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat from thawed in a 350°F oven, covered, until the center reaches 165°F, then uncover for 5–10 minutes to refresh the top.
Reheating tips: Add a splash of broth or a teaspoon of olive oil before reheating if the sauce seems stiff. Use a lower oven temperature and longer time rather than microwave if you want to preserve texture.
Variations & Substitutions
- Spinach & Sun-Dried Tomato: Fold chopped cooked spinach and sliced sun-dried tomatoes into the blended sauce for color and acidity. Finish with a sprinkle of red pepper flakes.
- Herb-forward lemon: Add 1 teaspoon Dijon and 1 tablespoon lemon juice to the sauce, plus 1 tablespoon chopped fresh dill or tarragon for a bright lift.
- Low-FODMAP swap: Replace garlic powder and onion powder with asafetida (hing) in very small amounts, or use garlic-infused oil for flavor without fermentable carbs.
- Dairy-free/protein swap: For a non-dairy version, try a blended silken tofu + nutritional yeast sauce; use chicken thighs for more forgiving texture and richer flavor.
Frequently Asked Questions
Is cottage cheese safe to bake?
Yes. When pureed and baked, cottage cheese transforms into a creamy custard-like texture. The proteins set and the moisture stays trapped around the meat, creating a luscious sauce. Use higher-fat cottage cheese for the creamiest result.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs are more forgiving and remain juicy even if slightly overcooked. Reduce bake time by a few minutes if they’re smaller pieces, and always check internal temperature for doneness.
Can I prep this ahead of time?
Yes. Assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the bake time if the dish goes into the oven cold from the fridge.
How do I prevent the sauce from becoming grainy?
Graininess usually comes from under-blended cottage cheese or too little liquid. Blend until fully smooth and add the chicken broth gradually. If you see tiny curds, keep blending and scrape down the sides; a high-speed blender helps.
Is this recipe keto or low-carb friendly?
The basic recipe is relatively low-carb, as it relies on cottage cheese rather than flour or starch. To keep it more strictly keto, use full-fat cottage cheese and skip any starchy sides, pairing with roasted low-carb veggies instead. For a similar creamy bake with tomato notes that aligns with Keto/Whole30 approaches, check a related creamy chicken and tomato bake for inspiration. See a creamy chicken and tomato bake
Final Thoughts
This cottage cheese chicken bake is a simple, high-protein weeknight winner that feels special without a lot of work.
Give it a try, and if it becomes a staple, pin it for later or leave a star rating in the recipe card below so other home cooks can find it.
Conclusion
If you like high-protein, creamy chicken dishes, you’ll also enjoy this high-protein "Marry Me" twist on chicken—it’s a flavorful, saucy bake worth trying. Best High-Protein Marry Me Chicken Recipe – Delish offers another crowd-pleasing, protein-forward approach.
For a viral comfort-style casserole that uses similar approachability and protein swaps, check out this viral dumpling bake with chicken to inspire family-friendly variations. Viral Dumpling Bake with Chicken (High Protein!)
And if you want another creamy, tomato-forward bake to compare textures and techniques, this recipe demonstrates how dairy and tomatoes mingle in keto-friendly bakes. Creamy Chicken and Tomato Bake (Keto and Whole30)
Cottage Cheese Chicken Bake
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Choose similar-sized breasts for even cooking.
- 1 cup cottage cheese Use full-fat for creaminess or low-fat for fewer calories.
- ¼ cup grated Parmesan cheese Use real Parmigiano-Reggiano for best flavor.
- ¼ cup chicken broth Use low-sodium broth to control salt levels.
Seasonings
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt Adjust based on broth used.
- ¼ teaspoon black pepper
For Greasing
- as needed olive oil spray For greasing the baking dish.
Optional Garnish
- as needed chopped parsley or chives For garnishing before serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly spray an 8×8-inch baking dish with olive oil.
- In a blender, combine cottage cheese, Parmesan, chicken broth, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth.
Assembly and Baking
- Place the chicken breasts in the prepared baking dish in a single layer.
- Pour the blended sauce evenly over the chicken, ensuring each piece is coated.
- Bake uncovered for 30-35 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
Serving
- Let the dish rest for 5 minutes before serving. Garnish with chopped parsley or chives.
