Cottage Cheese Chicken Parmesan Bowl
A comforting and indulgent dish featuring cheesy chicken and a creamy cottage cheese sauce, perfect for quick weeknight meals.
Ingredients
For the chicken
- 1.5 pounds boneless, skinless chicken breasts Pounded to even thickness
- 2 teaspoons Italian seasoning Divided
- 1 cup panko breadcrumbs Or ¾ cup crushed pork rinds for low-carb
- 1 large egg Or 2 egg whites
- 1 cup marinara sauce Jarred or homemade
- 2 tablespoons olive oil For frying
- Salt and black pepper to taste For seasoning
For the cheese topping
- 1 cup small-curd cottage cheese Full-fat recommended
- 0.5 cup grated Parmesan Divided
- 1 cup shredded low-moisture mozzarella Divided
- 1 teaspoon garlic powder
Optional toppings
- Fresh basil leaves For garnish
- Lemon wedges Optional
Optional base
- cooked brown rice, cauliflower rice, or sautéed spinach For serving
Instructions
Preparation
- Trim excess fat from chicken breasts, place between plastic wrap, and pound to about ½-inch thickness.
- Season both sides with salt, pepper, and ½ teaspoon of Italian seasoning.
Cottage Cheese Mixture
- In a blender, combine cottage cheese, ¼ cup Parmesan, egg, garlic powder, and a pinch of salt.
- Pulse until smooth but textured, then set aside.
Breading and Cooking
- Set up a breading station with a bowl for beaten egg, and another for panko mixed with ¼ cup Parmesan and 1 teaspoon Italian seasoning.
- Dip each chicken breast in egg then press into the panko mixture to coat.
- Heat oil in skillet over medium-high and sear chicken 2-3 minutes per side until golden.
Baking
- Preheat oven to 400°F (200°C).
- Place seared breasts in a baking dish, spoon marinara over each, and spread cottage cheese mixture on top.
- Sprinkle with mozzarella and remaining Parmesan, then bake for 10-12 minutes until chicken reaches 165°F and cheese is melted.
- Broil for 1-2 minutes for a golden finish.
Assembly
- Place base in bowls, spoon warmed marinara, set chicken on top, and garnish with basil and lemon.
Notes
Store leftovers in airtight containers for up to 4 days; keep base separate from chicken. Marinara can be frozen separately for longer storage.