I love this recipe because it delivers all the creamy, savory flavors of traditional Marry Me chicken while keeping the fat content lower. The cottage cheese creates a silky sauce packed with protein, while the sundried tomatoes, garlic, herbs, and basil add incredible flavor. It comes together in under 30 minutes, making it ideal for busy evenings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 medium chicken breasts boneless, skinless
½ cup (120 g) cottage cheese
¼ cup (60 ml) half-and-half single cream
⅔ cup (160 ml) low-sodium chicken stock cooled
1¼ tablespoons all-purpose/plain flour or 1½ tbsp, see *Notes
7 sundried tomatoes drained, chopped, approx. ½ cup
2 garlic cloves finely chopped
1 teaspoon Italian herbs or herbes de Provence
1 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil or sundried tomato oil
Sea salt and pepper to taste
Small bunch basil leaves only
Directions
I begin by preparing the chicken. I place the chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, and lightly pound the thicker portions to help them cook evenly. Then I season both sides with salt and pepper.
Next, I prepare the thickening mixture by blending the cottage cheese and cream until completely smooth. I whisk in the flour and set the mixture aside.
I heat 1½ tablespoons of oil in a large skillet over medium heat. I add the chicken breasts and cook them for about 4 minutes per side until lightly browned. Then I transfer the chicken to a bowl while leaving the juices and oil in the pan.
In the same skillet, I add the sundried tomatoes, garlic, dried herbs, and red pepper flakes. I cook everything over medium-low heat for about 1½ to 2 minutes, stirring constantly. If needed, I add the remaining oil.
I pour in the chicken stock and immediately whisk in the cottage cheese mixture until the sauce is smooth.
I return the chicken and any accumulated juices to the skillet. I stir gently, cover the pan, and bring everything to a simmer. I cook for 7 to 8 minutes, or until the chicken is fully cooked through.
Once finished, I remove the skillet from the heat and sprinkle finely chopped basil leaves over the top before serving.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Variations
I sometimes add fresh spinach to the sauce for extra nutrients and color. When I want a richer flavor, I stir in a small amount of grated Parmesan cheese before serving. I also enjoy adding sliced mushrooms or roasted red peppers to make the dish even more hearty. For a milder version, I reduce the amount of red pepper flakes.
Storage/Reheating
I store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
For longer storage, I freeze the cooled chicken and sauce in a freezer-safe container for up to 3 months. I thaw it overnight in the refrigerator before reheating.
To reheat, I warm the chicken gently in a skillet over low heat or in the microwave until heated through. If the sauce thickens too much, I add a splash of chicken stock to restore its creamy consistency.
FAQs
Why is it called Marry Me Chicken?
I understand the name comes from the idea that the dish is so delicious it could inspire a marriage proposal after the first bite.
Can I use chicken thighs instead of chicken breasts?
Yes, I can substitute boneless skinless chicken thighs, although the cooking time may need slight adjustments.
Does the cottage cheese make the sauce taste cheesy?
No, I find that once blended, the cottage cheese creates a creamy texture without a strong cheese flavor.
Can I make this recipe gluten-free?
Yes, I can replace the all-purpose flour with a gluten-free flour blend or another suitable thickener.
How do I keep the sauce smooth?
I make sure the cottage cheese and cream are blended completely smooth before adding them to the skillet.
Can I use heavy cream instead of half-and-half?
Yes, I can use heavy cream, though it will increase the richness and calorie content of the dish.
What side dishes pair well with this recipe?
I enjoy serving it with pasta, rice, mashed potatoes, roasted vegetables, or a simple green salad.
Can I prepare this dish ahead of time?
Yes, I can prepare it in advance and reheat it gently before serving.
How do I know when the chicken is fully cooked?
I check that the internal temperature reaches 165°F and that the juices run clear.
Can I freeze the leftovers?
Yes, I freeze the cooked chicken and sauce for up to three months and thaw before reheating.
Conclusion
This healthy ‘Marry Me’ chicken offers all the creamy, comforting flavors of the classic dish while using cottage cheese to create a lighter, protein-packed sauce. I love how quickly it comes together and how satisfying it is served with my favorite sides, making it a dependable recipe for both weeknight dinners and special occasions.
This healthy Marry Me Chicken features tender chicken breasts in a creamy sundried tomato sauce made with cottage cheese for a lighter, protein-packed twist. It’s rich, flavorful, and ready in under 30 minutes, making it perfect for busy weeknights.
Ingredients
4 medium boneless, skinless chicken breasts
1/2 cup (120 g) cottage cheese
1/4 cup (60 ml) half-and-half cream
2/3 cup (160 ml) low-sodium chicken stock, cooled
1 1/4 tablespoons all-purpose flour
7 sundried tomatoes, drained and chopped (about 1/2 cup)
2 garlic cloves, finely chopped
1 teaspoon Italian herbs or herbes de Provence
1 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil or sundried tomato oil
Sea salt, to taste
Black pepper, to taste
Small bunch basil leaves, chopped
Instructions
Place the chicken breasts on a cutting board, cover with plastic wrap or parchment paper, and lightly pound thicker areas for even cooking. Season both sides with salt and pepper.
Blend the cottage cheese and half-and-half until completely smooth. Whisk in the flour and set aside.
Heat 1 1/2 tablespoons of oil in a large skillet over medium heat. Cook the chicken for about 4 minutes per side until lightly browned. Transfer to a bowl, leaving the juices in the skillet.
Add the sundried tomatoes, garlic, dried herbs, and red pepper flakes to the skillet. Cook for 1 1/2 to 2 minutes over medium-low heat, stirring constantly. Add the remaining oil if needed.
Pour in the chicken stock and immediately whisk in the cottage cheese mixture until smooth.
Return the chicken and any accumulated juices to the skillet. Stir gently, cover, and bring to a simmer.
Cook for 7 to 8 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove from the heat and sprinkle with chopped basil before serving.
Notes
Add fresh spinach for extra nutrients and color.
Stir in grated Parmesan cheese for a richer flavor.
Sliced mushrooms or roasted red peppers make excellent additions.
Reduce the red pepper flakes for a milder version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze cooled chicken and sauce for up to 3 months.
Reheat gently and add a splash of chicken stock if the sauce becomes too thick.
Serve with pasta, rice, mashed potatoes, roasted vegetables, or a green salad.
