Description

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

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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.

Prep Time: 10 minutes
Cook Time: 16 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 360 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 45 g
Cholesterol: 125 mg