Description
A lighter, quicker version of classic chicken Parmesan, packed with protein, featuring golden-browned chicken, tangy tomato sauce, and a creamy cottage-cheese topping over pasta or greens.
Ingredients
- 2 boneless, skinless chicken breasts or thighs (thin-cut or pounded to ½-inch thick)
- Salt and black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ cup all-purpose flour or gluten-free flour (for dredging)
- 1 egg (for dredging; can skip for a lighter crust)
- 1 cup breadcrumbs (panko or regular; gluten-free if needed)
- 2 tablespoons olive oil
- 1 cup marinara sauce (homemade or a good-quality jar)
- 1½ cups cottage cheese (small-curd)
- ½ cup grated Parmesan cheese
- 1 clove minced garlic
- Fresh basil or parsley for garnish
- Optional: cooked pasta, rice, or greens for serving
Instructions
- Pat chicken pieces dry and season both sides with salt, pepper, and Italian seasoning.
- Set up three shallow bowls — flour, beaten egg, and breadcrumbs. Coat chicken in flour, dip in egg, and press into breadcrumbs.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden.
- In a separate saucepan, simmer marinara gently. Add a splash of water if it’s too thick.
- In a bowl, combine cottage cheese, grated Parmesan, optional egg, minced garlic, salt, and pepper. Add chopped basil or parsley.
- Place browned chicken in an oven-safe skillet. Spoon marinara over each piece, then top with cottage-cheese mixture.
- Broil under a preheated broiler for 2–4 minutes until the top is set and lightly browned.
- Let rest for 3 minutes. Serve over pasta, rice, or greens and garnish with Parmesan and fresh basil.
Notes
This recipe is great for meal prep and can be adapted with gluten-free ingredients or served over different bases like zucchini noodles.