This “Marry Me” chicken has been all over my feed, so I decided to give it a whirl and it didn’t disappoint!
So creamy, flavorful, and downright delicious!
Enjoy! ✨
Xo, Jen
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🛒 Ingredients
• 3/4 cup chicken bone broth
• 1 cup whole milk cottage cheese
• 2 Tbsp chopped sun-dried tomatoes
• 2 Tbsp finely grated Parmesan cheese (plus more for serving)
• 1 tsp tomato paste
• Salt & pepper to taste
• 4 (6-oz.) boneless, skinless chicken cutlets
• 2 Tbsp all-purpose flour
• 1 tsp Italian seasoning
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp unsalted butter
• 2 garlic cloves, finely chopped
• 1/4 tsp crushed red pepper flakes
• 1/2 cup fresh basil leaves, torn
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👩🍳 Directions
Step 1:
In a blender, puree broth, cottage cheese, sun-dried tomatoes, Parmesan, and tomato paste until smooth. Season with salt and black pepper.
Step 2:
Pat chicken dry. Season all over with salt and black pepper. Sprinkle with flour and Italian seasoning, pressing with your fingers to help it stick.
Step 3:
In a large skillet over medium-high heat, heat olive oil. Cook chicken until browned on both sides, about 5 minutes per side.
Transfer to a plate and let rest for 5 minutes.
Step 4:
In the same skillet over medium-low heat, melt butter. Add garlic and red pepper flakes, stirring and scraping up any browned bits from the bottom.
Step 5:
Return chicken (and any juices) to the skillet. Pour in the sauce, add basil, and cook — spooning sauce over the chicken — until slightly thickened (5–7 minutes).
Season again with salt and pepper if needed.
Step 6:
Divide chicken among plates. Top with extra Parmesan and fresh basil.
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✨ Serve with: pasta, rice, or crusty bread to soak up that heavenly sauce!