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Creamy Cottage Cheese Chicken

This Creamy Cottage Cheese Chicken features juicy, golden-seared chicken breasts smothered in a silky, protein-packed cottage cheese sauce. It’s a quick 30-minute dinner that tastes indulgent while staying light and family-friendly.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 4 6 oz boneless, skinless chicken breasts
  • 1 cup full-fat cottage cheese
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 1 tbsp lemon juice
  • 1 tsp salt (for seasoning)
  • 1/2 tsp black pepper (for seasoning)
  • 1/2 tsp garlic powder (for seasoning)
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley or basil, chopped (for garnish)

Equipment

  • Large skillet
  • blender or immersion blender
  • meat mallet
  • cutting board
  • measuring cups and spoons

Method
 

  1. Pat chicken breasts dry, pound to even thickness, and season both sides with salt, pepper, and garlic powder.
  2. Blend cottage cheese with lemon juice for 30–45 seconds until completely smooth and creamy. Set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and set aside.
  4. Reduce heat to medium-low. Add minced garlic and sauté 60 seconds until fragrant. Pour in chicken broth and scrape up browned bits.
  5. Stir in blended cottage cheese, Italian seasoning, and red pepper flakes. Simmer gently on medium-low for 2–3 minutes without boiling.
  6. Stir in Parmesan cheese until melted and sauce thickens slightly. Adjust seasoning as needed.
  7. Return chicken to skillet and spoon sauce over the top. Warm together for 1–2 minutes.
  8. Garnish with fresh parsley or basil and serve immediately.

Notes

Blend cottage cheese completely smooth before adding to the pan. Keep heat at medium-low when incorporating the sauce to prevent curdling. Do not boil. Store leftovers refrigerated up to 4 days or freeze up to 2 months. Reheat gently with a splash of broth.