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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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: cottage cheese recipes, creamy chicken, easy weeknight dinner, gluten free dinner, high protein dinner
Servings: 4 servings
Calories: 410kcal
Cost: 2

Equipment

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

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)

Instructions

  • Pat chicken breasts dry, pound to even thickness, and season both sides with salt, pepper, and garlic powder.
  • Blend cottage cheese with lemon juice for 30–45 seconds until completely smooth and creamy. Set aside.
  • 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.
  • Reduce heat to medium-low. Add minced garlic and sauté 60 seconds until fragrant. Pour in chicken broth and scrape up browned bits.
  • Stir in blended cottage cheese, Italian seasoning, and red pepper flakes. Simmer gently on medium-low for 2–3 minutes without boiling.
  • Stir in Parmesan cheese until melted and sauce thickens slightly. Adjust seasoning as needed.
  • Return chicken to skillet and spoon sauce over the top. Warm together for 1–2 minutes.
  • 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.