Ingredients
Equipment
Method
- If using chicken breasts, you can either pound them to an even 1/2-inch thickness for quicker and more uniform cooking, or cut them into bite-sized pieces (about 1-inch cubes). If using chicken thighs, trim any excess fat and cut them into similar bite-sized pieces. Pat the chicken pieces thoroughly dry with paper towels. This crucial step helps the coating adhere better and ensures a crispier finish.1.5 lbs boneless, skinless chicken breasts or thighs
- In a shallow bowl, whisk together the whole milk cottage cheese and the large egg until relatively smooth. Don't worry if there are a few small lumps of cottage cheese; they will melt during cooking. In a second shallow bowl, combine the grated Parmesan cheese, Italian-seasoned breadcrumbs (or panko), garlic powder, onion powder, salt, and black pepper. Mix these dry ingredients well to ensure even distribution of seasonings.1 cup whole milk cottage cheese, 1 large egg, 1/2 cup grated Parmesan cheese, 1/4 cup Italian-seasoned breadcrumbs, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Add the prepared chicken pieces to the cottage cheese and egg mixture. Toss gently to ensure each piece is evenly coated. Let them sit in the mixture for about 2-3 minutes to allow the coating to absorb some moisture.1.5 lbs boneless, skinless chicken breasts or thighs, 1 cup whole milk cottage cheese, 1 large egg
- Using a slotted spoon or tongs, lift the coated chicken pieces from the cottage cheese mixture, allowing any excess to drip off. Then, transfer the chicken to the breadcrumb and Parmesan mixture. Press the breadcrumbs onto the chicken pieces to ensure a good coating on all sides. You may need to do this in batches.1/2 cup grated Parmesan cheese, 1/4 cup Italian-seasoned breadcrumbs
- Heat the olive oil (or avocado oil) in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the breaded chicken pieces in a single layer, making sure not to overcrowd the pan. You may need to cook them in batches. Cook for about 3-4 minutes per side, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Remove the cooked chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.2 tablespoons olive oil or avocado oil
- Divide the marinara sauce evenly among your serving bowls. Arrange the cooked chicken parmesan pieces on top of the marinara sauce.2 cups marinara sauce
- Sprinkle the shredded mozzarella cheese over the chicken pieces in each bowl. You can place the bowls under a broiler for 1-2 minutes (watch carefully!) until the cheese is melted and bubbly, or cover the skillet with a lid for a few minutes to allow the residual heat to melt the cheese if you cooked the chicken in batches and want to rewarm everything.1/2 cup shredded mozzarella cheese
- Garnish each Cottage Cheese Chicken Parm Bowl generously with fresh basil leaves. If desired, add a pinch of red pepper flakes for a touch of heat or an extra sprinkle of Parmesan cheese. Serve immediately and enjoy!Fresh basil leaves, Red pepper flakes, Extra Parmesan cheese
Notes
Leftovers can be stored in airtight containers in the refrigerator for up to 3-4 days. Reheat in the microwave or oven/toaster oven for best results. Freeze for up to 2 months.
