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Cottage Cheese Chicken Parm Bowl

Cottage Cheese Chicken Parm Bowl

A brilliant reimagining of a classic favorite that’s both incredibly delicious and surprisingly simple to prepare. This recipe offers a satisfying, protein-packed meal that’s perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup Italian-seasoned breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 2 large eggs lightly beaten
  • 1 15-ounce container full-fat cottage cheese
  • 0.25 cup milk any kind
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 24-ounce jar marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil for garnish (optional)

Equipment

  • Baking Sheet
  • Parchment paper
  • Blender or Food Processor
  • Oven-Safe Skillet or Bowls

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with olive oil, salt, and pepper until evenly coated.
    1.5 pounds boneless, skinless chicken breasts, 1 tablespoon olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper
  2. Set up three shallow dishes. In the first dish, combine the Italian-seasoned breadcrumbs and grated Parmesan cheese. In the second dish, whisk the eggs with the milk. In the third dish, place the seasoned chicken pieces. Dip each chicken piece first into the egg mixture, ensuring it's fully coated, then dredge it in the breadcrumb and Parmesan mixture, pressing gently to adhere. Place the breaded chicken onto a baking sheet lined with parchment paper.
    1 cup Italian-seasoned breadcrumbs, 0.5 cup grated Parmesan cheese, 2 large eggs, 0.25 cup milk
  3. Bake the breaded chicken for 18-20 minutes, or until golden brown and cooked through.
  4. While the chicken bakes, prepare the creamy cottage cheese sauce. In a blender or food processor, combine the cottage cheese, ¼ cup milk, garlic powder, and onion powder. Blend until smooth and creamy. If the mixture is too thick, add an additional tablespoon of milk.
    1 15-ounce container full-fat cottage cheese, 0.25 cup milk, 1 teaspoon garlic powder, 0.5 teaspoon onion powder
  5. In a large, oven-safe skillet or directly in individual oven-safe bowls, spoon a generous layer of marinara sauce. Arrange the baked chicken pieces over the marinara. Drizzle or spoon the creamy cottage cheese sauce over the chicken.
    1 24-ounce jar marinara sauce
  6. Sprinkle the shredded mozzarella cheese evenly over the top of each bowl.
    1 cup shredded mozzarella cheese
  7. Return the skillet or bowls to the oven and bake for another 5-7 minutes, or until the mozzarella is melted and bubbly and the sauce is heated through.
  8. Remove from the oven, garnish with fresh basil (if using), and serve immediately.
    Fresh basil

Notes

To store leftover Cottage Cheese Chicken Parm Bowl, allow the dish to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. For longer storage, you can freeze individual portions for up to 2 months.
When reheating, gently warm on the stovetop over low heat, or bake in a preheated oven at 350°F (175°C).