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Cottage Cheese Chicken Parm Bowl

Cottage Cheese Chicken Parm Bowl

This Cottage Cheese Chicken Parm Bowl offers a delightful and wholesome twist on the beloved chicken parmesan, perfect for a busy weeknight or a satisfying lunch. It’s a simple yet incredibly flavorful dish that brings a creamy, cheesy goodness without the heavy guilt.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 large eggs lightly beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • 2 tablespoons olive oil, or as needed for pan-frying
  • 1/2 cup marinara sauce, or your favorite pasta sauce
  • 1 cup low-fat cottage cheese, full-fat also works for richer texture
  • 1/4 cup shredded mozzarella cheese
  • Fresh basil leaves, for garnish
  • Cooked pasta, zucchini noodles, or quinoa for serving Optional

Equipment

  • Shallow dish
  • Large skillet
  • Small Bowl
  • Plate lined with paper towels

Method
 

  1. In a shallow dish, whisk together the flour, salt, pepper, garlic powder, and onion powder.
    1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder
  2. In a second shallow dish, beat the eggs.
    2 large eggs lightly beaten
  3. In a third shallow dish, combine the panko breadcrumbs and 1/4 cup grated Parmesan cheese.
    1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, plus more for garnish
  4. Dredge each piece of chicken in the flour mixture, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken thoroughly in the panko-Parmesan mixture, pressing gently to ensure the breadcrumbs adhere well.
    1 pound boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces, 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 2 large eggs lightly beaten, 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, plus more for garnish
  5. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the breaded chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan.
    2 tablespoons olive oil, or as needed for pan-frying
  6. Pan-fry the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside on a plate lined with paper towels to drain any excess oil.
    1 pound boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
  7. In a small bowl, combine the cottage cheese and marinara sauce. Stir until well blended and relatively smooth. You can add a splash of water or milk if you prefer a thinner sauce consistency.
    1/2 cup marinara sauce, or your favorite pasta sauce, 1 cup low-fat cottage cheese, full-fat also works for richer texture
  8. Once all the chicken is cooked, add it to the skillet you used for frying (you can wipe it clean if there are burnt bits, or just proceed). Pour the cottage cheese marinara sauce over the chicken.
    1 pound boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces, 1/2 cup marinara sauce, or your favorite pasta sauce, 1 cup low-fat cottage cheese, full-fat also works for richer texture
  9. Stir gently to coat the chicken pieces evenly with the sauce. Allow it to simmer for 2-3 minutes, just until heated through and the sauce begins to thicken slightly.
    1 pound boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces, 1/2 cup marinara sauce, or your favorite pasta sauce, 1 cup low-fat cottage cheese, full-fat also works for richer texture
  10. Top the chicken and sauce mixture with the shredded mozzarella cheese and a little extra grated Parmesan cheese. Cover the skillet and let it sit for another 2-3 minutes, or until the mozzarella is melted and gooey.
    1/4 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, plus more for garnish
  11. Serve your Cottage Cheese Chicken Parm Bowl immediately. Garnish generously with fresh basil leaves. This dish is fantastic served on its own, or over a bed of cooked pasta, zucchini noodles, or quinoa for a more complete meal.
    Fresh basil leaves, for garnish, Cooked pasta, zucchini noodles, or quinoa for serving

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on stovetop, oven, or microwave.