Cottage Cheese Chicken Parm Bowl

Amelia Chen-Morrison

This recipe transforms classic chicken parmesan into a high-protein, low-carb powerhouse. Tender, seasoned chicken and rich marinara are served over a luxuriously creamy whipped cottage cheese base, then topped with melted mozzarella and Parmesan for a guilt-free comfort meal ready in under 30 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Main Course

Cuisine Italian-American, Modern

Servings 2

Calories 550 kcal

Equipment

Large non-stick skillet
Blender or Food Processor
Two oven-safe bowls or one small baking dish
Baking Sheet
Cutting board
Chef's knife
Measuring cups and spoons
small mixing bowl

Ingredients

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Instructions

Preheat your oven's broiler to high. Pat the chicken breast dry and cut it into uniform 1-inch cubes. In a small bowl, toss the chicken with the Italian seasoning, garlic powder, onion powder, salt, and pepper until evenly coated.
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
Reduce the heat to medium-low. Pour the marinara sauce into the skillet with the cooked chicken. Stir to combine and let it simmer gently for 2-3 minutes for the flavors to meld.
While the chicken simmers, add the cottage cheese to a blender or food processor. Blend for 30-60 seconds until completely smooth and creamy, with a texture similar to ricotta. Scrape down the sides if needed.
Divide the whipped cottage cheese evenly between two oven-safe bowls, spreading it across the bottom to create a base.
Spoon the chicken and marinara mixture over the cottage cheese layer in each bowl.
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the chicken and sauce.
Place the bowls on a baking sheet and position them under the broiler. Broil for 2-4 minutes, watching very carefully, until the cheese is melted, bubbly, and golden brown in spots.
Carefully remove the bowls from the oven. Let them rest for a minute before garnishing with fresh basil or parsley and serving hot.

Notes

For the best results, drain any excess liquid from the cottage cheese before blending to avoid a watery base. Blending is key to achieving a silky, ricotta-like texture. For variations, try adding a swirl of pesto to the cottage cheese, sautéing spinach or mushrooms with the chicken, or using a spicy arrabbiata sauce for a kick. The dish pairs well with a simple arugula salad or roasted vegetables.