High-Protein Chicken Parm
Tender seared chicken breast topped with marinara and a creamy cottage cheese and Parmigiano Reggiano blend, baked to golden perfection for a protein-packed twist on a classic Italian favorite.
Ingredients
Scale
- 615 g chicken breast patted dry, pounded to even thickness
- 1 tsp olive oil
- salt, pepper, and garlic powder to taste
- 100 g marinara sauce quality jarred variety recommended
- 90 g 2% cottage cheese drained of excess liquid
- 20 g Parmigiano Reggiano freshly grated
- dried oregano and red chili flakes to taste
Instructions
- Pat chicken breast dry with paper towels, then pound to an even thickness of about 3/4 inch using a meat mallet. Season both sides generously with salt, pepper, and garlic powder.
- Heat 1 tsp olive oil in an oven-safe skillet over medium heat. Once shimmering, add chicken and sear 3 to 4 minutes per side until golden brown.
- While chicken sears, mix 90g drained cottage cheese with 20g freshly grated Parmigiano Reggiano in a small bowl. Set aside.
- Transfer seared chicken to a baking dish. Spoon 100g marinara evenly over each piece, then spread the cottage cheese mixture on top. Sprinkle with dried oregano and red chili flakes.
- Bake in a preheated oven at 180C (350F) for 12 to 15 minutes, until the cheese is melted and golden and the chicken reaches an internal temperature of 165F. Rest for 2 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat at 160C (320F) for best results. Keep extra marinara stored separately to prevent soggy chicken.