Craving the rich, comforting flavors of chicken parmesan but don’t want to deal with breading, frying, and all that cleanup? My Chicken Parm Cottage Cheese Bowl is the answer you’ve been looking for! This clever deconstructed version delivers all the savory satisfaction of the Italian-American classic in a protein-packed, lower-carb format.
I developed this recipe during a busy weeknight when I wanted something cozy but didn’t have the time for traditional chicken parm. The combination of juicy chicken, tangy marinara, creamy cottage cheese, and melty mozzarella creates a bowl of pure comfort that comes together in just 45 minutes.
Why You’ll Love This
- High-protein alternative to traditional chicken parmesan with all the classic flavors
- One-pan cooking means minimal cleanup
- Ready in under an hour, perfect for busy weeknights
- Customizable with your favorite marinara sauce and cheese options
- Meal-prep friendly—portions beautifully for lunches throughout the week
Ingredients
- Tender breaded chicken breast, cooked and cut into bite-sized slices (1 cup)
- Creamy cottage cheese (1/2 cup)
- Your favorite marinara sauce (1/2 cup)
- Melty shredded mozzarella cheese (1/4 cup)
- Fresh grated Parmesan cheese (2 tablespoons)
- Fresh basil leaves, torn if large
Instructions
- Start by spooning the cottage cheese into the bottom of your favorite bowl, creating a creamy base layer
- Arrange the warm breaded chicken slices over the cottage cheese, then pour the marinara sauce evenly over the chicken
- Sprinkle generously with mozzarella and Parmesan cheese, then crown your creation with fresh basil leaves. Serve right away while everything’s still warm and the cheese is slightly melty
Tips & Variations
- For a creamier texture, blend the cottage cheese until smooth before adding to the dish.
- Try using ground chicken or turkey instead of chicken breast pieces for a different texture.
- Add sautéed mushrooms, bell peppers, or spinach for extra vegetables.
- Make it spicy by adding crushed red pepper flakes to the marinara sauce.
- For a lower-fat version, use part-skim mozzarella and 2% cottage cheese.
- No oven-safe skillet? Transfer the chicken and sauce to a baking dish before adding the cheeses and baking.
Serving Suggestions
Serve these protein-packed bowls with a simple side salad dressed with lemon and olive oil for a complete meal. If you’re not watching carbs, a slice of crusty garlic bread makes the perfect accompaniment for soaking up the extra sauce.
For a lower-carb option, serve over zucchini noodles or roasted spaghetti squash. The bowls are hearty enough to stand alone but also pair beautifully with a glass of medium-bodied Italian red wine like Chianti or Montepulciano.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for 2-3 minutes or in a 350°F oven until heated through.
- The chicken is done when it reaches an internal temperature of 165°F (74°C).
- This recipe doesn’t freeze well due to the cottage cheese texture.
FAQs
Can I use ricotta instead of cottage cheese?
Yes! Ricotta makes a great substitute for cottage cheese in this recipe, though it will have a slightly different texture and less protein.
How can I make this dish gluten-free?
This dish is naturally gluten-free as long as you use a gluten-free marinara sauce. Always check your sauce labels to be sure.
Can I prepare this in advance?
You can cook the chicken and sauce up to a day ahead, then reheat, add the cheeses, and bake just before serving.
Is this recipe keto-friendly?
With some adjustments to the marinara sauce (look for lower-carb options), this recipe can fit into a keto meal plan as it’s high in protein and fat with moderate carbs.
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