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Cottage Cheese Chicken Parmesan Bowl

A creamy, cheesy twist on the classic chicken parmesan, this Cottage Cheese Chicken Parmesan Bowl is packed with flavor and nutrition, perfect for a family-friendly meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Pound for even thickness
  • 1 cup marinara sauce Use your favorite brand
  • 1 cup cottage cheese Can substitute ricotta if preferred
  • 1 cup shredded mozzarella cheese For a melty topping
  • ½ cup grated Parmesan cheese Adds a rich flavor
Seasonings
  • 1 teaspoon garlic powder Adds depth of flavor
  • 1 teaspoon onion powder Adds sweetness
  • 1 teaspoon dried oregano Herb flavoring
  • Salt and pepper to taste To enhance flavors
Garnish (Optional)
  • Fresh leaves basil For serving

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with garlic powder, onion powder, oregano, salt, and pepper on both sides.
Cooking the Chicken
  1. Heat a skillet over medium-high heat with a drizzle of olive oil.
  2. Cook the chicken breasts for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F (75°C)).
  3. Remove the chicken from the skillet and let it rest for a couple of minutes.
Assembling the Bowls
  1. In a baking dish, place the chicken breasts.
  2. Pour marinara sauce over the top of each chicken breast.
  3. Spoon cottage cheese generously over the saucy chicken, then sprinkle with mozzarella and Parmesan cheese.
Baking
  1. Place the baking dish in the preheated oven and bake for 15-20 minutes, until the cheese is bubbly and golden.
Serving
  1. Once out of the oven, let it sit for a minute.
  2. Garnish with fresh basil if desired, then serve hot in bowls.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat at 350°F (175°C) for about 20 minutes.