High Protein Chicken Parm Cottage Cheese (Printable)
Tender chicken with marinara and cottage cheese, topped with melted mozzarella and crispy panko breadcrumbs for a protein-packed Italian-American bowl.
# What You Need:
→ Chicken
01 - 1 large boneless, skinless chicken breast (about 7 oz), cooked and chopped
02 - 1/2 tsp garlic powder
03 - 1/2 tsp Italian seasoning
04 - 1/4 tsp salt
05 - 1/4 tsp black pepper
→ Sauce & Cheeses
06 - 2/3 cup (5.3 oz) low-fat cottage cheese
07 - 1/2 cup marinara sauce
08 - 1/4 cup (1 oz) shredded part-skim mozzarella cheese
09 - 2 tbsp grated Parmesan cheese
→ Toppings
10 - 2 tbsp whole-wheat panko breadcrumbs
11 - 1/2 tsp olive oil
12 - Fresh chopped basil, for garnish
# How to Make It:
01 - Turn on your oven broiler or toaster oven to high heat setting.
02 - Heat olive oil in a skillet over medium heat. Add panko breadcrumbs and toast until golden brown, approximately 2 minutes. Remove from heat and set aside.
03 - Combine chopped chicken with garlic powder, Italian seasoning, salt, and black pepper. Mix thoroughly to distribute seasonings evenly.
04 - Divide the seasoned chicken evenly between two oven-safe serving bowls. Spread marinara sauce over the chicken in each bowl, then spoon cottage cheese on top.
05 - Sprinkle shredded mozzarella and grated Parmesan cheese over the cottage cheese layer in each bowl.
06 - Place bowls under the preheated broiler. Cook until cheese is melted and bubbly, approximately 3 to 5 minutes. Watch closely to prevent burning.
07 - Carefully remove bowls from oven using oven mitts. Top with toasted breadcrumbs and fresh basil. Serve immediately while hot.
# Expert Tips:
01 -
- You get that craveable chicken parm flavor in under thirty minutes without the messy breading and frying process
- The cottage cheese adds a creamy protein boost that actually makes the whole bowl feel more satisfying than the original version
02 -
- Use actual oven-safe bowls—I learned this the hard way when my favorite cereal bowl cracked under the broiler
- The cottage cheese will have small curds visible and thats totally normal—melting it slightly under the broiler makes it blend into the sauce beautifully
03 -
- Squeeze as much liquid as possible from the cottage cheese if you want a thicker, less watery sauce layer
- Move your oven rack to the upper-middle position so the cheese browns before the bowls get too hot to handle