High Protein Tuscan Chicken (Marry Me Chicken)

Tuscan chicken in a pot on a red tile background.

4.86 from 21 votes

High Protein Tuscan Chicken (Marry Me Chicken)

With high-protein cottage cheese and sweet sun-dried tomatoes, this High Protein Tuscan Chicken is the perfect one-pot dinner. Marry me worthy, if I were to put a phrase to it!

Prep Time5

Cook Time25

Total Time30

Course: dinner

Cuisine: Italian

Keyword: cottage cheese, high protein

Servings:

Calories: 527kcal

Author: Mika Kinney

Equipment

1 blender
1 large skillet

Ingredients

2 tablespoon butter unsalted
4 cloves garlic minced
½ teaspoon salt, oregano, crushed red pepper flakes each
¼ teaspoon ground black pepper
½ cup sun dried tomatoes packed in oil or water
1 cup chicken bone broth
½ cup heavy cream
½ cup cottage cheese
½ cup parmesan grated or shredded
¼ cup basil chopped and packed
4 6oz Chicken breast sliced 1" thick, or 3 large chicken breasts

Instructions

Bring a large skillet to medium heat with 2 tablespoon butter. Once melted, add the 4 cloves garlic, ½ teaspoon salt, oregano, crushed red pepper flakes, and the ¼ teaspoon ground black pepper and saute until the garlic is fragrant - about 2 minutes.
Place the sliced chicken (4 6oz Chicken breast) on the pan, cooking it in batches so as to not crowd the pan. As each side browns, flip to another side to brown it all around. Remove the chicken as it finishes cooking and set aside so it doesn't overcook.
Once each piece reaches 160 degrees internal temperature or is no longer pink inside, remove it and set aside so it doesn't overcook. Chicken needs to be cooked to 165 degrees, but because it will continue to cook in the sauce later, cooking it to 160 degrees now is fine.
While the chicken is cooking, add the ½ cup sun dried tomatoes, 1 cup chicken bone broth, ½ cup heavy cream, and ½ cup cottage cheese to a blender and blend until smooth and creamy.
With the chicken removed from the pan, reduce the heat to low and add the sauce to the pan. Bring to a low boil - just enough to heat through. Then, stir in the basil and parmesan. Add the chicken back in and cook for another 5 minutes to finish.
Enjoy with toasty sourdough or over pasta!

Video

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Notes

Expert Tips

Really let the garlic and spices “sweat”: This means to let them cook long enough to open up so the flavors and aromas can infuse into everything else. You will know you've reached this point when the house smells really, really good.
Don’t crowd the chicken: When pan frying the chicken, you want to give each piece 1 to 2 inches between each slice. This allows the hot air to circulate and get each side crisp. You might have to work in batches with 4 chicken breasts.
Use a meat thermometer: This is the only way to ensure the chicken is good perfectly and not over cooked. It should be 165 degrees. Check each piece and remove it from the heat as it is done so it doesn’t over cook.
Taste and adjust: Taste is subjective, so taste the sauce and adjust the salt and pepper as you see fit.

Storage & meal prep tips

Fridge & Freezer

This chicken will keep in the fridge in an airtight container for up to 5 days.

Frozen

To freeze the Tuscan chicken, store it in an airtight container for up to 3 months. Let it thaw overnight and then reheat on the stovetop to bring the sauce back together.

Meal Prep

To meal prep this dish, you can make it and portion it into individual portions. Pair it with protein pasta for a full lunch on the go.

Reheating

You can reheat it in the microwave in 30-second bursts or on the stovetop on low heat. When using the microwave, the sauce can get a bit messy so I recommend putting a paper towel over the top.

Nutrition