Cottage Cheese Chicken Parm (Printable)
Baked panko chicken with cottage cheese, marinara and mozzarella over rice or zoodles for a high-protein bowl.
# What You'll Need:
→ Chicken
01 - 4 small boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 1/2 cup all-purpose flour (gluten-free if needed)
06 - 2 large eggs, beaten
07 - 3/4 cup panko breadcrumbs (gluten-free if needed)
08 - 1/4 cup grated Parmesan cheese
09 - Cooking spray or olive oil
→ Base & Cheese
10 - 2 cups low-fat cottage cheese
11 - 1 1/2 cups marinara sauce
12 - 1 cup shredded mozzarella cheese
13 - Fresh basil leaves, to garnish
→ Optional Add-ins
14 - 2 cups baby spinach or arugula
15 - 1 cup cooked rice, quinoa, or zucchini noodles (for serving)
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly coat with cooking spray or olive oil.
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, and Italian seasoning.
03 - Set up a breading station: dredge each chicken breast in flour, dip in beaten eggs, then coat thoroughly with a mixture of panko breadcrumbs and grated Parmesan. Place on the prepared baking sheet.
04 - Spray the tops of the breaded chicken lightly with cooking spray. Bake for 22–25 minutes until golden brown and the internal temperature reaches 165°F.
05 - While the chicken bakes, warm the marinara sauce in a small saucepan over medium-low heat, stirring occasionally.
06 - Add 1/2 cup cooked rice, quinoa, or zucchini noodles to each bowl if using. Spoon in 1/2 cup cottage cheese and add a handful of baby spinach or arugula if desired.
07 - Slice the baked chicken and layer the pieces over the bowl base. Spoon warm marinara sauce over the chicken, sprinkle with mozzarella cheese, and broil for 2–3 minutes until the cheese is melted and bubbly.
08 - Garnish each bowl with fresh basil leaves and serve immediately while hot.
# Expert Advice:
01 -
- Fifty grams of protein per bowl means you actually stay full, which is rare for something that tastes this indulgent.
- The cottage cheese melts right into the marinara and creates this creamy, saucy layer that feels like a secret you should have known about years ago.
02 -
- Do not skip patting the chicken dry before seasoning, because moisture is the enemy of a crust that actually sticks and crisps up.
- If you decide to broil the bowls, make absolutely sure you are using oven-safe bowls, as I learned the hard way with a very unfortunate cracking sound one evening.
03 -
- Press the panko mixture firmly onto the chicken with your palms rather than just sprinkling it on, because the pressure helps the crust adhere through the entire baking process.
- Use full-fat cottage cheese if you want an even creamier result, or blend it briefly with a fork if the texture bothers anyone at your table.