Creamy Cottage Cheese Chicken
This Creamy Cottage Cheese Chicken is a rich, high-protein dinner ready in under 30 minutes. Juicy pan-seared chicken is smothered in a velvety garlic-Parmesan cottage cheese sauce with lemon and thyme. Low-carb, gluten-free, and perfect for meal prep.
Equipment
- large skillet
- blender
- wooden spoon
- instant-read thermometer
Ingredients
- 4 boneless skinless chicken breasts or thighs (about 6 oz each)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups full-fat cottage cheese
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 lemon zest
- 1 tsp fresh thyme leaves
- 1 pinch nutmeg
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Add cottage cheese to a blender and blend for 30–45 seconds until completely smooth.
- Pat chicken dry and season with garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and internal temperature reaches 160°F. Remove and rest.
- Reduce heat to medium. Add minced garlic and cook 60–90 seconds until fragrant.
- Add chicken broth and scrape browned bits from the pan. Reduce heat to medium-low and stir in blended cottage cheese and Parmesan.
- Add lemon zest, thyme, nutmeg, and salt and pepper to taste. Stir gently until sauce is creamy and thickened.
- Return chicken to the pan and spoon sauce over top. Simmer gently for 2 minutes to warm through.
- Garnish with fresh parsley and additional Parmesan before serving.
Notes
Always blend cottage cheese until completely smooth before adding to the pan to prevent curdling. Keep heat at medium-low when adding the sauce. Pull chicken at 160°F and allow carryover cooking to reach 165°F. Reheat gently with a splash of broth to maintain creaminess.