Name: Easy Cottage Cheese Chicken Parm Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts (about 6–8 oz each); 1 tablespoon olive oil; 1 teaspoon garlic powder (for chicken); 1 teaspoon onion powder; 1 teaspoon dried oregano; ½ teaspoon salt (for chicken); ¼ teaspoon black pepper (for chicken); 2 cups full-fat cottage cheese; ½ teaspoon garlic powder (for cottage cheese); ¼ teaspoon salt (for cottage cheese); ⅛ teaspoon black pepper (for cottage cheese); 1 ½ cups marinara sauce; 1 cup shredded part-skim mozzarella cheese; ½ cup grated Parmesan cheese; Fresh basil leaves, for garnish (optional); Red pepper flakes, for a little kick (optional); Panko breadcrumbs, for crunch (optional)

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Bright, comforting, and surprisingly light, this Easy Cottage Cheese Chicken Parm Bowl turns the classic chicken Parmesan into a weeknight-friendly single-serving bake. It layers seasoned, seared chicken with a creamy, seasoned cottage cheese base and plenty of marinara and melty cheeses for a satisfying, protein-forward meal. For the original reference and inspiration, see the original Amazing Food All recipe.

Why make this recipe

What makes this bowl special is the cottage cheese swap: it keeps the dish creamy and high in protein while cutting some of the heaviness you might expect from a classic chicken parm. It’s an ideal plate for busy nights because the assembly is quick, the individual portions are easy to control, and the oven finishes the work while you prep a salad or bread. Plus, when you want comfort food that still fits a sensible weeknight routine, this recipe hits that sweet spot.

Ingredients

2 boneless, skinless chicken breasts (about 6–8 oz each)
1 tablespoon olive oil
1 teaspoon garlic powder (for chicken)
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon salt (for chicken)
¼ teaspoon black pepper (for chicken)
2 cups full-fat cottage cheese
½ teaspoon garlic powder (for cottage cheese)
¼ teaspoon salt (for cottage cheese)
⅛ teaspoon black pepper (for cottage cheese)
1 ½ cups marinara sauce
1 cup shredded part-skim mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil leaves, for garnish (optional)
Red pepper flakes, for a little kick (optional)
Panko breadcrumbs, for crunch (optional)

Step-by-Step Guide to Making Easy Cottage Cheese Chicken Parm Bowl

Below is a clear, practical walkthrough that expands on the directions so you’ll understand not only what to do, but why each step matters. Follow each phase for the best texture and flavor from the chicken and cottage cheese layers.

Pound the Chicken for Even Cooking
Place each boneless, skinless chicken breast between two pieces of plastic wrap or in a resealable bag and lightly pound them to about ½-inch thickness. This evens out the meat so both breasts cook at the same rate; uneven pieces can overcook on the thinner edge before the center reaches a safe temperature.
Seasoning the Chicken to Perfection
In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Pat chicken breasts dry with paper towels (this helps the seasonings stick and encourages browning) and rub the mixture over both sides of each breast.
Searing for That Golden Crust
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers but isn’t smoking. Carefully add the seasoned chicken and sear for about 4–5 minutes per side, forming a golden brown crust. Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C). Searing locks in juices and adds flavor through caramelization.
Resting and Slicing
Remove the cooked chicken from the skillet and let it rest on a cutting board for at least 5 minutes. Resting redistributes juices, so the meat stays moist when sliced. After resting, slice into ½-inch strips or bite-sized cubes depending on your preference for the bowl.
Choosing and Preparing Your Cottage Cheese
Transfer 2 cups full-fat cottage cheese to a medium mixing bowl. Full-fat cottage cheese gives a richer, smoother finish than lower-fat versions; the extra fat helps mimic the mouthfeel of a creamier sauce without adding much fuss.
Seasoning the Cottage Cheese
Stir in ½ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper to the cottage cheese. These modest seasonings quietly elevate the cottage cheese so it complements the marinara and cheeses rather than tasting like a plain dairy base.
Thoroughly Mixing for Uniformity
Use a spoon or spatula to mix the cottage cheese until the seasonings are evenly distributed. If you prefer an ultra-smooth texture, you can briefly pulse the cottage cheese in a food processor, but the slight curd texture works nicely against the tender chicken.
Preheating the Oven and Preparing Your Vessels
Preheat the oven to 375°F (190°C). Lightly coat two individual oven-safe bowls, ramekins, or small casserole dishes with cooking spray or a thin brush of olive oil. Individual vessels make portion control easy and create pretty, baked presentations.
The First Layer: Marinara Foundation
Spoon about ⅓ cup marinara sauce into the bottom of each prepared bowl and spread into a thin, even layer. The thin first layer prevents the casserole from sticking and infuses extra tomato flavor underneath the cottage cheese.
Adding the Creamy Cottage Cheese Base
Divide the seasoned cottage cheese between the two bowls, spooning it on top of the marinara and spreading it evenly. The cottage cheese acts as a protein-rich béchamel-like layer that keeps the chicken moist.
Layering the Perfectly Cooked Chicken
Arrange half of the sliced or cubed chicken over the cottage cheese in each bowl, distributing pieces evenly so every bite gets a good balance of chicken and cheese.
More Marinara for Richness
Spoon another ⅓ cup marinara over the chicken in each bowl. This adds the classic tomato notes you expect from chicken parm and helps the top cheese melt into a saucy blanket.
The Cheesy Crown: Mozzarella and Parmesan
Sprinkle half of the shredded mozzarella over the marinara in each bowl, then add half of the grated Parmesan. If you like a crunchy contrast, top with a tablespoon of Panko breadcrumbs per bowl; for spice, scatter a pinch of red pepper flakes.
Baking for Golden, Bubbly Goodness
Place the assembled bowls on a baking sheet (this makes handling easier and catches any drips) and bake at 375°F (190°C) for 20–25 minutes, until the sauce bubbles and the cheese is melted and golden. If the cheese begins to brown too quickly, tent loosely with foil to prevent burning while the center finishes heating.
Resting Before Serving
Remove the bowls and let them rest for 5–10 minutes to cool slightly and allow the layers to settle. This makes them easier to eat and prevents scorched mouths.
Garnishing and Serving Your Masterpiece
Finish with fresh basil leaves and a light sprinkle of extra Parmesan if desired. Serve immediately with a simple salad, steamed veggies, or crusty garlic bread to round out the meal.

Best Way to Store Easy Cottage Cheese Chicken Parm Bowl

Refrigerate: Place leftovers in an airtight container and refrigerate at 40°F (4°C) or below for up to 3–4 days.
Freeze: For longer storage, transfer cooled portions to freezer-safe containers, remove excess air, and freeze at 0°F (-18°C) for up to 2 months.
Reheating: Thaw frozen portions overnight in the refrigerator, then reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through; or microwave on medium power for 2–3 minutes, stirring halfway for even heating.

Serving Suggestions for Easy Cottage Cheese Chicken Parm Bowl

Pair with a crisp green salad tossed in a lemon vinaigrette to cut through the richness.
Offer garlic bread or a warm baguette to sop up extra marinara and cheese.
For a lower-carb plate, serve alongside roasted or steamed vegetables (broccoli, green beans, or zucchini work well).
Make it a meal prep winner: build bowls early in the week, refrigerate, and bake fresh each night for an oven-warm dinner.

Tips to Make Easy Cottage Cheese Chicken Parm Bowl

Use full-fat cottage cheese for the creamiest texture; low-fat versions can be grainier and less satisfying.
Don’t skip the sear: a quick golden crust adds flavor and a nice textural contrast to the soft cottage cheese.
If you like smoothness, briefly pulse the cottage cheese in a food processor before seasoning to reduce curds.
For crispier cheese topping, add a light sprinkle of Panko breadcrumbs mixed with a teaspoon of olive oil before baking.

Variation (if any)

Vegetarian version: Replace chicken with thick slices of roasted eggplant or portobello caps. Roast the vegetables first until tender, then proceed with the same layering steps—eggplant provides a meaty bite that complements the cottage cheese nicely.
Lighter option: Swap mozzarella for a reduced-fat version and use low-sodium marinara; keep the full-fat cottage cheese if possible to preserve creaminess.

Frequently Asked Questions

Q: How can I keep the chicken moist?
A: Sear the chicken over medium-high heat just until golden, and don’t overcook—165°F (74°C) internal is safe. Allow it to rest before slicing so juices redistribute.

Q: Can I use low-fat cottage cheese?
A: Yes, but expect a slightly grainier texture and less richness. If using low-fat, pulse briefly in a food processor or stir in a tablespoon of olive oil for added silkiness.

Q: Is this recipe freezer-friendly?
A: Yes. Cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Q: What’s a good side for a lighter meal?
A: A simple arugula and lemon salad or steamed green beans pairs nicely and balances the dish’s richness.

Q: Can I make this gluten-free?
A: Absolutely—use gluten-free Panko or skip the breadcrumbs. Ensure your marinara and other packaged ingredients are labeled gluten-free.

More about adapting the recipe

If you want to stretch this into a family-style casserole, double the ingredients and use a 9×13-inch baking dish. Keep the layering and bake time similar, but add 5–10 minutes to ensure the center is hot and bubbly. For single-serving bowls, the method gives a restaurant-like presentation and portion control.

Conclusion

If you’d like a variation that emphasizes protein and nutrition data, check out this detailed take on a similar dish at Cottage Cheese Chicken Parm Bowl (46 Grams of Protein!) – Fit Healthy Macros. For another quick, healthy spin on the chicken parm bowl concept, see this fast version at Chicken Parm Bowl (Healthy 20-Minute Meal) – In Jamie’s Kitchen.