Ingredients

3/4 cup chicken bone broth

1/2 cup heavy cream

1/4 cup whole milk cottage cheese

2 tablespoons chopped sun-dried tomatoes (about 4 tomato halves)

2 tablespoons finely grated Parmesan, plus more for serving

1 teaspoon tomato paste

Kosher salt

Freshly ground black pepper

4 (6-ounce) boneless, skinless chicken cutlets

2 tablespoons all-purpose flour

1 teaspoon Italian seasoning

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

2 garlic cloves, finely chopped

1/4 teaspoon crushed red pepper flakes

1/2 cup fresh basil leaves, torn, plus more for serving

Instructions

Step 1: In a blender, puree the chicken bone broth, heavy cream, cottage cheese, sun-dried tomatoes, Parmesan, and tomato paste until smooth. Season the sauce with salt and freshly ground black pepper to taste.

Step 2: Pat the chicken cutlets dry and season all over with salt and black pepper. Sprinkle both sides with the flour and Italian seasoning, pressing gently to help it stick.

Step 3: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken cutlets in batches if necessary, turning once, until browned on both sides, about 5 minutes per side. Transfer the cooked chicken to a plate and let it rest for 5 minutes.

Step 4: Reduce the heat to medium-low and melt the butter in the same skillet. Add the chopped garlic and crushed red pepper flakes, cooking while stirring and scraping up any browned bits from the pan for about 30 seconds, until fragrant.

Step 5: Return the chicken along with any juices to the skillet. Pour the prepared sauce over the chicken. Add the torn basil leaves and cook, spooning the sauce over the chicken occasionally, until the sauce thickens slightly, about 5 to 7 minutes. Adjust seasoning with salt and pepper as needed.

Step 6: Divide the chicken among serving plates. Top with additional Parmesan cheese and fresh basil before serving.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream and use low-fat cottage cheese.

If you prefer a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper to the sauce.

Sun-dried tomatoes packed in oil can be used for richer flavor, just reduce added oil in the cooking step accordingly.

Serve over cooked pasta, rice, or with steamed vegetables for a complete meal.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts, but it’s best to slice them horizontally to create thinner cutlets for even cooking and tenderness.

Is there a dairy-free alternative for this recipe?

You can replace the heavy cream and cottage cheese with coconut cream or a dairy-free cream substitute, and use a dairy-free Parmesan alternative. Keep in mind this will change the flavor slightly.