Cottage Cheese Chicken Parm Bowl — the first cool breeze rattled the kitchen window as I pulled a warm, cheesy bowl from the oven, and the whole house smelled like a pumpkin-sugar hug. That cozy snapshot is why this Cottage Cheese Chicken Parm Bowl has become a reader favorite: it’s comforting, seasonal, high in protein, and perfect for home bakers who love hearty, wholesome treats.
Introduction
There’s something about a baked dish that feels like a warm blanket in autumn. This Cottage Cheese Chicken Parm Bowl blends creamy cottage cheese, juicy seasoned halal chicken breast, tangy marinara, and a crunchy topping for maximum comfort. If you loved my cottage cheese pizza bowl, you’ll appreciate the same cozy flavors reimagined in a one-bowl dinner. It’s easy enough for beginners and adaptable for seasonal variations and dietary needs.
Ingredients
Make sure ingredients are prepped and measured before you start — mise en place makes this a stress-free bake.
- 2 cups low-fat cottage cheese
- 1 large egg
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 halal chicken breasts (about 12–14 oz total), cut into bite-sized pieces
- 1 cup marinara sauce (use a chunky, herbed sauce for best flavor)
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/2 cup breadcrumbs or gluten-free crumbs for a GF option
- 1 tbsp olive oil
- Fresh basil or parsley for garnish
For a lighter texture, you can swap part of the cottage cheese for plain Greek yogurt. If you want ideas for other cottage cheese-based bowls, check out this protein-packed cottage cheese bowl for inspiration.
Step-by-step Instructions
Follow these clear steps — each one is beginner-friendly and meant to keep things calm and successful in the kitchen.
- Preheat and prep
- Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish.
- Season and sear chicken
- Toss the cubed halal chicken breast with olive oil, salt, pepper, and a pinch of Italian seasoning.
- In a skillet over medium heat, sear the chicken for 3–4 minutes until lightly browned but not fully cooked. Set aside.
- Make the cottage cheese base
- In a bowl, whisk together cottage cheese, egg, garlic powder, and half the Parmesan until smooth. Season to taste.
- Assemble the bowl
- Spread half of the marinara in the bottom of the baking dish.
- Spoon in the cottage cheese mixture, smoothing it out.
- Place seared chicken evenly on top, then spoon the remaining marinara over the chicken.
- Sprinkle mozzarella, remaining Parmesan, and breadcrumbs evenly.
- Bake
- Bake uncovered for 20–25 minutes, until cheese is bubbly and golden and chicken reaches 165°F (74°C).
- Serve
- Garnish with fresh basil or parsley. Serve warm with a side salad or roasted vegetables.
If you enjoy crusted chicken techniques, the breadcrumb step is similar to my parmesan-crusted chicken method and can be adapted for gluten-free cooking.
Tips for Success
- Drain excess liquid: If your cottage cheese is very wet, drain it briefly in a fine sieve to avoid a watery bake.
- Even chicken pieces: Cut chicken into similar-sized bites so everything cooks uniformly.
- Don’t overbake: Keep an eye on the cheese — remove when bubbling and just golden to keep the topping crunchy.
- Use a thermometer: For safety and tenderness, ensure chicken reaches 165°F (74°C).
- Make-ahead: Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake directly from chilled, adding 5–10 minutes to the cooking time.
For more cottage cheese dessert and breakfast ideas that pair well after dinner, see these banana cottage cheese pancakes or a fun treat like chocolate cottage cheese ice cream.
Possible Variations
- Gluten-free: Use certified gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
- Extra crunch streusel topping: Mix panko or gluten-free crumbs with a tablespoon of melted butter and a sprinkle of Parmesan for a savory streusel.
- Vegetarian: Swap chicken for roasted cauliflower florets or seasoned eggplant slices for a meatless option.
- Spicy: Stir in red pepper flakes to the marinara or toss the chicken in a bit of smoked paprika and cayenne.
Storage Recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) for best texture, about 10–15 minutes, or until warmed through.
- Freezer: For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat tips: To revive crispiness, reheat in a small baking dish under the broiler for 1–2 minutes after warming through.
Conclusion
This Cottage Cheese Chicken Parm Bowl is the kind of autumn dinner that warms the soul and satisfies the appetite — creamy, savory, and simple to prepare. For a version with exact nutrition details and another way to balance macros for active days, check out this helpful guide: Cottage Cheese Chicken Parm Bowl (46 Grams of Protein!).
FAQs
- How many calories are in a Cottage Cheese Chicken Parm Bowl?
- Calories vary by portions and ingredients, but a typical serving made with low-fat cottage cheese and lean chicken ranges from 350–500 calories. Check your exact brands and portions for accuracy.
- Can I use ricotta instead of cottage cheese?
- Yes, ricotta can be used for a smoother, creamier base; the texture will be silkier but just as delicious.
- Is this recipe freezer-friendly?
- Yes. Freeze individual portions in airtight containers for up to 2 months. Thaw overnight before reheating for best results.
- Can I make this dairy-free?
- To make a dairy-free version, use a plant-based cottage cheese alternative and dairy-free mozzarella. Keep in mind texture differences, and adjust seasoning to taste.
Cottage Cheese Chicken Parm Bowl
Ingredients
Base Ingredients
- 2 cups low-fat cottage cheese Can swap part for Greek yogurt for a lighter texture
- 1 large egg
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- to taste Salt and pepper
Main Ingredients
- 2 pieces halal chicken breasts (about 12–14 oz total), cut into bite-sized pieces
- 1 cup marinara sauce Use a chunky, herbed sauce for best flavor
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/2 cup breadcrumbs or gluten-free crumbs Use for a gluten-free option
- 1 tbsp olive oil
- to taste Fresh basil or parsley for garnish
Instructions
Preheat and Prep
- Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish.
Season and Sear Chicken
- Toss the cubed halal chicken breast with olive oil, salt, pepper, and a pinch of Italian seasoning.
- In a skillet over medium heat, sear the chicken for 3–4 minutes until lightly browned but not fully cooked. Set aside.
Make the Cottage Cheese Base
- In a bowl, whisk together cottage cheese, egg, garlic powder, and half the Parmesan until smooth. Season to taste.
Assemble the Bowl
- Spread half of the marinara in the bottom of the baking dish.
- Spoon in the cottage cheese mixture, smoothing it out.
- Place seared chicken evenly on top, then spoon the remaining marinara over the chicken.
- Sprinkle mozzarella, remaining Parmesan, and breadcrumbs evenly.
Bake
- Bake uncovered for 20–25 minutes, until cheese is bubbly and golden and chicken reaches 165°F (74°C).
Serve
- Garnish with fresh basil or parsley. Serve warm with a side salad or roasted vegetables.