Description

A creamy, flavorful slow-cooked chicken dish that’s high in protein and low in carbs. Made with sun-dried tomatoes, cottage cheese, and fresh basil, it’s a healthier twist on the viral “Marry Me Chicken.”

Ingredients

Scale

4 boneless, skinless chicken breasts
1 tsp kosher salt
¼ tsp pepper
¼ tsp onion powder
½ tsp Italian seasoning
1 tsp olive oil
1 small shallot, finely chopped
2 cloves garlic, crushed
¼ cup chopped sun-dried tomatoes (not in oil)
1 cup low-sodium chicken broth
½ tsp chili crunch oil or a pinch of red pepper flakes (optional)
2 tbsp cornstarch
2 tbsp grated Parmesan cheese
½ cup blended cottage cheese (any fat content)
3 tbsp chopped fresh basil

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Instructions

1. Season chicken with salt and pepper.

2. In a skillet, heat olive oil and sauté shallot and garlic for 2 minutes.

3. Push shallot and garlic to the side, then sear chicken 2–3 minutes per side.

4. Sprinkle chicken with onion powder and Italian seasoning.

5. Place chicken in slow cooker.

6. Add sun-dried tomatoes, chicken broth, and optional chili oil or red pepper flakes.

7. Cook on LOW for 4–6 hours or until the internal temperature reaches 165°F.

8. 30 minutes before cooking ends, stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) to thicken the sauce.

9. Turn off the heat.

10. Stir in Parmesan cheese and blended cottage cheese until smooth.

11. Return chicken to the sauce, coat well, and serve garnished with fresh basil.

Notes

Serve with zucchini noodles or a side of sautéed spinach for a full low-carb meal.

You can blend the cottage cheese in advance and store it in the fridge until ready to use.

If you prefer a spicier kick, increase the amount of chili oil or red pepper flakes.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 186
Fat: 3.5g
Carbohydrates: 9.3g
Protein: 30.1g