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-oz.) 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, chopped sun-dried tomatoes, Parmesan, and tomato paste until smooth. Season the mixture with kosher salt and freshly ground black pepper to taste.

Step 2: Pat the chicken cutlets dry with paper towels. Season them all over with salt and black pepper. Sprinkle both sides with 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. Remove the chicken and let it rest on a plate for 5 minutes.

Step 4: Reduce the heat to medium-low. Melt the butter in the same skillet. Add the finely chopped garlic and crushed red pepper flakes. Stir and scrape the browned bits from the bottom of the pan until fragrant, about 30 seconds.

Step 5: Return the chicken and any accumulated juices to the skillet. Pour the blended 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 if needed.

Step 6: Divide the chicken among plates. Garnish with extra Parmesan 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.

Serve this dish over pasta, rice, or sautéed vegetables for a complete meal.

If sun-dried tomatoes are not available, finely chopped roasted red peppers can be a tasty alternative.

Make sure not to overcrowd the pan when browning the chicken to ensure a nice crust.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, you can use chicken breasts. To ensure even cooking, pound them to an even thickness before seasoning and cooking.

Is this recipe suitable for freezing?

While the chicken and sauce can be frozen, the texture of the cream sauce may change after thawing. If freezing, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.