Ingredients
Scale
- 2 lbs Chicken breast, cut into 1-inch cubes
- 2 cups Low-fat cottage cheese (small curd works best)
- 1/2 cup Grated Parmesan cheese
- 2 cups Fresh baby spinach
- 3 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Red pepper flakes (optional for heat)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by preheating your oven to 375°F (190°C). Pat the chicken breast dry with paper towels to ensure it sears properly. Cut the chicken into bite-sized cubes and season generously with salt, black pepper, and Italian seasoning. While the oven heats up, place the cottage cheese in a blender or food processor. Blend on high until the texture is completely smooth and resembles a thick cream. This is the secret to a professional-grade sauce.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken cubes in a single layer. Cook for about 3-4 minutes per side until they develop a golden-brown crust. You aren’t looking to cook them all the way through yet; just aim for a good sear to lock in the juices. Add the minced garlic during the last minute of searing to prevent it from burning.
- Lower the heat to medium and pour the blended cottage cheese over the chicken. Stir in the Parmesan cheese and red pepper flakes. Toss in the fresh baby spinach and stir gently until the spinach begins to wilt into the sauce. The cottage cheese might look slightly thin at first, but it will thicken beautifully in the oven.
- Transfer the skillet directly into the preheated oven. Bake for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce is bubbly. Remove the pan from the oven and let it rest for 5 minutes. The sauce will set and cling to the chicken during this resting period. Garnish with fresh parsley before serving.
- Cook Time: 40 minutes