Ingredients
Scale
- 4 large boneless, skinless chicken breasts
- 1 cup small curd cottage cheese (full fat recommended for creaminess)
- 1/2 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Fresh chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). While the oven heats, place the cottage cheese, grated Parmesan cheese, minced garlic, garlic powder, and onion powder into a blender or food processor. Blend on high until the mixture is completely smooth and no lumps remain.
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and smoked paprika. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until a golden-brown crust forms. You aren’t cooking them all the way through yet; you are just locking in the juices and adding flavor.
- Remove the skillet from the heat. Pour the blended cottage cheese mixture evenly over the seared chicken breasts. Sprinkle the shredded mozzarella cheese over the top of each breast. Place the skillet in the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and slightly browned. Let the chicken rest for 5 minutes before serving to ensure it stays juicy. Garnish with fresh parsley.
- Cook Time: 40 minutes