High Protein Chicken Parmesan Casserole (36g Protein)
A family-friendly casserole that delivers 36 grams of protein per serving by layering thick chicken breasts with marinara, part-skim mozzarella, and cottage cheese. Comes together in under an hour with one-dish simplicity and no breading stations or splatter cleanup.
Equipment
- large oven-safe skillet or 9x13 baking dish
- medium bowl
- paper towels
- meat mallet optional
Ingredients
- 3 boneless, skinless chicken breasts (about 6 oz each)
- 2 cups marinara sauce
- 1 cup low-fat cottage cheese
- 1.5 cups part-skim mozzarella, shredded
- 1/4 cup grated Parmesan
- 1 egg
- 2 tablespoons panko breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt, black pepper, olive oil spray
Instructions
- Step 1: Preheat oven to 375°F. Pat chicken breasts dry and season both sides generously with salt, pepper, and Italian seasoning.
- Step 2: Heat oven-safe skillet over medium-high heat with olive oil spray. Sear chicken 3-4 minutes per side for golden crust. Remove and set aside.
- Step 3: In a medium bowl, whisk together cottage cheese, egg, minced garlic, half the mozzarella (3/4 cup), Parmesan, salt, and pepper.
- Step 4: Spread thin marinara layer on skillet bottom. Arrange chicken on top. Spread cottage cheese mixture over each breast, top with marinara sauce, remaining mozzarella, and panko breadcrumbs.
- Step 5: Bake 20-25 minutes until cheese is bubbly, top is golden, and chicken reaches 165°F. Let rest 5 minutes before serving.
Notes
Make ahead by assembling the night before and refrigerating; add 5-10 minutes to baking time. Can substitute ricotta or Greek yogurt for cottage cheese. Stores beautifully for four days in an airtight container and reheats perfectly. Serves well with crisp arugula salad, roasted broccoli, or green beans.