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This creamy Marry Me chicken bake is loaded with chicken and cottage cheese for protein. The broccoli and mushrooms brings the fiber and the sun-dried tomatoes bring all the flavor!
Indulge in a wholesome twist on a viral classic with this Marry Me Chicken Bake. This version swaps the heavy cream for a protein packed sauce made from cottage cheese and eggs, creating a velvety, custard like texture that perfectly coats every bite.
This one pan wonder is loaded with a vibrant mix of chicken thighs, earthy mushrooms, onions, and crisp broccoli. Using chicken thighs keeps the dish incredibly juicy and flavorful. Standing up beautifully to the richness of the Mediterranean inspired sauce.
Perfect for anyone looking for a low carb, high protein dinner, this bake delivers maximum flavor without the extra fillers. Whether you’re meal prepping for a busy week or serving a cozy weekend dinner, this creamy and delicious dish is a crowd pleaser that proves healthy eating never has to be boring.
One bite of this savory, cheesy masterpiece and you’ll understand exactly how it earned its name. You can sub in chicken breasts if you prefer. You can also sub in ricotta cheese for the cottage cheese.
If you like this recipe, you will also love my Easy Vegetable Bake or my Chicken Zucchini Bake.
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Marry Me Chicken Bake (Low Carb + High Protein)
Ingredients
- 1¾ lbs (0.80 kg) boneless skinless chicken thighs, cut into small pieces
- salt, garlic powder + onion powder, to taste
- 3 tbs olive oil, divided
- 1 large broccoli crown, cut into small florets
- 1 small onion , diced
- 4 Portobello mushroom caps, cut into small pieces
- salt + garlic powder, to taste
Sauce:
- 2 eggs, lightly beaten
- 1 heaping cup (210 g) cottage cheese
- 1/2 cup (55 g) sun-dried tomatoes, minced
Assembly:
- 8 oz (225 g) shredded mozzarella
- 5 oz (140 g) mozzarella balls
- 2 tbs grated parmesan
Instructions
- Preheat oven to 375℉.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the broccoli until browned and crispy or fork tender. Transfer to a 9×13 inch baking dish. To the same pan add another tablespoon of olive oil and sauté the onion for 3 minutes and then add in the mushrooms and cook for 4-5 minutes or until they soften. Season with salt and garlic powder to taste. Transfer to the baking dish. In the same pan, heat another tablespoon of olive oil and cook the chicken pieces for 3 minutes per side and golden brown. Transfer to your baking dish.
Sauce:
- In a small bowl, mix together the eggs, cottage cheese and sun dried tomatoes until combined.
Assembly:
- Add the sauce to your baking dish along with the shredded mozzarella and mix to coat everything in the sauce. Gently press down to form an even surface. Top with fresh mozzarella, optionally sprinkle on a few sun dried tomatoes for presentation, and the grated parmesan. Bake for 35 minutes and then remove from the oven. Allow to sit for 5-10 minutes, then slice and enjoy!
Notes
- Store leftovers in an airtight container in your fridge up to 4 days.
- You can use ricotta cheese instead of cottage cheese.
- You can use any cheese you prefer on top.
- You can use chicken breasts instead of chicken thighs.