After that, I sprinkle the mound of mozzarella cheese generously over the marinara-covered chicken, followed by a sprinkle of grated Parmesan. Now, it’s time to cover the dish with foil and pop it in the oven for about 25-30 minutes. This ensures the chicken cooks through while keeping all that cheese molten and lovely! The aroma wafting through the kitchen at this point is just divine.
Once the timer goes off, I remove the foil for the last 10 minutes of cooking. I love this step because it’s when everything starts bubbling and turning golden brown on the top. Once it looks beautifully baked, I take it out and let it sit for a few minutes to cool slightly. While it’s resting, I mix the cottage cheese with some salt, pepper, and more Italian seasoning in a bowl—this step adds that creamy richness we’re looking for in our Chicken Parm Cottage Cheese Bowl.
Finally, to assemble, I scoop the chicken and marinara right on top of a generous dollop of the seasoned cottage cheese. If desired, I finish it off with a sprinkle of fresh basil for a pop of color and freshness!
Pro Tips for Best Results
I’ve tried making this dish a few different ways, and the chicken breasts turned out tastiest when I let them marinate in the spices for an hour or two before cooking. Even just 30 minutes can make a difference! When you give the chicken a little extra time, it allows for the flavors to meld beautifully.
Another thing I learned is to keep an eye on the cheese during the last few minutes of baking. You want that perfect golden brown color without burning it! If you’re short on time, you can even broil it for just a minute, but stay close; things can go from golden to burnt in a flash.
Lastly, I recommend using the freshest ingredients possible. A good quality marinara sauce or homemade sauce will enhance this dish immensely. It really makes all the difference in flavors!
Common Mistakes to Avoid
One mistake I found myself making in the beginning was overcooking the chicken. Dry, chalky chicken is the last thing you want in this dish! A meat thermometer is your best friend here—just pull the chicken when it hits 165°F (75°C), and let it rest to keep in the juices. (See the next page below to continue…)