Cottage Cheese Parmesan Firecracker Chicken
This creamy, slightly spicy skillet dish features cubed chicken cooked in a sauce made with cottage cheese and Parmesan, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 lb chicken breast or chicken thighs, cut into 1-inch cubes Thighs are juicier.
- 1 cup cottage cheese Full-fat for best texture; small-curd recommended.
- 1/3 cup grated Parmesan cheese
- 1 teaspoon paprika Smoked or sweet, your choice.
- 1/2 teaspoon black pepper
- 1 tablespoon oil Olive oil or neutral oil.
- Salt to taste Salt
Optional Additions
- 1-2 teaspoons red pepper flakes or cayenne For more heat.
- 1 clove minced garlic Stirred in with the cottage cheese.
- Fresh parsley or basil Fresh herbs for finishing
Instructions
Preparation
- Pat the cubed chicken dry with paper towels. Season evenly with salt, paprika, and black pepper.
- Heat a large skillet over medium and add the oil. Heat until it shimmers but isn’t smoking.
Cooking
- Add chicken in a single layer. Don’t crowd the pan. Let the pieces sear without moving them until the bottoms are golden — about 3–4 minutes.
- Flip the pieces and cook until cooked through and lightly golden on all sides. Chicken should feel firm and juices clear.
- Reduce heat to low to prevent the dairy from breaking.
- Add the cottage cheese to the skillet. Stir gently as it warms and begins to soften.
- Sprinkle in the Parmesan gradually, stirring to encourage a smooth, even sauce that coats the chicken.
- Taste and adjust salt and pepper as necessary.
- Let the skillet simmer gently for 2–3 minutes until the sauce thickens slightly. Stir occasionally to prevent sticking.
- Remove from heat and let rest for 1 minute before serving.
Notes
For a smoother sauce, briefly pulse cottage cheese in a blender before adding. Can be served with various sides including rice, tortillas, or roasted vegetables.