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Creamy ground chicken skillet with mushrooms, spinach, sun-dried tomatoes, Parmesan and basil

Healthier Marry Me Ground Chicken Skillet

A 30-minute high-protein, lower-carb skillet with ground chicken, vegetables, sun-dried tomatoes, and a smooth cottage cheese Parmesan sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ground Chicken Skillet
  • 1 1/2 pounds ground chicken 92% to 94% lean
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 teaspoons Italian seasoning
  • 8 ounces cremini mushrooms sliced
  • 4 cloves garlic minced
  • 1/3 cup oil-packed sun-dried tomatoes drained and chopped
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup 2% cottage cheese room temperature
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup finely grated Parmesan plus more for serving
  • 5 ounces fresh baby spinach
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh basil chopped

Equipment

  • Large wide skillet
  • Small blender or immersion blender
  • Instant-read thermometer

Method
 

Instructions
  1. Blend the cottage cheese and chicken broth until completely smooth. Set aside and let it lose its refrigerator chill while you cook.
  2. Heat olive oil in a large skillet over medium-high. Add ground chicken in an even layer and leave for 2 minutes. Break into crumbles and season with 1/2 teaspoon salt, pepper, paprika, and Italian seasoning. Cook until browned and the center reaches 165°F. Transfer to a clean plate.
    Ground chicken and mushrooms with cottage cheese sauce, broth, Parmesan, spinach and sun-dried tomatoes
  3. Add mushrooms and the remaining salt to the skillet. Cook for 5 to 6 minutes until their moisture evaporates and the edges brown.
  4. Stir in garlic, sun-dried tomatoes, and red pepper flakes. Cook for 1 minute, until fragrant.
  5. Reduce heat to low. Stir in the blended cottage cheese mixture and Parmesan without boiling. Return the chicken and juices. Simmer gently for 2 to 3 minutes until hot and creamy.
  6. Fold in spinach by handfuls until wilted. Remove from heat and stir in lemon juice and basil. Taste, adjust seasoning, and serve with extra Parmesan if desired.

Notes

  • Blend the cottage cheese completely smooth and keep the finished sauce below a boil.
  • Cook ground chicken to 165°F and avoid overcooking.
  • Serve with cauliflower rice or nonstarchy vegetables for a lower-carbohydrate meal.
  • Nutrition is an estimate and excludes optional sides.