Uploaded August 2026 | Updated September 2026, 21 minutes ago
Grab the cookbook: daveskitchenmarket.com
I've made Marry Me Chicken seven different ways over three years — the original, keto, crockpot, steak, pork, fajitas, even tortellini. This is the final version: the sauce rebuilt so it actually has protein in it, the chicken seared so it can't dry out, and the whole plate lands at 51g of protein for ~520 calories. The classic runs ~780 calories with half the protein. Same dish. Twice the reason to eat it.
Get my High Protein Low Carb cookbook — 15 recipes, instant download: dkmkt.com
Check out my website for awesome kitchen stuff: daveskitchenmarket.com
MACROS (per serving, makes 4):
~520 calories | 51g protein | ~8g net carbs | ~29g fat
Classic marry me chicken: ~780 calories | ~26g protein
THE CHICKEN:
2 large chicken breasts (about 1.5 lbs), halved into 4 cutlets, pounded to 1/2 inch. Salt both sides and rest 15 minutes (this mini-brine is the juiciness insurance). Dredge in 1/4 cup almond flour + 1/4 cup grated parmesan mixed. Sear in 2 tbsp of the sun-dried tomato jar oil + 1 tbsp butter over medium-high, 3–4 minutes per side until golden and crusted. Set aside — slightly underdone is correct, they finish in the sauce.
THE PROTEIN SAUCE (the whole trick):
In the same pan on medium: 4 minced garlic cloves + 1/2 cup chopped oil-packed sun-dried tomatoes, 60 seconds. Add 3/4 cup chicken broth, scrape up every browned bit, simmer 2 minutes. Stir in 1/4 cup heavy cream, 1 tsp Italian seasoning, 1/2 tsp red pepper flakes, and 1/4 tsp xanthan gum (optional, keeps it silky).
THEN KILL THE HEAT. Wait for the bubbling to stop. Stir in 1 cup full-fat cottage cheese that you've blended completely smooth, then 1/2 cup fresh-grated parmesan in three additions. Off the heat is the whole trick — boiling splits cottage cheese into grainy curds, and dumped parmesan clumps. Off-heat and incremental = glossy restaurant sauce with ~15g of protein in the sauce alone.
FINISH: Chicken and its juices back in the pan on LOW, 3–4 minutes, spooning sauce over — steaming, never boiling. Torn basil on top. Serve over cauliflower mash, zucchini noodles, or my cabbage fettuccine.
CAN'T FIND COTTAGE CHEESE? I tested the substitutes in my last video — the winner works in this sauce too: [link to pizza bowl video]
REHEATING LEFTOVERS: 50% microwave power in 45–60 second bursts, stir between, splash of water or milk first, stop at steaming. Full power boils the edges and the sauce goes grainy. Keeps 3 days.
The original Marry Me Chicken video (1.1M views): [link]
For business inquiries: mademecookit@gmail.com
#marrymechicken #highprotein #weightloss #lowcarb #chickenrecipes #dinnerideas
Grab the cookbook: daveskitchenmarket.com
I've made Marry Me Chicken seven different ways over three years — the original, keto, crockpot, steak, pork, fajitas, even tortellini. This is the final version: the sauce rebuilt so it actually has protein in it, the chicken seared so it can't dry out, and the whole plate lands at 51g of protein for ~520 calories. The classic runs ~780 calories with half the protein. Same dish. Twice the reason to eat it.
Get my High Protein Low Carb cookbook — 15 recipes, instant download: dkmkt.com
Check out my website for awesome kitchen stuff: daveskitchenmarket.com
MACROS (per serving, makes 4):
~520 calories | 51g protein | ~8g net carbs | ~29g fat
Classic marry me chicken: ~780 calories | ~26g protein
THE CHICKEN:
2 large chicken breasts (about 1.5 lbs), halved into 4 cutlets, pounded to 1/2 inch. Salt both sides and rest 15 minutes (this mini-brine is the juiciness insurance). Dredge in 1/4 cup almond flour + 1/4 cup grated parmesan mixed. Sear in 2 tbsp of the sun-dried tomato jar oil + 1 tbsp butter over medium-high, 3–4 minutes per side until golden and crusted. Set aside — slightly underdone is correct, they finish in the sauce.
THE PROTEIN SAUCE (the whole trick):
In the same pan on medium: 4 minced garlic cloves + 1/2 cup chopped oil-packed sun-dried tomatoes, 60 seconds. Add 3/4 cup chicken broth, scrape up every browned bit, simmer 2 minutes. Stir in 1/4 cup heavy cream, 1 tsp Italian seasoning, 1/2 tsp red pepper flakes, and 1/4 tsp xanthan gum (optional, keeps it silky).
THEN KILL THE HEAT. Wait for the bubbling to stop. Stir in 1 cup full-fat cottage cheese that you've blended completely smooth, then 1/2 cup fresh-grated parmesan in three additions. Off the heat is the whole trick — boiling splits cottage cheese into grainy curds, and dumped parmesan clumps. Off-heat and incremental = glossy restaurant sauce with ~15g of protein in the sauce alone.
FINISH: Chicken and its juices back in the pan on LOW, 3–4 minutes, spooning sauce over — steaming, never boiling. Torn basil on top. Serve over cauliflower mash, zucchini noodles, or my cabbage fettuccine.
CAN'T FIND COTTAGE CHEESE? I tested the substitutes in my last video — the winner works in this sauce too: [link to pizza bowl video]
REHEATING LEFTOVERS: 50% microwave power in 45–60 second bursts, stir between, splash of water or milk first, stop at steaming. Full power boils the edges and the sauce goes grainy. Keeps 3 days.
The original Marry Me Chicken video (1.1M views): [link]
For business inquiries: mademecookit@gmail.com
#marrymechicken #highprotein #weightloss #lowcarb #chickenrecipes #dinnerideas
