Season the cubed chicken with salt, paprika, and black pepper until evenly coated. Pro Tip: Pat the chicken dry before seasoning to help it brown properly in the skillet.
Heat the oil in a large skillet over medium heat until shimmering. Pro Tip: Properly heated oil prevents sticking and builds flavor early.
Add the chicken in a single layer and cook without moving until golden on the bottom. Pro Tip: Avoid overcrowding the pan so the chicken sears instead of steaming.
Flip the chicken pieces and cook until fully cooked and lightly golden on all sides. Pro Tip: Chicken is done when it feels firm but still juicy.
Reduce the heat to low before adding the sauce ingredients. Pro Tip: Gentle heat keeps the sauce smooth and creamy.
Add the cottage cheese to the skillet and stir gently as it warms and softens. Pro Tip: Cottage cheese naturally relaxes as it heats, forming a creamy base.
Sprinkle in the Parmesan cheese and stir until the sauce coats the chicken evenly. Pro Tip: Add Parmesan gradually for a smoother texture.
Taste and adjust salt or pepper as needed. Pro Tip: Small seasoning tweaks at the end bring the flavors together.
Let the chicken simmer gently for 2 to 3 minutes until the sauce thickens slightly. Pro Tip: Stir occasionally to prevent sticking.
Remove from heat and let rest for one minute before serving. Pro Tip: Resting helps the sauce settle and cling to the chicken.
