I remember the first time I made Whole30 Marry Me Chicken — the house smelled like garlic and sun-dried tomatoes within minutes, and everyone at the table asked for seconds. This is a dairy-free, Whole30-friendly twist on the viral “Marry Me Chicken” that swaps cream for chilled coconut cream and uses nutritional yeast for savory depth. People make it when they want a cozy, restaurant-style chicken dinner without the dairy or long prep time. It’s rich, slightly tangy, and comforting — perfect for a weeknight when you want something special but fast. If you’re curious about who’s behind this adaptation, visit my about me page to learn why I love Whole30-friendly swaps.
Why you’ll love this dish
This version keeps the lush, velvety sauce people crave, but it’s compliant with Whole30 rules — no dairy, no added sugar. The sun-dried tomatoes and garlic create an intense flavor that belies how few ingredients and how little hands-on time it takes. It’s:
- Quick: ready in about 25–30 minutes.
- Family-friendly: mild, savory, and kid-approved when tomatoes are finely chopped.
- Flexible: works over cauliflower rice, zucchini noodles, or roasted veggies for different textures.
- Make-ahead friendly: the sauce holds up well, so it’s great for batch cooking.
“Comfort-food sauce without the guilt — my go-to for busy nights,” — a line I hear from friends after trying this one.
Step-by-step overview
Before you start: cube the chicken, chill the coconut cream so you can scoop only the solid part, and drain/blot the sun-dried tomatoes well. The cooking flow is simple:
- Brown the cubed chicken quickly in oil with half the salt and pepper.
- Add garlic at the end of browning for bright aroma.
- Stir in chopped sun-dried tomatoes, then fold in the solid coconut cream so it melts into a silky base.
- Whisk a chicken-broth mixture with nutritional yeast, oregano, the rest of the salt, and starch, then add to the pan.
- Simmer until the sauce thickens; adjust thickness with more broth or a starch slurry.
This overview helps set expectations so you can prep efficiently.
What you’ll need
- 2 tablespoons olive oil (or avocado oil)
- 1.5 pounds boneless skinless chicken breast, cut into 1" cubes
- 2 teaspoons garlic salt (or plain salt, divided)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh minced garlic
- 1 (13.66 oz) can full-fat unsweetened canned coconut cream — chilled; use only the solid part (reserve the opaque liquid for smoothies)
- 1 cup chicken broth
- 1/4 cup nutritional yeast
- 1 teaspoon dried oregano
- 1–2 tablespoons arrowroot or potato starch
- 1 (8 oz) jar sun-dried tomatoes — drained, blotted dry, and chopped (about 1/3 cup chopped)
- 0.5 ounces fresh basil (optional but recommended)
Notes: If you can’t find coconut cream, refrigerate a can of full-fat coconut milk overnight and scoop the solid portion. Arrowroot yields a glossy finish; potato starch is fine for a slightly thicker mouthfeel.
Step-by-step instructions
In a large skillet, heat 2 tablespoons oil over medium heat until shimmering. Add the cubed chicken in a single layer. Sprinkle with 1 teaspoon garlic salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, about 5–7 minutes, until the chicken is golden and cooked through. Add 1 tablespoon minced garlic in the final minute and cook until fragrant.
While the chicken cooks, whisk the sauce base in a medium bowl: combine 1 cup chicken broth, 1/4 cup nutritional yeast, 1 teaspoon dried oregano, the remaining 1 teaspoon garlic salt, and 1 tablespoon of arrowroot (or potato starch). Whisk until smooth.
Drain and blot the sun-dried tomatoes very well to remove excess oil, then finely chop. (If you or picky eaters prefer a smoother sauce, chop them tiny.)
When the chicken is done, push pieces to the side and add the chopped sun-dried tomatoes to the pan. Stir briefly to warm them. Scoop only the white solid part of the chilled coconut cream into the skillet — leave the opaque liquid behind. Stir the solid cream until it melts into the pan.
Pour the chicken-broth mixture into the skillet and bring to a boil. Reduce heat and simmer, stirring, for about 5 minutes, until the sauce begins to thicken. If the sauce isn’t thick enough, whisk 1 additional tablespoon starch with 1 tablespoon chicken broth until smooth and stir it in. If it becomes too thick, add 1/4–1/2 cup extra chicken broth to loosen it.
Taste and adjust seasoning with extra salt if needed. Stir in chopped fresh basil just before serving for brightness.
Best ways to enjoy it
Serve this Marry Me Chicken over steamed cauliflower rice for a low-carb, Whole30-friendly plate. It’s also lovely atop spiralized zucchini, buttery roasted carrots, or a mound of garlic-sautéed spinach. For family-style dinners, plate the chicken in the skillet and garnish with extra basil and a few halved sun-dried tomatoes. If you want a little crunch, finish with toasted pine nuts (not Whole30) or crushed roasted almonds for a Paleo-friendly touch. If you like a bold pairing, a creamy dip on the side — try my take on buffalo chicken dip with cottage cheese for an appetizer — keeps flavors complementary without repeating textures.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking. It will keep 3–4 days in the fridge. To reheat, warm gently on the stovetop over low heat with a splash of chicken broth to revive the sauce, stirring until heated through. Avoid high heat which can separate the sauce.
To freeze: cool completely, place in freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating. Always reheat to at least 165°F (74°C) for safe serving.
Pro chef tips
- Dry the chicken well before browning — moisture prevents good color.
- Don’t toss the coconut liquid from the can — it’s perfect for smoothies or coffee.
- If sun-dried tomatoes are packed in oil, blot them aggressively to prevent an oily sauce.
- Measure arrowroot separately; it loses thickening power if added directly to hot liquid. Make a slurry with cold broth before adding.
- Use a shallow, wide skillet so chicken pieces brown instead of steaming.
Creative twists
- Add a splash of balsamic or a squeeze of lemon for brightness.
- Swap sun-dried tomatoes for roasted red peppers for a milder, sweeter profile.
- Make it spicy: add 1/4–1/2 teaspoon crushed red pepper flakes when adding garlic.
- For more herbs, stir in chopped thyme or Italian parsley instead of basil.
- To make it dairy-friendly, substitute coconut cream with heavy cream and nutritional yeast with grated Parmesan.
Common questions
Q: How long does this take to make?
A: Active time is about 20–25 minutes; total time around 30 minutes including prep.
Q: Can I use thighs instead of breasts?
A: Yes. Boneless skinless thighs are more forgiving and stay moister. If using thighs, cut into similar-sized pieces and watch doneness as they may take a minute or two longer.
Q: Is nutritional yeast necessary?
A: It adds savory, “cheesy” depth and is a key Whole30-friendly umami boost. You could omit it, but the sauce will taste less rich.
Q: Can I prepare components ahead?
A: Yes — cube the chicken and chop tomatoes the day before. Chill the coconut cream in advance for easy separation.
Q: Is this left-over friendly?
A: Absolutely — flavors meld overnight, making leftovers even better. Reheat gently with a splash of broth.
Q: What if my sauce splits or becomes grainy?
A: Low, gentle heat and adding starch as a slurry helps. If it splits, whisk in a small cold spoonful of coconut cream off heat to smooth it, then warm gently.
Conclusion
If you want the creamy comfort of Marry Me Chicken without dairy, this Whole30-friendly version delivers the same rich, garlicky satisfaction using coconut cream and nutritional yeast. For the inspiration behind this Whole30 take and the original source technique, see the recipe on the Whole30 Marry Me Chicken page at WholeFoodFor7.
Print
Whole30 Marry Me Chicken
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Paleo, Whole30
Description
A dairy-free, Whole30-friendly twist on the viral Marry Me Chicken featuring a rich, velvety sauce made with coconut cream and nutritional yeast.
Ingredients
- 2 tablespoons olive oil (or avocado oil)
- 1.5 pounds boneless skinless chicken breast, cut into 1″ cubes
- 2 teaspoons garlic salt (or plain salt, divided)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh minced garlic
- 1 (13.66 oz) can full-fat unsweetened canned coconut cream, chilled (use only the solid part)
- 1 cup chicken broth
- 1/4 cup nutritional yeast
- 1 teaspoon dried oregano
- 1–2 tablespoons arrowroot or potato starch
- 1 (8 oz) jar sun-dried tomatoes, drained, blotted dry, and chopped
- 0.5 ounces fresh basil (optional but recommended)
Instructions
- In a large skillet, heat oil over medium heat until shimmering. Add cubed chicken in a single layer and sprinkle with 1 teaspoon garlic salt and 1/2 teaspoon black pepper. Cook about 5–7 minutes, until golden and cooked through. Add minced garlic in the final minute.
- While the chicken cooks, whisk together chicken broth, nutritional yeast, oregano, remaining garlic salt, and arrowroot (or potato starch) in a medium bowl until smooth.
- Drain and finely chop the sun-dried tomatoes.
- When the chicken is done, push pieces to the side and add the chopped sun-dried tomatoes to warm. Scoop solid coconut cream into the skillet, stirring until melted.
- Pour the chicken-broth mixture into the skillet and bring to a boil. Reduce heat and simmer for about 5 minutes until the sauce thickens. Adjust thickness with more broth or starch slurry as needed.
- Taste and adjust seasoning with extra salt if needed. Stir in chopped fresh basil just before serving.
Notes
If you can’t find coconut cream, refrigerate a can of full-fat coconut milk overnight and scoop the solid portion. Arrowroot yields a glossy finish; potato starch is fine for a slightly thicker mouthfeel.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American