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