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Marry Me Chicken

A creamy, flavorful chicken dish that combines coconut cream and sun-dried tomatoes, perfect for family dinners and Whole30 approved diets.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Whole30
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil (or avocado oil)
  • 1.5 pounds boneless skinless chicken breast (cut into 1" cubes)
  • 2 teaspoons garlic salt (or salt, divided) Reserve 1 teaspoon for later.
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh minced garlic Add in the last minute of cooking.
  • 1 can full-fat unsweetened canned coconut cream (chilled; solid part only) Ensure it's solid for creamy sauce.
  • 1 cup chicken broth
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried oregano
  • 1-2 tablespoons arrowroot or potato starch Use cornstarch as a substitute if preferred.
  • 1 jar sun-dried tomatoes (8-ounce, drained, blotted dry, and chopped) Approximately 1/3 cup chopped.
  • 0.5 ounces fresh basil (optional but recommended) For garnish.

Method
 

Cooking Instructions
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the cubed chicken and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for about 5-7 minutes until golden brown and cooked through.
  3. In the last minute of cooking, toss in the minced garlic until fragrant.
  4. While the chicken is cooking, mix together chicken broth, nutritional yeast, dried oregano, remaining salt, and 1 tablespoon of starch in a bowl.
  5. Drain, blot dry, and chop the sun-dried tomatoes. Chop them finely if you prefer smaller bits.
  6. Once chicken is cooked, stir in the sun-dried tomatoes. Then add the white solid part of the chilled coconut cream and mix until melted.
  7. Pour in the broth mixture, bring to a boil, then let simmer until thickened, about 5 minutes.
  8. If it’s too thick, add a bit more chicken broth. If it’s not thick enough, mix another tablespoon of starch with broth and stir in.
  9. Store an extra pinch of salt for the finish, and serve your Marry Me Chicken over veggies or cauliflower rice.

Notes

This dish stays good for about 3-4 days in the fridge and can be frozen for up to 3 months. Reheat with a splash of broth to restore creaminess.