Whole30 Marry Me Chicken
This Whole30 marry me chicken recipe is a dairy free, soy free, totally Whole30-compliant version of our reader favorite marry me chicken. Tender chicken breasts in a rich dairy-free cream sauce with sweet-tart sun-dried tomatoes, fresh basil, and crushed red pepper flakes. This'll be a staple in your Whole30/paleo meal rotation!
Ingredients
- 2 tablespoons avocado oil
- 4 large chicken breasts (approximately 1 ½ to 2 pounds)
- salt (to taste)
- freshly ground black pepper (to taste)
- 3 cloves garlic (minced)
- ½ cup chicken broth
- 1 cup unsweetened coconut milk (or coconut cream, or plain Nutpods; see Notes)
- 2 tablespoons nutritional yeast
- ½ cup sun-dried tomatoes (see Notes)
- 1 teaspoon dried oregano
- ½-1 teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons fresh basil (chiffonaded (see Notes), for garnish)
Directions
- 1
Preheat oven to 375° Fahrenheit. Liberally season each chicken breast with salt and pepper on both sides.
- 2
Heat avocado oil in cast iron skillet over medium heat. When hot, add chicken to skillet. Sear 3 to 4 minutes, then flip and sear on other side 3 minutes. Add a little more oil if chicken starts smoking
- 3
Remove pan from heat and transfer seared chicken to plate. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.
- 4
Stir in broth and coconut milk, then slowly add nutritional yeast, sun-dried tomatoes, oregano, salt, and red pepper flakes.
- 5
Return skillet to heat. Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip chicken a time or two to coat in sauce, then transfer entire skillet to oven. Bake 15 to 20 minutes, or until chicken reaches internal temperature of 165° Fahrenheit.
- 6
Remove chicken from skillet and plate with desired sides. Spoon additional sauce from skillet over chicken, garnish with chiffonaded basil, and serve immediately.