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Whole30 Marry Me Chicken

A delicious one-pan chicken dish featuring tender chicken in a creamy coconut sauce with sun-dried tomatoes and fresh basil. Perfect for a family-friendly meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Whole30
Calories: 420
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)
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh minced garlic
  • 1 13.66 ounce can full-fat unsweetened canned coconut cream (chilled; solid part only)
  • 1 cup chicken broth
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried oregano
  • 1-2 tablespoons arrowroot or potato starch
  • 1 8-ounce jar sun-dried tomatoes (drained, blotted dry, and chopped (about 1/3 cup chopped))
  • 0.5 ounces fresh basil (Optional but recommended)

Method
 

Cooking
  1. In a large skillet, heat olive oil over medium heat.
  2. Add the cubed chicken breasts, sprinkling with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for 5-7 minutes until golden brown and cooked through.
  3. For the last minute of cooking, toss in the minced garlic and let it become fragrant.
  4. While the chicken cooks, grab a medium bowl and whisk together the chicken broth, nutritional yeast, dried oregano, remaining 1 teaspoon salt, and 1 tablespoon of the starch.
  5. Blot dry and chop the sun-dried tomatoes.
  6. Once the chicken is done, add the sun-dried tomatoes to the pan, stirring to combine.
  7. Add the solid part of the chilled coconut cream, mixing until it melts.
  8. Pour in the chicken broth mixture, bring it to a boil, then simmer until thickened (about 5 minutes). If it’s not thick enough, mix in another tablespoon of starch with broth.
  9. Adjust salt to taste, and serve your Marry Me Chicken with your favorite veggies or over steamed cauliflower rice.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave. Consider adding spinach or kale for a nutrition boost, or using chickpeas for a vegan option.