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Whole30 Marry Me Chicken

A creamy, tangy, and simple dinner featuring tender chicken in a rich, dairy-free sauce with sun-dried tomatoes, garlic, and herbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Whole30
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 pounds boneless skinless chicken breast, cut into 1" cubes
  • 2 tablespoons olive oil (or avocado oil)
  • 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 a 1/3 cup chopped)
  • 0.5 ounces fresh basil (Optional but recommended)

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the cubed chicken breasts and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for about 5-7 minutes, or until golden brown and cooked through.
  3. Add the minced garlic for the last minute of cooking, cooking until fragrant.
Making the Sauce
  1. In a medium mixing bowl, whisk together the chicken broth, nutritional yeast, dried oregano, remaining 1 teaspoon salt, and 1 tablespoon of the starch.
  2. Drain, blot dry, and chop the sun-dried tomatoes.
  3. Once the chicken is cooked, add the sun-dried tomatoes to the pan and stir to combine.
  4. Add ONLY the white solid part of the chilled coconut cream, mixing until it has melted.
  5. Mix in the chicken broth mixture and bring the sauce to a boil, then simmer until thickened, about 5 minutes.
  6. If the sauce is not thick enough, combine 1 additional tablespoon starch with 1 tablespoon broth, whisking until smooth, and add to the pan.
  7. Season with additional salt to taste, then serve.

Notes

Serve hot over steamed cauliflower rice or with roasted vegetables. The sauce may thicken when cooled; gently reheat with a splash of chicken broth. Store leftovers in an airtight container in the fridge for up to 3 days.