Go Back

Whole30 Marry Me Chicken

A creamy and flavorful chicken dish that's perfect for busy weeknights and Whole30 compliant.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Whole30
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 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)
  • 0.5 teaspoon black pepper
  • 1 tablespoon fresh minced garlic
For the Sauce
  • 1 can 13.66 ounce 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 jar 8-ounce sun-dried tomatoes (drained, blotted dry, and chopped)
  • 0.5 ounces fresh basil (Optional but recommended)

Method
 

Cooking the Chicken
  1. In a large skillet, heat 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 until golden brown and cooked through.
  3. In the last minute of cooking, add the minced garlic. Don’t let it burn!
Making the Sauce
  1. In a medium bowl, whisk together the chicken broth, nutritional yeast, dried oregano, remaining 1 teaspoon salt, and 1 tablespoon of the starch.
  2. Stir the sun-dried tomatoes into the pan with the cooked chicken. Mix it all together.
  3. Add just the white solid part of the chilled coconut cream to the skillet. Stir until melted, then pour in the broth mixture.
  4. Bring to a boil, then simmer until thickened, about 5 minutes.
  5. Adjust thickness with additional starch or broth as needed.
  6. Serve with veggies or over cauliflower rice.

Notes

Use fresh herbs for better flavor and feel free to add more vegetables for a nutrient boost.