Let me take you on a little journey back to my childhood, where the aroma of my mama’s chicken stew simmering on the stove would draw my brothers and me like moths to a flame. There’s something about chicken that speaks to the heart, the kind of comfort that wraps around you like a warm blanket on a chilly evening. Today, I want to share a recipe that captures that same essence—my Whole30 Marry Me Chicken. Every time I make it, I’m reminded of those cozy family dinners where laughter was as plentiful as the food.
Why You’ll Absolutely Love This Recipe
- It’s so easy, it feels like a little kitchen victory!
- A delightful blend of flavors that’ll make your taste buds dance.
- Perfect for those who crave Simple Whole30 Meals without fuss.
- A Low Dairy Meal option that doesn’t skimp on creaminess.
- Great for a cozy family dinner or impressing a special someone.
Simple Ingredients for a Delicious Treat
Now, let’s talk about these ingredients. Each one plays a part in creating something magical. The olive oil gives a rich, smooth base, while the chicken fillet, cut into bite-sized cubes, brings that hearty, home-cooked feel. Garlic salt and black pepper add a touch of warmth and spice, perfect for enhancing the natural flavors. The chilled coconut cream is the secret to a creamy sauce that’s both Low Carb And Dairy Free. And those sun-dried tomatoes? They add a pop of color and a burst of tangy sweetness that ties everything together beautifully.
You’ll find the full ingredient list with exact measurements in the recipe card below!
Let’s Make Some Magic: Step-by-Step
Start by heating your olive oil in a large skillet over medium heat. Once it’s hot, toss in those chicken cubes, seasoned with a bit of salt and pepper. Cook them until they’re golden brown and cooked through—about 5 to 7 minutes. Add in the minced garlic for that last minute, letting it fill your kitchen with its fragrant promise.
While your chicken is cooking, whisk together the chicken broth, nutritional yeast, dried oregano, and a touch of starch in a mixing bowl. This will be the base of your sauce, so give it the love it deserves.
Once your chicken is done, add those sun-dried tomatoes to the pan. Mix in the solid part of the coconut cream, letting it melt into a creamy dream. Pour in your chicken broth mixture, bringing everything to a boil before reducing to a simmer. Let it thicken to your liking. If it needs more thickening, a little extra starch will do the trick. Too thick? Just add a splash more chicken broth.
A Few of My Favorite Tips
Here’s a little secret from my kitchen to yours: always blot those sun-dried tomatoes well to avoid an oily dish. And if you’re a fan of fresh herbs, a sprinkle of fresh basil at the end can elevate this dish to new heights. It’s optional, but highly recommended!
How I Like to Serve This
I love serving this Whole30 Marry Me Chicken over a bed of steamed cauliflower rice. It’s a perfect companion, soaking up all those delicious flavors. Pair it with your favorite veggies, and you’ve got a meal that’s not only wholesome but downright satisfying.
Storing & Reheating (If There’s Any Left!)
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of broth to bring back that creamy consistency. Trust me, it’s just as good the second time around, maybe even better!
For more heart-stealing recipes, check out my other favorites like The Marry Me Shrimp Pasta That Steals Hearts and Stomachs, and if you’re in the mood for a little spice, Why This Bang Bang Chicken Bowl Will Steal Your Heart. And for those steak lovers out there, don’t miss out on The Juicy Steak with Creamy Garlic Sauce That Steals Hearts.
Whole30 Marry Me Chicken
Ingredients
Cooking Oil
- 2 tablespoons olive oil (or avocado oil)
Chicken
- 1.5 pounds chicken fillet (cut into 1" cubes)
Seasonings
- 2 teaspoons garlic salt (or salt, divided)
- 0.5 teaspoon black pepper
- 1 tablespoon fresh minced garlic
Sauce Ingredients
- 1 can full-fat unsweetened canned coconut cream (chilled; solid part only) ((13.66 ounces))
- 1 cup chicken broth
- 0.25 cup nutritional yeast
- 1 teaspoon dried oregano
- 1-2 tablespoons arrowroot or potato starch
- 1 jar sun-dried tomatoes (drained, blotted dry, and chopped) ((8 ounces))
- 0.5 ounces fresh basil ((optional but recommended))
Instructions
- Heat olive oil in a large skillet over medium heat. Add cubed chicken, sprinkle with salt and pepper, and cook until golden brown, about 5-7 minutes. Add minced garlic for the last minute.
- In a bowl, whisk together chicken broth, nutritional yeast, oregano, remaining salt, and 1 tablespoon of starch.
- Chop and prepare sun-dried tomatoes, ensuring they are well-blotted dry.
- Add sun-dried tomatoes to the pan, then mix in the solid part of the coconut cream. Stir in the chicken broth mixture.
- Bring sauce to a boil, then simmer until thickened, about 5 minutes. Adjust thickness with additional starch or broth as needed.
- Season with additional salt to taste and serve with veggies or cauliflower rice.
