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Home Blog Dietary Concern Whole30

Whole30 Marry Me Chicken (Paleo, Dairy Free)

Cheryl Malik
Cheryl Malik Posted: 01/14/22 Updated: 04/06/23
5
/5
65 Comments
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DF Dairy Free GF Gluten Free K Keto LC Low Carb P Paleo 30 Whole30

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Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for Whole30 marry me chicken
Pin graphic for 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!

Overhead view of Whole30 Marry Me Chicken in a cast-iron skillet

What Makes This Recipe So Good

  • Our marry me chicken is a reader favorite, and it’s easy to see why! I mean, who doesn’t love perfectly cooked chicken in a rich, decadent sauce made with heavy cream, parmesan, and sun-dried tomatoes? Exactly. The downside to all that decadence, though? You can’t have it on Whole30. Until now, that is! I’ve adapted that super-popular creamy chicken recipe to be totally Whole30-compliant, dairy free, low carb, keto-friendly, and paleo-friendly. Dig in!
  • Just like the traditional version, Whole30 marry me chicken pairs really well with a wide variety of sides. Mashed potatoes, asparagus, green beans, zucchini noodles, cauliflower rice… If you’re not paleo or on a Whole30 round, you could also serve it with pasta or a mushroom risotto.
  • Leftovers can be refrigerated in an airtight container up to 4 days, making this a great Whole30 meal prep option. It reheats well, too; just pop it in the microwave or warm it in a skillet until heated through.

Other Creamy Whole30 Chicken Recipes

Creamy Whole30 Tuscan Chicken with Artichokes (Paleo)

Creamy Whole30 Bacon Mushroom Chicken Thighs with Thyme (Paleo)

Healthy Creamy Buffalo Chicken Stuffed Sweet Potatoes with Ranch (Whole30, Paleo)

Key Ingredients

“Cream” – Heavy cream is a big component of the original recipe. Since we’re going for a dairy-free, Whole30-compliant version this time, though, we’re replacing it with your choice of coconut milk (unsweetened), coconut cream (the solid layer that forms on top of the coconut milk when you refrigerate the unopened can), or plain Nutpods. Coconut cream will give you the richest, creamiest sauce, while coconut milk and Nutpods will both be thinner.

Nutritional Yeast – For a cheesy flavor without the cheese! If you’ve never used it before, it’s a deactivated yeast (available at most grocery stores!) that boasts a few health benefits and can be used as a dairy-free “cheesy” topping for popcorn or fries or to make a vegan queso or “cheese” sauce. It’s typically available in both flakes and powder forms, and either form will work in this recipe.

Sun-Dried Tomatoes – Sweet. Tangy. Tart. INCREDIBLE. Though they’re naturally sweet (they’re tomatoes after all), you want to make sure you buy ones that are completely Whole30-compliant. No added sugars or anything in the ingredients list! If sun-dried tomatoes aren’t your thing, try roasted red peppers instead. Different flavor profile, but still tasty.

Chef’s Tips

  • There’s a lot of really nice flavors in this recipe as-is. If you’d like an extra flavor boost, trying adding in some sautéed mushrooms for another layer of delicious savoriness. You can also add some of the oil from the sun-dried tomatoes to the skillet, rather than just using the tomatoes.
  • We leave the chicken breasts whole here, but cutting them into cutlets first will shorten your cook time! Simply slice the chicken breasts in half from one side to the other (like a hamburger bun) and proceed with the recipe as written.
  • You can cook the chicken to a food-safe internal temperature of 165° Fahrenheit and serve it immediately, but I actually like to take it out of the oven when it’s around 160°-162° Fahrenheit inside and let it rest in the pan for 5 minutes or so while I finish up the sides. The chicken’ll continue to cook a little as it rests, so taking it out slightly early will ensure you don’t accidentally overcook it.
Whole30 marry me chicken in a blue-grey bowl with mashed potatoes

More Whole30 Recipes You’ll Love

  • Whole30 Instant Pot Mashed Potatoes with Garlic and Herbs (Paleo, Vegan Option)
  • Whole30 Lasagna Soup
  • Egg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto)
  • Whole30 “Peanut” Chicken Bowls (Paleo)
  • Sweet Potato Rice
  • Whole30 Creamy Garlic Chicken (Dairy Free, Paleo)

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Whole30 marry me chicken in a cast iron skillet
5 from 26 votes

Whole30 Marry Me Chicken

Prep:15 minutes minutes
Cook:30 minutes minutes
Total:45 minutes minutes
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!
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6 servings

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

Equipment

  • Cast iron skillet or other oven-safe skillet
  • Tongs
  • Plate

Instructions 

  • Preheat oven to 375° Fahrenheit. Liberally season each chicken breast with salt and pepper on both sides.
  • 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
    Chicken breasts in cast iron skillet
  • Remove pan from heat and transfer seared chicken to plate. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.
  • Stir in broth and coconut milk, then slowly add nutritional yeast, sun-dried tomatoes, oregano, salt, and red pepper flakes.
    Marry me chicken sauce in cast iron skillet
  • 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.
  • Remove chicken from skillet and plate with desired sides. Spoon additional sauce from skillet over chicken, garnish with chiffonaded basil, and serve immediately.

Notes

  • Coconut Milk: For a richer, thicker, creamier sauce, place the can of coconut milk in the refrigerator overnight. When you open it, you’ll see the layer of thick coconut cream on top of the thin coconut milk. Scoop out the coconut cream and use that in this recipe instead. You can also use plain Nutpods if you don’t like coconut milk/cream.
  • Sun-Dried Tomatoes: Make sure your tomatoes are fully compliant and don’t contain any added sugars or sulfites. 
  • To Chiffonade the Basil: Stack fresh basil leaves on top of each other, then roll tightly lengthwise. Use a small, sharp knife to slice the roll into thin ribbons. Slice perpendicular to roll.

Nutrition Information

Serving: 1serving, Calories: 344kcal, Carbohydrates: 9g, Protein: 36g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 442mg, Potassium: 1056mg, Fiber: 3g, Vitamin A: 191IU, Vitamin C: 7mg, Calcium: 34mg, Iron: 2mg, Net Carbs: 6g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Rebecca says

    Posted on 5/2/23 at 2:32 pm

    Amazing recipe! I love how easy it was to prepare. Do you think this recipe would work with chicken thighs?5 stars

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 5/2/23 at 2:35 pm

      Absolutely!

      Reply
      • Rebecca says

        Posted on 5/2/23 at 3:43 pm

        Amazing! How would you adjust it? Less time in the oven??

      • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

        Posted on 5/15/23 at 2:40 pm

        Chicken thighs typically take a little longer to cook. For the best results and most accurate doneness, use a meat thermometer and remove the dish from the oven when the thighs reach 165°F internally!

  2. Beth Green says

    Posted on 3/30/23 at 4:35 pm

    I’ve made this three times now. I have to double the recipe because I have three hungry boys and they love it!5 stars

    Reply
    • Jessica | 40 Aprons Team says

      Posted on 4/10/23 at 12:24 pm

      So glad you and your boys love the chicken! It’s such a great go-to! Thanks for sharing, Beth 😊

      Reply
  3. Patricia says

    Posted on 3/30/23 at 11:29 am

    Perfect. What else can I say? Perfect!!5 stars

    Reply
    • Jessica | 40 Aprons Team says

      Posted on 4/5/23 at 4:12 pm

      So glad you enjoyed it, Patricia! 😊

      Reply
  4. KSA says

    Posted on 3/27/23 at 6:50 pm

    Delicious!! One of the few experiences where substitutions can’t taste like sad compromise. I will say, having made it a couple times, the coconut cream definitely gives a more satisfying consistency.5 stars

    Reply
    • Jessica | 40 Aprons Team says

      Posted on 3/29/23 at 4:34 pm

      So happy you enjoyed it! Thanks for sharing!

      Reply
  5. Dawn says

    Posted on 3/12/23 at 6:55 am

    Delicious and easy!5 stars

    Reply
    • Jessica | 40 Aprons Team says

      Posted on 3/13/23 at 11:17 am

      We think so too! Thanks for sharing, Dawn! 😊

      Reply
  6. seeta says

    Posted on 3/12/23 at 3:22 am

    We have made it a few times. Added mushrooms the first time and spinach next time amazing5 stars

    Reply
    • Jessica | 40 Aprons Team says

      Posted on 3/13/23 at 11:18 am

      So glad you’ve loved this recipe! Your additions sound delicious as well. Thanks for sharing! 😊

      Reply
  7. Bette says

    Posted on 3/1/23 at 6:48 pm

    Dairy Free cooking is kind of new to me. If wanting a thicker sauce, when you say to refrigerate the coconut milk and only use the cream layer, do I use multiple cans in order to attain 1 cup of the cream? Or is one can’s amount of cream enough for one recipe?

    Reply
    • Jessica | 40 Aprons Team says

      Posted on 3/20/23 at 12:18 pm

      Hi, Bette! One can should be enough. Hope this helps! 🙂

      Reply
  8. Annie says

    Posted on 2/23/23 at 5:21 pm

    Was really good! Put some fresh thym instead oregano! I’ll make it again for sure!!5 stars

    Reply
    • Jessica | 40 Aprons Team says

      Posted on 2/27/23 at 8:46 am

      Hi, Annie! So glad you loved it! It’s definitely a “must” to keep in rotation! Thanks for sharing! 🙂

      Reply
  9. Tani says

    Posted on 2/13/23 at 10:04 pm

    Love it! Chicken was tender and tasty! Thanks for sharing.5 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 2/14/23 at 11:11 am

      So glad you enjoyed, Tani! Thanks for the review!

      Reply
  10. Barb says

    Posted on 2/7/23 at 6:25 pm

    Very good. I had no broth so subbed white wine, forgot the yeast but it was yummy without.5 stars

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 2/7/23 at 7:11 pm

      Thanks so much for your review, Barb! I’m so glad you enjoyed the recipe. If you’re on a Whole30 round right now, though, keep in mind that wine isn’t compatible with the plan.

      Reply
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