This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
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!
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 (like in our marry me chicken 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.
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.
More Whole30 Recipes You’ll Love
- Whole30 Instant Pot Mashed Potatoes with Garlic and Herbs (Paleo, Vegan Option)
- Whole30 Tzatziki (Paleo, Keto, Dairy Free)
- Easy Air Fryer Whole Chicken with Crispy Skin
- Whole30 Lasagna Soup
- Egg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto)
- Hashbrown Breakfast Casserole with Eggs and Sausage (Whole30, Dairy Free, Gluten Free)
- Whole30 “Peanut” Chicken Bowls (Paleo)
- Whole30 Everything Bagel Chicken and Scallion “Cream Cheese” Sauce
- Sweet Potato Rice
- Whole30 Creamy Garlic Chicken (Dairy Free, Paleo)
Whole30 Marry Me Chicken
A totally Whole30-compliant version of our reader favorite marry me chicken, complete with tender chicken, a rich dairy-free cream sauce, and tangy sun-dried tomatoes.
servings
Equipment
- cast-iron skillet or other oven-safe skillet
- Tongs
- Plate
Ingredients
For the Chicken
- 4 large boneless, skinless chicken breasts approximately 2 pounds
- salt to taste
- freshly ground black pepper to taste
- 2 tablespoons avocado oil
For the Whole30 Marry Me Sauce
- 1 ½ tablespoons minced fresh garlic approximately 3 large cloves
- ½ cup chicken broth
- 1 cup unsweetened, full-fat coconut milk at room temperature; 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 more or less to taste
- ¼ teaspoon crushed red pepper flakes
Serving Suggestions (All Optional)
- 2 tablespoons fresh basil chiffonaded (see Notes), for garnish
Instructions
- Preheat oven to 375° Fahrenheit.
- Place 4 large boneless, skinless chicken breasts on cutting board. Trim chicken as needed. If chicken breasts are unevenly sized or especially thick, pound chicken breasts with rolling pin or meat pounder as needed until all chicken breasts are equal in size and thickness.
- Season chicken breasts generously on all sides with salt and freshly ground black pepper to taste. Set chicken aside.
- Place large cast-iron skillet on stovetop over medium heat. When pan is warm, add 2 tablespoons avocado oil and continue heating pan until oil is hot and shimmery.
- When oil is hot, place seasoned chicken breasts in skillet. Sear chicken 3 to 4 minutes or until opaque, then flip chicken over and sear on other side 3 minutes. Note: if chicken begins to smoke, burn, or stick to pan, add more oil as needed.
- Once chicken is opaque on both sides, transfer chicken to large plate and set aside. Return skillet to medium heat. Do not drain or wipe out skillet.
- Add 1 ½ tablespoons minced fresh garlic to pan. Stir to incorporate then sauté garlic approximately 60 seconds or until fragrant.
- When garlic is fragrant, add ½ cup chicken broth and stir to incorporate, scraping bottom of pan to loosen any bits of chicken or garlic that may have stuck to skillet.
- After deglazing pan, remove pan from heat and let cool slightly. Add 1 cup unsweetened, full-fat coconut milk, 2 tablespoons nutritional yeast, ½ cup sun-dried tomatoes, 1 teaspoon dried oregano, ½-1 teaspoon salt, and ¼ teaspoon crushed red pepper flakes. Stir until all ingredients are fully incorporated, then return skillet to heat.
- Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip chicken 2 to 3 times to coat in sauce.
- Place skillet in preheated oven. Bake chicken 15 minutes, then check internal temperature with meat thermometer. Continue baking as long as needed, checking internal temperature regularly until thermometer reads 160° Fahrenheit.
- Once chicken reaches 160° Fahrenheit internally, carefully remove skillet from oven. Set skillet aside and let chicken rest 5 minutes.
- After 5 minutes, transfer chicken to serving plates. Spoon sauce from skillet over chicken as desired, then garnish with 2 tablespoons fresh basil and serve immediately with desired sides.
- 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.
Approximate Information for One Serving
Serving Size: 1servingCalories: 345calProtein: 36gFat: 19gSaturated Fat: 10gTrans Fat: 0.02gCholesterol: 97mgSodium: 623mgPotassium: 1058mgTotal Carbs: 9gFiber: 3gSugar: 5gNet Carbs: 6gVitamin A: 191IUVitamin C: 7mgCalcium: 36mgIron: 2mg
Nutrition Disclaimers
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.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Never Miss A Meal!
New Recipes Straight To Your Inbox
A curated selection of our most recent recipes, delivered straight to your inbox once a week.
Leave A Review
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I was searching for this exact recipe in a way that follows my health goals. This was sooo good! Thanks for saving me the work of figuring it out on my own. Definitely going in the permanent rotation.
We’re so glad it was just what you needed! Thanks for sharing, Danese! 😊
This is so delicious. I used coconut cream and served with butternut squash. Love it!
That sounds delish! Thanks for sharing, Chelsea!
Sooooo good! Will be making again and again. Served over cauliflower mashed “potatoes”.
Yumm, that sounds delicious! Thanks for sharing, Christina!
When using the coconut cream, is it enough to just use the amount from one can or do you need to use a second can’s worth? And when using the cream, I’m supposing that you don’t add any of the thinner milk left in the can? My daughter is lactose intolerant as well as allergic to milk so this recipe sounds very promising. She does love thick, creamy sauces though.
Hi, Bette! Yes, the 1 cup measurement will be just one can! And only add the cream, not the thinner. Be sure to let us know how she liked it! 😊
I’m wondering if you have ever made this in the crockpot?
You can follow the instructions from our Crockpot Marry Me Chicken using the ingredients from this version if you need the dish to be Whole30-compatible! Here’s the Crockpot version: https://40aprons.com/crockpot-marry-me-chicken/
I’m wanting to make this in a slow cooker. I notice the Whole30 ingredient list does not include the thickener (cornstarch or arrowroot) listed in the regular crockpot recipe. Is the yeast supposed to replace that?
Hi, LL! No, the nutritional yeast gives the dish the cheesy flavor it needs, since cheese isn’t allowed on Whole30. You shouldn’t need an additional thickener with the Whole30 version because it uses 1 full cup of coconut milk or coconut cream, as opposed to ½ cup heavy cream in the non-Whole30 recipe.
We enjoyed this recipe! I served it on mashed cauliflower potatoes. I used boneless chicken thighs. This recipe could easily be adapted to make a lovely and savory soup!
Ooh, mashed cauliflower potatoes sound like a delicious addition! Thanks for sharing, Catherine! 😊
This was a fun recipe to try! I added this to my family’s rotation of meals.
Thank you for sharing your review, Taina!
So flavorful and easy to make, we followed the recipe exactly. Absolutely delicious, we are saving as a favorite.
Thank you so much, Cynthia! I’m so happy you loved this dish!
What can be used instead of yeast?
Do you need the recipe to be Whole30-compliant? Nutritional yeast gives the dish its cheesy flavor while keeping the recipe compatible with Whole30 guidelines. If you’re not on a Whole30 round and don’t need the dish to be dairy free, you can use the original recipe instead! https://40aprons.com/marry-me-chicken/
Hello thank you so much for this recipe it’s amazing!! Do you think I can replace the chicken breasts with chicken tenders? It’s what we have on hand. Have you ever tried using chicken tenders?
That should work just fine! Keep in mind that, since chicken tenders are smaller, they’ll cook faster. Just be careful not to overcook them either on the stove or in the oven!