Whole30 Marry Me Chicken
A creamy, rich chicken dish that is dairy-free and perfect for date night or a cozy dinner. Featuring juicy chicken breasts, flavorful garlic, sun-dried tomatoes, and fresh basil, it's both impressive and easy to make.
Ingredients
Chicken and Seasoning
- 2 large boneless skinless chicken breasts, halved horizontally to make 4 cutlets
- 1.5 teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning or dried oregano
Cooking Ingredients
- 2 to 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup low sodium chicken broth
- 3/4 cup full fat coconut milk, shaken well
- 1/3 cup sun-dried tomatoes, thinly sliced
- 1 to 2 teaspoons nutritional yeast optional for lightly cheesy vibe
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh basil plus extra for serving
- to taste red pepper flakes optional for a little heat
Instructions
Preparation
- Season the chicken generously on both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning. Pat it in so it sticks.
Cooking
- Heat a large skillet over medium-high. Add olive oil. When it shimmers, add the chicken in a single layer. Do not crowd the pan.
- Sear 4 to 5 minutes per side until golden and the center reads 160 to 165°F on a thermometer. Transfer chicken to a plate and tent loosely with foil.
- Lower heat to medium. Add a little more oil if needed, then sauté the minced garlic for 30 seconds until fragrant.
- Stir in the broth and use a wooden spoon to scrape up any browned bits. Add sun-dried tomatoes and simmer for 2 minutes.
- Pour in the coconut milk, then add nutritional yeast if using. Simmer gently for 3 to 5 minutes until the sauce slightly thickens. It should coat the back of a spoon.
- Stir in lemon juice and half of the basil. Taste and adjust seasoning with salt and pepper. Add a pinch of red pepper flakes if you like a kick.
- Return the chicken and any juices to the skillet. Spoon sauce over the top and simmer for 1 to 2 minutes to warm through. The chicken should be fully cooked at 165°F.
- Turn off heat and shower with the remaining basil. Serve right away with plenty of sauce.
Notes
Pat the chicken dry before seasoning for better browning. Let the chicken rest for 3 to 5 minutes after cooking for tenderness.