Whole30 Marry Me Chicken
Servings 4
Ingredients
- 1 1/2 lbs chicken breasts seasoned with salt and pepper
- 1/2 cup fresh basil ribboned
- 1/2 cup compatible chicken broth plus extra for slurry
- 1/2 cup hydrated or oil-packed sun-dried tomatoes roughly chopped
- 3 tbsp nutritional yeast
- 2 tbsp olive oil or avocado oil divided
- 4 cloves garlic minced
- 1 can compatible coconut milk (~1 ½ cups) (13.5 oz)
- 1 tbsp capers
- 2 tsp dried oregano
- 1 tsp crushed red pepper flakes (optional)
- 1 tbsp arrowroot starch + 3 Tbsp cold water (optional, for slurry)
Instructions
- SEASON the chicken breasts on both sides with salt and pepper. Heat 1 Tbsp of olive oil or avocado oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden, then remove from the pan and set aside.
- LOWER the heat to medium-low and add the remaining 1 Tbsp oil. Add the minced garlic and sauté for about 30 seconds, until fragrant. Pour in the chicken broth, scraping the bottom of the pan to deglaze and release any browned bits.
- STIR in the coconut milk, sun-dried tomatoes, nutritional yeast, oregano, capers, and crushed red pepper (if using). Bring to a gentle simmer, then return the chicken breasts to the pan. Cover and simmer for 15 minutes until the chicken is fully cooked through.
- MAKE a slurry by whisking the arrowroot starch with 3 Tbsp cold water until smooth. Once the chicken has finished cooking, move the chicken to the sides of the skillet and whisk the slurry into the sauce if you prefer a thicker consistency. Note: the sauce may already be creamy and rich enough without it, add the slurry only if you want extra body.
- REMOVE from the heat and fold in the fresh basil ribbons. Serve warm and enjoy.