There’s something timeless about a dish that feels both simple and indulgent, and Marry Me Chicken has earned its name for exactly that reason. When this recipe first appeared in Delish back in 2016, the editors joked that it was so irresistibly good, it might just spark a marriage proposal. The name stuck, and since then, countless versions have been created. Each version celebrates the balance of creamy richness and comforting flavors that make this dish so memorable. Our Whole30 Marry Me Chicken is dairy-free, but just as “proposal-worthy” as the original.
To make this Whole30, coconut milk replaces the traditional cream and nutritional yeast replaces the parmesan, giving the sauce its luscious body without the dairy. Look for full-fat canned coconut milk, as the “light” version won’t be as creamy. Sun-dried tomatoes add a pop of tang and natural sweetness, and capers bring that briny, salty bite that balances the creaminess beautifully.
This Whole30 Marry Me Chicken proves that comfort food doesn’t have to mean compromise. It’s rich, flavorful, and just indulgent enough to feel special, whether you’re cooking for someone you love, or treating yourself to a delicious weeknight meal.
Tips and tricks for Whole30 Marry Me Chicken
When searing your chicken, use a heavy-bottomed skillet or cast-iron pan for the best caramelization. Don’t skip this step; it’s what creates the savory base for your sauce. After deglazing with chicken broth, the garlic, herbs, and nutritional yeast come together to mimic the depth of a traditional Italian-style cream sauce without dairy. If you like your sauce on the thicker side, an arrowroot slurry works wonders, but you may find you don’t need it at all, so adjust based on your preference.
For serving, this dish shines alongside light, fresh pairings. Zucchini noodles (“zoodles”) or spaghetti squash make excellent grain-free bases that soak up the sauce without overshadowing the flavors. A simple side of sautéed greens, like kale or spinach, also pairs beautifully and keeps the meal balanced.
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.
