A Cozy, Creamy Whole30 Marry Me Chicken That Makes Weeknights Feel Like Date Night

Imagine slicing into tender bites of golden chicken, each piece coated in a silky, sun‑kissed tomato and herb sauce that smells of garlic, basil, and warm coconut. The sauce has a velvety mouthfeel from chilled coconut cream and a gentle, savory umami lift from nutritional yeast. Texturally, the chicken is juicy and yielding; the sauce clings to every forkful and balances richness with a bright-tart note from the sun‑dried tomatoes. Close your eyes and you can almost hear the satisfied hush of a dinner table where everyone is savoring each bite.

This Whole30‑compliant Marry Me Chicken is perfect for when you want something comforting but still quick—weeknight dinners, cozy weekend suppers, or an easy, impressive dish for small gatherings. It’s a great pick when you’re aiming to keep to Whole30 or dairy‑free eating without sacrificing the lush, velvety comfort of a “creamy” chicken dish.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes
• Servings: 4
• Difficulty Level: Easy — weeknight‑friendly but restaurant‑worthy

Nutrition Highlights

Nutrition per serving (estimated; recipe yields 4 servings). These values were calculated using USDA FoodData Central entries for the main ingredients and reflect typical values for unsweetened canned coconut cream and skinless boneless chicken breast. This is an estimate and can vary with brands and exact quantities used.

• Calories: ~575 kcal
• Protein: ~56 g
• Carbohydrates: ~17 g
• Fat: ~31 g
• Fiber: ~2–3 g
• Sodium: variable depending on added salt and broth (estimate ~600–900 mg per serving)

Notes on sources and health context:

• Estimates use government nutrient databases (USDA FoodData Central). For health guidance on macronutrient ranges and portioning, reputable resources include the CDC and Mayo Clinic; consult them if you’re adjusting for specific clinical needs. The recipe is dairy‑free and can easily be made compliant with Whole30 or Paleo approaches by using compliant ingredients (unsweetened coconut cream, compliant broth, and no added sugars).

Why You’ll Love It

• Flavor & Texture: The sauce is creamy and indulgent without dairy, thanks to coconut cream and nutritional yeast. Sun‑dried tomatoes bring concentrated sweetness and acidity that cuts through the richness.
• Ease: This comes together in under 30 minutes and uses pantry staples. Brown the chicken, whisk a quick sauce, simmer, and you’re done.
• Health benefits: High in protein (thanks to chicken), dairy‑free, and adaptable for Whole30 or Paleo eating. It’s satisfying and sustaining without processed dairy or added sugars.
• Crowd appeal: It feels special enough for company but simple enough for a weeknight—perfect when you want to impress without stress.

How to Make Whole30 Marry Me Chicken

Ingredients

• 2 tablespoons olive oil (or avocado oil)
• 1.5 pounds boneless skinless chicken breast, cut into 1" cubes
• 2 teaspoons garlic salt (or table salt), divided
• 1/2 teaspoon black pepper
• 1 tablespoon fresh minced garlic
• 1 (13.66 ounce) can full‑fat unsweetened canned coconut cream (chilled; use only the solid part)
• 1 cup chicken broth (use compliant broth for Whole30)
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• 1–2 tablespoons arrowroot or potato starch (start with 1 tbsp; add more if needed)
• 1 (8‑ounce) jar sun‑dried tomatoes (drained, blotted dry, and chopped — about 1/3 cup chopped)
• 0.5 ounces fresh basil, roughly chopped (optional but recommended)

Optional ingredients and substitutions

• Use avocado oil instead of olive oil for a neutral flavor.
• For lower sodium: use low‑sodium chicken broth and adjust salt to taste.
• To make it spicier: add 1/4–1/2 teaspoon red pepper flakes when adding garlic.
• Arrowroot or potato starch are interchangeable as gluten‑free thickeners; tapioca starch is another option.

Step‑by‑step Directions

1. In a large skillet, heat the olive oil over medium heat.
2. Once the oil is hot, add the cubed chicken breasts and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for about 5–7 minutes, or until they’re golden brown and cooked through. (Tip: don’t overcrowd the pan—work in batches if needed.)
3. Add the minced garlic for the last minute of cooking, cooking until just fragrant. Remove chicken to a plate and set aside if browning caused the pan to brown heavily.
4. While the chicken is cooking, make the sauce: in a medium mixing bowl, whisk together the chicken broth, nutritional yeast, dried oregano, remaining 1 teaspoon salt, and only 1 tablespoon of the starch. Whisk until smooth.
5. Drain, blot dry, and chop the sun‑dried tomatoes. My boys don’t like large chunks of these tomatoes, so I finely chop them, but that’s up to you. Be sure to blot the oil off well, or your final dish will be oily!
6. Once the chicken is cooked, add the sun‑dried tomatoes to the pan. Stir to combine. Then, add ONLY the white solid part of the chilled coconut cream (set aside the opaque liquid; you won’t use it in this recipe — great for smoothies!). Mix until it has melted.
7. Add the chicken broth mixture to the pan and bring the sauce to a boil, then reduce heat and simmer until thickened, about 5 minutes, or until it reaches your desired consistency.
8. If the sauce is not thick enough, combine an additional 1 tablespoon starch with 1 tablespoon broth, whisk until smooth, then add to the pan and cook until thickened. If the sauce is too thick, add 1/4–1/2 cup additional chicken broth to loosen it.
9. Return the chicken (if set aside) to the pan and toss to coat. Add fresh basil and adjust salt to taste. Serve with your favorite veggies or over steamed cauliflower rice for a complete Whole30 dinner.

Practical tips

• Avoid overcooking the chicken: remove from heat once the internal temperature reaches 165°F (74°C) or when juices run clear.
• Chill the coconut cream overnight so the solids separate from the liquid easily. Use the reserved liquid in smoothies.
• Blot sun‑dried tomatoes thoroughly to avoid an oily sauce.
• Taste as you go; sodium levels vary with broth brands.

Best Pairings

• Cauliflower rice: keeps the meal Whole30‑compliant and soaks up the sauce beautifully.
• Steamed or roasted green vegetables: broccoli, green beans, or asparagus for color and crunch.
• A simple arugula or mixed greens salad with lemon vinaigrette to cut richness.
• For non‑Whole30 gatherings: serve over mashed potatoes or gluten‑free pasta.

Storage Instructions

• Room temperature: Do not store at room temperature for more than 2 hours (food safety).
• Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring to ensure even warming. Add a splash of chicken broth if the sauce tightens while chilled.
• Freezer: This dish can be frozen for up to 2 months. Cool completely, portion into freezer‑safe containers, and freeze. Thaw overnight in the refrigerator before reheating. Note: coconut‑based sauces can sometimes separate after freezing; whisk or gently simmer to recombine.

Pro Tips & Tricks

• Best chicken cuts: Boneless, skinless chicken breast is lean and quick, but boneless thighs work great if you prefer juicier, more forgiving meat (increase cook time slightly).
• Texture cues: Golden brown edges and firm but springy texture indicate doneness for cubed chicken. Use an instant‑read thermometer for precision (165°F / 74°C).
• Sauce richness control: Use less coconut cream if you prefer a lighter sauce, or thin with extra broth. For a silkier texture, warm the coconut cream slightly before adding so it integrates smoothly.
• Thickness trick: Dissolve starch in cold liquid to prevent clumps before adding to hot sauce. Add in small increments; starch thickens as it cooks.

Delicious Variations

• Mediterranean Twist: Stir in 2 tablespoons of capers and a squeeze of lemon at the end. Serve over polenta or cauliflower mash.
• Herby Chicken Thighs: Substitute chicken thighs for breasts, add 1 teaspoon smoked paprika, and finish with extra fresh basil and parsley.
• Vegan Alternative: Replace chicken with firm, pressed and cubed tofu or large mushrooms; use vegetable broth and increase nutritional yeast for umami. Use chickpea flour or a compliant plant‑based thickener for a similar mouthfeel.
• Spicy Sun‑Blushed: Add 1/2 teaspoon red pepper flakes and 1 teaspoon smoked paprika for a smoky heat. Finish with chopped cilantro instead of basil for a different herbal note.

Frequently Asked Questions

Q: Can I use canned coconut milk instead of coconut cream?
A: You can, but use the chilled solid portion of full‑fat coconut milk or cream for the creamiest sauce. Regular canned coconut milk has more liquid and will produce a thinner sauce unless reduced or thickened more.

Q: How do I keep the sauce from separating?
A: Whisk the starch into cold broth before adding, avoid boiling aggressively, and simmer gently until thickened. If it separates, a quick whisk over low heat or adding a splash of broth and whisking can help bring it back together.

Q: Is this recipe Whole30 compliant?
A: Yes, when using compliant canned coconut cream (unsweetened), compliant chicken broth, and no added sugar or non‑compliant oils. Always check ingredient labels.

Q: Can I make this ahead?
A: Yes—prepare the sauce and chicken, store separately in the fridge, then reheat together gently before serving. This helps keep the chicken texture optimal.

Q: What side best soaks up the sauce?
A: Cauliflower rice, mashed root vegetables, or a bed of steamed greens soak up the sauce nicely without adding grains.

Conclusion

I hope this Whole30 Marry Me Chicken inspires a cozy weeknight or a special dinner—you’ll love how luxe it feels with minimal effort. For another take and additional tips, check the original recipe inspiration at Whole30 Marry Me Chicken – WholeFoodFor7, and for a slightly different paleo/dairy‑free version, see the notes and photos at Whole30 Marry Me Chicken (Paleo, Dairy Free) – 40 Aprons. If you try it, share a photo and your tweaks—I’d love to hear how you made it your own.

Whole30 Marry Me Chicken

---

• Author: recipechangegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Whole30, Dairy-Free

Print Recipe

Pin Recipe

Description

A cozy, creamy Whole30 chicken dish with a velvety tomato and herb sauce, perfect for weeknight dinners and small gatherings.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil (or avocado oil)
• 1.5 pounds boneless skinless chicken breast, cut into 1” cubes
• 2 teaspoons garlic salt (or table salt), divided
• 1/2 teaspoon black pepper
• 1 tablespoon fresh minced garlic
• 1 (13.66 ounce) can full-fat unsweetened canned coconut cream (chilled; use only the solid part)
• 1 cup chicken broth (use compliant broth for Whole30)
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• 1–2 tablespoons arrowroot or potato starch (start with 1 tbsp; add more if needed)
• 1 (8-ounce) jar sun-dried tomatoes (drained, blotted dry, and chopped – about 1/3 cup chopped)
• 0.5 ounces fresh basil, roughly chopped (optional but recommended)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the cubed chicken breasts and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for about 5–7 minutes, or until golden brown and cooked through.
3. Add the minced garlic for the last minute of cooking, cooking until just fragrant. Remove chicken to a plate and set aside.
4. Whisk together chicken broth, nutritional yeast, dried oregano, remaining 1 teaspoon salt, and 1 tablespoon of starch until smooth.
5. Add sun-dried tomatoes to the pan and stir to combine. Mix in the white solid part of the chilled coconut cream until melted.
6. Add the chicken broth mixture to the pan, bring to a boil, then reduce heat and simmer until thickened, about 5 minutes.
7. If sauce is not thick enough, combine an additional tablespoon of starch with a tablespoon of broth, whisk until smooth, add to the pan, and cook until thickened.
8. Return the chicken to the pan and toss to coat. Add fresh basil and adjust salt to taste. Serve with veggies or over cauliflower rice.

Notes

Chill the coconut cream overnight for best results. Store leftovers in an airtight container for up to 3–4 days, or freeze for up to 2 months. Taste as you go, especially when adjusting salt.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 575
• Sugar: 7g
• Sodium: 750mg
• Fat: 31g
• Saturated Fat: 28g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 2g
• Protein: 56g
• Cholesterol: 150mg