I remember the scrape of wooden chairs and the soft clatter of plates as my kids set the table while a fragrant sauce bubbled gently on the stove. The smell is bright and warm, a little garlicky with sun-dried tomatoes turning sweet and tangy. It’s the kind of dinner that makes the house slow down for a moment. If you like skillet dinners that come together quickly, you might enjoy this as much as my take on Blackstone Garlic Parmesan Chicken, which taught me that a single pan can make a whole evening feel special.
Why This Whole30 Marry Me Chicken Feels Like Home
This Whole30 Marry Me Chicken feels like home because it hits that rare balance of being simple and a little fancy at the same time. It is creamy without dairy, cozy without being heavy, and bright from sun-dried tomatoes and basil. It’s the kind of recipe you can pull together on a weeknight but bring out when guests arrive.
It matters because it is fast, uses one skillet, and pleases picky eaters. The sauce thickens to coat the chicken in a silky, savory hug. My kids came back for seconds the first time I made it, and my partner announced, with full mouth, that it “might be a keeper.” That’s family approval I trust.
If you want a roasted-veg companion that keeps this dish grounded, try pairing it with my Cheesy Marry Me Roasted Vegetable Medley for a truly comforting plate.
How to Make Whole30 Marry Me Chicken, The Heartwarming Way
“This is where the magic happens—when the aroma fills the kitchen and my kids come running in, asking ‘Is it ready yet?’”
Start with good, hot oil and a hot pan. Browning the chicken first creates flavor and a hint of caramel that the sauce loves. Watch for golden edges and a firm, no-longer-pink center to know the chicken is done.
The sauce will look pale and creamy, with flecks of oregano and a bright pop from the chopped sun-dried tomatoes. You will see the coconut cream melt and fold into the broth mixture, then thicken as the arrowroot or potato starch does its quiet work. When it coats the back of a spoon, you know you’re there. Meanwhile, give yourself a small smile—this is easier than it looks.
Step-by-Step Overview: Keeping It Simple
-
In a large skillet, heat the olive oil over medium heat.
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: a little browning here builds flavor, just like my grandmother showed me. -
Add the minced garlic for the last minute of cooking, cooking until just fragrant.
Stir often so garlic doesn’t burn.
Encourage the kids to watch this step from a safe distance; the smell is their reward. -
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.
This keeps your starch from clumping in the sauce later. -
Drain, blot dry, and chop the sun-dried tomatoes.
My boys do not like large chunks, 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 and lose the right texture. -
Once the chicken is cooked, add the sun-dried tomatoes to the pan.
Stir to combine so the tomatoes warm and release a little flavor.
Then, add ONLY the white solid part of the chilled coconut cream (set aside the opaque liquid; you will not use it in this recipe — it is great for smoothies!). -
Mix until the coconut cream has melted and looks silky in the pan.
Add the chicken broth mixture while stirring to combine.
This keeps the sauce even and lump-free. -
Bring the sauce to a boil then simmer until thickened, about 5 minutes, or until it reaches your desired consistency.
If sauce is not thick enough, combine 1 additional tablespoon starch with 1 additional tablespoon broth, whisking until smooth.
If it is too thick, add a 1/4-1/2 cup additional chicken broth. -
Add to the pan, stirring in immediately, and cooking until sauce thickens as desired.
Taste and add additional salt if needed.
Finish with fresh basil if you have it — it brightens everything. -
Serve your Marry Me Chicken with a side of your favorite veggies or over a bed of steamed cauliflower rice for a complete Whole30 dinner.
Let the pan sit a minute before serving so the sauce settles and the flavors settle like old friends.
Ingredients You’ll Need
2 tablespoons olive oil (or avocado oil)
1.5 pounds boneless skinless chicken breast (cut into 1" cubes)
2 teaspoons garlic salt (or salt, divided)
1/2 teaspoon black pepper
1 tablespoon fresh minced garlic
1 13.66 ounce can full-fat unsweetened canned coconut cream (chilled; solid part only)
1 cup chicken broth
1/4 cup nutritional yeast
1 teaspoon dried oregano
1-2 tablespoons arrowroot or potato starch
1 8-ounce jar sun-dried tomatoes (drained, blotted dry, and chopped (about a 1/3 cup chopped))
0.5 ounces fresh basil (Optional but recommended)
Friendly notes: Don’t skip the fresh herbs; they are the soul of the dish. If you do not have coconut cream chilled, keep the can in the fridge ahead of time. Use what’s in your fridge sometimes — this is about creativity, not perfection. If you want a sandwich-style side or to make this more casual, try it with the flavors of my Chicken Avocado Melt Sandwich for inspiration.
Serving Whole30 Marry Me Chicken with Love
I serve this family-style in the middle of the table and let everyone help themselves. It invites conversation and sharing. In my house, some people like extra basil on top, others want a little extra broth spooned over their cauliflower rice. My kids like it best with a forkful of chicken and a scoop of roasted broccoli on the same bite.
Good sides are simple: steamed green beans, roasted carrots, or a crisp salad. If you want a heartier companion for guests, the roasted vegetable medley mentioned earlier pairs like a charm. Everyone can take what they like, and that’s the point — food that brings people together.
Try sprinkling extra nutritional yeast at the table if someone wants a cheesier flavor without dairy. The small choices make each plate feel personal.
Storage & Reheat Tips (Keeping the Goodness)
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Once cooled, spread the chicken and sauce in a shallow container for faster chilling.
Reheat gently on the stove over low heat so the sauce does not split.
If the sauce thickens too much, stir in a splash of chicken broth to loosen it and bring it back to life.
The microwave is fine for a quick lunch, but the oven or a gentle stovetop rewarm brings back that just-made warmth.
If you want to repurpose leftovers, the flavors are great folded into lettuce wraps or warmed and spooned over roasted vegetables. For a different take, use the sauce to dress a warm grain bowl or top grilled zucchini.
I find that adding a fresh herb sprig or a squeeze of lemon when reheating brightens the whole dish.
My Kitchen Notes & Shortcuts
- Prep ahead: Cube the chicken and store it in a zip-top bag in the fridge the night before.
- Shortcut swap: Use pre-minced garlic if you are racing the clock, but fresh is worth the two extra sniffles.
- Kid jobs: Let kids chop basil leaves with safety shears or stir the bowl while you cook.
- Starch adjustment: Arrowroot thickens quickly; add incrementally to avoid gummy sauce.
- Make two pans: Double the recipe for an easy dinner plus lunch for two days.
These little habits save time and keep the dish feeling homemade, not rushed.
Family-Friendly Variations
- Lighter: Use half the coconut cream and add more chicken broth for a thinner sauce.
- Kid-friendly: Omit the oregano and add a pinch of smoked paprika for a subtle sweetness kids often like.
- Veg-forward: Stir in spinach or chopped zucchini in the last few minutes to sneak extra veggies in.
- Spicy: Add a pinch of red pepper flakes or a chopped jalapeno to the pan with garlic.
- Comfort-style: Spoon over mashed sweet potatoes for a cozy twist.
Invite your family to add one change each time you make it. That is how recipes become family stories.
FAQs About Whole30 Marry Me Chicken
Can I make this ahead for a busy week?
Absolutely. In fact, letting it sit for an hour lets the flavors get to know each other, just like an old family recipe. Store it in the fridge and reheat gently when ready.
Is coconut cream a reliable dairy substitute?
Yes. The solid part of chilled coconut cream gives a rich mouthfeel similar to cream without dairy. Use the liquid in smoothies so nothing goes to waste.
What if my sauce separates when reheating?
Lower the heat and whisk in a little broth. Heat slowly and avoid high, fast heat which can break the sauce.
Can I use chicken thighs instead of breast?
Yes. Thighs are a little more forgiving and stay juicier. Adjust cooking time slightly and watch for that internal doneness.
How thick should the final sauce be?
It should lightly coat the back of a spoon and cling to the chicken. If it is too thin, add a slurry of starch and broth; if too thick, loosen with broth.
One Final Thought from My Kitchen
Until next time, happy cooking! I hope this Whole30 Marry Me Chicken finds its way into your rotation on nights when you want comfort without fuss. It saved more than one weeknight in my home and sparked a few slow, pleasant conversations around the table.
Conclusion
If you want to explore another Whole30-friendly take or compare technique and flavor notes, this recipe inspired by other home cooks is helpful: Whole30 Marry Me Chicken – WholeFoodFor7. For a slightly different dairy-free, paleo approach that also gave me ideas for swapping ingredients, I found this guide useful: Whole30 Marry Me Chicken (Paleo, Dairy Free) – 40 Aprons.
Thanks for letting me share a recipe from my kitchen. Give it a try—you might surprise yourself.
Whole30 Marry Me Chicken
Ingredients
Method
- In a large skillet, heat the olive oil over medium heat.
- Once the oil is hot, add the cubed chicken breasts, sprinkling with 1 teaspoon salt and 1/2 teaspoon pepper.
- Cook for about 5-7 minutes, or until golden brown and cooked through.
- Add the minced garlic for the last minute of cooking, stirring often.
- In a medium mixing bowl, whisk together the chicken broth, nutritional yeast, dried oregano, remaining salt, and 1 tablespoon of starch.
- Drain, blot dry, and chop the sun-dried tomatoes.
- Once the chicken is cooked, add sun-dried tomatoes to the pan and stir to combine.
- Add the solid part of the chilled coconut cream to the pan.
- Mix until silky, then add the chicken broth mixture while stirring.
- Bring the sauce to a boil, then simmer until thickened, about 5 minutes.
- If sauce is too thick, add more broth and stir to adjust the consistency.
- Taste and add additional salt if needed. Finish with fresh basil.
- Serve with your favorite veggies or over cauliflower rice.