What Makes This Recipe So Good
Our marry me chicken is a reader favorite, and it’s easy to see why! I mean, who doesn’t love perfectly cooked chicken in a rich, decadent sauce made with heavy cream, parmesan, and sun-dried tomatoes? Exactly. The downside to all that decadence, though? You can’t have it on Whole30. Until now, that is! I’ve adapted that super-popular creamy chicken recipe to be totally Whole30-compliant, dairy free, low carb, keto-friendly, and paleo-friendly. Dig in! Just like the traditional version, Whole30 marry me chicken pairs really well with a wide variety of sides. Mashed potatoes, asparagus, green beans, zucchini noodles, cauliflower rice… If you’re not paleo or on a Whole30 round, you could also serve it with pasta (like in our marry me chicken pasta) or a mushroom risotto. Leftovers can be refrigerated in an airtight container up to 4 days, making this a great Whole30 meal prep option. It reheats well, too; just pop it in the microwave or warm it in a skillet until heated through.
Key Ingredients
“Cream” – Heavy cream is a big component of the original recipe. Since we’re going for a dairy-free, Whole30-compliant version this time, though, we’re replacing it with your choice of coconut milk (unsweetened), coconut cream (the solid layer that forms on top of the coconut milk when you refrigerate the unopened can), or plain Nutpods. Coconut cream will give you the richest, creamiest sauce, while coconut milk and Nutpods will both be thinner.Nutritional Yeast – For a cheesy flavor without the cheese! If you’ve never used it before, it’s a deactivated yeast (available at most grocery stores!) that boasts a few health benefits and can be used as a dairy-free “cheesy” topping for popcorn or fries or to make a vegan queso or “cheese” sauce. It’s typically available in both flakes and powder forms, and either form will work in this recipe.Sun-Dried Tomatoes – Sweet. Tangy. Tart. INCREDIBLE. Though they’re naturally sweet (they’re tomatoes after all), you want to make sure you buy ones that are completely Whole30-compliant. No added sugars or anything in the ingredients list! If sun-dried tomatoes aren’t your thing, try roasted red peppers instead. Different flavor profile, but still tasty.
Chef’s Tips
There’s a lot of really nice flavors in this recipe as-is. If you’d like an extra flavor boost, trying adding in some sautéed mushrooms for another layer of delicious savoriness. You can also add some of the oil from the sun-dried tomatoes to the skillet, rather than just using the tomatoes. We leave the chicken breasts whole here, but cutting them into cutlets first will shorten your cook time! Simply slice the chicken breasts in half from one side to the other (like a hamburger bun) and proceed with the recipe as written. You can cook the chicken to a food-safe internal temperature of 165° Fahrenheit and serve it immediately, but I actually like to take it out of the oven when it’s around 160°-162° Fahrenheit inside and let it rest in the pan for 5 minutes or so while I finish up the sides. The chicken’ll continue to cook a little as it rests, so taking it out slightly early will ensure you don’t accidentally overcook it.
More Whole30 Recipes You’ll Love
Whole30 Instant Pot Mashed Potatoes with Garlic and Herbs (Paleo, Vegan Option) Whole30 Tzatziki (Paleo, Keto, Dairy Free) Easy Air Fryer Whole Chicken with Crispy Skin Whole30 Lasagna Soup Egg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto) Hashbrown Breakfast Casserole with Eggs and Sausage (Whole30, Dairy Free, Gluten Free) Whole30 “Peanut” Chicken Bowls (Paleo) Whole30 Everything Bagel Chicken and Scallion “Cream Cheese” Sauce Sweet Potato Rice Whole30 Creamy Garlic Chicken (Dairy Free, Paleo)
