Dairy-Free Marry Me Chicken
Juicy pan-seared chicken breasts simmered in a garlicky sun-dried tomato sauce with a hint of heat, made creamy with coconut milk and nutritional yeast instead of cream or cheese. Ready in about 30 minutes, all in one skillet.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts (about 1 1/2 pounds)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil
- 4 cloves garlic minced
- ½ tsp red pepper flakes
- ½ cup sun-dried tomatoes chopped
- 1 cup chicken broth
- 1 cup full-fat canned coconut milk
- 3 tbsp nutritional yeast
- 1 tbsp cornstarch
- 1 tsp dried oregano
- 2 tbsp fresh basil chopped
Instructions
- Pat the chicken dry and season both sides with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side until golden. Remove to a plate.
- In the same skillet, add garlic, red pepper flakes, and sun-dried tomatoes. Cook for 1 minute until fragrant.
- Whisk together chicken broth, coconut milk, nutritional yeast, cornstarch, and oregano.
- Then pour into the skillet and simmer for 3–4 minutes until the sauce begins to thicken.
- Return the chicken to the skillet.
- Cover and simmer for 10–12 minutes, or until the chicken reaches an internal temperature of 165°F.
- Sprinkle with fresh basil and serve warm.
Notes
- Use full-fat coconut milk. Light coconut milk won't thicken properly and can leave the sauce thin and watery.
- Some broths add gluten- or dairy-based ingredients, so always check the label if you're cooking for someone with a food allergy.
- If your sauce turns out too thin, simmer it a few extra minutes uncovered, or whisk in an extra teaspoon of cornstarch mixed with cold water.
- For a milder dish, leave out the red pepper flakes entirely. The garlic and sun-dried tomatoes still carry plenty of flavor on their own.
- Chicken thighs work as a swap for chicken breasts, and they tend to stay juicier if you're worried about overcooking.
Nutrition
Serving: 1serving | Calories: 796kcal | Carbohydrates: 16g | Protein: 104g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 259mg | Sodium: 1059mg | Potassium: 2379mg | Fiber: 4g | Sugar: 6g | Vitamin A: 258IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 8mg