I’m sharing my version of Marry Me Chicken and I can confirm it’s one of the best dinners I’ve ever made.
It’s so good and so flavorful, it’ll have everyone asking you to marry them once they’ve tried it.
If I’m being honest though, it took me way too long to jump on this train. But good things take time, right? Well, no matter what, it was definitely worth the wait because I am so happy with how it came out.
THE ONE, ONE-PAN DINNER TO MAKE ON REPEAT
Now I might’ve waited a little longer to get in on this trend, but I think it’s safe to say this Marry Me Chicken will be a major staple in our weekly rotation. I made this for Bridge and my family, and they loved it, so I of course had to share with you guys too.
If you’re looking for a simple, one-pan, filling dinner with tons of flavor, this is the one. It tastes out-of-control amazing.
A high-protein dish made with organic chicken breast, sauce that’s made from bone broth, coconut cream, garlic and spices, it’s truly mouthwatering. Mixed together with some grated parm, sundried tomatoes, sautéed mushrooms, and topped with chopped basil, the whole thing turns out insane.
AN EASY, DELISH DISH THAT CHECKS ALL THE BOXES
There’s nothing I love more than a healthy, easy, delish dish, and this one checks all of those boxes.
I love using bone broth in the sauce mixture because it’s nutrient dense – aka rich in protein, collagen, electrolytes, vitamins and minerals, and is just so flavorful.
Since I’m lactose intolerant, I used a coconut cream which is not only packed with potassium, but really helps with the creaminess and adds a light touch of sweetness to the sauce.
The sundried tomatoes also bring a slightly sweet, and tangy, flavor, which I love for their taste and nutritional benefits. Sundried tomatoes have a particularly high concentration of lycopene, a powerful antioxidant, which may help to reduce the risk of chronic diseases. The more you know!
Combine that with the tasty, umami-flavored mushrooms that are loaded with selenium (a trace mineral that helps your body make antioxidants), anti-inflammatory loaded garlic and spices, and grated parm (or nutritional yeast to keep it 100% dairy-free) for good measure, and it’s a meal made in foodie heaven. I’m telling you, it’s to-die-for!
A LOVE-AT-FIRST-BITE CHICKEN DISH
A chicken dish that is anything-but-boring, tastes light and rich at the same time, and is deliciously filling, is bound to be *love at first bite* if you ask me.
Pair it with some Crispy Broccolini and Arborio rice like I did, or any of your favorite sides, and you will not be disappointed.
This Marry Me Chicken is a dish you have to whip up asap for any and every one you love, trust me!
And depending who you’re cooking for, maybe get a manicure beforehand, just in case (lol). Anyways, let me know below what you think and what you serve it with! Hope you enjoy it as much as we did.
INGREDIENTS YOU’LL NEED:
- Avocado oil or extra virgin olive oil
- Organic chicken breasts
- Minced garlic (or garlic cloves)
- Mushrooms (completely optional)
- Thyme
- Oregano
- Sea salt
- Ground pepper
- Red chili flakes
- Chicken bone broth
- Canned coconut cream, unsweetened
- Sundried tomatoes
- Water
- Arrowroot starch
- Finely grated Parmesan cheese (or nutritional yeast to keep 100% dairy free)
- Fresh basil
HOW TO MAKE MY MARRY ME CHICKEN
Preheat oven to 375 degrees Fahrenheit.
Heat oil in large oven-safe skillet on medium to high heat. Once you’ve tenderized chicken breasts, season with salt and pepper. Add seasoned + tenderized chicken breasts to the skillet once it’s hot and let sear, about 5 minutes each side. Remove chicken from the skillet and set aside.
Turn heat to low, add garlic to cook for 1 minute. Add sliced mushrooms and stir for 3-4 minutes. Add your seasonings, then the broth and coconut cream (use the thick, creamy part, not the liquid). Stir.
In a small bowl, stir arrowroot starch and water until dissolved. Pour in the skillet and turn to medium heat. Add sundried tomato, followed by Parmesan, stir, then add back in your chicken. Flip each breast a few times to cover in the sauce.
Place the skillet in the oven to bake for 20 minutes.
Make your sides: I love broccolini cooked in ghee with pink salt, and Arborio rice for this dish.
Remove chicken from the oven once done, spoon the sauce over the top of each breast, and top with fresh basil. Serve with your favorite, cooked sides. Enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
Feel free to customize this dish based on your preferences, dietary needs, or what you already have on-hand.
For example, chicken thighs instead of chicken breasts would work (adjust cook time as needed), and if no dairy issues, you could use a lactose-based cream instead of coconut cream. Although I haven’t tested this sub, I’m also thinking you could try coconut milk.
Any broth or bone broth will work in place of the chicken bone broth I used (I like Kettle & Fire) in this recipe. And of course, any thickening agent like corn starch will work instead of arrowroot. Option to omit the thickening agent, but the sauce will be less thick.
The mushrooms are completely optional, or you could sub for a different veggie. While I think this dish works really well with the sundried tomatoes, you could perhaps try using roasted red peppers instead.
And finally, I used a large cast-iron skillet to make this, but you could go smaller if making with less chicken.
SHOP THIS RECIPE:
WHAT’S THE DIFFERENCE BETWEEN BONE BROTH AND REGULAR BROTH?
When it comes to bone broth, regular broth and stock, there are definitely differences in each. Bone broth tends to be the most nutrient-dense, and in my opinion has the most flavor as it’s made from simmering marrow-rich animal bones for a longer period of time. Regular broth and stock (whether veggie, chicken, beef, etc.) tend to be less nutrient dense and simmers for less time.
If you’re interested in learning more about the differences between broth, stock and bone broth, I get into it in this blog post HERE.
WHY IS IT CALLED MARRY ME CHICKEN?
The general idea behind the viral dish that is called Marry Me Chicken is that it tastes so incredibly good, it may spark a proposal. There are different versions of this dish that exist, but I have to say, I totally get it after I made it once and added my spin on it. Give it a try!
LOOKING FOR MORE EASY, HEALTHY DINNERS LIKE THIS MARRY ME CHICKEN? TRY THESE:
Click here to watch the reel I made of this recipe 🙂
Marry Me Chicken
Ingredients
- 2 tablespoons avocado oil or extra virgin olive oil
- 4 organic chicken breasts, trimmed and tenderized to 3/4-inch thick
- 1 tablespoon minced garlic, or 3-4 cloves garlic, diced
- 1.5 cups sliced mushrooms, completely optional
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon red chili flakes
- 3/4 cup chicken bone broth
- 3/4 cup canned coconut cream, unsweetened (use the thick creamy part, not the liquid)
- 1/2 cup packed sundried tomato, chopped
- 2 tablespoons water
- 1/2 tablespoon arrowroot starch
- 1/3 cup finely grated Parmesan cheese, or sub 3 tablespoons nutritional yeast to keep 100% dairy free
- 1/3 cup fresh basil, finely chopped
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Heat oil in large oven-safe skillet on medium to high heat. Once you’ve tenderized chicken breasts, season with salt and pepper. Add seasoned + tenderized chicken breasts to the skillet once it’s hot and let sear, about 5 minutes each side. Remove chicken from the skillet and set aside.
- Turn heat to low, add garlic to cook for 1 minute. Add sliced mushrooms and stir for 3-4 minutes. Add your seasonings, then the broth and coconut cream (use the thick, creamy part, not the liquid). Stir.
- In a small bowl, stir arrowroot starch and water until dissolved. Pour in the skillet and turn to medium heat. Add sundried tomato, followed by Parmesan, stir, then add back in your chicken. Flip each breast a few times to cover in the sauce.
- Place the skillet in the oven to bake for 20 minutes.
- Make your sides: I love broccolini cooked in ghee with pink salt, and Arborio rice for this dish.
- Remove chicken from the oven once done, spoon the sauce over the top of each breast, and top with fresh basil. Serve with your favorite, cooked sides. Enjoy!
I’m not finding the nutritional information for this recipe. Please advise.
making this tonight for a small family dinner party! so flavorful and easy!
What if I don’t have a pan like yours to put in the oven? Do you use a casserole dish?
Yes, you can definitely transfer everything to a casserole dish and bake 🙂 – Rachael
a must try!! this recipe is sooo good
<3 <3 <3 - Rachael
Made this the other day and it turned out sooo good! My husband and our friend that we had over both said it was “restaurant quality”. I didn’t have Parmesan so I used the nooch as suggested. I also didn’t have fresh basil so skipped that but served over rice with a side of broccoli. Will be making again!
I’m SO happy you all loved it! -Rachael
I’ve made this sooo many times now, and it’s so good! This recipe knocks it out of the park!
THANK YOU <3 -Rachael
I’ve made this twice now and it turned out so good! This is a gem of a recipe and a repeat for us! It is so flavorful and easy to make on a weeknight. My store was out of coconut cream and I subbed coconut milk the second time and it still turned out great!
It’s what I turn to whenever we’re in a cooking rut! So glad you love! xx Rachael