Marry Me Chicken
If you’re looking for a simple, one-pan, filling dinner with tons of flavor, then this Marry Me Chicken is the one for you. So easy and so delish!
Servings 4
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!