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Marry Me Chicken

If you’re looking for a high-protein, one-pan chicken dinner that’s anything but boring—light yet rich, comforting yet healthy—this is it. So easy, versatile and delish!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Rachael DeVaux

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

For the Skillet Variation:

  • 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 cooked in ghee with pink salt, and Arborio rice for this dish. Mashed potatoes and cauliflower rice work well too! Anything to soak up that saucy goodness.
  • 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!

For the Slow Cooker Variation:

  • Drizzle 1 tablespoon oil in the base of your slow cooker.
  • Season chicken with salt and pepper, then sear in a separate hot skillet with the other 1 tablespoon oil, 2–3 minutes per side until golden (optional but adds tons of flavor).
  • Transfer chicken to the slow cooker. Add garlic, mushrooms, thyme, oregano, salt, pepper, and chili flakes. Scatter in sun-dried tomatoes.
  • In a medium bowl, whisk together bone broth and coconut milk until smooth. Pour over chicken.
  • Cover and cook on Low for 4–5 hours, or High for 2–3 hours, until chicken is tender and fully cooked through.
  • Whisk ½ tablespoon arrowroot with 2 tablespoons water in a small bowl until smooth, to make a slurry.
  • About 20 minutes before serving, stir the slurry + Parmesan (or 3 tablespoons nutritional yeast for dairy-free) into the slow cooker.
  • Turn to High, keep the lid slightly ajar, and cook another 15–20 minutes until thickened and creamy. Stir once or twice.
  • Once done, top with fresh basil and serve with your favorite sides – like the broccolini, rice, and/or mashed potatoes I mentioned in the skillet variation.

Notes

Ingredient Substitutions:
  • Chicken Thighs Instead of Breasts
    Swap in boneless, skinless chicken thighs for a juicier option—just adjust the cook time slightly as they may take longer to cook through.
  • Dairy-Based Cream Instead of Coconut Cream
    If you're not avoiding dairy, feel free to use heavy cream or half-and-half in place of the coconut cream. (Note: I haven’t tested this version with coconut milk, but it could work in a pinch.)
  • Any Broth or Bone Broth
    I used chicken bone broth (Kettle & Fire is a fave), but any high-quality broth or stock—vegetable, chicken, or regular bone broth—will work just fine.
  • Arrowroot Substitutions
    Cornstarch or tapioca flour can replace arrowroot powder as a thickening agent. You can also skip the thickener entirely, though the sauce will be thinner.
  • Optional Mushrooms or Veggie Swap
    Mushrooms are totally optional! You can omit them or swap in another veggie like spinach, zucchini, or bell peppers.
  • Sun-Dried Tomatoes Alternatives
    I love the flavor from sun-dried tomatoes here, but you could try roasted red peppers for a different spin.
  • Pan Options
    I used a large cast-iron skillet, but a smaller skillet or sauté pan will also work—especially if you’re making a smaller batch.