Why You’ll Love This Recipe

I love how this Whole30 version delivers all the indulgence of the original while keeping it clean and compliant. The creamy sauce made from coconut cream and nutritional yeast has the perfect balance of richness and depth, and the tender chicken soaks up every bit of flavor. It’s quick to prepare, full of wholesome ingredients, and pairs beautifully with cauliflower rice, zucchini noodles, or roasted vegetables. It’s one of those dishes that feels decadent but fits perfectly into a Whole30 or paleo lifestyle.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken and Cooking
2 tablespoons olive oil (or avocado oil)
1.5 pounds boneless skinless chicken breast, cut into 1-inch cubes
2 teaspoons garlic salt (or salt, divided)
1/2 teaspoon black pepper
1 tablespoon fresh minced garlic

Sauce
1 (13.66-ounce) can full-fat unsweetened canned coconut cream (chilled; solid part only)
1 cup chicken broth
1/4 cup nutritional yeast
1 teaspoon dried oregano
1–2 tablespoons arrowroot or potato starch
1 (8-ounce) jar sun-dried tomatoes, drained, blotted dry, and chopped (about 1/3 cup chopped)
0.5 ounces fresh basil (optional but recommended)

Directions

1. I start by heating olive oil in a large skillet over medium heat. When the oil is hot, I add the cubed chicken, season it with 1 teaspoon salt and black pepper, and cook for about 5–7 minutes until golden brown and cooked through. In the last minute, I stir in the minced garlic and let it cook until fragrant.

2. While the chicken cooks, I whisk together chicken broth, nutritional yeast, oregano, the remaining 1 teaspoon salt, and 1 tablespoon of arrowroot starch in a small bowl until smooth and well combined.

3. I drain and blot the sun-dried tomatoes to remove excess oil, then chop them finely. This step keeps the sauce from becoming too greasy.

4. Once the chicken is cooked, I add the chopped sun-dried tomatoes to the skillet and stir to combine. I then add the solid portion of the chilled coconut cream and let it melt into the pan.

5. I pour in the chicken broth mixture and bring everything to a gentle boil. Then I reduce the heat and let it simmer for about 5 minutes, stirring occasionally, until the sauce thickens.

6. If the sauce is too thin, I mix another tablespoon of starch with 1 tablespoon of broth and stir it in. For a thinner sauce, I add extra chicken broth, about ¼ to ½ cup, until I reach my desired consistency.

7. I finish by adjusting the seasoning with a little extra salt if needed and stirring in chopped fresh basil for a burst of brightness.

8. I serve it hot over cauliflower rice or alongside roasted vegetables for a satisfying Whole30-friendly meal.

Servings and Timing

This recipe makes 4 servings. It takes about 25 minutes total—10 minutes to prep and 15 minutes to cook—making it an ideal quick weeknight dinner.

Variations

Sometimes I like to swap the chicken for shrimp for a different twist. For a little spice, I add a pinch of red pepper flakes or a drizzle of hot sauce. If I want extra veggies, I stir in spinach or kale at the end of cooking. When I’m not following Whole30, I love to serve it over pasta or mashed potatoes instead of cauliflower rice.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop over low heat, adding a splash of chicken broth or coconut milk to loosen the sauce if it thickens too much. This dish also freezes beautifully—I cool it completely, store it in a freezer-safe container, and freeze it for up to 2 months.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, I often use boneless, skinless thighs for an even juicier texture and richer flavor.

What can I use instead of coconut cream?

I use full-fat coconut milk if I don’t have cream—it makes the sauce slightly lighter but still delicious.

Is nutritional yeast necessary?

It adds a subtle cheesy flavor, but the recipe still works without it. You can also use dairy-free parmesan if you prefer.

Can I make this ahead of time?

Yes, I cook the chicken and sauce, then reheat just before serving—it tastes just as good the next day.

How do I thicken the sauce naturally?

Arrowroot starch is the best Whole30 option, but I also let the sauce simmer uncovered to reduce and thicken naturally.

Can I make it spicy?

Definitely! I add red pepper flakes or chopped sun-dried tomatoes in chili oil for a little heat.

What should I serve it with?

I love serving it with cauliflower rice, mashed sweet potatoes, or sautéed green beans.

Why does the sauce separate?

The sauce can split if boiled too vigorously. I keep it at a gentle simmer for the best texture.

Can I double the recipe?

Yes, I often double it when meal prepping or feeding guests—it scales perfectly.

Can I use leftover rotisserie chicken?

Yes, I add it to the sauce after it thickens and simmer just long enough to warm through.

Conclusion

I love how this Whole30 Marry Me Chicken takes a beloved comfort dish and transforms it into something clean, wholesome, and just as indulgent. The creamy coconut sauce, tender chicken, and savory sun-dried tomato flavor make every bite irresistible. Whether I’m cooking for family or prepping for the week, this recipe always feels like a special meal that fits beautifully into a healthy lifestyle.