Why you’ll love this dairy free marry me chicken
If you’ve been anywhere on the recipe side of the internet, I’m sure you’ve seen a version of the viral marry chicken. It’s typically made with a creamy sauce studded with sun dried tomatoes and fresh herbs.
This dairy free marry me chicken uses a little bit of coconut milk to get that creamy texture, but I’ve added a little white wine to balance the sauce out a bit and some fresh spinach for some extra nutrients.
This recipe is great served with pasta, mashed potatoes or even rice – whatever you have on hand. Then, once you’ve fallen in love with this recipe, make sure you try my fall-inspired marry me pumpkin pasta for a quick meat-free variation.
→ If you like this recipe, you should try these: chicken marsala without cream / lemon garlic roasted chicken / peanut butter chicken stir fry
Ingredient notes:
- Chicken breast – If you’re using whole chicken breast, you will want to pound them to an even thickness or butterfly them into cutlets. 2 larger chicken breast should be enough to serve at 4 people with a side dish. You can also cut them in half-width wise if you want to make it easier to portion.
- White wine – Any dry white wine you might have on hand will work. I like to use a sauvignon blanc or un-oaked chardonnay for cooking, but as long as it’s not sweet, it will work. If you would prefer not use alcohol, you can substitute a bit of water, or extra chicken stock. Just keep in mind that the extra stock will make the sauce a bit saltier, so hold back on adding any until you taste it.
- Coconut milk – You want the full-fat canned coconut milk for this. It’s heavier than other dairy free milk options, but a little goes a long way and you’ll get a delicious creamy sauce with it.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
More dairy free chicken recipes
Dairy Free Marry Me Chicken
Ingredients
- 3 large chicken breasts, pounded thin
- 1/2 cup all-purpose flour
- 2 tablespoons dairy free butter
- 2 tablespoons olive oil
- 1 medium shallot, finely diced, about 1/4 cup
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon Italian seasoning
- 1/2 cup sliced sun dried tomatoes
- 1/2 cup white wine
- 1/2 cup full-fat canned coconut milk
- 1 cup chicken stock
- 1/2 cup fresh basil, thinly sliced, optional for garnish
Instructions
- Prep the chicken. Prepare your chicken by pounding it to about 1/2-inch thickness to ensure even cooking. Season lightly with salt & pepper. Place flour into a shallow bowl or dish, and dip each piece of chicken to fully coat both sides, shaking off any excess.Set chicken aside and reserve 1 1/2 tablespoons of the remaining flour to thicken the sauce.
- Sear the chicken. Heat a large skillet to medium-high. Add dairy free butter and olive oil and allow it to heat until the butter has melted. Then, sear the chicken until golden on both sides, about 4 minutes per side.When the chicken has reached an internal temperature of 165˚F, transfer to a plate and set aside.
- Make the sauce. Add the shallot, sun-dried tomatoes, garlic, crushed red pepper and Italian seasoning to the pan. Sauté, stirring frequently, until the shallots are translucent and tender, about 5 minutes. Add the flour to the pan and stir to fully coat the ingredients until the flour is no longer visible.Add the white wine and stir vigorously to ensure the flour is absorbing the liquid to form a paste. Stir in the remaining liquids and cook until the sauce is smooth and thickened – about 5 minutes.
- Finish the dish. Add the fresh spinach to the pan and allow it to cook until wilted. Then, return the chicken to the pan and bring the sauce to a simmer. Cook until chicken is heated through and garnish with fresh basil before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
