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Plate of bowtie pasta topped with sliced chicken in a creamy sauce with sun-dried tomatoes and spinach. A fork rests on the plate, and a red-checkered napkin is nearby.
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Dairy Free Marry Me Chicken

This dairy free marry me chicken takes the viral chicken recipe and makes it completely dairy free without losing an ounce of flavor. Pan-seared chicken breast smothered in a rich, garlicky sauce made with creamy coconut milk and sun-dried tomatoes for a weeknight dinner that feels elevated, yet effortless.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 328kcal

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.

Video

Nutrition

Calories: 328kcal | Carbohydrates: 17g | Protein: 28g | Fat: 16g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 237mg | Fiber: 2g | Sugar: 4g | Vitamin C: 7mg