Whole30 Marry Me Chicken
I still remember the first crisp October evening I made this dish — the house smelled like roasted garlic and herbs while leaves skittered across the doorstep. That warm, cozy feeling is exactly why the Whole30 Marry Me Chicken has become a reader favorite: it’s simple comfort food that feels a little indulgent, yet fits Whole30 guidelines and the busy rhythm of fall baking and family dinners.
Introduction
This Whole30 Marry Me Chicken recipe pairs seared chicken with a deeply flavored, sun-dried tomato and herb sauce that feels like a seasonal hug. It’s ideal for home cooks who love seasonal treats but want clean, real-food meals. If you enjoy transforming a simple roast into something special, you might also love this gluten-free Baked Parmesan-Crusted Chicken for a weeknight twist.
Ingredients for Whole30 Marry Me Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes (packed in oil), drained
- 1 cup chicken broth (low-sodium)
- 1/2 cup full-fat coconut milk (for creaminess)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil or parsley for garnish
Note: This recipe follows Whole30-friendly ingredients; for more ideas on clean meals, explore these gluten-free dairy-free chicken meals.
Step-by-step Instructions
- Prep and season
- Pat the chicken dry and season both sides with salt and pepper.
- Sear the chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts and sear 3–4 minutes per side until golden. Remove and set aside.
- Build the sauce
- Reduce heat to medium. Add onion and sauté until translucent, about 4 minutes.
- Add garlic and sun-dried tomatoes; cook 1–2 minutes until fragrant.
- Stir in tomato paste, oregano, basil, and red pepper flakes.
- Deglaze and simmer
- Pour in chicken broth and scrape browned bits from the bottom of the pan.
- Stir in coconut milk and bring to a gentle simmer.
- Finish in the pan
- Return chicken to the skillet, spoon some sauce over each piece, cover, and simmer 8–12 minutes until chicken reaches 165°F.
- Garnish with fresh herbs and serve warm.
If you want a bright, citrusy side, serve alongside a simple dish like this lemon garlic chicken with steamed veggies for balanced seasonal meals.
Tips for Success
- Even searing: Make sure the skillet and oil are hot enough before adding chicken; this creates a golden crust and better flavor.
- Uniform thickness: Pound thicker breasts to an even thickness so they cook evenly.
- Sauce consistency: If your sauce is too thin, simmer uncovered a few minutes to reduce; if too thick, add a splash more broth.
- Taste as you go: Adjust salt and herbs to your preference; sun-dried tomatoes add a lot of concentrated flavor.
For more meal prep inspiration and seasoning tips, check this chicken and sweet potato meal prep guide.
Possible Variations
- Gluten-free (and still Whole30): This recipe is naturally gluten-free; serve over roasted root vegetables or riced cauliflower.
- Streusel topping (seasonal treat): For a non-Whole30 autumn twist, top baked chicken breasts with a savory streusel made of almond flour, chopped pecans, and ghee before a short bake — it adds a cozy crunch that’s perfect for holidays.
- Herb swap: Use fresh thyme or rosemary instead of basil for a woodsy fall note.
- Add vegetables: Toss in sliced mushrooms or baby spinach during the last 5 minutes of simmering for more color and nutrients.
If you’re watching calories or working toward a fitness goal, explore these chicken meal prep recipes for weight loss for complementary ideas.
Storage Recommendations
- Refrigerate: Store cooled chicken and sauce in an airtight container for up to 4 days.
- Reheat: Gently reheat on the stovetop over low heat to preserve texture, adding a splash of broth if sauce has thickened.
- Freeze: Freeze portions in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.
For best results with batch cooking, follow tips from this meal-prep resource on proper portioning and reheating.
Conclusion
This Whole30 Marry Me Chicken is a warm, easy-to-follow recipe that brings fall flavors to the table with minimal fuss — seared chicken, sun-dried tomatoes, and a creamy, herb-scented sauce make it a reliable weeknight favorite and a comforting seasonal treat. For the original inspiration and an alternate Whole30 version, visit this detailed recipe at Whole30 Marry Me Chicken – WholeFoodFor7 – Whole Food For 7.
FAQs
Q: Is Whole30 Marry Me Chicken dairy-free?
A: Yes, this Whole30 Marry Me Chicken uses coconut milk for richness instead of dairy, so it’s dairy-free and compliant with Whole30.
Q: Can I use bone-in chicken for this recipe?
A: You can use bone-in pieces, but cooking time will be longer. Sear and then simmer covered until an internal temperature of 165°F is reached.
Q: What can I serve with this chicken for a seasonal meal?
A: Roasted root vegetables, mashed cauliflower, or a simple kale salad pair beautifully for a cozy fall plate.
Q: Can I make this recipe ahead of time for meal prep?
A: Absolutely. The sauce keeps well and flavors often deepen overnight. Store in airtight containers in the fridge for up to 4 days or freeze for longer storage.
Whole30 Marry Me Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Sauce Ingredients
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes (packed in oil), drained
- 1 cup chicken broth (low-sodium)
- 1/2 cup full-fat coconut milk for creaminess
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes optional
- Fresh basil or parsley for garnish
Instructions
Preparation and Seasoning
- Pat the chicken dry and season both sides with salt and pepper.
Searing the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts and sear for 3–4 minutes per side until golden. Remove and set aside.
Building the Sauce
- Reduce heat to medium. Add onion and sauté until translucent, about 4 minutes.
- Add garlic and sun-dried tomatoes; cook for 1–2 minutes until fragrant.
- Stir in tomato paste, oregano, basil, and red pepper flakes.
Deglazing and Simmering
- Pour in chicken broth and scrape browned bits from the bottom of the pan.
- Stir in coconut milk and bring to a gentle simmer.
Finishing in the Pan
- Return chicken to the skillet, spoon some sauce over each piece, cover, and simmer for 8–12 minutes until chicken reaches 165°F.
- Garnish with fresh herbs and serve warm.