Whole30 Marry Me Chicken

Name: Whole30 Marry Me Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 4 pieces Chicken Breast (4 large boneless skinless chicken breasts (approximately 2 pounds)); 0 tsp Table Salt (salt (to taste) + ½ to 1 teaspoon salt (more or less to taste) — up to 1); 0 pieces Black Pepper (freshly ground black pepper (to taste)); 2 tbsp Avocado Oil (2 tablespoons avocado oil); 1 ½ tbsp Garlic (1 ½ tablespoons minced fresh garlic (approximately 3 large cloves)); 1 tsp Italian Seasoning (1 teaspoon Italian seasoning); ¼ cup Chicken Broth (¼ cup chicken broth); 1 ½ cup Coconut Milk (1 ½ cups unsweetened full-fat coconut milk (at room temperature - or coconut cream, or plain Nutpods; see Notes)); 2 tbsp Nutritional Yeast (2 tablespoons nutritional yeast); ½ cup Sun-dried Tomatoes (½ cup sun-dried tomatoes (see Notes)); ¼ tsp Red Pepper Flakes (¼ teaspoon crushed red pepper flakes); 2 tbsp Basil (2 tablespoons fresh basil (chiffonaded for garnish (see Notes)))

Whole30 Marry Me Chicken - Main Course (American)

50 minAmerican

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Chicken Breast4 pieces · 4 large boneless skinless chicken breasts (approximately 2 pounds)
Table Salt0 tsp · salt (to taste) + ½ to 1 teaspoon salt (more or less to taste) — up to 1
Black Pepper0 pieces · freshly ground black pepper (to taste)
Avocado Oil2 tbsp · 2 tablespoons avocado oil
Garlic1 ½ tbsp · 1 ½ tablespoons minced fresh garlic (approximately 3 large cloves)
Italian Seasoning1 tsp · 1 teaspoon Italian seasoning
Chicken Broth¼ cup · ¼ cup chicken broth
Coconut Milk1 ½ cup · 1 ½ cups unsweetened full-fat coconut milk (at room temperature - or coconut cream, or plain Nutpods; see Notes)
Nutritional Yeast2 tbsp · 2 tablespoons nutritional yeast
Sun-dried Tomatoes½ cup · ½ cup sun-dried tomatoes (see Notes)
Red Pepper Flakes¼ tsp · ¼ teaspoon crushed red pepper flakes
Basil2 tbsp · 2 tablespoons fresh basil (chiffonaded for garnish (see Notes))

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Steps

1Preheat oven to 375℉
2Pound chicken
3Place 4 large boneless, skinless chicken breasts on cutting board. Trim chicken as needed. If chicken breasts are unevenly sized or especially thick, pound chicken breasts with rolling pin or meat pounder as needed until all chicken breasts are equal in size and thickness.
4Season chicken breasts generously on all sides with salt and freshly ground black pepper to taste. Set chicken aside.
5Heat oil
6Place large cast-iron skillet on stovetop over medium heat. When pan is warm, add 2 tablespoons avocado oil and continue heating pan until oil is hot and shimmery.
7Sear chicken
8When oil is hot, place seasoned chicken breasts in skillet. Sear chicken 3 to 4 minutes or until opaque, then flip chicken over and sear on other side 3 minutes.
9Once chicken is opaque on both sides, transfer chicken to large plate and set aside. Return skillet to medium heat. Do not drain or wipe out skillet.
10Cook garlic
11Add 1 ½ tablespoons minced fresh garlic to pan. Stir to incorporate, then sauté garlic approximately 60 seconds or until fragrant.
12Add chicken broth
13When garlic is fragrant, add ¼ cup chicken broth and stir to incorporate, scraping bottom of pan to loosen any bits of chicken or garlic that may have stuck to skillet.
14Add sauce ingredients
15After deglazing pan, remove pan from heat and let cool slightly. Add 1 ½ cups full-fat coconut milk, 2 tablespoons nutritional yeast, ½ cup sun-dried tomatoes, 1 teaspoon Italian seasoning, ½ to 1 teaspoon salt, and ¼ teaspoon crushed red pepper flakes. Stir until all ingredients are fully incorporated, then return skillet to heat.
16Return chicken
17Return seared chicken breasts to skillet, nestling them into sauce. Spoon some of sauce over top of chicken.
18Bake
19Transfer skillet to preheated oven. Bake 20 to 25 minutes or until chicken reaches internal temperature of 165℉ when checked with instant-read thermometer in thickest part of breast.
20Rest
21Remove skillet from oven and let chicken rest in pan 5 minutes.
22Serve
23Transfer chicken to serving plates. Spoon sauce from skillet over chicken as desired, then garnish with 2 tablespoons fresh basil and serve immediately with desired sides.