Looking for an indulgent, but still healthy weeknight dinner? My take on the trending Marry Me Chicken is sure to hit the spot. For my dairy-free version, the chicken is pan-seared before it’s cooked together with a creamy and oh so delicious sauce. 

Now, while the original Marry Me Chicken called for heavy cream, I swapped this for coconut milk making it an entirely dairy-free recipe.

You’ll still get that same heavenly, practically  drinkable sauce, just without the dairy. It’s a healthier approach, and nobody will be able to tell the difference!

Now, while Kyle and I are already happily married, this didn’t stop us from enjoying this Marry Me Chicken recipe four times while I was recipe testing it!

This is a dish that you can turn to again and again, no matter the season. As a simple, one-pan meal, it comes together with just a few ingredients.

Pair this with rice, pasta, or dairy-free mashed potatoes for a dinner that your hubby, partner, or anyone you’re willing to share it with will love. 

Give my Dairy-Free Marry Me Chicken with coconut milk a try and let me know what you think!  

Dairy-Free Marry Me Chicken Ingredients

• Chicken breasts
• Avocado oil
• Garlic, minced
• Full-fat coconut milk
• Chicken broth
• Dried oregano
• Red pepper flakes
• Sun-dried tomatoes
• Nutritional yeast
• Salt 
• Pepper
• Arrowroot starch 
• Fresh basil

How to Make Dairy-Free Marry Me Chicken 

SEAR THE CHICKEN 

Season the chicken breasts on both sides with salt and pepper.

In a large skillet, heat avocado oil over medium-high heat. Sear the chicken on both sides for 3 to 4 minutes per side (being careful not to move them while they sear) then remove from the pan and set aside.

Be careful not to move them while they sear. This ensures that you get a nice color on them. 

MAKE THE SAUCE

Turn the heat to medium-low and add a drizzle of more avocado oil. Add the garlic to the oil. I like to keep the garlic together here and stir it often to keep it from burning. Cook for about 30 seconds, or until fragrant. 

Add the coconut milk, stirring to deglaze the pan of any bits that have hardened and gotten stuck on the pan.

Add the chicken broth, sun-dried tomatoes, nutritional yeast, oregano, and crushed red pepper and stir. Bring to a simmer and add the chicken back to the pan.

Cover and cook for 15 minutes at a simmer. 

THICKEN THE SAUCE

In a small bowl, make a slurry mixture by whisking the arrowroot starch with a few tablespoons of chicken broth. Whisk together with a fork until no lumps remain.  

Once the chicken has finished cooking, move the chicken to the perimeter of the dish and whisk in the slurry mixture.

Remove the pan from the heat and stir in the basil. 

Serve with more basil to garnish and ENJOY!

Variations and Frequently Asked Questions

Since posting this recipe, I’ve gotten several questions — everything from which pan I use to how I’m making various substitutions! 

• Chicken: You can also use boneless skinless chicken thighs instead of chicken breast. If you have ground chicken, check out my Marry Me Chicken Meatball recipe that’s also dairy-free!
• Coconut Milk: I recommend the full fat coconut milk that you buy in a can. You can swap reduced-fat coconut milk if that’s all you have on hand. However, using coconut cream may be too thick for this recipe. 
• Nutritional Yeast: The original recipe calls for parmesan cheese. So to keep this 100% dairy-free, I replaced this with nutritional yeast. It adds a cheesy flavor that mimics the taste of parmesan. You can find nutritional yeast in your local grocery store or online. 
• Cookware: This is my favorite cast iron skillet from @greatjones that I always get so many questions and compliments on!! 

Other Dairy-Free Chicken Recipes You’ll Love

• Creamy Lemon Pepper Chicken (Dairy-Free)
• Chicken Piccata (Gluten-Free, Dairy-Free)
• Skillet Chicken Thighs with Mushroom Gravy
• Sundried Tomato Chicken Meatballs with Dairy-Free Tzatziki
• Greek Chicken Bowl
• French Onion Chicken