Dairy Free Marry Me Chicken
My dairy free Marry Me chicken is just as rich, creamy, and full of deep, complex flavor as the original version, even though it's made entirely without dairy. It's a hearty, filling classic that everyone will love. No one can tell the difference!
Servings: 4
Calories: 694kcal
Equipment
- Cuttine board
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon smoked sweet paprika
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon sun dried tomato oil from the jar
Sauce
- 10 oz brown rice penne
- 2 tablespoon dried shallots
- 1 tablespoon minced onion
- ½ cup sun dried tomatoes
- 2 tbsp tomato paste
- 1 tablespoon Italian seasoning
- ½ teaspoon smoked sweet paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon dried basil
- 1 can coconut milk full fat
- ½ cup chicken broth
- ½ cup vegan parmesan
- 3 tablespoon nutritional yeast
- 2 tablespoon cornstarch
- 4 tbsp cold water
- Fresh basil chopped, for garnish
Instructions
Chicken
- Wash the chicken and pat it dry with paper towels. Cook the pasta according to the package directions for al dente while you season and cook the chicken.
- Combine the chicken breasts and smoked sweet paprika, Italian seasoning, salt, and black pepper in a medium bowl and thoroughly coat all sides of the chicken.
- In a large skillet over medium heat, sear the chicken breasts in the olive and sun dried tomato oil for 4 to 5 minutes per side. Then, lower the temperature to medium-low, cover the pan with a lid, and continue cooking for 10 to 15 more minutes, flipping every 4 minutes until the internal temperature of the breasts registers 165 degrees.
- Transfer the chicken to a plate while you make the rest of the dish.
Sauce
- Increase the heat to medium and add the sun dried tomatoes, shallots, minced onion, Italian seasoning, smoked sweet paprika, garlic powder, salt, and dried basil to the pan. Saute for about a minute until fragrant.
- Add the coconut milk and stir. Then, add the chicken broth, nutritional yeast, and dairy free Parmesan. Stir until the cheese is melted.
- Make a slurry with the cornstarch and cold water. Then, add it to the pasta sauce. Simmer uncovered for 7 to 10 minutes until the sauce has thickened.
- Slice or dice the chicken while the sauce simmers. Then, add the chicken and the pasta to the sauce and stir gently. Garnish with fresh basil and enjoy!
Video
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Reheat all leftovers at once in a saucepan over medium-low heat or microwave individual portions at 1-minute intervals.
- It's essential to pat your chicken dry before applying the seasonings to ensure they adhere to the surface of the chicken while it cooks.
- Trim any visible fat from the chicken to avoid a fatty bite while eating the dish.
- To ensure your pasta is perfectly al dente, run cold water over it as soon as you drain it to stop the cooking process more quickly.
- I recommend full fat coconut milk for this recipe. It gives the richest texture and flavor to the dish. The low-fat version tends to make the dish feel thin and watery.
Nutrition
Calories: 694kcal | Carbohydrates: 80g | Protein: 30g | Fat: 31g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 1394mg | Potassium: 1275mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1435IU | Vitamin C: 13mg | Calcium: 244mg | Iron: 7mg
