Dairy Free Marry Me Chicken

The aroma of garlic, sun-dried tomatoes, and creamy sauce fills my Texas kitchen as I whip up a batch of Dairy Free Marry Me Chicken. Y’all, this dish is comfort food at its finest, and the best part is, everyone in my family loves it! I’ve made this recipe countless times for busy weeknight dinners and even doubled it for potlucks. This dairy-free version is just as decadent and satisfying as the original, without any of the tummy troubles. Get ready for a dish so good, it might just inspire a proposal (or at least some serious compliments!).

Why This Recipe Works

As a busy mom, I need recipes that are quick, easy, and guaranteed to please even the pickiest eaters. This Dairy Free Marry Me Chicken ticks all those boxes. Here’s why it works so well:

• Quick and Easy: From prep to plate, this dish comes together in under 40 minutes, perfect for those hectic weeknights.
• Kid-Approved: My kiddos gobble this up every time! The creamy sauce and tender chicken are a winning combination.
• Make-Ahead Friendly: You can prep the sauce and marinate the chicken ahead of time to save even more time later on.
• Adaptable: Easy to customize with different veggies, pasta, or protein options.
• Deliciously Dairy-Free: Even without the dairy, this recipe is incredibly rich and flavorful, thanks to the cashew cream and other ingredients.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, oil-packed, drained
• 1/4 cup chicken broth
• 1/2 cup dairy-free heavy cream (cashew cream recipe below)
• 1/4 cup grated parmesan cheese alternative (Violife or Follow Your Heart)
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, chopped, for garnish

Ingredient Notes

Chicken Breasts: I prefer using boneless, skinless chicken breasts for convenience, but you can also use chicken thighs for a richer flavor. Just be sure to adjust the cooking time accordingly.

Sun-dried Tomatoes: Oil-packed sun-dried tomatoes add a ton of flavor to this dish. Make sure to drain them well before using them. You can also use dry-packed sun-dried tomatoes, but you may need to add a little extra olive oil to the pan.

Dairy-Free Heavy Cream: My go-to is cashew cream. It’s incredibly rich and creamy, without any dairy. You can find dairy-free heavy cream alternatives at most grocery stores, usually made from coconut or oats.

Parmesan Cheese Alternative: I use Violife or Follow Your Heart parmesan cheese alternative. They melt well and add a nice salty, cheesy flavor. Nutritional yeast can also be used for a cheesy flavor, but it won’t melt.

Cashew Cream:

• 1 cup raw cashews, soaked in hot water for at least 30 minutes (or overnight in cold water)
• 1/2 cup fresh water
• Pinch of salt

Drain the soaked cashews and add them to a high-speed blender with the fresh water and salt. Blend until completely smooth and creamy, scraping down the sides as needed. If the cream is too thick, add a little more water until you reach your desired consistency.

Step-by-Step Instructions

Step 1: Prepare the Chicken. Cut the chicken breasts into bite-sized pieces and season with salt and pepper. This helps the chicken cook evenly and absorb the flavors of the sauce.

Step 2: Sauté the Chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Be careful not to overcrowd the pan; cook in batches if necessary. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Garlic and Sun-dried Tomatoes. Add the minced garlic and sun-dried tomatoes to the skillet and sauté for 1-2 minutes, until the garlic is fragrant. Watch carefully so the garlic doesn’t burn. The sun-dried tomatoes will start to soften and release their flavor.

Step 4: Make the Sauce. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. This adds depth of flavor to the sauce. Bring to a simmer, then stir in the dairy-free heavy cream, parmesan cheese alternative, Italian seasoning, and red pepper flakes (if using). Season with salt and pepper to taste.

Step 5: Combine and Simmer. Return the chicken to the skillet and stir to coat with the sauce. Reduce the heat to low and simmer for 5-10 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Be sure to stir occasionally to prevent sticking.

Step 6: Garnish and Serve. Garnish with fresh basil and serve hot over your favorite pasta, rice, or mashed potatoes. This dish is also delicious on its own with a side of crusty bread for dipping in the sauce.

Storage & Meal Prep

Storage: Store leftover Dairy Free Marry Me Chicken in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat in a skillet over medium heat or in the microwave until heated through. Add a splash of chicken broth or dairy-free cream if the sauce has thickened too much during storage.

Make-Ahead: You can prep the cashew cream and chop the vegetables a day ahead and store them in the fridge. The flavors deepen overnight, making it even better for busy mornings.

Batch Prep: Double or triple the recipe to feed a crowd or for easy meal prep throughout the week. This dish reheats beautifully and is perfect for lunch or dinner.

Substitutions & Variations

Gluten-Free: Serve over gluten-free pasta or rice to make this dish gluten-free.

Vegetarian: Substitute the chicken with chickpeas, white beans, or tofu for a vegetarian version. I’ve tried it with chickpeas and it was delicious!

Spice Level: Adjust the amount of red pepper flakes to control the spice level. If you don’t like spice, omit them altogether.

Vegetables: Add other vegetables like spinach, mushrooms, or bell peppers to the dish. I love adding a handful of spinach in the last few minutes of cooking for a boost of nutrients.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can prepare some of the components in advance. Chop vegetables a day ahead and store them in the fridge. The flavors deepen overnight, making it even better for busy mornings.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check for doneness. The chicken should also be opaque throughout and no longer pink.

Can I use a different type of dairy-free cream?

Absolutely! While I prefer cashew cream for its richness, you can use coconut cream, oat cream, or any other dairy-free cream alternative. Keep in mind that the flavor and texture may vary slightly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Be sure to let the dish cool completely before refrigerating.

Is this recipe kid-friendly?

Yes, this recipe is generally kid-friendly. The creamy sauce and tender chicken are a hit with most children. You can adjust the amount of red pepper flakes to control the spice level for younger children.

Can I freeze this recipe?

Yes, you can freeze this recipe, but the texture of the sauce may change slightly upon thawing. For best results, freeze in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

What can I serve with this dish?

This dish is delicious served over pasta, rice, mashed potatoes, or quinoa. You can also serve it with a side of crusty bread for dipping in the sauce or a simple salad for a complete meal.

From my Texas kitchen to yours, I hope this Dairy Free Marry Me Chicken becomes a new family favorite. It’s a dish that’s sure to bring smiles to your table and maybe even a few marriage proposals (or at least some very happy bellies!). I can’t wait to hear how it turns out for you! Be sure to leave a comment below and share your results. And if you’re looking for more easy and delicious family recipes, be sure to check out FamiliesRecipes.com!

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