Dairy-Free Marry Me Chicken: Pressure Cooker Style
This easy, saucy, one-skillet dairy-free Marry Me Chicken recipe is packed full of flavor and perfect for a quick weeknight dinner. Made in a pressure cooker, it delivers tender chicken in a creamy coconut sauce with herbs and sun-dried tomatoes.
Ingredients
Main ingredients
- 1 ½ pounds chicken breasts seasoned with salt and pepper
- 2 tablespoons avocado oil for browning
- 3 cloves garlic minced
- 1 can (13.5-ounce) full-fat coconut milk
- ½ cup chicken broth for broth depth and thickening
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes optional for heat
- ¾ cup sun-dried tomatoes roughly chopped
- 3 tablespoons nutritional yeast to deepen taste without dairy
- To taste salt and pepper to season
- 1 tablespoon arrowroot starch mixed with a few tablespoons of chicken broth for thickening
- ½ cup fresh basil julienned plus more for garnish
Instructions
Instructions
- Season the chicken breasts on both sides with salt and pepper.
- Heat avocado oil in a large skillet over medium-high heat.
- Sear the chicken on both sides for 3-4 minutes per side then remove from the pan and set aside.
- Turn the heat to medium-low and add a drizzle more of avocado oil.
- Add the garlic to the oil and cook for about 30 seconds until fragrant.
- Add the coconut milk, stirring to deglaze the pan of any bits that have hardened.
- Add the chicken broth, sun-dried tomatoes, nutritional yeast, oregano, and crushed red pepper and stir.
- Bring to a simmer then add the chicken back to the pan.
- Cover and cook for 15 minutes at a simmer.
- Make a slurry mixture by whisking the arrowroot starch with a few tablespoons of chicken broth 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 from heat and stir in the basil. Serve with more basil to garnish and ENJOY!
Notes
This dairy-free Marry Me Chicken is best served fresh but keeps well in the fridge for up to 4 days. Freeze portions for up to 2 months. Reheat gently to keep sauce creamy and chicken moist.