I’ve been seeing a lot of Tik Tok recipes for Marry Me Chicken; a dish so good it elicits marriage proposals. Not one to feel left out from delicious recipes, I felt inspired to make a dairy free version which is still super creamy and flavourful. Enter this healthy, dairy-free version of Marry Me Chicken. It replaces cream with coconut cream and packs a powerful tomatoey flavour punch.
What I love about this recipe is that it can be made in one pan, meaning minimal washing up – perfect for busy nights.
You start by sprinkling the chicken with my favourite combination of onion powder, salt and pepper. Brown the chicken in a pan and remove once all sides of the chicken pieces are brown. Then cook the onion, add the tomato paste and sundried tomatoes. Return the chicken back to the pan with some chicken stock and let simmer for 45 minutes. Add the coconut cream and some corn flour and water to thicken the sauce, then finish by wilting spinach in the sauce.
Marry Me Chicken (Dairy-Free Version)
Ingredients
- 1 kg chicken breast
- 1 tbsp onion powder (sliced)
- salt & pepper (for sprinkling on chicken)
- 2 tbsp oil (I use oil from the sun-dried tomatoes)
- 1 large onion
- 4 tbsp tomato paste
- 4 tbsp sun-dried tomatoes
- 3 cups chicken stock
- 400 ml full coconut cream
- 3 tbsp corn flour
- 3 tbsp water
- 2 cups spinach
Instructions
- Chop the chicken breast into large pieces (approx. 2-3cm cubes). Sprinkle with onion powder, salt and pepper.
- Heat a large pan and add 1 tbsp oil. On medium-high heat, add chicken and toss until golden on the outside, it doesn't need to be cooked through. Remove the chicken from the heat and put in a bowl for later. You might need to do this in a few batches depending on how large your pan is.
- In the same pan, add the remaining 1 tbsp of oil and sliced onion. Cook until the onion is transparent. Add the tomato paste sundried tomatoes, cook for 1 minute.
- Add the chicken back to the pan. Turn the heat to low-medium, add the chicken stock to the pan and let simmer uncovered for 45 minutes.
- Add the coconut cream and stir until well combined.
- Mix the cornflour with the water, and then add corn flour mixture to the sauce. Stir for 1-2 minutes until the sauce thickens. Add spinach and mix into the sauce until wilted.
- Serve with your favourite sides like rice or pumpkin.