Marry Me Chicken

[The Put a Ring on It Remix]

This dairy-forward dish gets its signature richness from coconut cream instead of heavy cream, keeping inflammation at bay while delivering that creamy, dreamy texture. Sun-dried tomatoes pack a polyphenol punch, while bone broth adds collagen and depth. The chicken thighs stay juicy and tender, making this a weeknight winner that’s fancy enough for company.

Makes

Serves 4

Total Time

50 min (15 min prep)

Ingredients

For the Chicken:
1½ lbs (680g) boneless, skinless chicken thighs
1 tsp (3g) Diamond Crystal kosher salt
½ tsp (1g) black pepper
½ tsp (1g) smoked paprika
2 tbsp (30ml) avocado oil

For the Sauce:
3 cloves garlic (9g), minced
½ cup (55g) sun-dried tomatoes, chopped
1 cup (240ml) full-fat coconut cream
½ cup (120ml) chicken bone broth
½ cup (50g) grated Parmesan cheese
1 tsp (2g) dried oregano
½ tsp (1g) red pepper flakes
¼ cup (15g) fresh basil, chopped

Steps

Season:

Pat chicken thighs dry with paper towels and season both sides generously with salt, pepper, and smoked paprika.

Sear:

Heat avocado oil in large skillet over medium-high heat. Add chicken thighs and sear 4-5 minutes per side until golden brown and cooked through. Remove chicken from pan and set aside on plate.

Sauté:

In same skillet, add minced garlic and chopped sun-dried tomatoes. Cook 1-2 minutes, stirring constantly, until garlic is fragrant and lightly golden.

Build:

Pour in coconut cream and bone broth, stirring to combine and scrape up any browned bits from bottom of pan. Add grated Parmesan, oregano, and red pepper flakes. Bring to gentle simmer and cook 3-4 minutes until sauce thickens slightly.

Finish:

Return chicken to skillet, nestling pieces into sauce. Reduce heat to medium-low and simmer 15-20 minutes until chicken reaches 165°F internal temperature and sauce has thickened to coat chicken.

Serve:

Remove from heat and stir in fresh chopped basil. Serve immediately over cauliflower rice, zucchini noodles, or your preferred grain-free base.

Make it Good For The Gut (Optional)

Add 2 tbsp fermented garlic paste with the fresh garlic for enhanced flavor and gut benefits. Stir in 1 cup lacto-fermented vegetables (like kimchi or sauerkraut) during last 5 minutes of cooking. Use homemade bone broth rich in collagen and gelatin for maximum gut-healing properties. Add 1 tbsp apple cider vinegar with the coconut cream to support digestion. Finish with dollop of plain kefir instead of fresh basil for probiotic boost.

Remix Options

Protein Alternatives: Use 1½ lbs (680g) wild-caught salmon fillets (add in last 10 minutes), jumbo shrimp (add in last 5 minutes), or firm tofu cubes for vegetarian version. Dairy-Free Version: Replace Parmesan with 2 tbsp nutritional yeast plus 1 tsp lemon juice for cheesy flavor without dairy. Spice Variations: Add ½ tsp dried thyme and ½ tsp dried rosemary for herby Mediterranean version, or 1 tsp Italian seasoning blend for simplified flavor profile. Vegetable Add-ins: Stir in 1 cup (150g) baby spinach, chopped kale, or arugula in last 2 minutes for added greens. Add ½ cup (75g) artichoke hearts or ½ cup (80g) kalamata olives for extra Mediterranean flair. Creamier Sauce: Use full-fat coconut milk instead of coconut cream and reduce for 5 extra minutes, or add 2 tbsp ghee at end for extra richness. Serving Ideas: Over cauliflower mash, shirataki noodles, roasted spaghetti squash, or with cassava flour tortillas for wraps.

Good To Know

Chicken Thigh Benefits: Dark meat stays juicier than breasts and contains higher levels of iron, zinc, and B vitamins – the extra fat keeps meat tender during longer cooking time. Sun-Dried Tomato Power: Concentrated source of lycopene (30x more than fresh tomatoes), powerful antioxidant that supports heart health and reduces inflammation. Coconut Cream Tips: Refrigerate can overnight, then scoop thick cream from top for richest sauce – save remaining coconut water for smoothies or cooking liquid. Bone Broth Benefits: Homemade bone broth provides collagen, gelatin, and amino acids that support gut lining, joint health, and skin elasticity. Make-Ahead Instructions: Prepare sauce up to 2 days ahead and refrigerate – cook chicken fresh before serving for best texture, or fully prepare and gently reheat. Storage Guidelines: Refrigerate leftovers up to 4 days in airtight container or freeze up to 3 months in portion-sized containers. Reheating Instructions: Thaw overnight if frozen, reheat gently over medium-low heat stirring frequently, add splash of bone broth if sauce thickens too much. Freezing Tips: Cool completely before freezing, leave 1-inch headspace in containers for expansion, label with date and contents for easy identification. Troubleshooting: If sauce separates, remove from heat and whisk vigorously; if too thick, add bone broth 1 tbsp at a time until desired consistency.