Description
In this easy marry me chicken recipe, seared chicken fillets are simmered in a flavorful and creamy sun dried tomato sauce, and is delicious on its own or over pasta! Totally gluten-free and dairy-free too!
Ingredients
- 3 skinless, boneless chicken breasts, cut in half lengthwise
- 3 tablespoons gluten-free all-purpose flour
- 2/3 teaspoon salt
- 1/3 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon dairy-free butter
- 2 teaspoons garlic paste
- 2/3 teaspoon chili flakes
- 1 cup chicken broth
- 1 teaspoon dried herbs (thyme, basil, parsley)
- 4 tablespoons grated dairy-free Parmesan
- 1 cup dairy-free heavy whipping cream
- 6 sun-dried tomatoes, chopped
Instructions
- Coat Chicken in Flour Mixture: In a shallow bowl, combine the gluten-free all-purpose flour, salt and pepper. Coat each chicken piece with the flour mixture on both sides.
- Sear Chicken Breasts: Heat up the olive oil and butter in a large skillet over medium heat, then sear the chicken breasts on each side for 5 minutes until golden brown. Then transfer the chicken fillets to a plate.
- Add Garlic, Chili Flakes, Broth and Herbs: Add the garlic paste and chilli flakes to the pan, fry for 2 minutes, stirring. Then pour the broth into the pan and add the dried herbs. Bring to the boil.
- Add Cream and Parmesan: Pour in the dairy-free whipping cream and the grated dairy-free Parmesan, stir and bring to the boil, wait for a couple of minutes, stirring.
- Add Seared Chicken and Sun Dried Tomatoes: Return the seared chicken fillets to the pan and add the chopped sun-dried tomatoes. Bring the heat down to low, and simmer the chicken for 15 minutes uncovered, turning the fillets every 5 minutes, until the chicken is tender and fully cooked.
- Garnish and Serve: Serve the chicken hot or warm, with fresh basil.
Notes
Chicken Breasts: Typically, chicken breasts are used in making marry me chicken, however, you can also use skinless, boneless chicken thighs as well.
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, if you are not Celiac or gluten-intolerant, you may use regular all-purpose flour instead.
Olive Oil: I used olive oil, but you also use another type of vegetable oil (such as canola oil, sunflower oil, avocado oil etc).
Butter: I used dairy-free butter to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular butter instead.
Garlic Paste: Garlic paste adds plenty of flavor to the sauce. If you don’t have garlic paste, you may use freshly grated garlic instead.
Broth: I used chicken broth but you can also use chicken stock or vegetable broth instead. If you are Celiac or gluten-intolerant, make sure to use gluten-free chicken broth.
Dried Herbs: I used a combination of dried thyme, dried basil and dried parsley. However, you can use the combination of herbs that you prefer.
Parmesan: I used a dairy-free parmesan to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular parmesan instead.
Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy whipping cream instead.
Sun Dried Tomatoes: Sun-dried tomatoes impart a subtly sweet flavor to the sauce, so make sure to add them in!
Storing: To store any leftovers, place the chicken in an airtight container and store in the refrigerator for up to 3 days. Reheat in a skillet until hot before enjoying.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
