Marry Me Chicken

• servings: Serves 4
• total time: 29 minutes

Ingredients

2 tbsp avocado oil or extra virgin olive oil

4 organic chicken breasts, trimmed and tenderized to 3/4-inch thick

1 tbsp minced garlic (or 3-4 cloves garlic, diced)

1 ½ cups sliced mushrooms (completely optional)

1 tsp thyme

1 tsp oregano

1 tsp sea salt

1/2 tsp ground pepper

1/4 tsp red chili flakes

3/4 cup chicken bone broth

3/4 cup canned coconut cream, unsweetened (use the thick creamy part, not the liquid)

1/2 cup packed sundried tomato, chopped

2 tbsp water

1/2 tbsp arrowroot starch

1/3 cup finely grated Parmesan cheese (or sub 3 tbsp nutritional yeast to keep 100% dairy free)

1/3 cup fresh basil, finely chopped

Directions

Preheat oven to 375 degrees F.

Heat oil in large oven-safe skillet on medium to high heat. Once you’ve tenderized chicken breasts, season with salt and pepper. Add to the skillet once it’s hot and let sear, about 5 min each side. Remove chicken from the skillet and set aside.

Turn heat to low, add garlic to cook for 1 minute. Add sliced mushrooms and stir for 3-4 min. Add your seasonings, then the broth and coconut cream. Stir. In a small bowl, stir arrowroot starch and water until dissolved. Pour in the skillet and turn to medium heat. Add sundried tomato, followed by Parmesan, stir, then add back in your chicken. Flip each breast a few times to cover in the sauce.

Place the skillet in the oven to bake for 20 minutes.

Make your sides: I love broccolini cooked in ghee with pink salt, and Arborio rice for this dish.

Remove chicken from the oven once done, spoon the sauce over the top of each breast, and top with fresh basil 🌿😍