Dairy Free Marry Me Chicken
This delicious gluten free, dairy free Marry Me Chicken is so creamy without any dairy products. It's a naturally gluten free chicken dinner your whole family will love!
Servings: 5
Calories: 418 kcal
Ingredients
- 1 ¼ pounds (568 g) Boneless Skinless Chicken Breasts
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Paprika
- 2 Tablespoons (25 g) Olive Oil
- 2 Tablespoons (28 g) Vegan Butter
- ½ Cup (75 g) Yellow Onion diced
- 4 cloves (20 g) Garlic minced
- 1 Tablespoon Italian Seasoning
- ½ teaspoon Salt
- ¼ teaspoon Red Pepper Flakes
- ½ Cup (70 g) Sun-Dried Tomatoes drained and chopped
- 3 Cups (55 g) Baby Spinach
- 1 ½ Cups (320 g) Plant Based Cream
- ¾ Cup (40 g) Vegan Parmesan Cheese
Instructions
- Pat the chicken breasts dry with paper towels.1 ¼ pounds (568 g) Boneless Skinless Chicken Breasts
- Combine the salt, black pepper and paprika in a small dish. Sprinkle over both sides of the chicken breasts.½ teaspoon Salt, ½ teaspoon Black Pepper, ½ teaspoon Paprika
- Add the olive oil to a large skillet over medium-high heat.2 Tablespoons (25 g) Olive Oil
- Once the oil is hot, add the chicken breasts. Cook until the chicken is cooked through and golden on both sides, about 7 minutes per side (maybe more if your breasts are very thick).
- Remove the chicken from the pan and tent it on a plate. Reduce the heat to medium.
- Add the butter to the pan.2 Tablespoons (28 g) Vegan Butter
- Once the butter has melted, add the diced onion. Cook, stirring occasionally, until the onion is barely softened, about 3 minutes.½ Cup (75 g) Yellow Onion
- Add the minced garlic, Italian seasoning, salt and red pepper flakes. Cook while stirring constantly for another minute.4 cloves (20 g) Garlic, 1 Tablespoon Italian Seasoning, ½ teaspoon Salt, ¼ teaspoon Red Pepper Flakes
- Add the baby spinach and sun-dried tomatoes. Stir together and cook until the spinach has wilted, about 3 minutes.½ Cup (70 g) Sun-Dried Tomatoes, 3 Cups (55 g) Baby Spinach
- Add the Parmesan cheese and cream and stir together until the cheese has melted.1 ½ Cups (320 g) Plant Based Cream, ¾ Cup (40 g) Vegan Parmesan Cheese
- Return the cooked chicken to the pot and nestle it into the creamy sauce. Cook for about 2 minutes more until everything is heated through.
- Serve over mashed potatoes or rice. Enjoy!
Notes
NUTRITION: The nutrition info listed above is an estimate and assumes a single serving is one ¼ pound chicken breast with sauce. It does not include the nutrition calculations for the added rice shown in the photos.
STORAGE: Store leftover chicken with sauce in an airtight container in the refrigerator for up to 4 days. Reheat to 165 degrees before serving.