Have you ever wondered if you could enjoy that famously delicious dairy free marry me chicken without the dairy? Well, I've got amazing news! This version is every bit as creamy, flavorful, and "proposal-worthy" as the original! I created this recipe when my friend Lisa came over for dinner – she's lactose intolerant but had been craving this viral chicken dish for months. The look on her face when she took that first bite? Priceless!
If you're looking for more dairy-free comfort food, you might also love my Keto Marry Me Chicken which can easily be adapted with dairy-free ingredients.
Why You Will Like This Dairy Free Marry Me Chicken
- Impossibly creamy sauce without a drop of dairy
- Ready in just 45 minutes from start to finish
- Perfect for dinner parties (no one will guess it's dairy-free!)
- Loaded with sun-dried tomatoes and Italian herbs
- So good it might actually prompt a proposal (okay, maybe not, but you never know!)
- Great for meal prep – tastes even better the next day
- Works perfectly for those with dairy allergies or lactose intolerance
Ingredients for Dairy Free Marry Me Chicken
- 3 skinless, boneless chicken breasts, cut in half lengthwise
- 3 tablespoons gluten-free all-purpose flour
- ⅔ teaspoon salt
- ⅓ teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon dairy-free butter
- 2 teaspoons garlic paste
- ⅔ 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 for Making the Best Dairy Free Marry Me Chicken
Preparing the Chicken
- 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.
- 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.
- Once golden, transfer the chicken fillets to a plate. (Don't worry – they'll go back in the pan soon!)
Creating the Dairy-Free Cream Sauce
- Add the garlic paste and chili flakes to the same pan, and fry for 2 minutes, stirring constantly. The fragrance here is absolutely heavenly!
- Pour the broth into the pan and add the dried herbs. Bring the mixture to a boil.
- Pour in the dairy-free heavy whipping cream and the grated dairy-free Parmesan. Stir well and bring to a gentle boil, waiting for a couple of minutes while stirring occasionally. The sauce will begin to thicken slightly.
Combining Everything Together
- Return the seared chicken fillets to the pan and add the chopped sun-dried tomatoes.
- Reduce the heat to low, and simmer the chicken for 15 minutes uncovered, turning the fillets every 5 minutes. This ensures the chicken cooks evenly and absorbs all those amazing flavors!
- Continue cooking until the chicken is tender and fully cooked through (internal temperature should reach 165°F).
- Serve the chicken hot or warm, garnished with fresh basil if desired.
Storage & Reheating
To store any leftovers (if you have any!), place the chicken in an airtight container and keep in the refrigerator for up to 3 days.
For best results when reheating, warm the chicken gently in a skillet over medium-low heat until hot. This helps maintain the creamy texture of the sauce. If the sauce seems too thick when reheating, you can add a splash of dairy-free milk or broth.
Variations and Tips for Perfect Dairy Free Marry Me Chicken
- Chicken Options: While chicken breasts create a classic version, you can absolutely use skinless, boneless chicken thighs if you prefer more tender, juicy meat.
- Flour Alternatives: I recommend using a good-quality gluten-free all-purpose flour made with lighter flours like rice flour, tapioca starch, or potato starch. Avoid heavier flours like garbanzo bean flour which can alter the texture. Not gluten-sensitive? Regular all-purpose flour works perfectly too!
- Make it Spicier: Love heat? Double the chili flakes or add a dash of cayenne pepper to kick things up a notch.
- Veggie Additions: Want to add more vegetables? Spinach, mushrooms, or artichoke hearts would be delicious stirred in during the last few minutes of cooking.
- Serving Suggestions: This chicken pairs beautifully with pasta, rice, mashed potatoes, or even cauliflower rice for a lower-carb option.
I once made this for a dinner party where three guests had dairy allergies, and honestly? The non-dairy-free folks were stealing bites from the dairy-free people's plates! It's that good.
Frequently Asked Questions
Use dairy-free heavy whipping cream alternatives made from coconut, soy, or oat milk. The recipe specifically calls for dairy-free heavy whipping cream, which provides the rich texture essential for the sauce.
The recipe uses dairy-free Parmesan, which is typically made from nuts like cashews or almonds. Look for brands like Violife, Follow Your Heart, or nutritional yeast with a pinch of salt as alternatives.
Plain almond milk is too thin for this recipe. If using almond milk, thicken it with a tablespoon of cornstarch or cashew butter to achieve a creamier consistency similar to heavy cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet until hot before serving for best results.
Recipes You May Like
- Keto Marry Me Chicken - A low-carb version that can easily be made dairy-free using this recipe's substitutions
- Marry Me Chicken Meatballs - A fun twist on the classic that's perfect for appetizers or serving over pasta
- Crockpot Marry Me Chicken Pasta - A hands-off version that's perfect for busy weeknights
Conclusion
This dairy free marry me chicken has all the creamy, flavorful deliciousness of the original without any of the dairy! It's become one of my most requested recipes from friends with dietary restrictions, and honestly, I sometimes make the dairy-free version even when cooking for people who can eat dairy – it's that good!
Whether you're dairy-free by necessity or choice, this recipe proves you don't have to miss out on creamy, comforting dishes. The dairy-free Parmesan and heavy cream alternatives create a sauce so luxurious and flavorful that you'll never miss the dairy.
Give this recipe a try and let me know if it earns any proposals in your household! And don't forget to save this to Pinterest for the next time you're craving something creamy, delicious, and dairy-free.
Dairy Free Marry Me Chicken
Equipment
- Large Skillet
Ingredients
Chicken and Coating
- 3 skinless, boneless chicken breasts cut in half lengthwise
- 3 tablespoons gluten-free all-purpose flour
- ⅔ teaspoon salt
- ⅓ teaspoon pepper
For the Sauce
- 1 tablespoon olive oil
- 1 tablespoon dairy-free butter
- 2 teaspoons garlic paste
- ⅔ teaspoon chili flakes
- 1 cup chicken broth gluten-free if needed
- 1 teaspoon dried herbs thyme, basil, parsley mix
- 4 tablespoons grated dairy-free Parmesan
- 1 cup dairy-free heavy whipping cream
- 6 sun-dried tomatoes chopped
- fresh basil for garnish, optional
Instructions
- Preparing the Chicken
- 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.
- 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.
- Once golden, transfer the chicken fillets to a plate.
- Creating the Dairy-Free Cream Sauce
- Add the garlic paste and chili flakes to the same pan, and fry for 2 minutes, stirring constantly.
- Pour the broth into the pan and add the dried herbs. Bring the mixture to a boil.
- Pour in the dairy-free heavy whipping cream and the grated dairy-free Parmesan. Stir well and bring to a gentle boil, waiting for a couple of minutes while stirring occasionally.
- Combining Everything Together
- Return the seared chicken fillets to the pan and add the chopped sun-dried tomatoes.
- Reduce the heat to low, and simmer the chicken for 15 minutes uncovered, turning the fillets every 5 minutes.
- Continue cooking until the chicken is tender and fully cooked through (internal temperature should reach 165°F).
- Serve the chicken hot or warm, garnished with fresh basil if desired.
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