Finding a creamy chicken recipe that skips the dairy can feel tricky, but this one solves that problem. My dairy free marry me chicken is proof that you don’t need cream or cheese to get a rich, satisfying sauce.

I swapped in full-fat coconut milk to keep everything smooth and creamy. The result is a sauce that tastes just as good as the classic version.

The chicken gets a nice golden sear first, then it finishes cooking in the oven while soaking up all that flavor.

Sun-dried tomatoes, garlic, and fresh basil do most of the work here, so the taste is deep and comforting.

It’s a great option if you’re avoiding dairy but still want a meal that feels a bit special. I think you’ll come back to this one often.

Why This Recipe Is a Keeper

Rich and Creamy – Full-fat coconut milk creates a silky, satisfying sauce without using any dairy.

Deep Savory Flavor – Garlic, Italian seasoning, and nutritional yeast give every spoonful a rich, well-rounded taste.

Tender, Juicy Chicken – Skillet cooking followed by gentle baking keeps the chicken moist and flavorful.

Bright Tomato Flavor – Sun-dried tomatoes add a sweet, tangy richness that balances the creamy sauce beautifully.

Here’s What You’ll Need

For The Chicken

4 Boneless Skinless Chicken Breasts, About 6 Ounces Each
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Paprika
2 Tablespoons Olive Oil

For The Sauce

4 Garlic Cloves, Minced
1 Teaspoon Dried Italian Seasoning
1/2 Teaspoon Crushed Red Pepper
1 Cup Chicken Broth
1 Cup Full-Fat Coconut Milk
1/2 Cup Sun-Dried Tomatoes Packed In Oil, Chopped
1/4 Cup Nutritional Yeast
1/2 Teaspoon Kosher Salt
2 Tablespoons Fresh Basil, Chopped

How to Make It

Step 1

Pat the chicken dry and season both sides with salt, pepper, and paprika.

Step 2

Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 4 minutes per side until golden, then transfer it to a plate.

Step 3

Reduce the heat to medium and add the garlic, Italian seasoning, and red pepper. Cook for 30 seconds until fragrant.

Step 4

Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Simmer for 3 minutes.

Step 5

Stir in the coconut milk, sun-dried tomatoes, nutritional yeast, and salt. Simmer for 4 minutes until the sauce starts to thicken.

Step 6

Return the chicken and its juices to the skillet. Bake at 375 F for 12 to 15 minutes, until the chicken reaches 165 F.

Step 7

Spoon the sauce over the chicken and finish with fresh basil. Serve with rice, pasta, or crusty dairy free bread.

Recipe Tips

Even Out the Chicken

Chicken breasts often have one end that is much thicker than the other. Press them to an even thickness of about 3/4 inch so they cook at the same rate.

This also helps each piece finish within the 12 to 15 minute baking time without the thinner ends becoming dry.

Use Canned Coconut Milk

Choose full-fat coconut milk from a can, not the thinner refrigerated coconut milk sold as a drink. The higher fat content gives the sauce its rich, creamy texture.

Coconut milk can separate while it sits, so stir it well before measuring. This makes sure the thick cream and liquid are evenly combined.

Get the Skillet Properly Hot

Let the olive oil heat until it looks glossy before adding the chicken. A properly heated skillet creates a deep golden surface and leaves flavorful browned bits for the sauce.

If your skillet is too small to hold all four pieces with space between them, cook the chicken in two batches. Crowding traps steam and makes it harder to get that golden color.

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