Marry Me Chicken without Tomatoes

Marry Me Chicken without tomatoes is my answer to the scroll-stopping viral chicken obsession. Every time I see the original — saucy chicken simmered in tomatoes, cream and cheese — I understand the appeal. It’s cozy, rich and unapologetically indulgent. But if you’re avoiding tomatoes, whether for sensitivity, inflammation or simple preference, that version just doesn’t work.

This Marry Me Chicken without tomatoes keeps all the comfort without relying on nightshades or dairy. Carrots and parsnips simmer down into a velvety sauce, fresh basil adds brightness, and a spoonful of coconut yogurt brings gentle tang (without tasting like coconut — that’s non-negotiable). A little nutritional yeast gives it that parmesan-ish finish. It’s rich, balanced and exactly what you want from a comfort-style chicken dinner.

How this Marry Me Chicken without Tomatoes Fits AIP

Everything in this recipe for AIP Marry Me Chicken is completely suitable for AIP Core, the original AutoImmune Protocol, as well as AIP Modified. As you consider your ingredients, homemade stock is always my preference, but a store-bought compliant brand is also an option. Look for non-fortified nutritional yeast, since it’s cleaner, less processed and doesn’t have additives that could take you off program.

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You’ll want a high-sided sauté pan that can comfortably fit four medium chicken breasts with room. Peel carrots and parsnips, then cut into coins. Add them to the pan with garlic and chopped shallot. Season with salt, pour in the stock and simmer uncovered until the vegetables are completely soft. The parsnips help balance the flavor of the carrot, and they add a little sweetness and help thicken the sauce.

Transfer the vegetables and all the stock to a high-powered blender. Add in the coconut yogurt, nutritional yeast and a handful of fresh basil leaves. Adding the basil off the heat will keep it bright and very pronounced in the sauce. One of the hallmarks of any tomato sauce is the fresh herbs, and basil delivers. The nutritional yeast (which tastes just like parmesan) will give you all the cheesy vibes and the coconut yogurt adds a bit of acidity or tanginess that’s missing without tomato.

Set the sauce aside and use the same pan to brown the chicken. Season the chicken on both sides, then sear it in a little olive oil until each side is a nice golden brown. You don’t need to cook it through here. Once it’s browned, transfer the chicken to a plate.

Pour the sauce into the pan and begin scraping up all the browned bits left behind from the chicken. If the sauce is too thick, just add a splash or two of stock. Then, nestle the chicken into the sauce and simmer on low until the chicken is cooked through.

Finish with a handful of fresh basil leaves and spoon plenty of sauce over the top. This Marry Me Chicken without tomatoes practically begs to be served over something that will soak up every drop. The sauce is creamy, it’s creamy, “cheesy,” and completely craveable.

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Marry Me Chicken without Tomatoes

5 from 1 vote

Marry Me Chicken without tomatoes is a creamy, dairy-free and nightshade-free version of the viral classic, made with blended carrots, parsnips, basil and nutritional yeast.

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Total Time:40 minutes mins

Servings: 4 servings

Author: Christina Marche

Ingredients

• 12 oz carrots, peeled and cut into rounds (about 2 cups)
• 6 oz parsnips peeled and cut into rounds (about 1 cup)
• ¼ cup chopped shallots, about 1 large
• 2 large cloves of garlic, roughly chopped
• 1½ tsp Kosher salt, divided, plus more as needed
• 2½ cups chicken stock, plus more as needed
• 1½ tbsp non-fortified nutritional yeast
• ¼ cup basil leaves, loosely packed (about 8-10 leaves), plus more for garnish
• 4 oz coconut yogurt
• 1 tbsp olive oil, divided
• 4 medium chicken breasts

Instructions

• Add the carrots, parsnips, shallots, garlic and ½ teaspoon of salt to a wide, high-sided sauté pan.
• Add the stock to the pan and simmer uncovered until the vegetables are easy to mash and are fork-tender, about 12 to 15 minutes.
• Transfer to a high-powered blender. Add the nutritional yeast, basil and yogurt, and blend until completely smooth. Set the sauce aside.
• Return the pan to medium heat and coat with a tablespoon of olive oil, or enough to coat the pan. Season the chicken on both sides with the remaining teaspoon of salt and sear until golden, about 2 to 3 minutes on each side, then remove it to a plate.
• Pour the sauce back into the pan, scrape up all the browned bits from the chicken, and loosen with a splash of stock if the sauce feels too thick.
• Nestle the chicken into the sauce and let it finish cooking at a low simmer, about 5 to 7 minutes, until just cooked through, or when the chicken reaches an internal temperature of 165°.
• Season to taste. Serve warm, topped with fresh basil.

Course: Main Course

Cuisine: AIP, AIP Modified, Paleo, Whole30