Dairy Free Marry Me Chicken

Need a hearty, truly mouthwatering, dairy-free chicken dinner recipe the whole family will love? Try my one-pan Creamy Dairy Free Marry Me Chicken Thighs! 

This post was originally published on November 9, 2017. It has since been re-tested several times over the years, and was updated with all new photos, updated recipe, and more helpful information and republished most recently on December 30, 2024.

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If you’re looking for a cozy, comforting meal to warm up on a chilly night, this Dairy Free Marry Me Chicken recipe is it!

I developed this dairy free Tuscan chicken recipe several years ago when I first found out I had a milk protein intolerance. I longed for rich, creamy, velvety sauces and protein rich dishes, and this was one of the first dairy-free recipes I developed that my family enthusiastically gave their seal of approval.

Since then, we’ve made it dozens of times, and I’ve recently updated the recipe with new photos to give it the glow up it deserved. And to give you more cooking tips to help you make this delicious chicken dinner for your own family.

I hope you love it as much as we do!

❤️ Why you’ll love this recipe

As a busy full-time working mom, I love sharing recipes here that are quick, easy, family-friendly, AND super tasty. I know how challenging it can be to get a home-cooked meal on the table, especially on busy weeknights!

This dairy free chicken recipe is IT, my friends. I can’t tell you how much I love this dish! It’s the perfect comfort food at the end of a long, stressful, chilly fall or winter day.

Reasons you’ll love this dairy free Marry Me chicken recipe too:

• Dairy free goodness– It has healthier, dairy-free sauce, but it tastes so rich and creamy, you won’t miss any of the fat that most cream sauces contain.
• Less time in the kitchen – You can make this in under an hour, making it great for weeknight family dinners.
• Inexpensive – It’s made with chicken thighs, which are protein-packed and tender, but also inexpensive than other cuts of meat.
• Great leftovers – I love chopping up the leftover chicken from this recipe and any leftover sauce and enjoying it the next day over pasta.

🍗 Ingredient notes

You can make this hearty family dinner in under one hour using pantry, fridge, and freezer-friendly simple ingredients that are easy to find in any local grocery store.

• Chicken – I use bone-in, skin-on chicken thighs because I love the rich flavor this cut adds to the dish. But you can substitute boneless chicken thighs or tender chicken breasts if you prefer. Check the printable recipe card at the bottom of this post for cooking time adjustments if you use a different cut of meat.
• Coconut milk – Use full-fat or low-fat canned coconut milk. Thai Kitchen organic coconut milk is my favorite to use in dishes where I want a creamy texture without the dairy. You can also use coconut cream if you want a really thick sauce.
• Chicken stock or broth – You could use water instead but I prefer the added flavor you get from using chicken broth. Use our homemade Instant Pot chicken stock recipe or use your favorite store-bought chicken stock or chicken broth.
• Sun-dried tomatoes – You’ll want to drain out the oil and give the sundried tomatoes a rough chop before using.
• Mushrooms – Use fresh or frozen sliced mushrooms. I prefer baby bella (cremini) mushrooms, but you can use white button mushrooms instead.
• Spinach – Use fresh or frozen spinach. If using frozen spinach, be sure to thaw it and squeeze out the excess liquid and pat the spinach dry before adding it to the pan. Otherwise, your sauce may end up too thin and liquidy.
• Herbs and aromatics – I use minced fresh garlic, and a blend of fresh chopped thyme, rosemary, and sage. You can use oregano or a little bit of tarragon too if you like.
• Salt and pepper – season the dish with kosher salt and ground black pepper to taste.

Optional:

• Add nutritional yeast for vegan, dairy-free nutty flavor, similar to parmesan cheese.
• Add fresh basil for a bright, herb flavor.

✅ Step-by-step instructions

Here are some step-by-step photos to help guide you as you cook this dinner. You’ll find a full list of ingredients with measurements, and more detailed instructions, in the printable recipe card at the bottom of this post.

1. In a large skillet, heat the olive oil then brown the chicken pieces on all sides until lightly golden brown.
2. Remove the chicken from the skillet and transfer onto a plate. Set aside.

3. Add the garlic, mushrooms, and sun-dried tomatoes to the pan and sauté until they are slightly softened and the garlic is fragrant.

4. Add the spinach and herbs and sauté all together for a minute or two, until the spinach starts to wilt.

5. Add the chicken broth or chicken stock and slowly stir in the coconut milk to combine.

6. Lower to medium heat (or low-medium heat) and return the chicken to the pan and cook, stirring occasionally for another 10-15 minutes, or until the chicken is fully cooked. You’ll know chicken is done when a meat thermometer inserted into the chicken reads 165°F.

Serving ideas

We love serving these dairy free Tuscan Chicken thighs with Instant Pot Basmati Rice or Instant Pot Garlic Rice. It’s also delicious served over a bed of pasta.

For side dishes, consider adding a Broccoli Crunch Salad, Arugula and Pear Salad, or a simple Cucumber Tomato Salad.

If you want to add a side of vegetables, consider making Mushroom Marsala or Instant Pot Broccoli.

Wine pairings

You can serve this dairy-free Marry Me Chicken dish with either white wine or red wine. It’s very versatile!

• For white wine: go for a lightly oaked Chardonnay or a Sauvignon Blanc.
• For red wine: choose a light-bodied red wine such as a Pinot Noir or a Beaujolais.