Dairy Free Marry Me Chicken

 

I've seen several recipes called "marry me" chicken that were all wildly different. This one I have adapted from a video I watched on Tik Tok. The person sharing it didn't give amounts, just what ingredients they used. I have written down what I used but it is definitely a recipe that can be changed to suit your preferences. I made this dairy free by using coconut milk but you can substitute another milk if you don't like the taste of coconut milk, as it does come through a little in the sauce. I think oat or almond milk would probably work just fine, although may not be as rich. 

This comes together fairly quickly, can be doubled for a larger crowd, can be made ahead and reheated, and is super tasty and easy to make. 

 Dairy Free Marry Me Chicken

Ingredients

1 jar sundried tomatoes, coarsely chopped (about 1/2 cup)

oil from the sundried tomatoes

1 medium onion, diced

1/2 head garlic, chopped

2 cups chicken bone broth (or chicken broth)

1 cup coconut milk

1 - 2 tsp cornstarch

2 - 3 cups spinach, chopped

salt, pepper, red pepper flakes

Chicken

4 chicken breasts, halved horizontally

1/2 cup flour

1 tsp salt

1/4 tsp pepper

1 tsp garlic salt

1/2 tsp paprika (or smoked paprika) 

Directions

Mix together the flour and spices. Dredge the chicken in the mixture set aside.

Heat a large frying pan over medium heat. Add half the oil from sundried tomatoes to the pan. Cook chicken until browned on both sides. Remove from the pan and set aside.

In the same pan, add the remaining oil from the sundried tomatoes to deglaze the pan. Be sure to scrape up all the bits from the bottom of the pan. Add in the onions, garlic, and sundried tomatoes. 

Cook, stirring constantly, until onions soften - about 5 minutes. Add in the chicken bone broth and bring to a simmer. Add in the coconut milk and stir to combine well. Simmer for 3 minutes. 

Remove about 1/2 cup of the sauce and whisk 1 - 2 tsp of cornstarch into it. When lumps are gone, pour this back into the pan. 

Add in the chopped spinach and the chicken. 

Let the chicken simmer in the sauce over low heat for about 5 - 8 minutes. Chicken should read 165 F (74C) when it is fully cooked. 
Season with salt, pepper, and red pepper flakes, to taste. Serve hot over rice, mashed potatoes, or pasta 

From start to finish (including prepping veggies) in about 30 - 40 minutes. 

A delicious, dairy free recipe that also works super well for meal prepping as it freezes well. 

Dairy Free Loaded Pizza

 

Wow! It's been a while since I've posted a new recipe. I've had a few big life changes that have kept me super busy. I came down with a cold this week so I though this would be the perfect time to post some of the things I've been working on. 

This dairy-free pizza came about because my boyfriend's son has a severe dairy allergy. I wanted to come up with something that still felt pizza-y without using vegan cheese. I'm not a huge fan of most vegan cheeses. Please feel free to comment below if you know if a good one! I'm always on the lookout. 

Dairy Free Loaded Pizza

Ingredients

Pizza Crust 

Our recipe can be found here - PIZZA CRUST  

Dairy Free "Ricotta"

8 oz artichoke hearts in olive oil

14 oz extra firm tofu

Toppings

1 head roasted garlic

1 - 2 cups Dairy Free "Ricotta" (recipe above)

2 Tbsp oil

2 large bell peppers, sliced

1 large onion, sliced

1 1lb ground beef

~1 cup marinara sauce (I use Raos) 

Directions

Prepare pizza crust. You can follow our recipe (HERE) or use your own. Our recipe will make enough for 3 - 12" pizzas (2 if you like a really thick crust)

Prepare the toppings while the dough is rising.

Prepare Dairy Free Ricotta - In a food processor, pulse artichoke hearts and tofu until mixture resembles ricotta cheese. (Everything should be in smaller bits and look crumbly) 

In a large frying pan, fry peppers and onion in oil until wilted - about 5 to 8 minutes. Remove from heat.

 In the same pan, add ground beef and cook until browned. Drain off excess grease and stir in about 1/2 cup of the marinara sauce. Set aside. 

Have your toppings all ready to go when the dough has completed its rise. 

Prepare pizza - Divide dough into 3 equal pieces. The toppings here are enough for 2 pizzas. You can freeze the 3rd piece of dough for use later OR make 2 larger, thicker crust pizzas.) 

Preheat oven to 400. 

Press dough into 2 - 12 inch pizza pans lined with parchment paper OR oil well with olive oil. 

Bake the crusts for about 8 minutes, until edges are just ever-so-slightly brown.  Remove from heat and top the crusts. 

Crumble about 1 cup of the dairy free ricotta on each crust. Squeeze out the roast garlic and distribute on the 2 pizzas. 

Top each with half of the pepper/onion mix and the ground beef.

Put back in 400 oven for another 15 or so minutes - until crust is golden brown. 

Heat the remaining 1/2 cup of marinara sauce and drizzle over the two pizzas. 

You can, of course, use more garlic, more marinara, more of any of the ingredients, if you prefer. 

I had about 1 cup or so of the dairy free "ricotta" left over. I am currently looking for another way to use it up. I will let you know what I come up with!

You won't miss the cheese on these. The "ricotta" makes the topping feel more pizza-y without adding any dairy. You could make these with a Pillsbury pizza crust or even using naan or pita bread for individual pizzas. 

My boyfriend's son enjoyed these so I am counting the recipe as a success. I liked them as well. I made my crusts a little thicker than I usually do so that threw me off BUT I will definitely make these toppings again and be sure to make a thinner crust. 

If you try it, let us know how it turned out for you.