In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season 1.5 pounds of cubed boneless skinless chicken breast with 1 teaspoon of garlic salt and 1/2 teaspoon of black pepper. Cook the chicken for 5-7 minutes on each side, until golden brown and cooked through, ensuring an internal temperature of 165°F. Add 1 tablespoon of fresh minced garlic during the last minute for an aromatic finish.

While the chicken is cooking, whisk together 1 cup of chicken broth, 1/4 cup of nutritional yeast, 1 teaspoon of dried oregano, and the remaining garlic salt in a bowl. This mixture will create a flavorful sauce that will complement the Whole30 Marry Me Chicken perfectly. Set it aside while you prepare the sun-dried tomatoes to add depth to the dish.

Drain a jar of sun-dried tomatoes, ensuring they are well-drained to prevent excess oiliness, and chop them finely. Use a paper towel to blot off any remaining oil.

Once the chicken is golden brown and fully cooked, add the finely chopped sun-dried tomatoes to the skillet. Stir in the solid portion of 13.66 ounces of canned coconut cream and the whisked broth mixture from Step 2. Mix well, ensuring everything is well combined.

Increase the heat to bring the sauce to a gentle boil, then reduce to a simmer. Allow the mixture to simmer for about 5 minutes, stirring occasionally, until the sauce reaches your desired thickness.

Once your sauce has thickened beautifully, taste and adjust the seasoning if necessary. Serve the Whole30 Marry Me Chicken hot over a bed of roasted vegetables or cauliflower rice.