Vegan Marry Me Chicken

If you follow recipe accounts on social media, you might have come across Marry Me Chicken in your recommendations, but have you ever thought about making it vegan?

Well, since the name caught my attention (isn’t it a cool name?), I started to look deeper into this recipe and quickly realized that making a plant-based version of this dish was much easier than I initially thought.

My version, while based on the original, uses vegan chicken and cashew cream instead of heavy cream, making the dish entirely plant-based! I also put my own spin on it by making a few adjustments. For example, I first marinate the chicken filets overnight in olive oil, vegetable broth, and Italian seasoning to give them depth and extra flavor!

⭐️ Why You Will Love It

A fun way to use vegan chicken.

I have used vegan chicken before to make nuggets or chicken wraps, but I have never actually made a recipe that uses whole filets – until now! The filets here are first pan-fried until slightly charred on the edges before being cooked for a few minutes in the luscious sauce. The result is a vegan chicken that is perfectly tender, meaty, and slightly chewy!

A rich and dreamy sauce.

Let’s be honest: the sauce is truly the star of this recipe. It has the creamiest consistency with a deep savoriness as well as herby and garlicky notes.

It starts with plenty of minced garlic and dried herbs that are sautéed in olive oil, allowing them to release their flavor. Following that, a combination of vegetable broth, cashew cream, and chopped sun-dried tomatoes come together to create a thick yet velvety-smooth sauce!

Made in one pot.

Apart from the baking dish that you will need to marinate the chicken filets, this recipe is made in just one pot (or skillet), meaning minimal cleaning is needed. That is a big plus for me, as cleaning the dishes is definitely not my favorite task!

📘 What Is It?

Marry Me Chicken is a dish originally created by Lindsay Funston, a recipe developer working at Delish. The dish features pan-seared chicken breasts cooked in a sauce made with chicken broth, heavy cream, and dried tomatoes.

🌿 Ingredient Notes

Vegan chicken

While I used my vegan chicken, any plant-based chicken “breasts” or filets will work. You will need four filets weighing about 18 ounces (500g) in total.

“Breasts” vs. Shreds: You can keep the vegan chicken in the shape of large filets or shred it. I have tried both ways, and both yielded great results. Whole filets look more convincing and closer to the original dish, but shredded vegan chicken tends to absorb the sauce better. The choice is yours!

Substitutes: Basically, any vegan meat will work! You can use seitan, tempeh, or even tofu. Whatever you choose, I still recommend marinating it for extra flavor.

Italian seasoning

On its own, vegan chicken can be a bit bland – which is why I marinate it overnight in an olive oil marinade infused with Italian seasoning. It adds a delicate herbaceous taste that elevates the dish.

Olive oil

I use olive oil for two things. 1) To marinate the vegan chicken. This gives it a richer texture. 2) To sauté the aromatics and infuse the sauce with a fruity aroma.

Recommendation: Not all olive oils are equal as some may be bitter or bland. I recommend using high-quality extra virgin olive oil for optimal flavor.

Vegetable broth

To replace the chicken broth, I use vegetable broth. If you have access to it, feel free to use Better Than Bouillon No Chicken Base!

Dried herbs

For the herbs, I went with a blend of dried thyme and oregano.

Note about thyme: If you have fresh thyme in your garden, you can replace the dried thyme with about 2 teaspoons of fresh thyme.

Sun-dried tomatoes

This is probably my favorite addition to the sauce! Chopped sun-dried tomatoes not only add a hint of sweetness but also bring an interesting chewy texture.

Cashew cream

I rely on homemade cashew cream to replace the heavy cream used in the original dish. It consists of only 3 ingredients – raw cashews, water, and nutritional yeast – that are blended together until smooth and creamy.

Substitute: In case you cannot have cashews, you can use coconut cream or full-fat coconut milk. The sauce won’t be as thick, so I advise dissolving a tablespoon of cornstarch in the coconut milk before adding it to the skillet.

Nutritional yeast

Since the authentic recipe uses parmesan, I simply replaced it with nutritional yeast for a touch of umami and cheesiness. If you have access to vegan parmesan, feel free to use it.

🥣 How to Make It

1. Marinate the vegan chicken

1. Slice the vegan chicken. Depending on what kind of vegan chicken you are using, you might have to cut it into “breasts” or cutlets. Since I used homemade vegan chicken, I sliced it into 4 large pieces resembling chicken breasts. If you are using store-bought vegan chicken filets, simply skip this step.
2. Marinate it. Transfer the vegan chicken to a deep baking pan and add the vegetable broth, water, olive oil, and Italian seasoning. Cover with plastic wrap and marinate the vegan chicken overnight, flipping it once so it absorbs the marinade evenly.

Tip: Feel free to score your chicken filets to allow the marinade to penetrate better.

2. Prepare the cashew cream

1. Blend the cashews. Drain the soaked cashews and add them to a blender. Add the water and nutritional yeast and blend for about 30 seconds or until smooth. Set aside.

3. Sauté the vegan chicken

1. Sear the chicken. Heat two tablespoons of olive oil in a deep, non-stick skillet over medium-high heat. Once hot, add the vegan chicken filets and cook for 2-3 minutes on each side or until slightly golden brown and slightly charred. Transfer the vegan chicken to a plate and set aside. Use a paper kitchen towel to clean the skillet a bit.

4. Make the sauce

1. Sauté the aromatics. Heat another tablespoon of olive oil in the skillet over medium heat. Once hot, add the chopped garlic, thyme, oregano, and red pepper flakes. Sauté for about 1 minute.

2. Pour in the liquid ingredients and tomatoes. Next, pour the vegetable broth and cashew cream into the skillet. Add the onion powder, chopped sun-dried tomatoes, and salt. Cook for 30 seconds.
3. Add the vegan chicken. Finally, carefully add the vegan chicken filets to the sauce and bring to a simmer. Cook for another 3-4 minutes or until the sauce has slightly thickened. Taste and adjust the saltiness of the sauce to your liking and serve immediately!

🌶 Variations

• Add vegan parmesan: Incorporate 3-4 tablespoons of vegan parmesan toward the end of cooking to add cheesiness and umami to the sauce. Just remember to reduce the amount of salt to make up for the extra saltiness added by the vegan parmesan.
• Make it spicy: Double the amount of red pepper flakes or add a few teaspoons of sriracha for some heat!
• Brighten up the sauce: You can add a touch of freshness by stirring 1-2 teaspoons of lemon juice after cooking.

🍝 What to Serve It With

There are so many side dishes that you can serve this marry-me chicken with! Here are a few suggestions:

• Pasta or rice: I love to serve it with either white rice or pasta, such as macaroni or fusilli. They soak up the sauce beautifully!
• Potatoes: Make it heartier by serving it with either smoked potatoes, sweet potato gnocchi, or simply sautéed potatoes. Mashed potatoes are also a great match.
• Veggies: Do you prefer a lighter meal? Serve it with green vegetables such as caramelized zucchini, pak choi, sautéed winged beans, or air-fryer green beans.
• Salads: Green salads accompany this vegan chicken very well too!

💬 FAQ

I hope you will love my version of this vegan marry me chicken! It’s meaty and hearty and features an irresistibly creamy and savory sauce – you’ll want to savor every last drop right from the pan!

🍗 More Vegan Chicken Recipes

Vegan Chicken Wraps

Vegan Chicken Nuggets (So Crispy!)

Vegan Chicken Cucumber Salad

Easy Jackfruit “Chicken” Quinoa Bowls

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