Inspired by the viral comfort food trend, this plant-based version swaps dairy and poultry for wholesome ingredients without losing any of the rich, savory magic. Tender vegan cutlets soak up a luscious, sun-dried tomato cream sauce that’s completely dairy-free and packed with flavor.
Scrolling through social media, you’ve likely spotted the famous “Marry Me Chicken” making the rounds. But why should dairy and meat lovers have all the fun?
I was immediately drawn to the name and the creamy, decadent look of the dish. After a bit of kitchen experimentation, I discovered that crafting a vegan equivalent was surprisingly simple. By using plant-based chicken and a silky cashew-based cream, I achieved that same indulgent texture and rich, herby flavor profile.
To ensure every bite is bursting with taste, I give the vegan filets an overnight soak in a fragrant olive oil and Italian herb marinade. This extra step infuses the “meat” with incredible depth, making this dish a true showstopper for date nights or weeknight dinners alike.
⭐️ Why You Will Love It
A brilliant way to enjoy plant-based cutlets.
While I’ve often used vegan chicken in things like wraps or crispy bites, using whole, hearty filets is a total game-changer. Pan-searing them until they’re beautifully golden and slightly crisp at the edges, then letting them finish cooking in the sauce, results in a delightfully meaty, tender texture that’s incredibly satisfying.
An irresistibly creamy, flavor-packed sauce.
Let’s be real—the sauce is what makes this dish unforgettable. It’s velvety, deeply savory, and brimming with garlicky, herby goodness.
We start by gently sizzling minced garlic and dried herbs in olive oil to wake up their essential oils. Then, a simple combination of vegetable broth, homemade cashew cream, and sweet, chewy sun-dried tomatoes melds together into a thick, luxurious sauce that clings perfectly to every piece of “chicken.”
Minimal cleanup with one-pot cooking.
Aside from the dish you use for marinating, everything comes together in a single skillet. This means less time scrubbing pans and more time enjoying your meal—a definite win in my book!
📘 What Is It?
Originally popularized by Delish, Marry Me Chicken became a viral sensation thanks to its creamy, tomato-based sauce and pan-seared chicken breasts. This vegan adaptation captures the same comforting essence, replacing the heavy cream with a nut-based alternative and the poultry with plant-based filets, making it accessible to everyone without sacrificing the signature richness.
🌿 Ingredient Notes
Plant-based chicken filets
I recommend using my homemade seitan chicken, but any good-quality store-bought vegan breasts or cutlets will work beautifully here. Aim for about 18 ounces (500g) total, which is roughly four filets.
Whole vs. Shredded: Leaving the filets whole gives you that classic “chicken breast” presentation that mirrors the original dish. However, if you prefer, shredding the vegan chicken allows it to absorb even more of that glorious sauce. Both methods are delicious!
Flexible Swaps: Don’t have vegan chicken on hand? No problem! Seitan, extra-firm tempeh, or pressed tofu all make excellent substitutes. Just remember to marinate them for the best flavor infusion.
Italian seasoning blend
Plain vegan chicken can be a bit neutral, which is exactly why the marinade is so crucial. The Italian seasoning provides a fragrant, herbaceous backbone that subtly perfumes the protein and elevates the entire dish.
Olive oil quality
Good olive oil does double duty here: it enriches the marinade, giving the cutlets a gorgeous texture, and it serves as the base for sautéing the aromatics, adding a delicate fruity note to the sauce.
Vegetable broth
We use vegetable broth as the flavorful liquid base for the sauce. For an even more authentic “chicken-y” depth, look for a no-chicken vegan bouillon base—it adds incredible savoriness.
Dried thyme & oregano
I love the classic combination of dried thyme and oregano for this sauce. They provide warmth and a touch of Mediterranean flair.
Sun-dried tomatoes
These little gems are absolute flavor bombs! They add a lovely tangy sweetness and a pleasantly chewy texture to the sauce that contrasts beautifully with the creamy base.
Homemade cashew cream
This is my go-to substitute for heavy cream. Just three simple ingredients—raw cashews, water, and nutritional yeast—blend into the silkiest, most luscious cream you can imagine.
Nutritional yeast for umami
To replace the parmesan cheese used in the traditional recipe, I use nutritional yeast. It adds that elusive cheesy, nutty, umami-rich flavor that makes this dish so addictive. Feel free to use vegan parmesan if you have it instead.
🥣 How to Make It
1. Marinate the plant-based cutlets
2. Blend the cashew cream
3. Sear the vegan chicken until golden
4. Create the signature creamy sauce
📔 Pro Tips for Success
Shortcut for soaking cashews.
Did you forget to soak your cashews overnight? No worries! Just cover them with boiling water and let them sit for roughly 25 minutes. Drain and blend as usual for perfectly creamy results.
Always serve fresh.
This dish is at its absolute peak right after cooking. If left to sit, the “chicken” will continue to soak up the liquid, leaving you with less sauce. Make it fresh and enjoy it immediately for the best experience.
🌶 Delicious Twists to Try
- Kick up the heat: A pinch of crushed red pepper flakes stirred into the sauce adds a wonderful warmth.
- Make it gluten-free: Simply swap the seitan-based chicken for tofu slices or a gluten-free plant-based cutlet.
- Boost your greens: Fold a few handfuls of fresh spinach or chopped kale into the sauce right before serving for an extra nutritional punch.
🍝 Perfect Pairings
Wondering what to serve alongside this creamy masterpiece? Here are some of my favorite accompaniments:
- Pasta (fettuccine, linguine, or pappardelle are great for catching the sauce)
- Velvety mashed potatoes
- Roasted green veggies like asparagus, broccoli, or green beans
- Creamy polenta or buttery grits
- Fluffy steamed rice or quinoa
- Warm, crusty bread for mopping up every last drop of sauce
❄️ Storage Guidelines
Keep any leftovers in a sealed container in the fridge for up to 3 days. When reheating, do so gently over low heat on the stovetop and add a splash of vegetable broth to bring the sauce back to life.
I don’t recommend freezing this dish, as the creamy sauce can separate and the texture of the vegan chicken may become spongy upon thawing.
💬 Frequently Asked Questions
Is skipping the marinade an option?
You certainly can, but I wouldn’t suggest it! The marinade is key to infusing the vegan chicken with flavor and moisture. Without it, the final dish will taste noticeably flatter.
How do I fix a sauce that’s too thick?
Simply stir in an extra ¼ to ⅓ cup of vegetable broth until you reach your preferred consistency. Just remember to taste and adjust the salt afterward.
Can I use tofu in place of vegan chicken?
Definitely! Extra-firm tofu is a fantastic substitute. Press it well, slice it into thick cutlets, and follow the marinating and searing steps exactly as written. It soaks up the sauce wonderfully.
How can I ensure this recipe is gluten-free?
Check the ingredients of your plant-based chicken and vegetable broth. As long as they are certified gluten-free (or you use tofu), the rest of the recipe is naturally gluten-free.
This vegan marry me chicken is truly a crowd-pleaser—hearty, deeply comforting, and smothered in a sauce so good you’ll want to eat it with a spoon. I can’t wait for you to try it!
Vegan Marry Me Chicken
Ingredients
For the Marinade
- 4 vegan chicken filets (about 18 oz / 500g total)
- 3 tbsp olive oil
- 1/4 cup vegetable broth
- 1 tbsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Cashew Cream
- 1 cup raw cashews (soaked overnight or quick-soaked)
- 3/4 cup water
- 2 tbsp nutritional yeast
- 1/4 tsp salt
For the Sauce
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tsp dried oregano
- 1 1/2 cups vegetable broth
- 1/2 cup sun-dried tomatoes, chopped
- Prepared cashew cream
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Marinate the chicken: In a shallow dish, whisk together the olive oil, vegetable broth, Italian seasoning, garlic powder, salt, and pepper. Add the vegan filets and turn to coat evenly. Cover and refrigerate for at least 4 hours, or ideally overnight for the best flavor.
- Prepare the cashew cream: Drain the soaked cashews and transfer them to a high-speed blender with the water, nutritional yeast, and salt. Process until completely smooth and velvety. Set aside.
- Sear the cutlets: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Lift the filets from the marinade (reserve the leftover liquid) and place them in the skillet. Cook for 4 to 5 minutes on each side, until deeply golden and slightly charred. Transfer to a plate.
- Build the sauce base: In the same skillet, add the minced garlic, thyme, and oregano. Sauté for 1 to 2 minutes until fragrant. Pour in the vegetable broth and scrape up the browned bits from the bottom of the pan.
- Finish the creamy sauce: Stir in the chopped sun-dried tomatoes and any reserved marinade. Bring to a gentle simmer and cook for 3 to 4 minutes. Turn the heat to low and whisk in the cashew cream. Season with salt and pepper to taste.
- Combine and warm through: Return the seared vegan chicken to the skillet, spooning the sauce over the top. Simmer for 3 to 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Garnish and serve: Sprinkle with fresh basil or parsley and serve immediately alongside your favorite side dishes.
Notes
- Quick-soak method: Forgot to soak the cashews? Pour boiling water over them and let them sit for 25 minutes, then drain and proceed.
- Best served fresh: The vegan chicken will continue to absorb the sauce over time, so this dish is undeniably best enjoyed straight from the skillet.
- Loosening the sauce: If the sauce thickens more than you’d like, stir in an extra ¼ cup of vegetable broth to bring it back to a silky consistency.
