Description
This Vegan Marry Me Chicken recipe features marinated vegan chicken filets cooked in a creamy cashew and sun-dried tomato sauce, garnished with fresh basil. It’s a delicious plant-based twist on a classic comforting dish, perfect for dinner.
Ingredients
Scale
Marinated Chicken
- 4 vegan chicken filets about 18 ounces (500g) in total
- 1/2 cup (120 ml) vegetable broth
- 1/4 cup (60 ml) olive oil
- 1 tbsp (5 g) Italian seasoning
Cashew Cream
- 1/4 cup (37 g) raw cashews soaked overnight
- 1/2 cup (120 ml) water
- 2 tbsp (16 g) nutritional yeast
Sauce
- 3 tbsp (45 ml) olive oil
- 3 cloves of garlic minced
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes
- 1/4 tsp dried oregano
- 3/4 cup (180 ml) vegetable broth
- 1/2 tsp onion powder
- 1/3 cup (40 g) finely chopped sun-dried tomatoes
- 3/8 tsp salt (1/4 + 1/8 tsp) adjust to taste
- 2 tbsp chopped fresh basil for topping
Instructions
- Marinate the vegan chicken: Slice the vegan chicken into four large pieces resembling chicken breasts if using homemade; if using store-bought, skip slicing. Transfer to a deep baking pan and add vegetable broth, olive oil, and Italian seasoning. Cover with plastic wrap and marinate overnight, flipping once to ensure even absorption.
- Prepare the cashew cream: Drain soaked cashews and add to a blender with water and nutritional yeast. Blend for about 30 seconds until smooth. Set aside.
- Sauté the chicken: Heat two tablespoons of olive oil in a deep non-stick skillet over medium-high heat. Add vegan chicken filets and cook for 2-3 minutes per side until slightly golden and charred. Transfer to a plate and wipe skillet clean with paper towel.
- Make the sauce: Heat remaining tablespoon of olive oil in skillet over medium heat. Add minced garlic, dried thyme, oregano, and red pepper flakes. Sauté for about 1 minute until fragrant.
- Add liquids and tomatoes: Pour vegetable broth and cashew cream into skillet. Stir in onion powder, chopped sun-dried tomatoes, and salt. Cook for 30 seconds to combine flavors.
- Simmer the chicken in sauce: Carefully add the vegan chicken filets back to the skillet. Bring to a simmer and cook for 3-4 minutes until sauce slightly thickens. Taste and adjust salt. Garnish with fresh basil and serve immediately.
Notes
- Quick-soak cashews by pouring boiling water over them and soaking for 25 minutes if short on time.
- Serve immediately after cooking, as the chicken will absorb the sauce if left to sit, reducing sauce quantity.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
