Name: Vegan Chicken with Sun-Dried Tomato Sauce Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 12 h 37 min
Cuisine: Vegan
Ingredients: 18 ounces vegan chicken filets (about 4 pieces); 1/2 cup vegetable broth (120 ml); 1/4 cup olive oil (60 ml); 1 tbsp Italian seasoning (5 g); 1/4 cup raw cashews (37 g), soaked overnight; 1/2 cup water (120 ml); 2 tbsp nutritional yeast (16 g); 3 tbsp olive oil (45 ml); 3 cloves garlic, minced; 1/2 tsp dried thyme; 1/2 tsp red pepper flakes; 1/4 tsp dried oregano; 3/4 cup vegetable broth (180 ml); 1/2 tsp onion powder; 1/3 cup finely chopped sun-dried tomatoes (40 g); 3/8 tsp salt (adjust to taste); 2 tbsp chopped fresh basil for topping

There’s something truly comforting about a rich, velvety sauce paired with tender vegan chicken that’s marinated just right. This Vegan Chicken with Sun-Dried Tomato Sauce Recipe hits all those notes, balancing creamy, tangy, and herby flavors you’ll want again and again.

A dark pan on a white marbled surface holds four large, lightly browned chicken pieces covered in a thick creamy light orange sauce with visible herbs and small red pepper bits. Fresh green basil leaves are scattered on top of the chicken and sauce, adding bright green spots. A silver spoon rests in the pan on the right side. Nearby on the white marbled surface, there is a small brown bowl with a wooden spoon filled with a light brown powder, and a wooden spoon with dried herbs next to it. A red cloth lies under the pan handle, which is black with a wooden grip. A glass jar with reddish contents sits in the upper right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Chicken with Sun-Dried Tomato Sauce Recipe
Top Tip
How to Serve Vegan Chicken with Sun-Dried Tomato Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Chicken with Sun-Dried Tomato Sauce Recipe

Why You'll Love This Recipe

This Vegan Chicken with Sun-Dried Tomato Sauce Recipe quickly became a favorite in my kitchen because it’s surprisingly simple yet packed with so much flavor. You don’t need to be a fancy chef to nail it, and it’s perfect for impressing friends or just treating yourself. Plus, it’s creamy, dreamy, and so satisfying without any dairy or meat.

Rich, Creamy Sauce: Thanks to a luscious cashew cream base, this sauce is indulgent and velvety without heaviness.
Sun-Dried Tomato Kick: Those little bursts of tangy, intense tomato flavor lift every bite.
Easy Marinating Process: Marinating the vegan chicken overnight means it soaks up flavor perfectly with minimal effort.
Versatile and Comforting: Great for weeknight dinners, special occasions, or when you just want a cozy plant-based meal.

Ingredients & Why They Work

The magic of this Vegan Chicken with Sun-Dried Tomato Sauce Recipe is in how these simple ingredients come together. Each one brings something unique – from texture to taste – that combines into a mouthwatering dish. I like to shop for sun-dried tomatoes packed in oil for a richer flavor, but dry-packed works too if you rehydrate them first.

Flat lay of fresh vegan chicken filets sliced into large pieces, a small white ceramic bowl of raw cashews, a small white ceramic bowl of nutritional yeast flakes, a small white ceramic bowl of chopped sun-dried tomatoes, three fresh garlic cloves, a few sprigs of fresh basil, a small white ceramic bowl of dried red pepper flakes, a small white ceramic bowl of dried thyme, a small white ceramic bowl of dried oregano, a small white ceramic bowl of Italian seasoning, a small white ceramic bowl of coarse salt, a small white ceramic bowl of olive oil, a small white ceramic bowl of vegetable broth, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegan chicken filets: Whether store-bought or homemade, these are your protein base — look for ones that hold up well to searing.
Vegetable broth: Adds depth and moisture for both marinating and the sauce, boosting overall savoriness.
Olive oil: Gives richness and helps tenderize the vegan chicken during marination and sautéing.
Italian seasoning: A classic blend that adds herby warmth and complexity.
Raw cashews: Soaked and blended, they create the creamy sauce base without dairy.
Nutritional yeast: Brings cheesy, umami notes that really elevate the sauce.
Garlic, thyme, oregano, red pepper flakes: These aromatics build layers of flavor in the sauce.
Sun-dried tomatoes: Their tangy sweetness is the star here — finely chopped to evenly distribute flavor.
Onion powder and salt: Simple seasonings that balance and enhance all the other ingredients.
Fresh basil: Added at the end for a fresh, peppery contrast and beautiful color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on what I have. Sometimes I add a splash of white wine to the sauce for a little extra tang, or toss in mushrooms to bulk it up. Don’t hesitate to make it your own — this recipe is pretty forgiving and loves customization.

Variation: I once swapped fresh sun-dried tomatoes with jarred roasted red peppers — added a smoky twist that my family adored.
Seasonal tweaks: Adding baby spinach at the end melts beautifully into the sauce and sneaks in some greens.
Spice it up: Feel free to up the red pepper flakes if you like your dishes with a little kick.
Quick version: If you forget to marinate overnight, even 30 minutes helps the vegan chicken soak up flavor.

Step-by-Step: How I Make Vegan Chicken with Sun-Dried Tomato Sauce Recipe

The dish shows three slices of light brown meat covered with a creamy white sauce speckled with herbs and tiny red bits. On top of the meat, there are two pieces of bright red roasted pepper and a single green basil leaf. The sauce pools around the meat with visible green basil leaves scattered in it. To the right, a silver fork and knife rest on the plate, with the fork holding a chunk of meat. Everything is served on a white plate with a soft, textured light gray inside. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Vegan Chicken for Maximum Flavor

I slice the vegan chicken filets into cutlet-like pieces to mimic that classic chicken breast vibe. Then I toss them into a pan with vegetable broth, olive oil, water, and Italian seasoning, cover it tightly, and let it marinate overnight in the fridge. This slow soak is key — it’s when all those spices seep into the “meat,” making it super flavorful and juicy. If you don’t have time, even a quick 30-minute soak helps.

Step 2: Blend the Cashew Cream

While the chicken marinates, soak raw cashews overnight (or quick-soak with boiling water if pressed for time). Then blend them up with water and nutritional yeast until silky smooth. This cashew cream is what transforms the sauce into something so rich and comforting — without a drop of dairy. Bonus: nutritional yeast adds that cheesy, savory twist we all love.

Step 3: Sear the Vegan Chicken to Golden Perfection

Heat 2 tablespoons of olive oil in a nonstick skillet over medium-high heat. Once hot, add your marinated vegan chicken pieces and cook them 2-3 minutes per side until they develop a gorgeous golden-brown crust with a slight char. This step adds texture and flavor depth — don’t rush it! Then transfer them to a plate and set aside while you make the sauce.

Step 4: Whip Up the Aromatic Sauce

In the same skillet, add another tablespoon of olive oil and sauté minced garlic along with dried thyme, oregano, and red pepper flakes for about a minute until fragrant. Pour in vegetable broth and the velvety cashew cream, toss in the finely chopped sun-dried tomatoes, onion powder, and salt. Stir gently and let it cook for 30 seconds to marry all the flavors.

Step 5: Simmer the Vegan Chicken in Sauce

Add the seared vegan chicken back into the skillet with the sauce. Bring it to a gentle simmer and cook for 3-4 minutes, letting the sauce thicken slightly and coat each piece beautifully. Taste test and adjust the salt if needed. Finish with fresh chopped basil right before serving for a bright, herbaceous note.

Top Tip

Having made this Vegan Chicken with Sun-Dried Tomato Sauce Recipe multiple times, I've learned a few tricks to keep this dish tasting fresh and restaurant-quality every time.

Marinate Longer, Taste Better: The full overnight soak really intensifies flavor—don’t skip this if you can avoid it.
Don’t Overcrowd the Pan: When searing, giving the vegan chicken enough room ensures it crisps up nicely instead of steaming.
Cashew Cream Consistency: Blend until perfectly smooth; some chunks can throw off the sauce texture.
Fresh Basil Finishing Touch: Adding basil just before serving keeps that fresh, vibrant flavor popping.

How to Serve Vegan Chicken with Sun-Dried Tomato Sauce Recipe

Garnishes

I always scatter fresh chopped basil over the top — it brightens the whole dish and smells incredible. Sometimes a sprinkle of cracked black pepper or a dash of fresh lemon juice elevates it even more, especially if you want that extra zing.

Side Dishes

This sauce pairs beautifully with creamy mashed potatoes, garlic roasted vegetables, or even a simple bowl of pasta or rice. I particularly love creamy polenta alongside it — the sauce melts right into the soft base for a meal that just hugs you from the inside out.

Creative Ways to Present

For dinner parties, I’ve served the vegan chicken sliced thinly over a bed of mixed greens and drizzled with the sun-dried tomato sauce. Another idea I tried was layering it in a vegan-friendly lasagna with plenty of sauce and veggies — a total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. Just be aware that the vegan chicken tends to soak up the sauce, so you might have less sauce left than when freshly made.

Freezing

I’ve frozen this dish once or twice by itself, but actually recommend freezing the sauce separately from the vegan chicken if you want the best texture when reheating. Thaw overnight in the fridge and combine gently when ready to serve.

Reheating

To reheat, warm it over low to medium heat on the stovetop with a splash of vegetable broth or water to loosen the sauce. Microwave works too, but I prefer the stovetop to maintain that creaminess without drying out the vegan chicken.

Frequently Asked Questions:

Can I use other types of vegan chicken substitutes for this recipe?

Absolutely! I’ve used seitan, tofu, and store-bought vegan chicken filets with great success. Just adjust cooking times and marination lengths based on the type you choose.

What if I don’t have cashews?

You can try substituting with silken tofu blended with nutritional yeast for a less nutty but still creamy sauce, or use store-bought vegan cream alternatives. Cashews just give a really smooth and rich texture that’s hard to beat though.

How spicy is this dish?

The recipe includes red pepper flakes but only a modest amount for a gentle warmth—nothing too overpowering. You can easily omit or increase the quantity based on your spice tolerance.

Can I prepare this recipe faster?

If short on time, quick-soak your cashews with boiling water for about 25 minutes and marinate the vegan chicken for at least 30 minutes instead of overnight. It won’t be quite as flavorful but still delicious.

Final Thoughts

This Vegan Chicken with Sun-Dried Tomato Sauce Recipe truly feels like a hug on a plate — comforting, satisfying, and full of flavor. It’s one of those dishes I find myself making when I want to feel cozy yet celebrate vibrant flavors. Trust me, once you try it, it’ll become a quick favorite in your dinner rotation too. Give it a go, and let me know how you like to make it your own!