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.
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.
- 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.
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
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:
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.
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.
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.
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!
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Vegan Chicken with Sun-Dried Tomato Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 12 hours 37 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Marry Me Chicken recipe features tender vegan chicken filets marinated overnight and served in a creamy, flavorful cashew and sun-dried tomato sauce. It's a delightful plant-based twist on a classic favorite, perfect for a comforting and elegant meal.
Ingredients
Marinated Chicken
- 18 ounces vegan chicken filets (about 4 pieces)
- ½ cup vegetable broth (120 ml)
- ¼ cup olive oil (60 ml)
- 1 tablespoon Italian seasoning (5 g)
Cashew Cream
- ¼ cup raw cashews (37 g), soaked overnight
- ½ cup water (120 ml)
- 2 tablespoon nutritional yeast (16 g)
Sauce
- 3 tablespoon olive oil (45 ml)
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ¼ teaspoon dried oregano
- ¾ cup vegetable broth (180 ml)
- ½ teaspoon onion powder
- ⅓ cup finely chopped sun-dried tomatoes (40 g)
- ⅜ teaspoon salt (adjust to taste)
- 2 tablespoon chopped fresh basil for topping
Instructions
- Marinate the vegan chicken: Slice the vegan chicken filets into cutlets resembling chicken breasts if not already pre-sliced. Place them in a deep baking pan and pour in the vegetable broth, olive oil, and Italian seasoning. Cover and refrigerate overnight, flipping once to ensure even absorption.
- Prepare the cashew cream: Drain the soaked cashews and blend with water and nutritional yeast until smooth, about 30 seconds. Set aside.
- Sauté the chicken: Heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat. Add the marinated vegan chicken and cook for 3 minutes per side until golden brown and slightly charred. Remove and set aside. Use a paper towel to clean the skillet.
- Make the sauce: Heat remaining 1 tablespoon olive oil in the skillet over medium heat. Add minced garlic, thyme, oregano, and red pepper flakes and sauté for 1 minute until fragrant.
- Add liquids and tomatoes to the sauce: Pour in vegetable broth and cashew cream. Stir in onion powder, chopped sun-dried tomatoes, and salt. Cook for 30 seconds to combine.
- Simmer with vegan chicken: Return the vegan chicken filets to the skillet, bring to a gentle simmer, and cook for 4 minutes until the sauce thickens slightly. Taste and adjust salt if needed.
- Serve: Garnish with fresh chopped basil and serve immediately for best flavor and sauce consistency.
Notes
- Quick-soak cashews by covering with boiling water for 25 minutes if short on time.
- Serve immediately after cooking to preserve sauce texture and flavor; avoid making ahead to prevent the 'chicken' from absorbing all the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 0 mg
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