If you stay on Instagram or TikTok long enough, you’re bound to run into a video recipe of a creamy, garlicky sun-dried tomato sauce, usually as a base for pasta, chicken, or soup. You may see it referred to as “marry me” or “tuscan” chicken, and it’s incredibly delicious. This vegan marry me chicken is:
- Swimming in creamy, garlicky sauce
- Great spooned over your carb of choice (spaghetti, anyone?)
- Filling, but not overly heavy
Key Ingredients In Marry Me Chicken
This is a two-part recipe. First, you’ll need to make my vegan chicken cutlets (or find a store bought option like Gardein’s scallopini.) Then, the recipe comes together in a flash!
Vegan chicken: My vegan chicken cutlet recipe is what we use as the chicken for this recipe. It’s meaty and delicious, and sears up beautifully in a pan, adding layers of flavor and texture.
Sun-dried tomatoes: You use both the oil from the jar and the tomatoes themselves in this recipe. They’re tangy and super umami, and add a nice chewy bite to the sauce.
Garlic: Go heavy on garlic! It stands up well to the intense sun dried tomatoes and meaty chicken.
Dry white wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc work well. The wine lends a fresh acidity to the final dish. If you don’t cook with wine, feel free to substitute an equal amount of vegetable broth.
Plant-based cream: Use Silk Heavy Whipping Cream or a barista blend of any plant milk, as long as it’s unsweetened and unflavored. Don’t use canned coconut milk — the coconut flavor will be too strong in the final dish.
Vegan parmesan: Violife and Follow Your Heart are good brands. This melts into the sauce and helps thicken it, plus it lends a nice cheesy flavor.
Red pepper flakes: The sauce isn’t spicy, but adding just a pinch of red pepper flakes gives it a nice subtle heat.
Fresh basil: Garnish the final dish with lots of fresh herbs. If basil isn’t in season, parsley works well too.
There are many riffs on the “marry me” concept, all containing a creamy, garlicky sauce and sun dried tomatoes. Where you go from there is up to the imagination!
Marry Me Tofu: I see a lot of vegan spins on marry me chicken that use tofu instead of chicken. I find these to be a bit disappointing, as tofu is more spongy and less meaty. However, tofu lovers feel free to substitute tofu for the vegan chicken in this recipe and follow the steps as-is!
Marry Me Soup: Sautee onions and garlic in olive oil, add sun dried tomatoes and cream along with lots of vegetable broth and vegan chicken and a handful of spinach.
Marry Me Pasta: Make the creamy sun dried tomato sauce and toss al dente pasta in the sauce before serving! Handfuls of spinach and adding chicken are both delicious, but optional.
Thanks to the deliciously creamy sauce, you can serve this vegan marry me chicken in a variety of ways. Here are a few of my favorite accompaniments:
- Tossed with spaghetti or fettuccine
- Spooned over cooked rice
- Served alongside creamy polenta
- Enjoyed alone, with a big handful of spinach wilted in
However you choose to serve this delicious dish, I highly recommend a glass of dry white wine alongside. Preferably, the same one you used to cook the sauce. Pinot Grigio and Sauvignon Blanc work well.
Looking for more vegan chicken recipes?
- For takeout dupes, try my orange chicken or teriyaki chicken.
- For old-fashioned favorites, I love a chicken pot pie or chicken salad veronique.
Vegan Marry Me Chicken
- 1 tbsp avocado oil
- 2 tbsp all-purpose flour
- 2 vegan chicken cutlets (see note)
- 1 tbsp sun-dried tomato oil
- 4 cloves garlic (minced)
- 1/4 cup sun-dried tomatoes (chopped)
- 1/2 cup dry white wine
- 1 cup unsweet plant-based cream (see note)
- 1/4 cup grated vegan parmesan
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- chopped fresh basil (for garnish)
- In a large cast iron skillet or other nonstick skillet, heat the avocado oil over medium high heat.
- Coat each chicken cutlet in a tablespoon of flour, shaking off any excess. This helps get the chicken crispy and will also help thicken the sauce later.
- Add the coated vegan chicken cutlets and cook until well-seared on both sides, about 3 minutes per side. Remove the chicken and set aside.
- Lower the heat to medium and add the sun-dried tomato oil.
- Add the minced garlic and sun-dried tomatoes along with a pinch of salt. Stir constantly to avoid the garlic burning. Cook for 1 minute.
- Deglaze the pan with the white wine and cook for about 5 minutes, or until the wine has almost entirely evaporated.
- Add the vegan cream, parmesan, red pepper flakes, salt, and pepper and bring to a simmer, keeping the heat at medium. (Increasing it to high can cause the cream to curdle. If this happens, reduce the heat and whisk it vigorously until it becomes smooth again.)
- Once simmering, add back in the vegan chicken and cook, uncovered, for about 15 minutes, until the sauce has thickened nicely.
- Garnish with basil and serve hot over pasta, rice, polenta, or bread.