Vegan Marry Me Chicken

Total time40 min

Prep time10 min

Cook time30 min

This creamy, sun-dried tomato skillet dinner brings serious comfort-food energy, with garlic and thyme melting into a rich, velvety sauce that's begging to be scooped up with crusty bread. Torn basil scattered over the top adds a fresh, peppery lift that balances all that savory depth. The seasoning blend on the main protein — a mix of garlic powder, oregano, and a pinch of red pepper flakes — gives every bite a little smoky warmth and kick. Searing first and then simmering low and slow in that tomato-flecked sauce keeps everything tender and infused with flavor from edge to edge. It's the kind of dish that looks like it took hours but comes together in one pan, and it's a genuinely great pick for a vegan spread that still feels indulgent and date-night worthy.

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6–8 oz each)
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
½ tsp dried oregano
¼ tsp red pepper flakes
2 tbsp olive oil

For the sauce

3 cloves garlic, minced
½ cup sun-dried tomatoes in oil, drained and roughly chopped
½ tsp dried thyme
1 cup low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ cup freshly grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For serving

¼ cup fresh basil leaves, torn

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the salt, black pepper, garlic powder, oregano, and red pepper flakes, then season both sides of each breast evenly with the mixture.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 4–5 minutes, until the undersides are deep golden and release easily from the pan. Flip and sear the second side for 3–4 minutes until golden. Transfer the chicken to a plate — it will not be cooked through yet.

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