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Marry Me Chicken

Today we are making a vegan version of the infamous Marry Me Chicken. It's a creamy chicken dish that's easy to make but so good you just may be asked to get married because it is THAT GOOD!


8-12 oz of vegan chicken preferably filet style. We used Lightlife Chicken Strips (if they're frozen, thaw them out)*

1/2 cup of flour, seasoned with a little salt

Vegetable Oil

1/3 cup of vegan butter

2 tbsps crushed garlic

1 cup of vegetable broth (a vegan beef or chicken broth is preferred)

8oz of vegan cream cheese, we used tofutti as its the thickest out there

1/3 cup of non dairy unsweetened milk

1 cup of vegan parmesan

1 tbsp of Italian seasoning

1-2 tsps of crushed red pepper

Salt and Pepper

8.5 oz jar of sun-dried tomatoes in oil, oil drained

2 cups of Freshly cut basil

Rice or potatoes for serving

*You can easily use cauliflower, tempeh or tofu instead.


I formed my strips into patties

Dredge each patty into salted flour to coat

Wipe off excess flour

Heat a good amount of oil in a pan over medium high heat

Add your floured patties

Cook on each side until golden

Remove patties from pan

To the pan add your butter

Once melted add in your garlic

Cook for 2-3 minutes

Add in your broth

Cook for 5 minutes

Add in your cream cheese and non dairy milk

Cook until cream cheese has melted

Add in your parmesan

Mix well

Add in your Italian seasoning and crushed red pepper

Season generously with salt and pepper

Cook for 3-5 minutes

Add in your drained sun-dried tomatoes

Cook until creamy and thickened

Add in your browned patties

Cover each with sauce

Turn off heat

Garnish with basil

Serve patties with rice or potatoes



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