This easy creamy vegan chicken skillet recipe made with mushrooms, spinach, roasted garlic, sun-dried tomatoes and the most delicious creamy sauce is the perfect weeknight dinner and a guaranteed crowd-pleaser!
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5 from 38 votes
(Disclaimer: This recipe is sponsored by NotCo, click here to find out where you can find NotChicken patties)
This recipe is so delicious, I’ve made it three times this week alone. All you need is a skillet, a few key ingredients, and about 30 minutes! You can easily adapt the recipe to fit your personal needs and preferences. Enjoy this over rice or pasta for a super satisfying and balanced meal. The vegan chicken patties I used are NotCo’s crispy NotChicken patties, which are super crispy, delicious, high in protein and easy to prep!
Table of Contents
Why You’ll Love This Creamy Vegan Chicken Skillet Recipe
- If you’re a garlic lover like me, this recipe is PERFECT for you! The roasted garlic brings the savory flavor of this dish to a whole other level.
- It’s quick and easy to make! While the NotChicken patties bake in the oven, you can get started on the veggies and sauce and then all you need to do is bring it all together and enjoy.
- It’s a balanced meal. You’ll get protein from the patties, healthy fats from the creamy sauce, fiber from the veggies, and carbs from the rice or pasta you’ll serve it with. (Tip: if you don’t love carbs, you can also enjoy this skillet on its own or pair it with chickpea pasta for even more protein)
- It’s SO GOOD. I know I’m biased, but it actually so delicious, I could eat it every day.
- Even skeptics will love it. This is the perfect dish to make to impress those who think that vegans eat nothing but salad. It’s satisfying, crispy, creamy, all the good stuff.
- You can customize it endlessly. I used my favorite veggies and flavors, but you can totally replace any of them with your own favorites or even add more veggies and other ingredients.
Ingredient Notes & Substitutions
NotCo NotChicken patties: These are perfect for this recipes because they’re so convenient and easy to prep. All you need to do is to bake them for about 7 minutes on each side and voilà, they’re ready. If you can’t find them near you, you can use cooked beans (like white beans or chickpeas) or tofu instead.
Olive oil: if you’re using a cast iron skillet, I would not recommend skipping the oil! You can use olive oil, avocado oil, vegan butter, or coconut oil. Alternatively, you can use a nonstick skillet.
Red onion: any type of onion will do, including green onions!
Baby Bella mushrooms: I used baby bella mushrooms because they’re easy to find, but any type of mushroom will do, including oyster mushrooms or even shiitake mushrooms (although those might be significantly more expensive depending on where you buy them).
Garlic cloves & roasted garlic: I had both fresh and pre-roasted garlic cloves at hand, but if you don’t, you can use only one type. If you’re not using pre-roasted garlic cloves, just make sure you mince all of the garlic and add it at the beginning of the cooking process. You can also make your own roasted garlic by placing either the cloves or a whole head of garlic on a baking tray lined with parchment paper and roasted them in the oven at 400-425F for 24-35 minutes or until soft and fragrant. Note: you can also use garlic powder.
Sun-dried tomatoes: I would not recommend replacing the sun-dried tomatoes with fresh tomatoes as that would make the dish too watery. If you’re not a fan of Sun-dried tomatoes, you can either omit them or use vegan bacon bits, or other veggies such as fire-roasted bell peppers instead.
Salt & Pepper: the broth from the sauce will already include salt, so make sure you don’t add too much. You can always add more later on if needed. I like using sea salt and either cracked or ground black pepper.
Soy sauce: this adds a little extra umami to this creamy vegan chicken skillet recipe. You can use tamari sauce, coconut aminos, or miso paste instead if desired.
Liquid Smoke: this is optional, but I love adding liquid smoke to any plant-based meat or mushroom dishes. You’ll find this at most grocery stores in the U.S., at health food stores, or online. If you can’t find it at all, you can simply omit.
Smoked Paprika: One of my favorite spices! Sweet paprika will work too, I just personally love the extra smokiness.
Dried Oregano: this is optional, but recommended. You could also use dried basil or parsley.
Baby Spinach: I love using spinach because it only requires a couple of minutes to cook. Great alternatives include kale and collard greens. Any other veggies that require slightly longer cooking times, such as zucchini or bell pepper, can be used too. You’ll just need to add them at the beginning (at the same time as the mushrooms).
Creamy sauce: I like making my own creamy sauce using cashew butter, vegetable broth, nutritional yeast, and cornstarch. You can also use raw cashews, but using the cashew butter allows you to skip the soaking and blending part, making it more convenient. The cornstarch, which can be replaced with tapioca flour or chickpea flour, helps thicken the sauce. Instead of making your own creamy sauce, you can use vegan cooking cream (which will be easier to find in Europe than in the U.S.) or coconut cream. You’ll just need to adjust the amounts and add seasonings to taste. If you’re unsure about either, leave a comment below and I’ll help you:)
Vegan Sour Cream (optional): I made this recipe for a friend recently and while I LOVED the addition of vegan sour cream, she didn’t. So whether or not you add this will depend entirely on your personal taste and preferences. If you do use it, I’d recommend going for the the softer kind of vegan sour cream, not the ones that are extra firm.
Vegan shaved parmesan (optional): the garnishes are all optional, so feel free to use anything you’d like! To reduce the overall cost, you can use a sprinkle of nutritional yeast instead of the vegan parmesan.
Fresh Parsley: basil or the chopped green tops of green onions would work as well!
Cooked rice or pasta to serve: if you serve this creamy vegan chicken skillet with rice or pasta, you’ll have enough for 4 servings. If you choose to enjoy it by itself, it’ll make 2 portions. I’ve had it with Jasmine rice and lentil pasta and both were delicious. Another alternative would be to serve with a side salad or more sautéed vegetables.
PinHow to Make this Creamy Vegan Chicken Skillet
- Preheat the oven to 425F, then place the NotChicken patties on a nonstick baking tray (or line a regular tray with baking paper). Bake them for about 7 minutes on each site, then set side.
- While the patties are in the oven, prep the creamy sauce by mixing or blending the ingredients (in a blender or food processor or simply in a medium mixing bowl using a whisk) and start heating the oil in a skillet (about 12” is ideal) over medium heat (if you’re using a cast iron skillet, be sure to season and preheat it beforehand).
- Next, add the mushrooms and onions and sauté for 5 minutes before adding the sliced or minced garlic.
- Sauté for another 3 minutes, then add the sun-dried tomatoes, roasted garlic cloves, condiments, and spinach.
- Once the spinach is wilted (after about 2 minutes), lower the heat to medium-low, add the creamy sauce, and let it simmer until it starts to thicken.
- Top with a few dollops of vegan sour cream (optional) before adding your baked NotChicken patties to the skillet.
- Garnish with parsley, shaved vegan parmesan, cracked black pepper, and more sun-dried tomatoes.
- Serve over cooked rice or pasta and enjoy!
PinMore Vegan Recipes You Might Like
- Vegan Jalapeño Popper Grilled Cheese
- Vegan Pistachio Ricotta Pasta Shells
- Vegan Crunchwrap Supreme
- Crispy Baked Cauliflower Buffalo Wings
Where to Find NotChicken by NotCo
PinYou can find NotChicken Patties by NotCo at Sprouts and many other retailers. Click here to find the closest store near you.
Frequently Asked Questions
What is vegan chicken made of?
Most plant-based chicken alternatives are made with either textured vegetable protein (also known as textured soy protein) or vital wheat gluten (which is also the base for seitan). The patties I used (from NotCo) are soy based. You can find a full list of ingredients here.
Is vegan chicken actually vegan?
Yes! Whenever I refer to vegan chicken, some people get confused, but there’s a very simple reason for using this term. When I first went vegan, I missed the foods I used to enjoy, so I would frequently look up “chicken” paired with “vegan”, and “recipe” to find vegan alternatives. Calling these products vegan chicken patties rather than “textured vegetable protein” patties, simply makes it easier for people who miss chicken to find them. Adding “vegan”, or “Not” then makes is easy to distinguish the two. But yes, as long as the name or description includes the words vegan or plant-based, it’s actually vegan!
Can I prepare the vegan chicken in an air fryer?
It’s recommended to prepare the NotChicken patties in the oven, but since air fryers are essentially tiny ovens, you could definitely use an air fryer too. You just might need to adapt the cooking time. A microwave, on the other hand, is not recommended.
Does vegan chicken taste like real chicken?
Yes and no. These patties in particular mimic actual chicken patties, so they’ll be similar in taste and texture to chicken nuggets and patties, but not chicken breast or chicken thighs. Personally, it find that it resembles the real thing closely enough for me not to miss chicken. The meaty texture is certainly convincing! I’ve had non vegan friends of mine taste test them and they also loved the patties and said they’d gladly trade in regular chicken patties for these plant-based ones.
Can I add lemon juice to the creamy sauce?
You could! I tried it with lemon juice at first as I usually always add it to cashew based creams and sauces, but then forgot it once and actually liked it better without lemon juice. So, yes, it’ll work, but it’s not necessary and might actually be better without it!
Can I meal prep this recipe?
If you plan on meal prepping this creamy vegan chicken skillet recipe, I’d recommend only meal prepping the veggies and sauce and then storing those together in an airtight container in the fridge or freezer for later use. You can then prepare the NotChicken patties and add the garnishes right before reheating and serving the skillet.
Is vegan chicken a good protein source?
Yes! The patties I used include 9 grams of plant protein per serving. If you want to add even more protein to this recipe, simply double the amount of patties used. Vegan meat substitutes and vegan chicken products are usually high in protein if they’re soy, pea, or wheat gluten based. Extra firm tofu and soy curls are soy based, so those are also higher in protein. Others that are jackfruit based, for instance, have a similar texture, but are usually lower in protein.
Where can I find the ingredients used in this recipe?
You’ll be able to find most ingredients at any regular grocery store. Those that are harder to find can be purchased at health food stores or can be ordered online. If there’s a specific ingredient you can’t find at all, leave a comment below and I’ll help you either locate it or suggest an alternative.
PinEasy Creamy Vegan Chicken Skillet – Recipe Card
Use this recipe card to save, pin, or share this recipe. You can adjust the servings to your liking. If you have any questions, please comment below and I’ll respond asap!
Pin
Creamy Vegan Chicken & Roasted Garlic Skillet (with Mushrooms & Spinach)
5 from 38 votes
This recipe is quick, easy, and super delicious! The perfect vegan weeknight dinner, ready in about 30 minutes.
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Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Author: Kim-Julie Hansen
Servings: 4
Ingredients
- 4 vegan NotChicken patties
- 2 tbsp olive oil
- ½ cup diced red onion
- 10 ounces baby bella mushrooms sliced
- 2 garlic cloves sliced or minced
- ¼ cup sun-dried tomatoes
- 6-8 whole roasted garlic cloves
- A pinch of each salt and pepper or to taste
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 2 tsp soy sauce
- 1 tsp liquid smoke
- 2 cups of baby spinach
- Creamy sauce details below
To garnish:
- Vegan sour cream optional
- Fresh parsley chopped
- Vegan shaved parmesan optional
- Cracked black pepper
- More sun-dried tomatoes
To serve:
- Cooked rice or pasta
For the sauce:
- 2 tbsp nutritional yeast
- 3 tbsp cashew butter
- 2 tbsp cornstarch
- 2 ½ cups vegetable broth
Instructions
Preheat the oven to 425F, then place the NotChicken patties on a nonstick baking tray (or line a regular tray with baking paper). Bake them for about 7 minutes on each site, then set side.
While the patties are in the oven, prep the creamy sauce by mixing or blending the ingredients and start heating the oil in a skillet (about 12” is ideal) over medium heat (if you’re using a cast iron skillet, be sure to season and preheat it beforehand).
Next, add the mushrooms and onions and sauté for 5 minutes before adding the sliced or minced garlic.
Sauté for another 3 minutes, then add the sun-dried tomatoes, roasted garlic cloves, condiments, and spinach.
Once the spinach is wilted (after about 2 minutes), lower the heat to medium-low, add the creamy sauce, and let it simmer until it starts to thicken.
Top with a few dollops of vegan sour cream (optional) before adding your baked NotChicken patties to the skillet.
Garnish with parsley, shaved vegan parmesan, cracked black pepper, and more sun-dried tomatoes.
Serve over cooked rice or pasta and enjoy!
Tried this recipe?Let me know how it was!
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