Vegetarian Chicken in Creamy Sauce
Indulge in the rich decadence of this Vegetarian Chicken in Creamy Sauce, a quick and comforting dinner idea that’s perfect for plant-based eaters and meat lovers alike. Tender, golden-browned plant-based chicken is bathed in a velvety sauce made from heavy cream, savory vegetable broth, and a hint of Dijon mustard, creating a luxurious depth of flavor. Aromatic garlic, sautéed onion, and fresh thyme elevate the dish, while grated parmesan adds a subtle, nutty finish. Ready in just 40 minutes, this creamy vegetarian delight is ideal when served over pasta, rice, or with crusty bread to soak up every luscious bite. Whether you're looking for a hearty meatless meal or a creamy sauce recipe to impress your guests, this one-pan dish is sure to win hearts and taste buds alike.
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Recipe Information
Ingredients
- 400 grams plant-based chicken
- 2 tablespoons olive oil
- 1 medium, finely chopped white onion
- 3 minced garlic cloves
- 250 milliliters vegetable broth
- 200 milliliters heavy cream
- 2 teaspoons dijon mustard
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams grated parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the plant-based chicken pieces and cook for 5-7 minutes, or until they are lightly browned.
Pour in the vegetable broth and bring to a simmer, letting it reduce slightly for about 3 minutes.
Lower the heat and stir in the heavy cream, Dijon mustard, thyme, salt, and black pepper. Mix well to combine all ingredients.
Simmer the sauce gently for about 5 minutes, allowing it to thicken slightly.
Stir in the grated parmesan cheese until fully melted and the sauce is creamy.
Garnish with chopped fresh parsley before serving.
Serve hot over pasta, rice, or with crusty bread.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 5908 mg | 257% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 8.5 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1922 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
