Save This Chicken Parmesan with Vodka Sauce will satisfy any craving for comfort food with its juicy breaded chicken, creamy tomato sauce, and a delicious golden cheese topping. It is my go-to recipe for a cozy Sunday dinner or when I want to impress guests with a no-fuss Italian-American classic. Every time I make this recipe, it fills the house with unbeatable aromas, and those first cheesy bites always make the work worth it.
The first time I tried vodka sauce in this recipe my family instantly asked for seconds. Now it is the dinner I make when I want everyone at the table happy and full.
Ingredients
- Boneless skinless chicken breasts: Choosing even-sized pieces helps with even cooking
- All-purpose flour: This prevents soggy breading
- Large eggs: Help bind the coating for a good crispy crust
- Milk: Adds extra richness to the egg wash
- Italian-style breadcrumbs: Choose fresh or homemade for superior crunch
- Grated Parmesan cheese: Use real Parmigiano-Reggiano for best flavor
- Garlic powder: Brings deep flavor to the breading
- Dried oregano: The classic Italian herb for seasoning
- Salt and black pepper: Essential for depth and balance
- Olive oil for frying: Use a good quality extra virgin for flavor
- Olive oil and unsalted butter: For a luscious and aromatic vodka sauce foundation
- Small yellow onion finely chopped: Creates a sweet savory base for the sauce
- Garlic minced: For punchy undertones in the sauce
- Crushed red pepper flakes: Add as much or as little as you like for heat
- Vodka: The key to a creamy smooth sauce do not worry the alcohol cooks off
- Crushed tomatoes: Use a quality canned brand for rich tomato flavor
- Sugar: Balances the acidity in the sauce
- Heavy cream: Adds silkiness to the finished product
- Shredded mozzarella cheese: Melts perfectly creating that classic stretch
- Fresh basil leaves: Brightens up the whole dish just before serving
- Cooked spaghetti or linguine: Optional but highly recommended as a base
Instructions
- Preheat and Prepare:
- Heat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and easy cleanup.
- Pound and Season Chicken:
- Set each chicken breast between parchment or plastic and pound to an even half-inch thickness. Season both sides generously with salt and pepper for even flavor throughout.
- Breading Station Setup:
- Arrange three shallow bowls. Place flour in the first. Whisk eggs with milk in the second. Mix breadcrumbs Parmesan garlic powder oregano salt and pepper in the third. This order guarantees each layer sticks.
- Bread the Chicken:
- Coat each chicken breast in flour making sure to shake off excess. Dip next into the egg mixture until well-coated. Finally press firmly into the breadcrumb mixture for a full even crust.
- Fry to Golden Brown:
- Pour olive oil into a large skillet and heat over medium-high. Once hot gently lay each chicken breast into the pan. Fry for three to four minutes per side. Aim for a deep golden crust without cooking through. Transfer to your prepared baking sheet.
- Make Vodka Sauce:
- In a saucepan heat olive oil and butter together over medium. Add finely chopped onion and sauté for about three to four minutes until soft and translucent. Stir in garlic and red pepper flakes and cook for one more minute until fragrant.
- Deglaze and Simmer:
- Pour in vodka and let it sizzle for two minutes to cook off most of the alcohol. Add crushed tomatoes and a pinch of sugar. Simmer for ten minutes letting the flavors meld.
- Creamy Finish:
- Gently stir in heavy cream and Parmesan whisking until the sauce turns pale and creamy. Taste for salt and black pepper. Keep on a gentle heat for two more minutes.
- Sauce and Cheese the Chicken:
- Spoon plenty of vodka sauce evenly over each fried chicken breast. Top each with a generous mound of shredded mozzarella and a sprinkle of more Parmesan.
- Bake to Perfection:
- Place your baking sheet in the oven. Bake for fifteen to twenty minutes until the cheese is bubbling and golden and the chicken is cooked through. Avoid overbaking to keep the chicken juicy.
- Serve and Garnish:
- Serve hot over freshly cooked pasta if you wish. Scatter torn fresh basil leaves over the top right before bringing it to the table for a vibrant finish.
Save I always look forward to the first taste of the vodka sauce. There is something magical about how the tomato and cream meld together especially after simmering with a splash of vodka. Once my cousin mixed the extra sauce into plain rice and declared it was the best bite on the table.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days. For best results reheat uncovered in the oven so the coating stays crisp. If freezing wrap cooked breaded chicken and sauce separately to prevent soggy breadcrumbs then thaw and assemble before baking.
Ingredient Substitutions
You can use boneless thighs for a bit more flavor or turkey cutlets for a lighter version. Provolone is another great melting cheese if you do not have mozzarella. Substitute vegetable broth for vodka if you want to avoid alcohol.
Serving Suggestions
This dish shines over a twirl of spaghetti but also pairs well with buttered garlic bread or a crisp Caesar salad. Add roasted broccoli or asparagus for extra greens that stand up well to the rich sauce.
Cultural and Historical Notes
Chicken Parmesan is a beloved Italian-American invention that is more common in the US than in Italy. The vodka sauce is said to have become popular in Italian-American restaurants in the 1980s lending a creamy grown-up twist to tomato-based classics.
Seasonal Adaptations
In the summer swap out the oven for your outdoor grill to crisp the chicken and serve with fresh tomatoes. For winter comfort use extra heavy cream in the sauce for a richer profile. Fresh basil is best in spring and summer but flat-leaf parsley works great as a garnish when basil is not in season.
Success Stories
I once served this recipe to a group of friends who swore it tasted as good as their favorite restaurant meal. A neighbor tried it gluten-free and said her picky kids ate every crumb. It is always the first dish to disappear at potlucks.
Freezer Meal Conversion
To make this a freezer-friendly meal prep the breaded chicken and sauce ahead. Freeze both separately. When you are ready thaw overnight in the refrigerator assemble and bake as directed for a nearly effortless weeknight dinner.
Save Serve hot and enjoy every cheesy bite! This dish brings everyone to the table for an impressive yet comforting night in.
Recipe FAQ
- → Can I bake the chicken instead of frying?
Yes, bake the breaded chicken on a lined sheet at 400°F until golden and cooked through for a lighter result.
- → Is it possible to make this gluten-free?
Absolutely. Use gluten-free breadcrumbs and flour for an easy swap without changing the flavor profile.
- → What pasta works best for serving?
Spaghetti or linguine are classic choices, but penne or fettuccine also pair well with the sauce and chicken.
- → Can I prepare the vodka sauce ahead of time?
The vodka sauce can be made up to two days ahead and refrigerated. Gently reheat before assembling the dish.
- → What wines pair with this dish?
A crisp Pinot Grigio or a light-bodied red wine complements the cheesy, savory flavors beautifully.
- → Are there vegetarian options?
Swap chicken for breaded eggplant slices and follow the same cooking method for a vegetarian alternative.