Chicken Parmesan with Vodka Sauce

Move over, marinara! This chicken Parmesan with vodka sauce, shared by Taste of Home reader Iola Butler of Sun City, California, takes the classic dish to the next level. It replaces the usual marinara with a creamy, blush-colored vodka sauce that’s silky, tangy and gently spiced with crushed red pepper flakes. Crispy, golden chicken breasts get smothered in this luscious sauce and topped with melty mozzarella for a satisfying Italian dinner at home.

This recipe makes enough for two, making it ideal for a cozy date-night dinner or an elevated weeknight meal with no leftovers. While you could use jarred sauce, making vodka sauce from scratch is easier than you might think. The sauce simmers in one pan while you bread and cook the chicken, then everything comes together in the oven, topped with mozzarella for a perfectly melty finish.

Ingredients for Chicken Parmesan with Vodka Sauce

• Butter: Melted butter forms the base of the sauce, adding richness and helping the garlic and prosciutto brown gently without burning.
• Garlic: Fresh garlic adds savory depth. Mince garlic cloves finely so they blend seamlessly into the sauce.
• Prosciutto: A little prosciutto adds salty, savory flavor and a bit of meaty texture to the vodka sauce. Cut it into small pieces so it crisps slightly and distributes evenly.
• Tomato paste: Cooking tomato paste until it darkens slightly helps develop a deeper, richer flavor in the sauce.
• Canned tomatoes: This vodka sauce uses whole plum tomatoes, which are lightly crushed as they cook to create a rustic, slightly chunky texture. San Marzano tomatoes, which are sweeter than other plum varieties, are perfect here.
• Vodka: Vodka helps release flavor compounds in the tomatoes, giving the sauce its signature depth. The alcohol cooks off as the sauce simmers, but if you prefer not to cook with vodka, you can simply leave it out—the sauce will still be delicious, just slightly less complex in flavor.
• Crushed pepper flakes: Just a pinch adds gentle heat that balances the rich, creamy sauce. Adjust the amount to suit your spice preference.
• Heavy whipping cream: Cream balances the acidity of the tomatoes, giving vodka sauce its signature silky texture and pretty pink color.
• Egg: Dipping the chicken in beaten egg helps the cheesy bread crumb coating stick.
• Bread crumbs: Seasoned bread crumbs create a flavorful, crunchy coating. If you have only plain bread crumbs, mix in a pinch of Italian seasoning, garlic powder and salt to boost the flavor.
• Cheese: Grated Parmesan adds a salty, nutty flavor to the bread crumb coating and helps the chicken cook up crispy and golden. Each piece of chicken is finished with a slice of mozzarella that melts into a gooey topping. If you don’t have slices, cut a ball of fresh mozzarella into thin pieces or use shredded mozzarella—just note that pre-shredded cheese may not melt quite as smoothly.
• Boneless skinless chicken breasts: You’ll need two boneless skinless chicken breast halves, about 4 ounces each. Smaller chicken breasts cook quickly on the stovetop. If yours are larger or uneven in thickness, pound them lightly so they cook more evenly.
• Basil: Garnish each serving with fresh basil for a bright, fragrant finishing touch.

Directions

Step 1: Saute the aromatics

Preheat the oven to 375°F. In a large skillet, melt the butter over medium-high heat. Add the minced garlic and cook, stirring constantly, for one minute. Add the prosciutto and cook for two minutes longer. Then, add the tomato paste and cook, stirring occasionally, until it darkens slightly and begins to brown on the bottom of the pan.

Step 2: Simmer the vodka sauce

Stir in the canned tomatoes, vodka, salt and crushed red pepper flakes. Bring the mixture to a boil, lightly crushing the tomatoes with a spoon as it cooks. Reduce the heat and simmer, uncovered, for five minutes.

Step 3: Finish the sauce

Stir the cream into the sauce and cook for two to three minutes longer, stirring occasionally, until heated through.

Step 4: Dredge the chicken

Meanwhile, lightly beat the egg in a shallow bowl. Combine the bread crumbs and grated Parmesan in another shallow bowl. Dip each chicken breast into the egg, coating both sides and allowing the excess to drip off. Then, coat each piece in the bread crumb mixture, pressing gently to help it stick.

Editor’s Tip: Pat the chicken dry with paper towels before dredging to help the egg and crumb coating adhere better.

Step 5: Pan-fry until golden

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the breaded chicken, and cook for about five minutes per side or until golden brown and a meat thermometer inserted in the thickest part reads 165°.

Step 6: Finish in the oven

Transfer the chicken to a 13×9-inch baking dish. Spoon the vodka sauce over the chicken.

Top each piece with a slice of mozzarella cheese.

Bake until the cheese is melted, about five minutes. If desired, sprinkle with fresh basil and additional Parmesan before serving.

Editor’s Tip: For a crisper, golden topping, switch the oven to broil for one to two minutes to lightly brown the cheese.

Recipe Variations

• Switch the cheese: For a slightly different cheesy twist, top the crispy chicken breasts with smoked provolone, fontina, or a blend of mozzarella and Asiago for a nuttier, tangier twist.
• Add veggies: Layer sauteed mushrooms, spinach or roasted red peppers between the chicken and sauce for extra texture, flavor and color.
• Lighten it up: Coat the chicken in two large egg whites instead of a whole egg, use one less tablespoon of butter and swap half-and-half for heavy cream for a lighter version that doesn’t skimp on flavor. For a low-fat, high-protein twist, make vodka sauce with cottage cheese—just blend it smooth, then stir it in.
• Make it crispier: Gently flatten chicken breasts to increase surface area for maximum crunch. You can also swap in panko for the seasoned bread crumbs for a lighter, extra-crispy coating.
• Go from stove to oven: Skip the extra baking dish by cooking the chicken in an oven-safe skillet. Top the chicken with sauce and cheese right in the pan, then finish in the oven for fewer dishes and easier cleanup.

How to Store Chicken Parmesan with Vodka Sauce

Let the chicken Parmesan and vodka sauce cool slightly, then transfer leftovers to an airtight container. Store in the refrigerator for up to four days.

Can you freeze chicken Parmesan with vodka sauce?

Yes, you can freeze chicken Parmesan and vodka sauce for easy meals down the road. For the best results, make the sauce and cook the chicken breasts as directed, but skip the cheese. Once cooled, store the sauce and chicken in separate freezer-safe containers and freeze for up to two months.

When ready to enjoy, thaw overnight in the fridge. Assemble the chicken with sauce and cheese in a baking dish, then bake at 350° until the chicken is heated through and the cheese is melted.

How do you reheat chicken Parmesan and vodka sauce?

Reheat leftover chicken Parmesan and vodka sauce in a covered baking dish in a 350° oven until warmed through and the cheese is melted. The microwave also works for individual portions, but cover loosely with a damp paper towel to keep the chicken from drying out.

Chicken Parmesan with Vodka Sauce Tips

Can you double this recipe?

You absolutely can double this chicken Parmesan recipe for a larger family or dinner party, but be mindful of pan space. Make a large batch of vodka sauce in a larger Dutch oven and pan-fry the chicken in batches to avoid overcrowding. Cramming too many pieces into one skillet will steam the chicken instead of letting it brown and crisp.

How do you get crispy chicken breasts?

To get perfectly crispy chicken, pat the chicken dry before dredging, coat it evenly with bread crumbs, and make sure the oil in your skillet is hot and shimmering before adding the chicken.

For extra crunch, use panko instead of regular bread crumbs or slice the breasts in half crosswise and pound them thin (or use boneless skinless chicken cutlets) to maximize surface area for all those golden, crispy bits.

What can you do with leftover vodka sauce?

If you have leftover vodka sauce, toss it with hot pasta to make penne alla vodka, spread it on pizza instead of marinara, use it as a dip for garlicky breadsticks, smother it over meatball sliders, or spoon it over a baked potato or roasted vegetables for an instant flavor upgrade. Even better: Double the sauce when making it so you have extra ready to stash in the fridge!

What can you serve with chicken Parmesan with vodka sauce?

Chicken Parmesan with vodka sauce pairs perfectly with a side of hot cooked pasta, garlic bread and a simple green salad. For a lighter meal, serve it with Parmesan-roasted broccoli or sauteed green beans. You can even slide the cheesy, saucy chicken onto a crusty split roll for an elevated chicken Parmesan sammy.