This vodka sauce chicken parmesan is a playful twist on the classic: crispy chicken, creamy vodka sauce and gooey mozzarella. Truly comforting and delicious.
When dinner gets covered in melted cheese, you know it will be a hit.
We love everything about this vodka sauce chicken parmesan. It’s bold, satisfying and the kind of comforting dinner everyone raves about.
Chicken parm has always been a favorite in our house. I enjoy surprising my family with it. While it wasn’t a childhood favorite for me, it’s now a dish I make often—especially since it’s so easy to involve the kids in cooking. They love dredging, coating and topping the cutlets, which makes it a fun family recipe.
Why not make it with vodka sauce more often? It’s rich, silky and elevates the whole dish in a way marinara doesn’t.
This is how the deliciousness comes together:
The vodka sauce is decadent and creamy. It starts with tomato paste, shallot and garlic, then comes together with starchy pasta water, cream and plenty of parmesan for depth and richness. If you’re not making pasta, there’s an easy substitution for the starchy water in the recipe below.
For the chicken, thin-cut cutlets are lightly breaded so they stay crisp but not heavy. I prefer seasoned breadcrumbs mixed with grated parmesan for maximum flavor. Each piece is finished with slices of fresh mozzarella and baked until the cheese is bubbly and the chicken is cooked through.
Because the vodka sauce is so rich, a lighter breading works best. Instead of the classic flour-egg-breadcrumb dredge, I brush the chicken with melted butter so the breadcrumbs adhere, then pan-fry briefly to get a golden crust. The result is crisp, tender chicken that harmonizes perfectly with the creamy sauce.
After a quick sear in a skillet, the chicken goes into a baking dish, topped with a spoonful (or more) of vodka sauce and slices of fresh mozzarella. A short bake melts the cheese and finishes the chicken, producing juicy, flavorful cutlets.
This dish is versatile: serve it with pasta, atop a salad, in a sandwich or alongside roasted vegetables.
On weeknights I usually skip the pasta and pair this chicken with roasted broccoli or Brussels sprouts for a lighter meal. For a special Sunday dinner I might serve it over pasta, but during the week I prefer something simple and satisfying without weighing us down.
Making both sauce and chicken can feel like a bit more work, but the vodka sauce stores well in the fridge for a few days. Make it ahead to speed weeknight dinners, or use the extra on pizza, pasta or as a dip.
Comfort food that deserves a regular spot on your menu.
Vodka Sauce Chicken Parmesan
Vodka Sauce Chicken Parmesan
4
people
45 mins
15 mins
1 hr
Ingredients
vodka sauce
- 1 cup reserved pasta water, or substitution listed below
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 4 garlic cloves, minced
- Salt and pepper
- 1/2 cup tomato paste
- 3 tablespoons vodka
- 1/3 cup heavy cream
- 1/3 cup finely grated parmesan cheese, plus more for topping
chicken parmesan
- 4 chicken cutlets
- Kosher salt and pepper
- 3 to 4 tablespoons olive oil for the pan
- 3 tablespoons melted butter
- 3/4 cup seasoned breadcrumbs
- 1/4 cup finely grated parmesan cheese, plus more for sprinkling
- 4 ounces fresh mozzarella, sliced
- Fresh basil and oregano for serving
Instructions
vodka sauce
- Make the vodka sauce. To mimic starchy pasta water without cooking pasta, stir 1 cup water with 1/2 teaspoon cornstarch and 1/4 teaspoon salt. Bring to a boil, then remove from heat.
- Heat butter in a saucepan over medium heat. Add shallot, garlic, a pinch of salt and pepper; cook until softened. Stir in tomato paste and cook about 5 minutes until it deepens in color.
- Carefully add the vodka, scraping any browned bits from the pan. Stir in 1/2 cup of the reserved (or makeshift) pasta water, then add the heavy cream and parmesan. Stir until the cheese melts. Taste and adjust seasoning. This makes extra sauce; refrigerate leftovers for other meals.
chicken parmesan
- Preheat the oven to 350°F. Prepare a baking dish large enough for four cutlets.
- Heat 1 to 2 tablespoons olive oil in a nonstick skillet over medium heat.
- Season the chicken with salt and pepper. Place melted butter in a shallow bowl and combine breadcrumbs with parmesan on a plate.
- Brush the chicken with melted butter on both sides, then press into the breadcrumb mixture to coat. Place the cutlets in the skillet.
- Sear until golden and crisp, about 2–3 minutes per side. Transfer seared cutlets to the baking dish.
- Spoon a few tablespoons of vodka sauce over each cutlet and top with sliced mozzarella.
- Bake for 10–15 minutes, until the cheese is melted and bubbly and the chicken is cooked through. Sprinkle with fresh herbs and extra parmesan, then serve immediately.
Did you make this recipe?
Tag your photos with the recipe hashtag and share your results. I appreciate seeing what you make!
Definitely want to snuggle under that cheese blanket.