Best 3 Chicken Parmesan With Vodka Sauce Recipes

Chicken parmesan with vodka sauce is a classic Italian-American dish that combines the flavors of crispy chicken, tangy tomato sauce, melted cheese, and a hint of vodka. This dish is a favorite among chicken parmesan lovers, as the vodka adds a subtle sweetness and complexity to the sauce that enhances the flavors of the other ingredients. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the steps of creating a delicious chicken parmesan with vodka sauce that will surely impress your family and friends.

Here are our top 3 tried and tested recipes!

BAKED CHICKEN PARMESAN WITH VODKA SAUCE RECIPE (SIP BITE GO)

Baked Chicken Parmesan with Vodka Sauce Recipe (Sip Bite Go) image

This recipe for baked chicken parmesan with vodka sauce is a life saver for busy weeknights. Yet, impressive enough to serve to guests for a Sunday dinner. It's an easy comfort food dish with all the tasty flavors of chicken parm, but without any of the hassle. Using vodka sauce straight out of the jar adds a ton of flavor and makes this baked chicken parmesan unique.

Provided by Jenna Passaro

Categories Dinner Main Course Main Dish

Time 1h5m

Number Of Ingredients 12

Ingredients

2 lbs chicken breast
1 tbsp olive oil
1 tsp salt
1 tsp pepper
1 jar vodka sauce
1 cup mozzarella cheese (shredded)
1/2 cup Parmesan cheese
1 cup panko crumbs
2 tbsp basil (fresh chopped)
1.5 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper

Steps:

First, bake chicken in the oven. Preheat oven to 400. Drizzle olive oil on the chicken and sprinkle with salt and pepper. Place chicken in an oven safe pan and cook for 10 minutes. Flip chicken and cook an additional 15 minute, or until juices run clear when the chicken is cut. For fool-proof cooking to the safe 165 degrees, use a thermometer to make sure chicken is cooked through.
Turn oven down to 350 degrees. Chop chicken into bite-sized pieces and add the chicken to an 8×8 glass cooking dish. Add vodka sauce, mozzarella cheese, and Parmesan cheese. Toss all ingredients together and set aside.
Make the crunchy panko topping. Mix panko crumbs, basil and olive oil in a small bowl. Top the chicken casserole with the panko crumb mixture and sprinkle with salt and pepper.
Bake the chicken parmesan casserole for 25 minutes at 350 degrees. Set the glass dish on a baking sheet so it's easy to safely take in and out of the oven. Set the broiler to high and broil for 2-4 minutes. The baked chicken parmesan with vodka sauce is done when the panko topping is golden brown.
Serve over pasta or potatoes (optional)

Nutrition Facts : Calories 380 kcal, Carbohydrate 14 g, Protein 42 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 117 mg, Sodium 1577 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHICKEN PARMESAN

Chicken Parmesan image

My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside.
Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g

PASTA WITH CHICKEN AND VODKA SAUCE

Pasta With Chicken and Vodka Sauce image

Just made this, and i thought it was worth keeping. Plllease give me some ideas for this. I think it could use more veggies. Lemme know what you guys came up with!

Provided by gimme_a_spachler

Categories Spaghetti

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces angel hair pasta (Add more pasta, or use a different kind if you desire.)
2 tablespoons olive oil
2 boneless skinless chicken breasts, cut into bit-sized pieces
8 ounces canned mushrooms, drained
1 (24 ounce) jar vodka sauce (I used Bertolli)
1/2 cup milk
1/2 cup grated parmesan cheese
8 ounces frozen peas

Steps:

Cook pasta according to package instructions, set aside.
Heat olive oil in a medium sauce pan.
Add chicken and cook through, but i suggest not browning it.
Add mushrooms and Vodka Sauce. Use the milk to "clean out" more of the sauce out of the jar, and add to your mixture.
Stir in parmesean cheese.
Let the sauce mixture cook over medium heat for approximately 5 minutes, stirring occasionally.
Stir in frozen peas and cook for another 5 minutes, or until peas are heated.
Pour sauce mixture over your cooked pasta, or mix them together.
Serve with more grated parmesean, garlic bread, etc.

Nutrition Facts : Calories 843.5, Fat 28.5, SaturatedFat 8.7, Cholesterol 106.1, Sodium 1137.3, Carbohydrate 88.7, Fiber 10.8, Sugar 8.2, Protein 58.3

Tips:

Choose high-quality ingredients: Use fresh, high-quality ingredients for the best flavor. Look for free-range, organic chicken, ripe tomatoes, and flavorful cheeses.
Make your own vodka sauce: While you can use store-bought vodka sauce, making your own is easy and will give you a more delicious and authentic result. You can find a recipe for vodka sauce in the article.
Don't overcook the chicken: Chicken breasts can easily become dry and tough if overcooked. Cook them until they are just cooked through, about 5-7 minutes per side.
Use a good quality cheese: The cheese is one of the most important ingredients in chicken parmesan, so don't skimp on quality. Use a good quality Parmesan cheese and a flavorful Italian blend cheese.
Broil the chicken parmesan until golden brown: This will give the chicken parmesan a crispy, flavorful crust.

Conclusion:

Chicken parmesan with vodka sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple tips, you can make chicken parmesan that is crispy, flavorful, and sure to please everyone at the table.