Vodka Chicken Parmesan
Serves 4-6 | Prep time: 25 mins | Cook time: 25-30 mins
What could make a timeless classic better? Cue vodka sauce! This is my new favorite rendition of chicken parmesan - and it’s oven baked, making it SO much easier to scale up for a big crowd. You’ll love this one for a family-style dinner!
Ingredients:
For the chicken:
3 large boneless, skinless chicken breast tenders
1 cup panko breadcrumbs
½ cup grated parmesan cheese (+ extra for serving)
1-2 eggs, beaten
1 tsp each salt, pepper, garlic powder, Italian seasoning
½ cup all-purpose flour
Olive oil or spray (for baking)
For the vodka sauce:
1 tbsp unsalted butter
2 tbsp olive oil
½ cup tomato paste, divided
¼ cup vodka
1 cup heavy cream
½ cup grated parmesan cheese
Salt & pepper, to taste
Red pepper flakes
For topping:
1 cup shredded mozzarella or mozzarella pearls
Fresh herbs
Fresh bread, pasta and salad (to serve)
Instructions:
Preheat your oven to 425°. Line a baking sheet with parchment paper.
Lay out three bowls for prep.
Season chicken tenders on both sides with salt, pepper, garlic powder, and Italian seasoning.
Dip each piece into beaten egg, then coat with panko. Press to help it stick. Place on sheet pan and drizzle or spray with olive oil.
Bake for 20 minutes or until golden and cooked through.
While the chicken is baking, melt 1 tbsp butter and 2 tbsp butter in a saucepan over medium heat.
Add ¼ cup of the tomato paste and use a spatula to disperse. Pour in vodka and let simmer.
Once vodka has largely absorbed, stir in heavy cream and parmesan. Stir in the remaining tomato paste. Season with salt, pepper & red pepper flakes to taste.
Once the chicken is done baking, remove from oven and spoon vodka sauce over each piece. Sprinkle mozzarella generously on top.
Return to the oven to broil for 5–8 minutes, until cheese is melted and bubbly.
Garnish with fresh herbs if you have any. Serve with pasta, salad, or garlic bread.