Vodka Chicken Parm Recipe

Prep and pound

If chicken breasts are thick, place each between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness. Pat dry with paper towels. Season both sides with 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

Set up breading station

Place the flour in a shallow dish. In a second dish, whisk the 2 eggs with 2 tablespoons milk. In a third dish, combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, and 1 tsp dried Italian seasoning.

Bread the chicken

Dredge each chicken piece in flour, shaking off excess, dip into the egg wash, then press into the breadcrumb mixture until well coated. Transfer to a wire rack and let rest 10 minutes to help coating adhere.

Pan-fry to golden

In a large skillet over medium-high heat, add 1/2 cup olive oil and heat until shimmering (about 350°F / medium-high). Working in batches to avoid crowding, fry each breast 3-4 minutes per side until golden brown and just cooked through (internal temp ~155°F). Transfer to a paper towel–lined tray, then to a baking sheet. Reduce oven temperature to 400°F (if not already).

Sweat aromatics

In a medium saucepan over medium heat, warm 2 tablespoons olive oil and 1 tablespoon butter. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, until translucent, 6–8 minutes. Add the minced garlic and 1 teaspoon red pepper flakes; cook 30–45 seconds until fragrant.

Build the tomato base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes until it darkens slightly. Add the 28 oz crushed tomatoes, stir to combine, and bring to a gentle simmer.

Deglaze with vodka

Carefully add 1/2 cup vodka, stirring, and let simmer 3–4 minutes to cook off most alcohol and concentrate flavor.

Finish the sauce

Lower heat to medium-low and stir in 3/4 cup heavy cream. Season with 1/2 teaspoon sugar (optional), 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Simmer gently 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt, pepper, or red pepper flakes for heat.

Arrange chicken and sauce

Preheat oven to 400°F. Spoon a thin layer of the warm vodka sauce onto the bottom of a baking dish large enough to hold the chicken (an inch-deep 9x13 or similar). Place the fried chicken breasts into the dish.

Top and add sun-dried tomatoes

Spoon more vodka sauce over each breast (about 1/3 to 1/2 cup per piece). Top evenly with sliced/torn fresh mozzarella (about 2 oz per breast) and scatter the 1/2 cup chopped sun-dried tomatoes over the cheese.

Bake to melt

Bake in the preheated 400°F oven until cheese is melted and bubbly and chicken reaches 165°F internal temperature, about 10–12 minutes. If you want a slightly browned top, switch to broil for 1–2 minutes watching closely.

Finish and garnish

Remove from oven, sprinkle 1/4 cup grated Parmesan over the top, drizzle 1 teaspoon olive oil, and scatter 1/2 cup chiffonade fresh basil and 2 tablespoons chopped parsley (if using). Let rest 3–4 minutes before serving.

Toss cooked spaghetti or penne with remaining vodka sauce. Plate a portion of pasta, place a chicken breast on top, spoon extra sauce over, and garnish with extra basil and grated Parmesan.