Description
This Chicken Parmesan with Vodka Sauce recipe combines tender breaded chicken breasts pan-fried to golden perfection and finished in the oven under a luscious, creamy vodka tomato sauce topped with melted mozzarella. The recipe delivers classic Italian-American comfort food with a rich and flavorful sauce accented by prosciutto and a hint of red pepper flakes. Ready in 40 minutes, it makes a perfect dinner for two.
Ingredients
Vodka Sauce
- 3 tablespoons butter
- 2 garlic cloves, minced
- 3 ounces thinly sliced prosciutto, cut into strips
- 1 tablespoon tomato paste
- 1 can (28 ounces) whole plum tomatoes
- 1/4 cup vodka
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup heavy whipping cream
Breaded Chicken
- 1 large egg
- 1/4 cup seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 2 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons olive oil
- 2 slices part-skim mozzarella cheese
- Optional: Fresh basil leaves and additional Parmesan cheese
Instructions
- Sauté 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 starts to brown on the bottom of the pan.
- Simmer the vodka sauce: Stir in the canned whole plum 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 heat and simmer uncovered for five minutes.
- Finish the sauce: Stir the heavy whipping cream into the sauce and cook for an additional two to three minutes, stirring occasionally, until the sauce is heated through and creamy.
- Dredge the chicken: While the sauce simmers, lightly beat the egg in a shallow bowl. In another shallow bowl, combine the seasoned bread crumbs and grated Parmesan. Pat the chicken breasts dry, then dip each into the egg, coating both sides and allowing excess to drip off. Next, press each piece into the bread crumb mixture to coat thoroughly.
- Pan-fry until golden: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook about five minutes per side, until golden brown and an internal temperature of 165°F is reached.
- Finish in the oven: Transfer the chicken to a 13×9-inch baking dish. Spoon the vodka sauce evenly over the chicken. Top each piece with a slice of mozzarella cheese. Bake at 375°F for about five minutes, until the cheese melts. For a crispier, golden topping, broil for an additional 1-2 minutes. If desired, garnish with fresh basil leaves and extra Parmesan cheese before serving.
Notes
- Pat chicken dry before dredging to ensure the egg and breading adhere well.
- Use a meat thermometer to confirm chicken reaches 165°F for safe consumption.
- Broiling at the end adds a nice golden color and texture to the cheese topping.
- Fresh basil leaves add brightness and fresh herbal flavor when sprinkled on top.
- Leftover vodka sauce can be stored and used with pasta or other dishes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan Frying and Baking
- Cuisine: Italian-American
