Vodka Sauce Chicken Parmesan
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
American
Vodka Sauce Chicken Parmesan
Description
The vodka sauce is created by gently cooking diced shallots and minced garlic in butter, then stirring in tomato paste to deepen flavor. Vodka is added to deglaze, releasing flavor locked on the pan's bottom. A homemade starchy water substitutes reserved pasta water, aiding sauce thickness when combined with cornstarch and salt. Heavy cream and Parmesan cheese are folded in to create a rich, smooth sauce seasoned with salt and pepper. This sauce surpasses a simple tomato base due to its creamy and slightly boozy notes.
Chicken cutlets are seasoned with kosher salt and pepper, coated in a mixture of seasoned breadcrumbs, melted butter, and Parmesan for a flavorful crust. The cutlets are pan-fried in olive oil to develop a golden crust and then topped with sliced fresh mozzarella before baking, allowing cheese to melt and meld with the sauce. Fresh basil and oregano add herbaceous notes at serving.
This dish offers a comforting balance of tender, crispy chicken and creamy tomato sauce with melted cheese. It's suitable for dinner served alongside pasta, vegetables, or a light salad.
Ingredients
vodka sauce
- 1 cup water or substitution, listed below, reserved pasta water
- 2 tablespoons butter unsalted
- 1 onion diced, or shallot
- 4 garlic minced, cloves
- salt
- black pepper
- ½ cup tomato paste
- 3 tablespoons vodka I like Tito’s
- ⅓ cup heavy cream
- ⅓ cup Parmesan Cheese plus more for topping, finely grated
chicken parmesan
- 4 chicken cutlet
- salt kosher salt
- black pepper kosher salt
- 3 to 4 tablespoons olive oil for the pan
- 3 tablespoons butter melted
- ¾ cup seasoned breadcrumbs
- ¼ cup Parmesan Cheese plus more for sprinkling, finely grated
- 4 ounces mozzarella cheese sliced, fresh
- basil fresh, for serving
- oregano fresh, for serving
Instructions
vodka sauce
- Make the vodka sauce. To make a starchy pasta water without cooking pasta, combine 1 cup of water with ½ teaspoon of cornstarch and ¼ teaspoon salt. Bring it to a boil in a saucepan, then turn off the heat!
- Heat the butter in a saucepan over medium heat. Once melted, stir in the shallots and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften. Add in the tomato paste and stir, cooking for 5 minutes. The color will darken - this is where the flavor is!
- Stream in the vodka and stir, scraping the brown bits and flavor from the bottom. Stir in ½ cup of the reserved (or makeshift) pasta water. Stir in the heavy cream and parmesan, stirring until the cheese melts. Taste and season the sauce with more salt and pepper if needed. This will make more sauce than needed. Store it in the fridge for a few days or use it to make pizza or pasta.
chicken parmesan
- Preheat the oven to 350 degrees F. Have a baking dish (9x13 works, or anything that fits 4 pieces of chicken!) nearby.
- Heat 1 to 2 tablespoons of the olive oil in a nonstick pan over medium heat.
- Season the chicken all over with salt and pepper. Have the butter ready to go in one bowl. Combine the breadcrumbs and parmesan on a plate and stir to combine.
- Use a pastry brush to brush the chicken with the butter on both sides. Dip the chicken in the bread crumb mixture, pressing gently so the bread crumbs adhere. Place the chicken in the skillet.
- Cook until the chicken is just golden and crisp, about 2 to 3 minutes. Flip and cook until golden on the other side. Transfer the chicken to the baking dish and repeat with the other chicken.
- Top each piece of chicken with a few spoonfuls of vodka sauce. You can use as much vodka sauce here as you like! Top each piece of chicken with sliced mozzarella cheese.
- Bake for 10 to 15 minutes, or until the cheese is melted and bubbly. Remove and sprinkle with fresh herbs and more parmesan. Serve immediately!
User Reviews
Overall Rating
5
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