Crispy Chicken Parmesan with Vodka Sauce Recipe

Everyone loves a classic chicken parmesan dish.. but what’s even better than the cult classic? Chicken Parmesan with Vodka Sauce! I substituted vodka sauce for traditional marinara for this modern take on a family favorite. The best part is that you can use homemade vodka sauce or store-bought for a quicker recipe. This recipe is the perfect dinner and uses my crispy panko chicken cutlets recipe.

There are few things tastier than juicy chicken breasts that have been sliced thin and breaded, then topped with sauce and melted cheese. I love traditional chicken parmesan, but I wanted to update the dish and use something a bit more special than your average marinara sauce. This is SERIOUS comfort food! This recipe would be great with a side of pasta, veggies, salad, or as a sandwich! My chicken parmesan has endless possibilities – I hope you love it as much as I do!

If you are looking for more Italian dishes, I have plenty of them. Some of my favorites include my Sausage Crostini, Cacio e Pepe Risotto, and Mussels Pasta.

Why You’ll Love This Recipe

• Rich and creamy – Adding vodka sauce brings a rich and creamy twist to the classic Chicken Parmesan, elevating the dish’s velvety texture. Traditional tomato sauce is delicious, but this is even better!
• Store-bought is fine! – The best part about this recipe is that you can make your own chicken cutlets and vodka sauce… or you can buy them both and assemble them! 
• Excellent leftovers – Who doesn’t love leftovers? Serve these the next day with some sauteed spinach or a simple salad!

Ingredients

• Thinly sliced chicken breasts – These tender, thin chicken slices are the heart of this recipe. They promise a juicy and succulent bite, ensuring the Chicken Parmesan is irresistibly delicious. Try to get even thickness when slicing the breasts for even cooking. 
• Eggs – The unsung heroes that bind everything together. Whisked to perfection, eggs act as the culinary glue, providing a golden coating that crisps up beautifully during cooking, creating that satisfying crunch we all love.
• Flour – A dusting of flour on the chicken lends a light and airy coating, ensuring a perfect foundation for the other layers to adhere. It’s the secret behind the crispiness that makes your Chicken Parmesan a delightful textural experience.
• Panko breadcrumbs – These Japanese-style breadcrumbs bring an extra level of crunchiness. They ensure a satisfying bite with larger, flakier crumbs, which contrasts the tender chicken beneath. This is the secret to crispy chicken cutlets!
• Regular breadcrumbs – The classic component, regular breadcrumbs provide the familiar, comforting texture that ties everything together. They create a golden, crispy exterior that complements the dish’s heartiness. You can also use Italian breadcrumbs. My bread crumb mixture combines regular and panko breadcrumbs and parmesan cheese! 
• Finely grated parmigiano reggiano – A shower of finely grated Parmesan contributes a burst of umami and a nutty depth. Its ability to meld with other flavors makes it an essential ingredient, elevating the entire dish with its savory charm.
• Vegetable oil – The unsung hero of frying, vegetable oil transforms the ingredients into crispy perfection. Its high smoke point ensures a golden brown finish without overwhelming the dish’s flavors.
• Mozzarella cheese – The gooey, melted crown atop your creation. Mozzarella’s mild and creamy nature adds a luscious layer, enhancing the overall richness and creating that iconic cheese pull we all adore.
• Vodka sauce –The star of the show! The vodka adds a unique depth, enhancing the tomato richness, creating a velvety sauce that ties everything together in a symphony of flavors. You can use store-bought or follow my recipe for a simple vodka sauce. You only need tomato paste, heavy cream, garlic cloves, vodka, and some olive oil.

Substitutions

• Panko breadcrumbs – While panko adds extra crunch, regular breadcrumbs or crushed crackers can still provide a satisfying crispiness.
• Vodka sauce – No vodka, no problem! You can try my Tequila Sauce recipe or just grab your favorite marinara and add a splash of heavy cream!
• Mozzarella cheese – You can also use Provolone or fontina cheese. These cheeses melt beautifully and bring unique flavors to the dish, offering a delicious twist.
• Italian seasoning blend –  Make your own using equal parts dried oregano, basil, and thyme. This DIY blend ensures the same herbal essence, allowing you to control the ratios based on personal preferences.
• Vegetable oil – You can also use canola oil or sunflower oil. These alternatives have similar high smoke points, making them suitable for perfect golden crispiness.

Step by Step Instructions

Step 1: First, preheat your oven to 375°Fahrenheit (190°Celsius). Mix the salt, pepper, Italian seasoning blend, and garlic powder in a small bowl. Set aside.

Step 2: Next, set up our dredging station.. Grab three bowls big enough to put the chicken in and put the following in them: First bowl: Combine flour half of seasoning mixture. Second bowl: Whisk eggs and add salt and pepper. Third bowl: Mix panko breadcrumbs, traditional breadcrumbs, grated Parmigiano Reggiano, and the second half of the seasoning mixture.

Step 3: Coat in the flour mixture (make sure to shake off excess). Dip into the egg wash. Then, Press into the breadcrumb mixture, ensuring an even coating. Keep adding more crumbs and pressing into the breasts until evenly coated. See tips below recipe.

Repeat this step with each cutlet, laying the breaded chicken on a plate after it’s done being dredged.

Step 4: Once they are all done, we will heat the oil. In a pan over medium heat, heat the vegetable oil to around 350°Fahrenheit. The chicken will rest while the oil heats up so that everything sticks to the chicken.

Step 5: t’s time to fry the cutlets! Working one by one (or two at a time at most), fry the breaded chicken breasts in the preheated oil, around two at a time.

Step 6:  Fry until golden brown on each side.

Step 7: Once the cutlets are done frying, done, transfer the fried cutlets to a plate lined with paper towels and sprinkle a pinch of salt on top. Repeat until all chicken breasts are fried.

Step 8: Now we are going to assemble the chicken parmesans for baking. On each fried chicken cutlet, spread 1/4 cup of vodka sauce.

Step 9: Top with slices or shreds of mozzarella cheese.

Step 10: Bake in the oven for approximately 15-20 minutes, or until the cheese is melted and bubbly and the chicken is heated through.

Once baked, serve your vodka chicken Parmesan hot, perhaps garnished with fresh basil for an extra touch of flavor.

Tips and Notes

• Dredging and breading the chicken – Set up a “dry hand, wet hand” system. Use one hand to dip the chicken into the wet ingredients (like eggs) and the other to coat it in the dry ingredients (like breadcrumbs). This helps prevent a sticky mess and ensures a more even coating on the chicken.
• Checking oil temperature with a wooden spoon – To test if the oil is hot enough for frying, dip the bottom of a wooden spoon into the oil. If bubbles form around the spoon and float up, the oil is ready for frying. It’s a simple yet effective way to gauge the temperature without a thermometer.
• Shake off excess egg wash and breadcrumbs – As you move the chicken from the egg wash to the breadcrumb mixture, shake off excess liquid. This prevents the coating from becoming too thick and ensures a crispy result.

Recipe FAQs

Allowing the breaded chicken to rest before cooking is a crucial step. This brief hiatus lets the coating adhere securely to the chicken, ensuring it doesn’t fall off during frying or baking. It’s like giving your dish a little time to prepare for frying,  resulting in a perfectly crispy exterior that stays intact. Patience truly pays off in creating a memorable Chicken Parmesan.

Serving Suggestions

• Wine pairing – The buttery notes of a good Chardonnay complement the creamy vodka sauce, while its acidity helps cut through the richness of the dish. It’s a delightful pairing that enhances the overall dining experience.
• Simple salad – A simple arugula salad drizzled with a balsamic glaze adds a peppery bite and a touch of sweetness. The vibrant colors and bold flavors create a perfect contrast to the comforting richness of the Chicken Parmesan.
• Pasta – Serve this dish with pasta for the ultimate comfort food! For a lighter alternative, you could also serve this with zucchini noodles. If you are a huge fan of vodka sauce, I suggest you pair this with my Easy Fusilli alla Vodka (Pasta with Sauce Recipe)! 
• Fresh herbs – Before serving, add a fresh and fragrant sprinkle of basil over the Chicken Parmesan. This final touch not only enhances the visual appeal but also imparts a burst of aromatic goodness to each portion.
• Chicken parmesan sandwich – Elevate your leftovers into a mouthwatering sandwich. Grab a toasted baguette and assemble it with leftover Chicken Parmesan, a drizzle of vodka sauce, and a layer of melted sliced mozzarella cheese. It’s a handheld delight that brings new life to the flavors, making it perfect for a quick and satisfying lunch the next day.

Storage and Reheating Instructions

Reheating Instructions:

Oven method (Preferred) 

• Preheat your oven to 350°F (175°C).
• Place the leftover Chicken Parmesan on a baking sheet.
• Cover loosely with aluminum foil to prevent excessive browning.
• Bake for about 15-20 minutes or until heated through.
• For the last 5 minutes, uncover to restore the crispiness of the coating.

Toaster Oven or Air Fryer 

• If reheating a smaller portion, consider using a toaster oven or air fryer for a quicker and crispier result.
• Heat at 325°F (163°C) for 10-15 minutes, checking occasionally for desired warmth and crispiness.

Storage instructions:

Refrigeration – Store leftover Chicken Parmesan in an airtight container in the refrigerator. Consume within 2-3 days for the best quality and flavor.

Separate sauce – If possible, store any remaining vodka sauce separately to maintain its consistency. Reheat the sauce on the stovetop and drizzle it over the reheated Chicken Parmesan.

Freezing Instructions:

How to Freeze Breaded Chicken

• If planning to freeze unbaked, breaded chicken for later use, arrange the breaded chicken pieces on a tray, ensuring they’re not touching.
• Once frozen, transfer them to a freezer bag, separating each piece with parchment paper.
• Label the bag with the date and cooking instructions.
• Freeze for up to 2-3 months.

Freezing Cooked Chicken Parmesan

• If freezing already-cooked Chicken Parmesan, wrap each piece individually in plastic wrap and place them in a freezer-safe bag.
• Ensure the bag is sealed tightly to prevent freezer burn.
• Label with the date and reheating instructions.
• Freeze for up to 1-2 months.

Reheating from the Freezer

Breaded chicken

• For unbaked, breaded chicken, no thawing is necessary.
• Preheat your oven to 375°F (190°C).
• Bake frozen chicken for approximately 30-35 minutes or until cooked through and golden brown.

Cooked chicken parmesan

• If reheating already cooked Chicken Parmesan, thaw it in the refrigerator overnight.
• Follow the reheating instructions mentioned earlier for optimal flavor and texture.

Please leave a review if you make this recipe! Don’t forget to follow @seasonedandsalted on Instagram!

Crispy Chicken Parmesan with Vodka Sauce Recipe

Allie Hagerty

Indulge in the perfect fusion of crispy and creamy with this irresistible Vodka Chicken Parmesan recipe. Thinly sliced chicken breasts are expertly breaded and fried to golden perfection, then baked with luscious vodka sauce and melted mozzarella. A delicious meal sure to impress even the pickiest of eaters!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Calories 684 kcal

Equipment

• Bowls for dredging station
• whisk
• Frying pan
• Baking Sheet
• Aluminum foil
• Paper towels
• Plate
• Oven

Ingredients

  

1x2x3x

• 4-6 thinly sliced chicken breasts 2-3 regular breasts sliced in half width-wise
• 2 eggs
• 1.5 cups all-purpose flour
• 3/4 cup panko breadcrumbs
• 1/2 cup traditional breadcrumbs
• 1/4 cup finely grated Parmigiano Reggiano
• 2 tablespoons Italian seasoning blend
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 2 teaspoons pepper
• 1.5-2 cups vodka sauce
• 8 ounces mozzarella sliced or shredded
• 2 cups vegetable oil

Instructions

 

• First, preheat your oven to 375°Fahrenheit (190°Celsius). Mix the salt, pepper, Italian seasoning blend, and garlic powder in a small bowl. Set aside.
• Next, set up our dredging station.. Grab three bowls big enough to put the chicken in and put the following in them: First bowl: Combine flour half of seasoning mixture. Second bowl: Whisk eggs and add salt and pepper. Third bowl: Mix panko breadcrumbs, traditional breadcrumbs, grated Parmigiano Reggiano, and the second half of the seasoning mixture.
• Now it is time to dredge and bread the chicken! First, pat the chicken breasts dry. This is crucial. Dredge each thinly sliced chicken breast in the following order: Coat in the flour mixture (make sure to shake off excess). Dip into the egg wash. Then, Press into the breadcrumb mixture, ensuring an even coating. Keep adding more crumbs and pressing into the breasts until evenly coated. See tips below recipe.
• Repeat this step with each cutlet, laying the breaded chicken on a plate after it’s done being dredged.
• Once they are all done, we will heat the oil. In a pan over medium heat, heat the vegetable oil to around 350°Fahrenheit. *Check my tip at the bottom of the recipe to figure out if your oil is hot enough. The chicken will rest while the oil heats up so that everything sticks to the chicken.
• It’s time to fry the cutlets! Working one by one (or two at a time at most), fry the breaded chicken breasts in the preheated oil, around two at a time. Fry until golden brown on each side.
• Once the cutlets are done frying, done, transfer the fried cutlets to a plate lined with paper towels and sprinkle a pinch of salt on top. Repeat until all chicken breasts are fried.
• Now we are going to assemble the chicken parmesans for baking. On each fried chicken cutlet, spread 1/4 cup of vodka sauce. Top with slices or shreds of mozzarella cheese.
• Bake in the oven for approximately 15-20 minutes, or until the cheese is melted and bubbly and the chicken is heated through.
• Once baked, serve your vodka chicken Parmesan hot, perhaps garnished with fresh basil for an extra touch of flavor.

Notes

Testing the oil temperature – Dip the end of a wooden spoon into the hot oil; if lively bubbles and sizzles form around it, the oil is ready for frying. Avoid over-heating to ensure a perfectly crispy coating on your chicken cutlets.

Use one hand for dry ingredients, one for wet – To prevent a sticky mess, designate one hand for handling the dry ingredients (flour and breadcrumbs) and the other for the wet ingredients (egg wash). This helps keep things organized and minimizes the mess.

Shake off excess egg wash and breadcrumbs – As you move the chicken from the egg wash to the breadcrumb mixture, shake off excess liquid. This prevents the coating from becoming too thick and ensures a crispy result.

Nutrition

Calories: 684kcalCarbohydrates: 23gProtein: 54gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 211mgSodium: 1954mgPotassium: 1006mgFiber: 2gSugar: 4gVitamin A: 1084IUVitamin C: 7mgCalcium: 335mgIron: 3mg

Tried this recipe?Let us know how it was!