This Baked Chicken Vodka Parmesan is a fun and lightened up twist on classic chicken parmesan. The baked chicken is crispy on the outside and tender in the center. Topped with the flavorful vodka sauce and mozzarella cheese, this recipe is a home run.

If you love chicken recipes then try my Caesar Salad Chicken Cutlets, Healthy Baked Chicken Parmesan or my Air Fryer Cacio-e-Pepe Style Chicken Tenders.

Baked Chicken Vodka Parmesan – Healthyish Foods

Why You’ll Love this Recipe

  • Its a fun twist on classic chicken parmesan. Enjoy alongside my Butter Lettuce Salad or One Pan Potatoes.
  • The homemade vodka sauce is easy to make and can be used in so many ways.
  • Extra chicken cutlets can be enjoyed throughout the week in a variety of ways.

Ingredients Needed for Baked Chicken Vodka Parmesan

  • Chicken Breasts – For this recipe, I used Smart Chicken’s organic chicken breasts. You’ll need one pound of chicken which is typically two breasts. Butterfly the breasts so you end up with four thin cutlets. Add the chicken to a bag and gently pound it thin. This allows for quick even cooking.
  • Egg – Gently whisk one egg in a small bowl and brush the egg over the prepared chicken.
  • Breading – Combine panko breadcrumbs, Italian breadcrumbs, parmesan cheese, garlic powder, oregano, kosher salt and black pepper on a plate. Mix well.
  • Vodka Sauce – You’ll need olive oil, diced shallots, garlic cloves, tomato paste, vodka of choice, water, crushed tomato, kosher salt, pepper, red pepper flakes, grated parmesan cheese and heavy cream. This will make more sauce that what is needed. Use extra sauce on a pizza or pasta later in the week.
  • Sliced Mozzarella Cheese – Thinly slice some fresh mozzarella cheese to place over the baked chicken.
Baked Chicken Vodka Parmesan – Healthyish Foods

How to Make Baked Chicken Vodka Parmesan

Make the Vodka Sauce

  • In a large sauté pan, add the olive oil, shallots and garlic cloves. Sauté until the onions are translucent and fragrant, add the tomato paste. Stir well. Next, deglaze the pan with vodka. Be careful as it can create a flame.
  • Once the vodka begins to reduce, add the canned crushed tomato, water, salt, pepper and red pepper flakes. Stir well and simmer for a bit then remove the garlic cloves.
  • Next, add the heavy cream and grated parmesan cheese. Stir until the cheese is fully melted. This will make more sauce that what is needed. Use extra sauce on a pizza or pasta later in the week.

Make the Baked Chicken

  • Preheat the oven to 425 degrees.
  • Slice your chicken breasts in half lengthwise. This technique is also known as butterflying. You’ll end up with 4 thin cutlets. Next, place the chicken in a bag and gently pound it. Pounding the chicken will make it more tender and allows it to cook more quickly and evenly.
  • Whisk an egg and brush the egg on both sides of the pounded chicken. Run the chicken through the breading mixture and place it on the prepared baking tray. Once all four pieces are on the tray, spray the top of the chicken with the olive oil cooking spray.
  • Bake for 18 minutes and flip the chicken. Bake for another 5 minutes or until the internal temperature reach 165 degrees Fahrenheit. Next, add 2 tablespoons of vodka sauce on top of each piece. Then, add thinly sliced mozzarella on top of each piece and place it back in the oven. Broil for 1-2 minutes until the sauce is heated and the cheese is melted.

Storage

  • Store leftovers in an airtight container in the refrigerator for up to four days. Reheat leftovers in the microwave.
Baked Chicken Vodka Parmesan – Healthyish Foods

Frequently Asked Questions

How can I use extra vodka sauce?

Use extra vodka sauce throughout the week on pasta, chicken or pizza.

How long does this last?

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat leftovers in the microwave.

What does it mean to butterfly chicken?

Butterflying chicken is a cooking technique where you slice a chicken breast in half lengthwise to yield two thin cutlets.

Other Chicken Recipes to Consider Trying

Baked Chicken Vodka Parmesan – Healthyish Foods

Baked Chicken Vodka Parmesan

Author: Sarah Thomas-Drawbaugh
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
This healthy Baked Chicken Vodka Parmesan is a fun and lightened up twist on classic chicken parmesan. The baked chicken is crispy on the outside and tender in the center.
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Equipment

  • 1 baking tray
  • 3 plates to bread chicken
  • 1 saucepan

Ingredients

CHICKEN

  • 1 lbs. chicken breasts, butterflied and pounded thin

BREADING MIXTURE

  • ¼ cup panko breadcrumbs
  • ¼ cup Italian breadcrumbs
  • ¼ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

EGG WASH

  • 1 egg, whisked

VODKA SAUCE

  • 2 tablespoons olive oil
  • ½ – ¾ cup shallots, diced small
  • 4 cloves garlic, left whole
  • ¼ cup tomato paste
  • ¼ cup vodka
  • 1 cup water
  • 1 cup crushed tomatoes, canned with juice
  • kosher salt and black pepper, to taste
  • red pepper flakes, to taste, but optional
  • ¼ cup heavy cream
  • ¼ cup grated parmesan cheese

TOPPINGS

  • ½ cup vodka sauce
  • ¼ cup sliced mozzarella cheese
  • 2 tablespoons Italian parsley, as garnish

Instructions 

Make the Vodka Sauce

  • In a large sauté pan, add the olive oil, shallots and garlic cloves. Sauté until the onions are translucent and fragrant, add the tomato paste. Stir well. Next, deglaze the pan with vodka. Be careful as it can create a flame.
  • Once the vodka begins to reduce, add the canned crushed tomato, water, kosher salt, black pepper and red pepper flakes. Stir well and simmer for a bit then remove the garlic cloves.
  • Next, add the heavy cream and grated parmesan cheese. Stir until the cheese is fully melted. This will make more sauce that what is needed. Use extra sauce on a pizza or pasta later in the week.

Make the Baked Chicken

  • Preheat the oven to 425 degrees.
    Slice your chicken breasts in half lengthwise. This technique is also known as butterflying. You’ll end up with 4 thin cutlets. Next, place the chicken in a bag and gently pound it. Pounding the chicken will make it more tender and allows it to cook more quickly and evenly.
  • Whisk an egg and brush the egg on both sides of the pounded chicken. Run the chicken through the breading mixture and place it on the prepared baking tray. Once all four pieces are on the tray, spray the top of the chicken with the olive oil cooking spray.
  • Bake for 18 minutes and flip the chicken. Bake for another 5 minutes or until the internal temperature reach 165 degrees Fahrenheit. Next, add 2 tablespoons of vodka sauce on top of each piece. Then, add thinly sliced mozzarella on top of each piece and place it back in the oven. Broil for 1-2 minutes until the sauce is heated and the cheese is melted. Serve hot and enjoy.

Video

Notes

Leftovers can be stored for up to four days in an airtight container in the refrigerator. 

Nutrition

Serving: 1serving, Calories: 246kcal, Carbohydrates: 11g, Protein: 31g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 125mg, Sodium: 865mg, Potassium: 588mg, Fiber: 1g, Sugar: 2g, Vitamin A: 515IU, Vitamin C: 6mg, Calcium: 135mg, Iron: 2mg
Course: Main Course
Cuisine: American
Calories: 246
Author: Sarah Thomas-Drawbaugh