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Baked Chicken Parmesan with Creamy Vodka Sauce

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Baked Chicken Parmesan with Creamy Vodka Sauce

Chicken Parmesan Just Got a Delectable Upgrade

I’ll admit it – I wasn’t always the biggest fan of chicken parmesan. Growing up, it was never really my thing. But then I discovered the magic that happens when you combine crispy, juicy chicken with a rich, creamy vodka sauce, and everything changed. Now, it’s easily one of my ultimate comfort food dinners that I just can’t get enough of.

This baked chicken parmesan with creamy vodka sauce is an absolute game-changer. The tender chicken is coated in a perfectly crispy breading, then smothered in a decadent, tomato-y vodka sauce and melty mozzarella cheese. It’s the kind of dish that makes you want to curl up on the couch with a big plate and just savor every single bite.

Home Cooking Rocks is the place where I share all my favorite recipes, and this chicken parmesan with vodka sauce is definitely one for the books. If you’re looking for the ultimate comfort food meal that’s sure to impress, look no further. This dish is about to become a new family favorite.

The Secret to Perfectly Crispy Chicken

The key to nailing this baked chicken parmesan is all in the breading. I wanted to achieve that classic crispy exterior without weighing down the chicken with a heavy dredge. So, I came up with a genius solution – a light brushing of butter paired with a blend of panko and regular breadcrumbs.

This method is an absolute game-changer. The butter helps the breadcrumbs adhere perfectly to the chicken, while the panko adds an extra-crispy texture that stays crunchy even after baking. And the best part? It’s so much easier than the traditional flour-egg-breadcrumb process.

I also like to season the chicken really well before breading, using a blend of garlic powder, Italian seasoning, salt, and pepper. This ensures that every bite is bursting with flavor. Once the chicken is breaded, I give it a quick pan-fry to get that gorgeous golden-brown color, then it’s ready to be topped with the creamy vodka sauce and melty mozzarella.

The Creamiest, Most Flavorful Vodka Sauce

Now, let’s talk about that vodka sauce. It’s the star of the show, and it’s honestly so good that you’ll want to drink it straight from the pan. The base is a blend of tomato sauce, shallots, and garlic, which gets its signature creaminess from a touch of heavy cream and a generous sprinkle of Parmesan cheese.

The key to the sauce’s richness is using the starchy pasta cooking water to emulsify everything together. If you’re not serving this dish with pasta, you can easily substitute chicken or vegetable broth for that same silky texture.

I like to make a big batch of the vodka sauce ahead of time so I can have it on hand whenever a chicken parmesan craving strikes. It’s also amazing on vodka sauce pizza or tossed with your favorite pasta. Talk about a versatile sauce!

The Finishing Touches

Once the chicken is baked to perfection, it’s time to add the final touches. I like to top each cutlet with a generous spoonful of the creamy vodka sauce, then layer on the fresh mozzarella cheese. A quick trip back to the oven melts the cheese into a bubbly, gooey blanket that takes this dish to the next level.

The great thing about this chicken parmesan is that it’s so versatile. You can serve it as the main event with a side of roasted veggies or a fresh salad, or you can use it as the star of a pasta dish or sandwich. It’s the kind of meal that’s sure to please everyone at the table.

So, if you’re looking to take your chicken parmesan game to new heights, give this baked version with creamy vodka sauce a try. It’s the perfect balance of crispy, juicy, and oh-so-indulgent. I promise, it’ll quickly become a new family favorite.

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