Skillet Vodka Chicken Parmesan

If you’re looking for an easy, delicious date night dinner this Skillet Vodka Chicken Parmesan has you covered. If it sounds like a dream meal it’s because IT IS (especially served over your favorite pasta).

I love a meal that feels special, without having to put in too much effort. There is nothing is less romantic than cleaning 50 different dishes and running around sweating in a hot kitchen! So we are keeping it simple and delicious. Enjoy! 

Step By Step

Cut the chicken in half to make 4 thinner breasts. Place on a cutting board and cover with plastic wrap. Using a meat mallet, bottle of wine, cup or whatever you have with a flat wide surface, pound the chicken until it’s thin and even. Season with salt and pepper.

Line up your assembly line with the flour mixed with a pinch of salt and pepper, beaten eggs, and breadcrumbs mixed with parmesan cheese.

Heat olive oil in cast iron skillet over medium heat (or slightly lower than medium if your stove is strong). Place one cutlet at a time in the flour, egg wash, then breadcrumbs to coat evenly. Place in the hot pan for 3 minutes each side. Repeat with the rest of the cutlets. Set aside.

Let the pan cool and wipe it clean with a kitchen or paper towel. Turn the heat back to medium and add the olive oil, shallot and garlic, stirring constantly until fragrant, 3-4 minutes. Add the tomato paste and stir to coat. Once combined, add the vodka and stir occasionally until the liquid has reduced, about 5 minutes.

Add salt, pepper, chili flakes and blended tomatoes. Reduce the heat to medium low and let the sauce simmer for 10 minutes.

Turn off the heat then stir in the cream. Season to taste.

Turn the oven broiler on high heat. Add the chicken back on top of the sauce then top the chicken with mozzarella on top.

Broil until cheese is melted and golden brown, being careful not to burn it. Top with fresh basil and parmesan cheese to taste.

Serve over your favorite pasta and enjoy!