Best Chicken Parmesan With Vodka Sauce Recipes

BAKED CHICKEN PARMESAN WITH VODKA SAUCE RECIPE (SIP BITE GO)

Steps:

• First, bake chicken in the oven. Preheat oven to 400. Drizzle olive oil on the chicken and sprinkle with salt and pepper. Place chicken in an oven safe pan and cook for 10 minutes. Flip chicken and cook an additional 15 minute, or until juices run clear when the chicken is cut. For fool-proof cooking to the safe 165 degrees, use a thermometer to make sure chicken is cooked through.
• Turn oven down to 350 degrees. Chop chicken into bite-sized pieces and add the chicken to an 8×8 glass cooking dish. Add vodka sauce, mozzarella cheese, and Parmesan cheese. Toss all ingredients together and set aside.
• Make the crunchy panko topping. Mix panko crumbs, basil and olive oil in a small bowl. Top the chicken casserole with the panko crumb mixture and sprinkle with salt and pepper.
• Bake the chicken parmesan casserole for 25 minutes at 350 degrees. Set the glass dish on a baking sheet so it's easy to safely take in and out of the oven. Set the broiler to high and broil for 2-4 minutes. The baked chicken parmesan with vodka sauce is done when the panko topping is golden brown.
• Serve over pasta or potatoes (optional)

CHICKEN PARMESAN WITH VODKA SAUCE

Steps:

• 1. Beat egg in a shallow bowl. Dip the chicken in the egg and coat the chicken with the bread crumbs. Heat oil and butter in a skillet over medium high heat. Add the chicken and cook for 5 minutes or until browned on both sides and cooked through. Remove the chicken from skillet to paper towels. Season with salt or garlic if desired.
• 2. Heat the sauce in the same skillet over medium heat until hot and bubbling; add the chicken back to the pan . Top the chicken with the cheese. Cover and cook until the cheese melts.
• 3. Place chicken pieces on bread and spoon sauce over top. Sprinkle with the basil. Serve sauce on the side for dipping.Great served with fries or onion strings.

CAJUN CHICKEN ONE-POT

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.