Spicy Vodka Chicken Parmesan

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Spicy Vodka Chicken Parmesan is made with sliced jarred hot cherry peppers, vodka sauce, fresh mozzarella, and breaded chicken cutlets. Baked or air fryer!

My baked Chicken Parmesan is always a hit! (I even have air fryer chicken parmesan and an Instant Pot version.) But I have a new obsession in my house – this spicy chicken Parmesan with vodka sauce. A delicious addition to my chicken breast recipes! I’ve been making it for dinner every few weeks per Tommy’s request. He loves this dish! The hot cherry peppers really make it! If you love hot cherry peppers, I also have this Chicken Breasts with Hot Cherry Peppers recipe.

Spicy Vodka Chicken Parmesan Ingredients

Vodka Sauce: You can use homemade or store-bought – I prefer Whole Foods’ 365 vodka sauce which is lower in fat than many other jarred brands. Use the one you love, or just use marinara instead.
Chicken Breast: Cut two 8-ounce chicken breasts in half lengthwise to get four thin cutlets.
Salt to season the chicken
Egg to coat the chicken so the breadcrumbs stick
Breadcrumbs: I use seasoned breadcrumbs, my favorite brand is 4C. If you only have regular, add your own Italian seasonings, like dried herbs, onion powder, and garlic powder.
Mozzarella: Buy four ounces of fresh mozzarella cheese and slice it into four pieces.
Spicy Cherry Peppers: I like these jarred hot cherry peppers.

How to Make Vodka Chicken Parmesan

Prep: Heat the vodka sauce in the microwave or on the stove, and add a little water if it’s too thick. Pound the chicken breasts to make them thinner, and sprinkle them with salt and pepper.
Dredging Stations: Whisk one egg on a plate, and place the breadcrumbs on another. Put each chicken cutlet in the egg and then the breadcrumbs.
Air Fryer: Spray both sides of the chicken with oil and air fry at 400°F for seven to eight minutes, turning halfway. Spoon the vodka sauce over the cutlets, top with half of the cherry peppers and one ounce of mozzarella, and sprinkle with the remaining peppers. Air fry at 300°F for another minute or two until the cheese melts and the chicken is fully cooked.
Oven: Line a sheet pan with foil and preheat the oven to 450°F. Bake the breaded chicken for 20 to 25 minutes, remove the pan from the oven, and top the cutlets as instructed above. Bake them for another five minutes.

What to Serve with Vodka Sauce Chicken Parmesan

Serve this chicken parmesan with pasta, zucchini noodles, or butternut squash topped with vodka sauce. It’d also be great with roasted vegetables, sauteed spinach, or a big salad on the side.

Variations

Cheese: Use shredded mozzarella in place of fresh mozzarella.
Sauce: Use marinara in place of vodka sauce.

More Parmesan Recipes You’ll Love:

Spicy Vodka Chicken Parmesan

386 Cals
39 Protein
25.5 Carbs
14 Fats

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Spicy Vodka Chicken Parmesan is made with sliced jarred hot cherry peppers, vodka sauce, fresh mozzarella, and breaded chicken cutlets. Bake or air fry them!

¾ cup vodka sauce, I used 365 jarred vodka sauce
olive oil spray
2 8-ounce boneless chicken breasts, halved lengthwise to make 4 (16 oz total)
1 teaspoon kosher salt
1 large egg
1 cup seasoned breadcrumbs, I like 4C
4 slices fresh mozzarella cheese, 4 ounces total
1/2 cup sliced hot jarred cherry peppers

Heat the vodka sauce and add a little water to thin if it’s too thick.
Pound the thicker end of the chicken lightly to make thinner. Season with salt and pepper.
Place in the egg, then into the breadcrumbs and pat well with the back of a fork.
Shake and transfer to the air fryer basket or oven. Repeat with remaining cutlets.

Air Fryer Method:

Spray both sides of the chicken with oil then air fryer 400F 7 to 8 minutes, turning halfway, in batches as needed.
Spoon the vodka sauce over the cutlets then top with half of the cherry peppers.
Top each cutlet with 1 ounce mozzarella, then sprinkle with remaining spicy cherry peppers. Air fry 300F until the cheese melts and the chicken is cooked through, about 1 to 2 minutes. Serve hot.

Oven Method:

Place foil on a sheet pan. Preheat oven to 450F.
Bake 20 to 25 minutes, until golden and cooked through in the center. No need to turn.
Spoon the vodka sauce over the cutlets then top with half of the cherry peppers.
Top each cutlet with 1 ounce mozzarella, then sprinkle with remaining spicy cherry peppers.
Bake until the cheese melts and the chicken is cooked through, about 5 minutes. Serve hot.

Serving: 1cutlet with sauce, Calories: 386kcal, Carbohydrates: 25.5g, Protein: 39g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 154mg, Sodium: 1456.5mg, Fiber: 3g, Sugar: 4g