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Skillet Vodka Sauce Chicken Parmesan with Burrata

January 9, 2022
by
Crispy, lightly seared chicken breasts tucked into a lightened up vodka sauce all finished off in the oven and topped with creamy burrata and pesto: this Skillet Vodka Sauce Chicken Parmesan with Burrata is truly a death row meal.
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Crispy, lightly seared chicken breasts tucked into a lightened up vodka sauce all finished off in the oven and topped with creamy burrata and pesto: this Skillet Vodka Sauce Chicken Parmesan with Burrata is truly a death row meal. 

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There’s something about chicken parmesan that is just absolutely perfect. I mean, it’s classy enough to serve at a dinner party for all of your friends and family, yet it’s also the most comforting, easy dish out there. Personally, I always crave chicken parmesan the second the temps drop below 40… and, considering the mounds of snow outside my window right now, that’s pretty much been an everyday scenario. All this said, there are probably thousands of chicken parmesan recipes out there — some good, some bad. Either way, they’re all pretty basic. So, in looking for a way to jazz up this classic, I decided to take a few of my other favorite Italian flavors and throw them into the mix: vodka sauce and burrata. And, might I say, I will never make chicken parm another way!

Crispy, lightly seared chicken breasts tucked into a lightened up vodka sauce all finished off in the oven and topped with creamy burrata and pesto: this Skillet Vodka Sauce Chicken Parmesan with Burrata is truly a death row meal.

The breakdown…

This Skillet Vodka Sauce Chicken Parmesan with Burrata has a few components, but actually comes together super fast. First things first, you have to get a simple breaded chicken going. This is seriously nothing fancy. I use some flour to bring in a base layer of crisp, and some beaten eggs to bind everything together. All purpose flour is probably the best option here, however, you could totally use a gluten free flour alternative if that’s your thing. Coconut flour or cassava flour are probably the best substitutes, but almond flour is also delicious… It will just add a bit more of a grainy consistency instead of crisp. Still good, though. You could also use a blend. 

As for substituting eggs, I’ve heard good things about flax eggs… but I’ve never tried it. Either way, mix those eggs with some water to get a good egg wash going. Oh, and, for both dredging steps, make sure you shake off any excess flour or egg before moving onto the next step. This will help make sure your crispy exterior does not fall off in the pan. Nobody wants that!! Finally, run those pieces of chicken through the breadcrumb station. I usually just use Italian Bread Crumbs, meaning that they already have the seasoning mixed in. You could also just use regular breadcrumbs and mix in a bit of Italian seasoning/ spices. Either way, make sure you mix it up with a good bit of grated parm for that perfect, sharp crust!

Crispy, lightly seared chicken breasts tucked into a lightened up vodka sauce all finished off in the oven and topped with creamy burrata and pesto: this Skillet Vodka Sauce Chicken Parmesan with Burrata is truly a death row meal.

send it to the skillet…

Once you have your chicken all breaded, the next step to this Skillet Vodka Sauce Chicken Parmesan with Burrata is to just give that chicken a little bit of time on a hot skillet. Most chicken parmesans call for deep frying, or at least cooking your chicken in a good bit of oil on the skillet until it’s cooked through. Personally, however, I don’t think that’s necessary. With just a few minutes on the stove, you can get a perfect golden crisp on your chicken that is just as tasty when you cook it off in the oven… and a bit healthier too;) Plus, with the oven method, your chicken gets much more saucy as it finishes cooking in that amazing vodka sauce.

Speaking of which, the next step is to prepare the vodka sauce. This is not your traditional Italian-grandmother style sauce. Rather, it’s a sauce that’s a bit healthier, super flavorful, and takes a few shortcuts on the way. Instead of your classic hand crushed tomatoes, I go with a can of tomato sauce, and, rather than going in a cup with a ton of heavy cream, I opt for coconut milk. Yes, these steps are not traditional, but they’ll lead you to a delicious, healthier sauce that you can truly whip up in no time.  

finish it off!!

Simmer all the good flavors of your vodka sauce together and you’re almost done! Just tuck those crispy chicken cutlets into your sauce and send everything to the oven. While your traditional chicken parmesan opts to melt some mozzarella onto everything here, I don’t always love how gummy melted fresh mozz can get. Instead, this ​​Skillet Vodka Sauce Chicken Parmesan with Burrata recipe calls for fresh burrata… aka the creamier, more luscious sister to mozzarella. Burrata does not need to be melted, so go ahead and pull it apart at the end to top everything off. And make sure you really spread apart all that creaminess… it’s the best! Lastly, finish everything off with some pesto or fresh basil and serve it up! 

Crispy, lightly seared chicken breasts tucked into a lightened up vodka sauce all finished off in the oven and topped with creamy burrata and pesto: this Skillet Vodka Sauce Chicken Parmesan with Burrata is truly a death row meal.

how to serve this up…

I love to serve this Skillet Vodka Sauce Chicken Parmesan with Burrata up over some linguine, tagliatelle, or even a short cut pasta. Really, just pick a noodle that can soak up all that good sauce! Alternatively, you could stick with the “lightened up” theme and serve this over some Palmini (a fav brand of mine), Creamy Parmesan Mashed Cauliflower, or some sauteed spinach. Really, the possibilities are endless. You could even make an elaborate spread of rolls or crusty garlic bread, charred broccoli or broccolini, a simple salad, your fav pasta, and this chicken parm! It’s the perfect dinner party menu! 

However you serve this up, I hope you love this Skillet Vodka Sauce Chicken Parmesan with Burrata as much as I do! Let me know what you think in the comments below:))

Skillet Vodka Sauce Chicken Parmesan with Burrata
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Skillet Vodka Sauce Chicken Parmesan with Burrata

Recipe by Annie PatrickCourse: Main CourseCuisine: Italian, AmericanDifficulty: Easy
Servings

4

servings
Prep time

25

minutes
Cooking time

25

minutes
Total time

50

minutes

Crispy, lightly seared chicken breasts tucked into a lightened up vodka sauce all finished off in the oven and topped with creamy burrata and pesto: this Skillet Vodka Sauce Chicken Parmesan with Burrata is truly a death row meal. 

Ingredients

  • chicken:

  • 3 chicken breasts, sliced in half lengthwise (or chicken cutlets)

  • ½ cup flour of choice*

  • 2 eggs, beaten with 2 tbsp water

  • ¾ cup italian seasoned bread crumbs*

  • ⅓ cup parmesan, finely grated

  • Salt and pepper, to taste

  • 2 tbsp olive oil

  • vodka sauce:

  • 2 tbsp olive oil

  • 1 small sweet onion, finely diced

  • 4 cloves garlic, finely chopped

  • 1 tsp dried oregano

  • Salt and pepper, to taste

  • Red pepper flakes, to taste

  • 1 tbsp tomato paste

  • 1 cup pumpkin puree

  • 2 tbsp balsamic vinegar

  • ⅓ cup vodka

  • 1 15 oz can tomato sauce

  • 1 15 oz can coconut milk (or heavy cream)

  • assembly:

  • 4-5 oz burrata cheese, torn apart

  • ½ cup pesto, store bought or homemade (or ½ cup fresh basil)

  • Your favorite pasta, to serve

Instructions

  • Preheat the oven to 425 degrees.
  • Place the flour in one shallow bowl, the beaten eggs and water in another shallow bowl, and whisk together the breadcrumbs, parmesan, salt, and pepper in a final shallow bowl. Dredge each piece of chicken through the flour, then through the eggs, and finally through the breadcrumbs.
  • In a large ovenproof skillet, heat the 2 tbsp olive oil over medium-high heat. Once hot, add 2-3 pieces of the breaded chicken and sear for about 2 minutes on each side. Remove from the skillet and repeat with the remaining pieces of chicken. Set aside.
  • In the empty skillet, heat the final 2 tbsp olive oil over medium-high heat. Once hot, toss in the onion and saute for 3-4 minutes, or until softened. Then, mix in the garlic, oregano, salt, pepper, red pepper flakes, tomato paste, pumpkin, balsamic vinegar, and vodka. Cook for another 4-5 minutes, or until the garlic is fragrant and the vodka has begun to cook down. Finally, stir in the tomato sauce and the coconut milk. Bring the liquids to a boil, then remove from heat. (If you would like a smooth sauce, use an immersion blender or high speed blender to puree it at this point).
  • Nestle the crispy chicken into the sauce, and transfer to the preheated oven. Bake for 24-28 minutes, or until the chicken is cooked through and crisp.

Recipe Video

Notes

  • You could also use regular breadcrumbs and add 2-3 tsp Italian seasoning.
  • You could use regular all purpose flour, cassava flour, coconut flour, or even almond flour (different texture on this one, though) for this recipe. 
  • Pounded chicken breasts would also work well here. You could also marinate your chicken before slicing or pounding it. I love a simple pickle juice/ olive oil marinade!

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