Chicken parm alla vodka
- Barney Desmazery
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Serves 4
Easy
Prep: 40 mins
Cook: 35 mins
A star rating of 4.8 out of 5.6 ratingsRate
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Merge two Italian-American classics to create a new family favourite. There is a little work involved, but the chicken and sauce can be made ahead
Freezable (chicken parm only)
High-fibre
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Ingredients
Nutrition
Units:
MetricUS
-
400g spaghetti
-
handful of basil leaves
to serve
For the chicken
-
2 large skinless chicken breasts
-
50g plain flour
-
1 egg, beaten
-
75g breadcrumbs
-
15g parmesan
finely grated, plus extra to serve
-
sunflower oil, for frying
-
125g ball mozzarella
cut into 4 slices
For the sauce
-
2 tbsp olive oil
-
1 small onion
finely chopped
-
3 garlic cloves
crushed or finely grated
-
¼ tsp chilli flakes
-
2 tbsp tomato purée
-
5 tbsp vodka
-
400g passata
-
1 tsp dried oregano
-
pinch of caster sugar
-
splash of red wine vinegar
-
100ml double cream
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Nutrition: Per serving
- kcal968
- fat33g
- saturates15g
- carbs106g
- sugars10g
- fibre7g
- protein49g
- salt0.88g
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Method
-
step 1
Cut the chicken in half lengthways into four thin fillets, and lay on a board. Cover with baking parchment and bash with a rolling pin to an even thickness. Tip the flour into a shallow dish and season well. Tip the egg into another dish and the breadcrumbs into a third, and mix in the parmesan. Coat each fillet in the flour, dip into the egg, then press into the cheesy breadcrumbs until well covered. Keep the chicken chilled while you make the sauce. Will keep chilled for 24 hrs.
-
step 2
To make the sauce, heat the olive oil in a large frying pan over a low-medium heat. Stir in the onion and a big pinch of salt, and cook for 8-10 mins until soft. Stir in the garlic and chilli flakes and cook for 30 seconds, then add the tomato purée and cook for 2 mins until slightly darkened. Pour in the vodka and bubble for 3 mins, then stir in the passata, oregano, sugar and a splash of red wine vinegar. Season, then simmer for 10-12 mins until thick and rich. Turn the heat down to low and stir through the cream to make a blush-pink sauce. Remove the pan from the heat.
-
step 3
Heat a little sunflower oil in a large frying pan over a medium heat. Fry the chicken for 3 mins each side until deeply golden and crisp (you may need to do this in batches). Transfer the chicken to a baking tray. Cook the pasta in boiling salted water following pack instructions. Reserve a mugful of the water, then drain. Return the pasta to the pan.
-
step 4
Meanwhile, spoon a couple of spoonfuls of sauce over the middle of each chicken fillet, then put a slice of mozzarella on top. Heat the grill to high and grill for 3-4 mins until the cheese is melted and bubbling. Add the remaining sauce to the pasta and toss well over a very low heat, loosening with a splash of the reserved cooking water until glossy and saucy. Divide the pasta between plates, add the chicken parm, then finish with extra parmesan and the basil scattered over, plus plenty of black pepper.
Recipe tips
Make-ahead
You can crumb the chicken up to 24 hrs ahead, then cover and keep chilled. It will also keep frozen, stacked between baking parchment for up to three months. Defrost in the fridge overnight, then fry as per the recipe (it may need an extra minute per side). The vodka sauce can be made up to two days ahead and chilled. Reheat gently, then stir in a splash of water (or pasta cooking water) to loosen.
Chicken portions
We’ve stretched two chicken breasts to serve four, but if yours are small or you’re feeding big appetites, use four breasts. If you do this, you’ll need to increase the amount of breadcrumbs to 150g.
Air fryer
For the crispiest results, we’ve pan-fried our chicken, but it could also be air-fried. Heat the air fryer to 200C, mist the chicken with oil and cook for 15-20 mins, turning halfway through, until crisp, deep golden and cooked through.
Recipe from Good Food magazine, May 2026
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A star rating of 4.8 out of 5.6 ratings
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