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This recipe for baked chicken parmesan with vodka sauce is a life saver for busy weeknights. Yet, impressive enough to serve to guests for a Sunday dinner. This baked chicken casserole dish an easy comfort food dish with all the tasty flavors of chicken parm, but without any of the hassle. Using vodka sauce straight out of the jar adds a ton of flavor and makes this baked chicken parmesan unique.
Why it’s easy to make this recipe for baked chicken parmesan with vodka sauce
- You’ll learn start to finish, step by step how to bake the chicken breast, then assemble the casserole and bake it in the oven
- This recipe only uses a handful of ingredients that are probably already in your pantry
- This baked chicken recipe can be made in batches and frozen
- Traditional chicken parmesan is more work than this recipe – for this version, you don’t need to hassle with setting up an egg wash to dip the chicken in, yet you still get a delicious crunchy crust with the panko topping
So let’s make it!
How to bake chicken in the oven
Even if you’ve never baked chicken in the oven, you can make this recipe.
Add a little olive oil, salt and pepper to the raw chicken, then pop it in the oven at 400 degrees for 10 minutes. Flip the chicken, and cook another 15 minutes, until the chicken juices run clear when cut. Or, use a meat thermometer to make sure chicken reached a safe 165 degrees. If you’re not using a convection oven, the chicken may take a little longer to cook.
How to make sure chicken is baked through
If you’re like me, multitasking around dinner time, a digital meat thermometer will make cooking baked chicken in the oven a breeze. My favorite type of thermometer is super easy to use. It allows you to insert the thermometer into the raw chicken. The thermometer goes right in the oven with the chicken. And a cord attached to the thermometer connects to a screen which you leave outside the oven. The screen beeps when the inside of the chicken is cooked to the safe temperature.
Assemble the baked chicken parmesan with vodka sauce
Once chicken is done, turn the oven down to 350 degrees and assemble the baked chicken parmesan casserole.
Chop chicken into bite-sized pieces and add in vodka sauce, mozzarella cheese, and Parmesan cheese. Toss all ingredients together and set aside to make the panko crumbs.
You can use grated mozzarella cheese, but I usually have a log of fresh mozzarella in the fridge so I cut it into cubes for this recipe. (It’s always in my fridge because I drizzle a decadent balsamic glaze on it, sprinkle with salt, and eat it as a protein-packed snack).
Make the crunchy panko topping
This part is super easy.
Mix panko crumbs, basil and olive oil in a small bowl.
voilà!
If I don’t have fresh basil in the fridge, I substitute dried basil, or other Italian seasonings (like this awesome pasta sprinkle). If you’re using dried herbs, use half the amount as the flavor will be stronger.
Finish the dish and bake it
Top the chicken casserole with the panko crumb mixture and sprinkle with a little salt and pepper.
I recommend setting the glass dish on a baking sheet so it’s easy to move in and out of the oven without spilling.
The baked chicken parmesan with vodka sauce cooks in the oven for 25 minutes at 350 degrees. Then cooks in the broiler on high for 2-4 minutes. The baked chicken parmesan with vodka sauce is done when the panko topping is golden brown.
What sides go with baked chicken parm?
Check out how to make tomato sauce from crushed tomatoes to try this recipe with regular tomato sauce. And see this recipe on sous vide brussels sprouts for an easy vegetable side dish.
Tasty tips and notes for this baked chicken parmesan with vodka sauce recipe
- Serve baked chicken parmesan with vodka sauce over pasta or potatoes
- Skip the panko crumbs to make this dish low carb
- If available, use a fresh mozzarella cheese log, diced into cubes, instead of shredded mozzarella
- Make in batches and freeze this baked chicken parmesan casserole recipe to make easy dinners in the future
- This recipe in an 8×8 glass cooking dish will feed about four people
- Set the glass dish on a baking sheet so it’s easy to take in and out of the oven
- For smaller servings, divide this meal into smaller oven-safe pyrex dishes (this is a great idea for freezing and baking later)
- For effortless chicken, use a digital meat thermometer that beeps when the chicken is cooked to completion
- In lieu of fresh herbs, you have to try my favorite pasta sprinkle, which I also love on this recipe for homemade pizza
- If you’re using dried herbs, use half the amount as the flavor will be stronger
More recipes with cheese you might like…
- How to make pizza at home with store bought dough
- 50+ gourmet grilled cheese ideas
- Make ahead Mexican salad with ranch dressing
- Easy cheddar beer cheese dip for pretzels
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Baked Chicken Parmesan with Vodka Sauce Recipe (Sip Bite Go)
Ingredients
Baked chicken
- 2 lbs chicken breast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
Chicken Parmesan Casserole
- 1 jar vodka sauce
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese
Panko topping
- 1 cup panko crumbs
- 2 tbsp basil fresh chopped
- 1.5 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
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)
Recipe Notes
- The chicken baking instructions are for a convection oven, and it may take longer to cook if you’re not using one
- Serve baked chicken parmesan with vodka sauce over pasta or potatoes
- If available, use a fresh mozzarella cheese log, diced into cubes, instead of shredded mozzarella
- Make in batches and freeze this baked chicken parmesan casserole recipe to make easy dinners in the future
- This recipe in an 8×8 glass cooking dish will feed about four people
- Set the glass dish on a baking sheet so it’s easy to take in and out of the oven
- For smaller servings, divide this meal into smaller oven-safe pyrex dishes (this is a great idea for freezing and baking later)
- For effortless chicken, use a digital meat thermometer that beeps when the chicken is cooked to completion
- In lieu of fresh herbs, you have to try my favorite pasta sprinkle, which I also love on this recipe for homemade pizza
- If you’re using dried herbs, use half the amount as the flavor will be stronger
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This looks like such a perfect dinner party recipe! I love that you baked the chicken in the oven rather than fry it, and the panko crumbs surely bring a delicious crunch to the recipe! Yum 🙂
Oh wow this sounds so great. You had me at vodka 😂😂
Oh yum! What an awesome dinner this is 🙂 A green salad on the side and it is the perfect meal. This really is one the whole family loves.
Ooh, I definitely need to try this on a busy weeknight. I often have all those ingredients on hand. Love all the tips you included.
I have never tried baking a chicken parmesan before, but I can tell this is so much easier than the traditional method. Do you have any recipe for a vodka sauce? Or maybe a particular brand that you love to use for this?
Yes! To make it easily, a jar vodka sauce like Trader Joe’s works well. The addition of fresh herbs brightens up the sauce. And you’re right – it’s much easier than traditional chicken parm.