Chicken with vodka sauce recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

Chicken breasts are pan-fried then baked with a sauce made from Vodka, soured cream and Feta cheese. It's delicious any time of the week. Serve with rice, pasta or potatoes.

99 people made this

IngredientsServes: 8

  • 45g butter
  • 8 skinless, boneless chicken breast fillets
  • 30g butter
  • 1 clove garlic, finely chopped
  • 4 tablespoons finely chopped onion
  • 1 tablespoon plain flour
  • 4 tablespoons vodka
  • 1 tablespoon tomato puree
  • 175ml chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons dried parsley
  • 350ml soured cream
  • 4 tablespoons crumbled Feta cheese

MethodPrep:15min ›Cook:55min ›Ready in:1hr10min

  1. Melt 45g of butter in a large frying pan over medium-high heat. Add the chicken and cook until browned on both sides and no longer pink in the centre, about 10 minutes; place into a 23x33cm or similar sized baking dish and set aside.
  2. Reduce the heat to medium and melt the remaining butter in the pan. Stir in the garlic and onions and cook for 2 minutes, stirring constantly until the onion starts to soften. Stir in the flour and continue cooking 5 minutes more. Add the vodka and bring to a simmer over medium-high heat, stirring constantly. Allow to simmer for 2 minutes, then stir in the tomato puree, chicken stock, salt, pepper, parsley, soured cream and Feta cheese. Reduce heat to medium-low and simmer 20 to 30 minutes stirring frequently.
  3. Preheat oven to 180 C / Gas 4.
  4. Pour the hot sauce over the chicken breasts; bake in preheated oven until the top has browned, about 20 minutes.

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Reviews & ratingsAverage global rating:(103)

Reviews in English (75)

by SunnyByrd

I really want to give this recipe a 3, but my guys loved it so I'm compromising with them by giving 4 stars and whining a bit. As written, there are a couple of problems. First, if you brown your chicken breasts until they are 'no longer pink in the center,' they are DONE; any additional cooking time is overcooking them. I chose to call them done and pour the finished sauce over them, skipping the baking step. Second, there is not enough sauce for 8 chicken breasts. Double it if you are making that many. Finally, I think this recipe is a little involved for the final product. The finished sauce did not bowl me over. It's good - definitely edible, but not something I want to spend an hour making. Browned chicken breasts, bottled vodka sauce, sour cream, and feta would give you arguably more flavorful results in about 20 minutes. Again, my husband and son loved it so thanks for the recipe!-08 May 2009

by JENNR8ER

I would give this more stars if possible! My husband and his friend loved this dish - especially the sauce. I only used 3 breasts and kept the rest of the recipe the same. We used the extra sauce over brown rice but it would do really well over pasta as well. The guys were even spooning the sauce over their bread! My hubby asked for it to be added to "our faves".-03 Nov 2008

by Singer6

This chicken has a great sauce! I did add a little more vodka before simmering the sauce as mine was too thick. Also, I doubled the garlic and replaced the dried parsley called for with fresh. We LOVED it!!! Definitely double the sauce if serving over so mething like pasta or rice. Will make again and again! So good! Thanks for the recipe.-17 Feb 2009


Bertolli Vodka Sauce Recipe: Chicken & Peppers Penne Pasta

This Bertolli vodka sauce chicken & peppers penne pasta is a quick and delicious easy meal. A meal the whole family will like and comes together fast.

I’m not usually one to eat pasta sauce from a jar, but recently my sister shared one of her easy jar recipes and swore it was delicious.

One lazy Sunday afternoon, (is that redundant?) I decided to try it. She was so right. It was an instant hit with me. And it was from a jar and didn’t suck.

I’ve made some tweaks of my own to the recipe. It’s great for the crock pot too, but I prefer to cook it slow over a flame on the stove. It’s a great quick dinner after a long day at work.

Most times, I grill the chicken breasts, but you can sear and sauté the chicken, peppers, and onions in a pan as well.

This is not a sponsored post. Review and recipe are my own but you can find more Bertolli recipes here.


  • For The Garlic Parmesan Toast:
  • 1 baguette, cut in half then halved lengthwise
  • 8 tablespoons (4 ounces) unsalted butter
  • 14 cloves garlic, minced or pressed through garlic press (about 1/4 cup)
  • Kosher salt
  • 3 ounces parmesan, grated (about 1 1/2 cups)
  • 1/4 cup chopped fresh parsley leaves
  • For The Pasta:
  • 2 tablespoons unsalted butter
  • 4 small shallots, minced (about 1/2 cup)
  • 4 medium garlic cloves, minced (about 4 teaspoons)
  • 1 (28-ounce) can whole peeled tomatoes packed in juice
  • 2 tablespoons tomato paste
  • 1/2 teaspoon red chili flakes
  • 6 tablespoons vodka
  • 1 teaspoon granulated sugar
  • 3/4 cup heavy cream
  • 1 pound boneless, skinless, chicken breasts, sliced crosswise against the grain into 1/2-inch thick strips
  • 1 pound dried penne pasta
  • 1/3 cup chopped fresh basil leaves

Prepare Garlic Bread: Adjust oven rack to upper-middle position and preheat oven to 400°F. Line rimmed baking sheet with foil. Place bread on sheet cut side up.

In small saucepan over medium heat, melt butter with garlic. Cook until garlic is fragrant and has softened slightly, about 4 minutes. Spoon garlic butter over bread and season with salt. Sprinkle with Parmesan. Set aside.

Make the Pasta: Bring a large pot of salted water to a boil over high heat. In large skillet over medium heat, melt butter. Add shallots and cook, stirring, until softened and just beginning to brown, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Transfer shallot mixture to blender. Add tomatoes (with juice) and tomato paste. Blend until smooth.

Transfer tomato mixture back to skillet and stir in chili flakes, vodka, 1 1/2 teaspoons salt, and sugar. Bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors are melded, about 15 minutes. Stir in cream and season to taste. Stir in chicken and cook until just cooked through, about 2 minutes. Keep warm while pasta cooks.

Cook pasta according to package directions. Meanwhile, place garlic bread in oven and bake until cheese is starting to brown, about 10 minutes. Remove from oven and sprinkle with parsley. Drain cooked pasta, reserving 1 cup of pasta water. Toss pasta with sauce, adding pasta water as necessary until sauce reaches desired consistency. Season to taste with salt and pepper if necessary. Stir in basil. Serve pasta and bread immediately, passing additional cheese tableside if desired.


Preparation

Step 1

Preheat oven to 350 degrees F.
Butterfly each chicken breast. Place between two pieces of plastic wrap and pound until 1/4 inch in thickness.
Coat breasts in Sun-Dried Tomato Bread Dipper.
In a large skillet, heat the olive oil over medium high heat. Add the onions and saute for 7-8 minutes or until tranlucent. Add the mushrooms and saute for an additional 7-8 minutes or until the mushrooms have reduced by half. Add the spinach and saute for 4-5 minutes. Remove from heat and add in the parmesan cheese. Divide the mushroom, onion, spinach, and cheese mixture equally on top of each chicken breast. Roll chicken breasts up to form tight rolls. Place chicken rolls in a greased baking dish and pour the Vodka sauce on top and bake for 35-40 minutes, or until they reach an internal temperature of 165 degrees F.


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Penne with Chicken and Vodka Sauce Recipe

This vodka sauce recipe is sure to be a hit with your family! I usually pair it with chicken and penne, but it is equally delicious if you use shrimp!

Oh - if your family likes creamy pasta sauces (and who doesn't?), they are going to love this vodka sauce recipe! Yes - that is right - I am telling you to give something called "vodka sauce" to your children!

The reason I am telling you to give your children something with vodka in it?

I love cooking with wine as well as these mussels are steamed in a wine and garlic broth and are absolutely delicious!

Because the vodka is used to deglaze your pan at one point and most (if not all) of the alcohol is cooked out of the vodka, leaving just the flavor. That being said, if you don't keep vodka in the home, you only need 2 ounces, so you could just buy 2 of those little "airplane bottles" and have enough. I think you are going to love this vodka sauce recipe enough that you might start keeping vodka in the house just for this!

But enough about the vodka - if you don't want to use it, use an equal amount of water or wine to deglaze. The flavor will be slightly different, but it will be just as delicious!

I've been making this vodka sauce recipe for years - it is a tweak of a recipe that I saw Giada Di Laurentis make on her show (back when I had time to watch cooking shows). I have made it so many times, changing it a little each time, but this last time, it turned out better than ever and there were NO leftovers. I finally decided it was time to sit down and write it out!

As always, I actually use about twice the garlic than I list in this recipe - but my family is a family of garlic-lovers. I suggest starting with the amount of garlic that I list - and gradually increasing (or decreasing) the amount to suit the tastes of your family.

Oh - and please, please, PLEASE - for the love of all that is Good and Holy - do NOT use dried basil in this recipe. Fresh basil gives this vodka sauce recipe so much flavor! And before you say "do you know how expensive fresh basil is in the supermarket?" - let me tell you that you could be saving a ton of money by growing your own container herb garden - even in your kitchen (or wherever in your house gets the most sun), even in the winter!


INSTRUCTIONS

In a small bowl, combine vodka, Habanero pepper. Set aside while preparing the rest. (optional)

Heat olive oil in a large skillet over medium heat. Sauté chicken, garlic, onion, basil. Parsley, salt and pepper until chicken are evenly brown. Take out and set aside.

Pour in vodka mixture, and simmer 10 minutes or until the smell of liquor is gone.

Add portabella mushrooms, chicken, spinach let cook until spinach tender then add clam juice, heavy whipping cream let cook on low heat, simmer for about a half hour - do not allow mixture to boil and add Parmesan cheese during this point so it can melt and flavor scan blend together.

To thicken sauce I like using Roux.

Use 2 tablespoons of flour Measure out the equivalent amount of butter or oil.

Melt the butter over medium heat slowly add the flour to the butter, whisking constantly. Within 2 to 3 minutes the roux will have a consistency of a cake frosting.

Or you can just use the sauce from the pan let cool in a small container with a top to shake mixture together and add flour. Wisk in sauce as you pour to make it thicker.

Meanwhile, cook Bowtie or your favorite pasta in large pot until al dente drain.

Then toss the pasta in and mix, top with some more Parmesan cheese turn heat off and let sit for a minute or two.

And serve with your favorite salad and/or garlic bread!


Chicken Riggies With Vodka Sauce Recipes

Season chicken with salt and pepper and cook in the hot oil until lightly browned on all sides and no longer pink in the center about 7 minutes. Return pancetta onion and chicken to cream mixture.

Creamy Vodka Chicken Penne

Get one of our vodka riggies recipe and prepare delicious and healthy treat for your family or friends.

Chicken riggies with vodka sauce recipes. This recipe for chicken riggies is sauteed chicken with peppers and rigatoni pasta all tossed in a creamy tomato sauce. Stir in cream and cook until thickened. Add peppers onion and garlic.

Cook and stir until blended. Stir in tomato puree salt and pepper. Cook over medium heat until bubbly.

Cook until lightly browned on all sides and no longer pink in the center about 8 minutes. Return to a boil. Simmer 8 10 minutes or until slightly thickened stirring occasionally.

Stir in romano cheese. Bring to a boil. Remove the chicken from the pan and set aside.

Add tomato sauce vodka worcestershire sauce salt and red pepper flakes to pan drippings stirring well. Season chicken with salt and pepper and cut into bite sized pieces. Culinary website archive already contains 1 108 918 recipes and it is still growing.

Cook until heated through. Add sauce to pasta. If youre unaware utica chicken riggies is basically a spicy version of a rigatoni and vodka sauce.

Meanwhile in a stockpot cook rigatoni according to package directions. Cook and stir until tenderstir in sherry. Toss chicken cream mixture with hot cooked pasta.

In a small saucepan combine cream and cream cheese over medium heat. Add to chicken mixture. Its made with cherry peppers just like the greens and a big staple of central ny cuisine.

Remove the chicken from the skillet and keep warm. Learn how to cook great vodka riggies. Our website searches for recipes from food blogs this time we are presenting the result of searching for the phrase chicken riggies with vodka sauce recipes.

This spicy chicken rigatoni dish is pure comfort food and can easily be doubled to serve a crowd. Heat olive oil in a large skillet over medium high heat. Serve with grated parmesan cheese.

In same pan heat butter over medium high heat. Heat olive oil in a large skillet over medium high heat. Since posting ive gotten an overwhelming number of requests for a utica chicken riggie recipe.

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Commonly Asked Questions

In cases of allergy or maybe you just don’t want to have an alcohol intake, the best alternative to vodka is lemon juice mixed with water. It gives off the same sour taste and a refreshing twist to the sauce.

This crockpot chicken and vodka recipe will definitely challenge your taste buds! With the right amount of sweet, sour, and salty, we guarantee that this pasta dish will be one for the books!


  • For The Garlic Parmesan Toast:
  • 1 baguette, cut in half then halved lengthwise
  • 8 tablespoons (4 ounces) unsalted butter
  • 14 cloves garlic, minced or pressed through garlic press (about 1/4 cup)
  • Kosher salt
  • 3 ounces parmesan, grated (about 1 1/2 cups)
  • 1/4 cup chopped fresh parsley leaves
  • For The Pasta:
  • 2 tablespoons unsalted butter
  • 4 small shallots, minced (about 1/2 cup)
  • 4 medium garlic cloves, minced (about 4 teaspoons)
  • 1 (28-ounce) can whole peeled tomatoes packed in juice
  • 2 tablespoons tomato paste
  • 1/2 teaspoon red chili flakes
  • 6 tablespoons vodka
  • 1 teaspoon granulated sugar
  • 3/4 cup heavy cream
  • 1 pound boneless, skinless, chicken breasts, sliced crosswise against the grain into 1/2-inch thick strips
  • 1 pound dried penne pasta
  • 1/3 cup chopped fresh basil leaves

Step 1

Prepare Garlic Bread: Adjust oven rack to upper-middle position and preheat oven to 400°F. Line rimmed baking sheet with foil. Place bread on sheet cut side up.

2
In small saucepan over medium heat, melt butter with garlic. Cook until garlic is fragrant and has softened slightly, about 4 minutes. Spoon garlic butter over bread and season with salt. Sprinkle with Parmesan. Set aside.

3
Make the Pasta: Bring a large pot of salted water to a boil over high heat. In large skillet over medium heat, melt butter. Add shallots and cook, stirring, until softened and just beginning to brown, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

4
Transfer shallot mixture to blender. Add tomatoes (with juice) and tomato paste. Blend until smooth.

5
Transfer tomato mixture back to skillet and stir in chili flakes, vodka, 1 1/2 teaspoons salt, and sugar. Bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors are melded, about 15 minutes. Stir in cream and season to taste. Stir in chicken and cook until just cooked through, about 2 minutes. Keep warm while pasta cooks.

6
Cook pasta according to package directions. Meanwhile, place garlic bread in oven and bake until cheese is starting to brown, about 10 minutes. Remove from oven and sprinkle with parsley. Drain cooked pasta, reserving 1 cup of pasta water. Toss pasta with sauce, adding pasta water as necessary until sauce reaches desired consistency. Season to taste with salt and pepper if necessary. Stir in basil. Serve pasta and bread immediately, passing additional cheese tableside if desired.



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