Chicken Alla Vodka with Melty Burrata and Toasted Breadcrumbs

This is like chicken Parm with vodka sauce, but instead of using a fresh mozzarella on top, we are using creamy burrata. PLUS, we aren’t breading and frying the chicken, but instead baking it and then topping it with toasted breadcrumbs for 1) health and 2) avoiding a soggy breadcrumb moment.   Finally, we are swapping a traditional tomato sauce for a creamy vodka sauce. This is SO delicious.

chicken alla vodkachicken alla vodka

Some feedback I got on Instagram was to season the chicken more than just salt and pepper. To be frank, salt and pepper IS seasoning.  It’s simple, which makes sense considering the sauce is packed with flavor. However, if you want to season your chicken more, I would add some Italian seasoning as well…or whatever you want. Just don’t hate on me for being a simple seasoner in this recipe, capiche? 🙂

Don’t feel like making your own vodka sauce?

Use pre-made sauce! Pre-sear the chicken, then dump the sauce into the skillet and bake accordingly.

chicken alla vodka

Chicken Alla Vodka with Melty Burrata and Toasted Breadcrumbs

Baked chicken in vodka sauce topped with melty burrata and toasted breadcrumbs. No breading or battering required and SO delicious!
Course Main Course
Cuisine American, Italian


  • 12-inch oven-safe skillet


  • 4 chicken breasts
  • Kosher salt for seasoning throughout
  • Fresh cracked black pepper
  • Olive oil for pan
  • 1/2 white onion chopped
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced or grated
  • 1/2 cup tomato paste
  • 1/4 cup vodka *I used Tito's
  • 1 cup heavy cream
  • 1/3 cup chicken stock
  • 1 ball burrata
  • 1/2 cup Italian bread crumbs
  • Grated Parmesan to taste, for topping


  • Place the chicken breasts on a clean cutting board. Cover with foil or plastic wrap and pound until they are all the same thickness, about 1/2-inch thick. Dry them off with a paper towel and seasoned generously with salt and pepper on both sides.
  • Preheat the oven to 350 degrees F. 
  • Heat a large oven safe skillet over medium high heat. Season with 2 swirls of olive oil. Once the oil is simmering, add the chicken breasts into the skillet and cook until lightly golden brown, about five minutes. Flip and cook again for five minutes. Remove from the skillet and adjust the heat to medium.
  • Add the butter and onion. Season with a generous pinch of salt. Cook for 5 to 7 min until softened.
  • Add the garlic and cook until fragrant, about 1 to 2 min. 
  • Add the tomato paste. Toast the tomato paste for 5-7 minutes until it smells sweet like sun-dried tomatoes. Deglaze the pan with vodka. Scrape the golden brown bits off the bottom. 
  • Add the heavy cream and stir until combined. Add the chicken stock. Taste and adjust salt levels if needed! 
  • Place the chicken back into the skillet. Spread the sauce on top of the chicken if you can. Top each chicken breast with burrata and sprinkle fresh Parm on top. 
  • Bake for 20-30 min until the chicken is fully cooked (165 degrees, internally) and the cheese is melty.
  • If your breadcrumbs aren't already toasted, toast them while the chicken is baking. Heat a skillet over high heat. Add the breadcrumbs and toast, shaking the pan every 30 seconds, until the breadcrumbs are a deep golden brown in color. Remove from the heat.
  • Bake for 15-20 min until the chicken is fully cooked and the cheese is melty.
Keyword basil, burrata, chicken breast, heavy cream, Italian bread crumbs, olive oil, Parmesan, tomato paste

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