Low-Carb Chicken Parmesan with Homemade Vodka Sauce

What do you do when you make way too much vodka sauce for your son’s football spaghetti feed? Even with giving 8 cups away to your Aunt as a thank you to her for letting you borrow her big pots and warmers….you get creative with left overs! I can’t ever bring myself to throw this sauce away. Even though technically you can freeze vodka sauce, it never tastes the same as fresh made. So, instead, I used it in several different low carb dinners through the week. I made 4 1/2 pounds of an “un-breaded” version of chicken parmesan that lasted two nights. And then I made a “hearty” seafood vegetable bisque with it another evening, that also lasted two nights.

Vodka Sauce

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Prep Time 5 mins
Cook Time 30 mins
Course Main Course, Sauce
Cuisine Italian
Servings 8
Calories 255 kcal


  • 2 TBS butter
  • ¼ small sweet onion diced
  • 2 garlic cloves diced
  • 1/4 tsp red pepper flakes *optional
  • ¼ cup vodka
  • 3 cups heavy cream
  • 1-28 oz can of crushed tomatoes
  • 1 ½ cups of red sauce from meatball recipe or additional canned crushed tomatoes or tomato sauce
  • Salt and pepper to taste
  • ½ cup fresh basil chopped


  • In a large pot, heat butter, add diced onion and garlic, sauté for 4-6 minutes.
  • Add vodka, simmer to reduce, about 4-6 minutes.
  • Add heavy whipping cream, bring to a simmer and turn heat down to low.
  • Be sure not to over cook cream sauce.
  • Add crushed tomatoes and Italian red sauce (if you do not have any add additional crushed tomatoes or tomato sauce).
  • Stir in fresh basil.
  • Cook on low for 20 minutes.


This recipe makes 8-1 cup servings. Calories per serving: 255; Fat per serving: 20g; Carbs per serving: 16g; Protein per serving: 4g


Calories: 255kcal
Tried this recipe?Let us know how it was!

Low-Carb Chicken Parmesan

Tessa Ludwig
This chicken parmesan is not breaded, but still has all the great flavor of traditional chicken parmesan. I make mine with my homemade Vodka Sauce. But you could also use my Italian Red Sauce with this. This recipe makes about 10 -6 oz. servings.
No ratings yet
Prep Time 30 mins
Cook Time 25 mins
Rest time 5 mins
Course Main Course
Cuisine Italian
Servings 10 :6 oz. servings
Calories 387 kcal


Cast iron skillet
9X13 Baking Pan
9×9 Baking Pan


  • 4 lbs raw chicken breast sliced thin like a cutlet and tenderized
  • 2 TBS olive oil
  • 2 TBS butter
  • 4 garlic cloves
  • sea salt and pepper to taste
  • 3 cups homemade vodka sauce See recipe below
  • 2 cups shredded mozzarella
  • 3/4 cup shredded parmesan


  • Preheat oven to 375 degrees

Tenderizing Chicken

  • Thinly slice chicken breast like a cutlet, tenderize, salt and pepper to taste, and set aside.

Prepping Cast Iron Skillet

  • Place olive oil, butter, and garlic in large cast iron skillet. Heat on medium heat to bubbling.

Frying Chicken

  • Place as much chicken as you can fit in the hot skillet. Brown on both sides.
  • When finished browning on both sides, place on a paper towel lined plate to rest. Place the additional prepped chicken in the skillet repeating steps until all the chicken is cooked.

Preparing for Baking

  • Place 3/4 cup of premade vodka sauce (recipe to follow) in the bottom of a 9×13 baking dish (I had to also use an additional 9×9 baking dish).
  • Place chicken on vodka sauce in a single layer. Cover chicken with 3/4 cup vodka sauce. Sprinkle with mozzarella and parmesan.
  • Place in the preheated oven and bake for 20-25 min. I also broil the top for about 2 min because I like my cheese crispy.
  • Let rest for 5 min. Heat any additional left over vodka sauce to add additional to chicken when serving. Serve along spaghetti squash or zoodles. Or with your favorite side veggie or salad.


Serving: 6oz.Sodium: 702.2mgSugar: 1.9gFiber: 1gPotassium: 455.3mgCholesterol: 131.2mgCalories: 387kcalMonounsaturated Fat: 6.4gPolyunsaturated Fat: 0.6gSaturated Fat: 9.7gFat: 21.4gProtein: 45gCarbohydrates: 6.3g
Tried this recipe?Let us know how it was!

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Tessa Ludwig

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