Caramelized ground beef atop a tangle of creamy peanut noodles and veggies! The best weeknight dinner!

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Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe

As I prepare breakfast for my family in our cozy Chicago kitchen, the aroma of roasting veggies and spices wafting through the air, I can’t help but smile at how a simple sheet pan transforms chaotic mornings into joyful gatherings. With my recent kitchen remodel featuring eco-friendly appliances, I’ve been experimenting with one-pan wonders that nourish us all—kids rushing to school, hubby heading to work, and me fueling up for a day of coaching clients. This sheet pan breakfast burritos with creamy chipotle sauce recipe has become our weekend staple, blending hearty veggies, protein-packed eggs, and a tangy sauce that elevates every bite. It’s not just a meal; it’s a celebration of wholesome flavors that make busy days feel effortless and delicious.

In this guide, I’ll walk you through the sheet pan breakfast burritos with creamy chipotle sauce recipe step by step, sharing why it’s a game-changer for healthy eating. Drawing from tried-and-true methods inspired by sites like Pinch of Yum and Allrecipes, this version is customizable, nutritious, and perfect for meal prep. Whether you’re a novice cook or a seasoned home chef like me, you’ll learn tips on balancing flavors, nutritional boosts, and easy variations. For more on functional ingredients that amp up your meals, check out our post on exploring functional foods benefits. Let’s dive in and rediscover the joy of breakfast that fuels your day with energy and zest.

Why You’ll Love This Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe

This sheet pan breakfast burritos with creamy chipotle sauce recipe stands out for its simplicity and bold flavors, making it ideal for families like mine who crave nutritious yet exciting meals. According to Food Network, sheet pan recipes cut down on cleanup while maximizing taste through even roasting. Here, roasted potatoes and bell peppers mingle with creamy eggs and a smoky sauce, creating a harmonious bite that’s both satisfying and health-forward.

Educationally, it teaches portion control and veggie incorporation—key for balanced diets, as noted by Harvard Health. In my plant-based transition, I’ve seen how such recipes boost energy without heaviness. Plus, it’s versatile for dietary tweaks, aligning with trends in customizable cooking. For similar one-pan ideas, explore roasted sweet potato stacks with chipotle sauce recipe. This recipe serves 8, preps in 15 minutes, and cooks in 30—perfect for busy mornings.

Caption: Freshly assembled sheet pan breakfast burritos drizzled with creamy chipotle sauce, ready to fuel your day.

Gathering Your Ingredients for Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce

Quality ingredients make all the difference in this sheet pan breakfast burritos with creamy chipotle sauce recipe. Start with fresh produce for vibrant flavors—russet potatoes for crispiness, bell peppers for sweetness, and eggs for protein. Refried black beans add fiber, while cheese brings melty comfort.

Full list (serves 8):

• 1 large russet potato, peeled and cubed (about 2 cups)
• 2 bell peppers (red and green), sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 large eggs
• 1/2 cup milk
• 1 14-ounce can refried black beans
• 1 cup shredded cheddar or Monterey Jack cheese
• 8 large flour tortillas

For the creamy chipotle sauce:

• 1 cup Greek yogurt
• 2 chipotle peppers in adobo sauce, minced
• 1 lime, juiced
• 1 garlic clove, minced
• Salt to taste

These staples are easy to find, and using organic where possible enhances nutrition, as per USDA guidelines. For blending the sauce smoothly, I use my trusty blender—the exact one that handles everything from smoothies to sauces. If you’re stocking up, consider baked butter paneer recipe epicurious for more pantry inspiration.

Step-by-Step Instructions: Roasting the Veggies for Your Sheet Pan Breakfast Burritos

Begin by preheating your oven to 400°F. Line a large sheet pan with parchment for easy cleanup— the exact sheet pan I rely on for even baking.

Toss cubed potatoes, sliced bell peppers, and onions with olive oil, salt, and pepper. Spread evenly on the pan and roast for 20-25 minutes until golden and tender. This step caramelizes the veggies, boosting natural sweetness as explained by Serious Eats.

While roasting, whisk eggs with milk, salt, and pepper. Once veggies are done, pour the egg mixture over them and return to the oven for 8-10 minutes until eggs set. Stir halfway for fluffiness.

Warm refried beans in a pot, and prepare the sauce by blending yogurt, chipotles, lime, garlic, and salt until creamy.

Caption: Roasted veggies and eggs on a sheet pan, the base for delicious breakfast burritos with creamy chipotle sauce.

This method minimizes dishes, aligning with efficient cooking trends from Bon Appétit.

Crafting the Perfect Creamy Chipotle Sauce for Your Breakfast Burritos

The star of this sheet pan breakfast burritos with creamy chipotle sauce recipe is the sauce—tangy, smoky, and versatile. Blend Greek yogurt with minced chipotles, lime juice, garlic, and salt until smooth. Adjust spice by adding more adobo sauce.

This sauce adds probiotics from yogurt, supporting gut health per WebMD. In my family dinners, it doubles as a dip. For blending, my high-speed blender ensures creaminess every time. Try it in summer salad with honey roasted pistachios for a twist.

Assembling Your Sheet Pan Breakfast Burritos Like a Pro

Once components are ready, assemble: Warm tortillas, spread refried beans, add veggie-egg mix, sprinkle cheese, and drizzle sauce. Roll tightly, seam down.

For meal prep, wrap in foil and freeze—reheat in oven for crispiness. This technique, inspired by EatingWell, keeps fillings intact. My kids love customizing theirs, teaching them about balanced plates.

Caption: Rolling up sheet pan breakfast burritos filled with eggs, veggies, and topped with creamy chipotle sauce.

Nutritional Breakdown: Why This Sheet Pan Breakfast Burritos Recipe Fuels Your Day

Each burrito packs about 350 calories, 15g protein, 10g fiber, and vitamins from veggies—ideal for sustained energy, as per Mayo Clinic. The sauce’s yogurt adds calcium, while beans provide plant-based protein.

In my nutrition coaching, I emphasize such meals for hormone balance. For more, see 5 reasons why your thanksgiving cactus is dropping leaves and how to fix it—similar care for plants and bodies!

Pro Tips for Perfecting Your Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce

• Use a rimmed sheet pan to contain eggs—the exact one I use prevents spills.
• For crispier tortillas, broil assembled burritos briefly.
• Prep ahead: Roast veggies night before.
• Spice level: Start mild with one chipotle, add more for heat.

These tips, from my experience and Allrecipes community, ensure success. For kitchen efficiency, my air fryer speeds up reheats.

Delicious Variations on the Sheet Pan Breakfast Burritos Recipe

Customize this sheet pan breakfast burritos with creamy chipotle sauce recipe: Add chorizo for meat lovers, or tofu for vegan—roast similarly.

Swap beans for quinoa for extra protein, or use sweet potatoes for a twist. Inspired by Joy to the Food, try avocado for creaminess.

In my plant-based journey, these adaptations keep it fresh. Link to vegan blended baked oats with dark chocolate chips for breakfast alternatives.

Caption: A vegan variation of sheet pan breakfast burritos, loaded with tofu and veggies under creamy chipotle sauce.

Storage and Reheating: Keeping Your Breakfast Burritos Fresh

Store assembled burritos in airtight containers in the fridge for up to 3 days, or freeze wrapped in foil for a month. Reheat in oven at 350°F for 10-15 minutes.

Sauce keeps separately for a week. This meal prep hack, from Meal Prep on Fleek, saves time. My eco-appliances make batch cooking sustainable.

Pairing Suggestions: What to Serve with Sheet Pan Breakfast Burritos

Pair with fresh fruit salad or coffee for a complete meal. The sauce complements smoothies—try my morning ritual blend.

For brunches, add pumpkin basque cheesecake smitten kitchen. Beverages like matcha enhance, tying into wellness trends from Healthline.

Caption: Sheet pan breakfast burritos served with fresh sides and creamy chipotle sauce for a balanced meal.

Common FAQs About Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce

Can I make it dairy-free? Yes, use plant-based yogurt and cheese.

How spicy is the sauce? Adjustable—start with one pepper.

Gluten-free? Use corn tortillas.

These answers, based on common queries from Reddit cooking forums, help troubleshoot.

Why This Recipe Fits Your Wholesome Lifestyle

Incorporating this sheet pan breakfast burritos with creamy chipotle sauce recipe supports mindful eating, with balanced macros for all-day energy. As a nutrition coach, I’ve seen clients thrive on such meals.

For more inspiration, explore chunky monkey cookie bites vegan gluten free healthy helper.

Caption: Close-up of sliced sheet pan breakfast burritos revealing layers of eggs, beans, and creamy chipotle sauce.

Essentials List: Gear to Master Your Sheet Pan Breakfast Burritos

To whip up this sheet pan breakfast burritos with creamy chipotle sauce recipe effortlessly, here’s my go-to kitchen essentials:

1. Nordic Ware Sheet Pan – The exact one I use for even roasting.
2. Vitamix Blender – Blends the creamy chipotle sauce perfectly.
3. Ninja Air Fryer – For quick reheats, currently 30% off—run.
4. Chipotle Peppers in Adobo – Essential for authentic sauce flavor.
5. Greek Yogurt Starter – Make your own for fresher sauce.
6. Reusable Silicone Bags – Store leftovers sustainably.
7. Lime Juicer – Extracts every drop for zesty sauce.

These tools make cooking a breeze—stock up now.

This sheet pan breakfast burritos with creamy chipotle sauce recipe brings warmth and nutrition to your table, reminding us that good food heals and delights.

P.S. Ready to elevate your meal prep game? Sign up for my free recipe e-book—exclusive wholesome recipes and tips straight to your inbox.

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By Sofia Patel

Why This Buldak Chicken Parm Recipe is a Game-Changer for Fusion Fans

Fusion cuisine is all about breaking boundaries, and this buldak chicken parm recipe does just that by combining the intense heat of Korean fire chicken (buldak) with the cheesy, breaded goodness of Italian chicken parmesan. Buldak, which translates to “fire chicken,” originated in South Korea as a street food sensation, known for its gochujang-based sauce that packs a punch of sweet, spicy, and umami flavors. When fused with chicken parm’s marinara and mozzarella, it creates a dish that’s both familiar and thrillingly new. According to culinary experts at Bon Appétit, this twist elevates the classic by adding layers of complexity without complicating the process. In 2026, as more home cooks embrace global flavors for healthier, exciting meals, recipes like this one stand out for their versatility—perfect for meal prep or date nights. From my experience hosting family dinners, it satisfies spice lovers and comfort food fans alike, making it a crowd-pleaser that bridges cultures on your plate. Plus, it’s a smart way to use pantry staples like gochujang, which has surged in popularity for its probiotic benefits and bold taste.

The Flavor Profile: Korean Heat Meets Italian Comfort

What makes this buldak chicken parm recipe so addictive is the harmonious clash of flavors— the fiery gochujang sauce tempered by rich marinara, with a crunchy breadcrumb coating sealing in juicy chicken. Gochujang, a fermented chili paste, brings depth with its sweet-savory notes, while gochugaru adds smoky heat that’s adjustable to your tolerance. The Italian elements—marinara, mozzarella, and Parmesan—provide a creamy, tangy contrast that mellows the spice without dulling it. As per insights from Korean food authorities, this fusion respects buldak’s roots while inviting Italian influences, resulting in a dish that’s greater than the sum of its parts. In my kitchen trials, tweaking the spice level has made it a hit for all ages, proving fusion can be family-friendly. If you’re new to Korean ingredients, this recipe is an accessible entry point, much like exploring other global twists in our caramelized onion pasta recipe.

Essential Ingredients for Buldak Chicken Parm Recipe

Gathering the right ingredients is key to nailing this buldak chicken parm recipe. Start with 2 large skinless, boneless chicken breasts (about 1 lb total) for the base—pound them thin for even cooking. For the sauce, you’ll need ½ cup marinara sauce like Rao’s for that authentic Italian taste, ¼ cup gochujang for the signature heat, and 1 tsp (or more) gochugaru for extra kick. The coating calls for 1 ½ cups fine dry breadcrumbs (preferably seasoned or Italian-style), 2 large eggs beaten with a splash of water, and ½ cup all-purpose flour seasoned with kosher salt and black pepper. Top it off with 8 oz low-moisture mozzarella, thinly sliced, and ¼ cup finely grated Parmesan. Fresh basil leaves add a herby finish. These components create a balanced dish high in protein and flavor. For quality gochujang, the one I reach for brings authentic ferment notes without overpowering.

If you’re stocking up, the mixing bowl set ensures even blending of the sauce.

Nutritional Benefits of This Spicy Fusion Dish

This buldak chicken parm recipe isn’t just tasty—it’s nutritious too. Chicken provides lean protein for muscle repair, with each serving offering around 30 grams, as highlighted by USDA guidelines. Gochujang’s fermented base supports gut health with probiotics, while gochugaru delivers capsaicin for metabolism boost and anti-inflammatory effects per Healthline studies. Marinara adds lycopene for heart health, and cheeses contribute calcium for bones. At approximately 500 calories per serving, it’s a satisfying meal that fits balanced diets. In my plant-based transitions, adding veggies like spinach to the sauce amps up fiber, tying into wholesome recipes collection for complete nutrition.

Step-by-Step Guide to Making Buldak Chicken Parm

Let’s get cooking this buldak chicken parm recipe—it’s simpler than it looks. First, preheat your oven to 400°F with a rack in the upper third. Place 2 large chicken breasts between parchment and pound to ½” thick using a meat mallet or rolling pin. Season with salt and pepper. Set up a dredging station: flour in one dish, beaten eggs in another, and breadcrumbs in a third. Dredge chicken in flour, dip in eggs, then coat in breadcrumbs, pressing to adhere. Heat ½ cup vegetable oil in a large ovenproof skillet over medium-high; fry chicken until golden, about 2 minutes per side. Drain on paper towels.

Mix ½ cup marinara, ¼ cup gochujang, and 1 tsp gochugaru in a bowl—taste and adjust heat. Return chicken to skillet, top with sauce, 8 oz sliced mozzarella, and ¼ cup Parmesan. Bake until cheese melts and bubbles, 8–10 minutes. Garnish with basil. This method, adapted from Bon Appétit, ensures crispy exteriors and juicy interiors. The skillet I use for frying transitions seamlessly to the oven.

Tips for Achieving Crispy, Juicy Chicken Every Time

For perfect buldak chicken parm, pound chicken evenly to avoid dry spots—aim for uniform thickness. Use panko breadcrumbs for extra crunch, and don’t overcrowd the skillet during frying to maintain oil temperature. Pat chicken dry before dredging to help coating stick. If spice is too intense, add honey to the sauce for balance. Oven-broil for the last minute to golden the cheese without overcooking. These tips, honed from my family meals, guarantee restaurant-quality results. For frying, the vegetable oil with high smoke point prevents burning.

Creative Variations on the Buldak Chicken Parm Recipe

Customize this buldak chicken parm recipe for endless twists. Swap chicken for eggplant or tofu for a vegetarian version, maintaining the spicy sauce. Add rice cakes (tteok) for authentic buldak texture, or incorporate kimchi for tangy ferment. Make it milder with less gochugaru for kids, or amp up with sriracha. Serve over pasta for a hearty meal, or in sliders for parties. These adaptations keep it fresh, like our smashed broccoli pasta recipe that blends veggies into comfort food.

Perfect Pairings to Complement Your Buldak Chicken Parm

Pair this buldak chicken parm recipe with sides that balance the heat. A crisp cucumber salad with sesame dressing cools the spice, while garlic rice soaks up the sauce. For drinks, a light beer or soju cuts through richness. Add kimchi for probiotic punch, or steamed veggies for fiber. Nutritionally, these pairings create a balanced plate, as per WebMD on fusion meals. In my dinners, a simple green salad rounds it out beautifully.

Common Mistakes to Avoid in This Fusion Recipe

Avoid overpounding chicken—it can make it tough. Don’t skip seasoning each layer, or flavors fall flat. Use low-moisture mozzarella to prevent sogginess, and drain fried chicken well to keep crisp. Measure gochujang accurately—too much overwhelms. Bake just until cheese melts to avoid drying. These pitfalls, learned from my kitchen experiments, ensure success every time.

Storage and Reheating Tips for Leftovers

Store leftover buldak chicken parm in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness—microwaving softens the coating. Freeze portions for 1 month; thaw overnight and reheat. Use reusable containers for eco-friendly storage, tying into sustainable living practices.

How This Recipe Fits into a Balanced Diet

This buldak chicken parm recipe supports wellness with its protein-packed chicken and antioxidant-rich gochujang. Moderate portions fit low-carb plans, while ferment ingredients aid digestion. Customize with veggies for more nutrients, aligning with USDA recommendations for varied diets. In my nutrition coaching, it’s a fun way to incorporate global flavors without sacrificing health.

Seasonal Twists on Buldak Chicken Parm

Adapt this buldak chicken parm recipe seasonally: Summer with grilled chicken for lighter fare, fall adding pumpkin to the sauce for warmth. Winter calls for extra cheese comfort, spring with fresh herbs. These tweaks keep it exciting, like our holiday baking beyond cookies for festive spins.

FAQ: Common Questions About Buldak Chicken Parm Recipe

What makes buldak chicken parm different from traditional chicken parm? The gochujang and gochugaru add Korean spice, creating a fusion twist on the Italian classic.

Can I make this recipe vegetarian? Yes, substitute chicken with eggplant or tofu for a plant-based version.

How spicy is this dish? Adjust gochugaru to taste—start low for mild heat.

What’s the best way to reheat leftovers? Oven at 350°F to keep the coating crispy.

Can I use store-bought marinara? Absolutely, opt for quality like Rao’s for best flavor.

Essentials List: Tools to Master Fusion Cooking

Bring this buldak chicken parm recipe to life with these kitchen essentials.

• The skillet for seamless frying and baking.
• A meat mallet to pound chicken evenly.
• This cheese grater for fresh Parmesan topping.
• Gochujang paste for authentic Korean heat—currently 15% off, grab it quick.
• A baking sheet if scaling up for crowds.
• The mixing bowl for sauce prep.
• Tongs for flipping chicken safely.

Wrapping up, this buldak chicken parm recipe captures the best of two worlds, delivering spice, comfort, and joy in every bite. From my Chicago family meals to your table, it’s a fusion that’ll become a favorite.

P.S. Ready for more healing recipes? Download my free hormone-balancing recipe book for exclusive guides and meal ideas—your path to radiant wellness.

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My Family Literally Said “Please Add These To The Rotation”

These Roasted Sweet Potato Stacks, as I’m calling them, got an immediate stamp of approval from my whole family the first time I made them.

• Roasted, caramelized, open-face sweet potatoes
• Creamy chipotle sauce
• Spicy ground chicken (could also do turkey, beef, or sofritas tofu)
• Avocado
• Cilantro, maybe pickled red onions
• Crushed pistachios or something seedy and crunchy

Everybody gets to build their own right at the table, which is an A+ method when you’re serving people with all different ideas of what tastes good.

I LOVE the caramelized edges on these sweet potatoes. It makes them look so pretty. It took me a while to get the recipe posted because I wanted to make sure I could give you a one-pan, easy method for that (it should get a bit of caramelization right on the sheet pan for you – no need for any extra steps)!

My family adores these. We’ve done them for 3 weeks straight now and my husband says he’s a “10/10 for this meal.” Hope you love them, too!

This is a rich and tender Bundt cake that uses a whole can of pumpkin purée. A big bowl of pumpkin batter is split in two, one half flavored with a heavy shower of cocoa powder, the rest left bright orange and spiked with a bit of cinnamon. The end result is a cake so beautiful and lofty, it’s hard to imagine it was made entirely by hand, no mixer needed. Marble cakes are an eternal surprise, each slice yielding a new pattern, and the dramatic tiger stripes on this one are a sight to behold. This is just the thing to make for a crowd, or a lazy weekend when you know you’ll be stuck indoors. The cake keeps well at room temperature for a few days under a cake dome or inverted salad bowl.

Martha is known for many iconic dishes, from her gooey macaroni and cheese and one-pan pasta to mile-high pies and her classic chewy chocolate chip cookies. Her baked potato is a favorite for many fans, and for good reason. She has turned an ordinary spud into something fabulous—special enough even to make it onto the menu at her restaurant, The Bedford in Las Vegas. It’s not just a baked potato, it’s a smashed potato.

Her unusual, gentle smashing technique sets her baked potato apart. It helps fluff up the interior of the warm potatoes. And Martha’s smashed potatoes are something that can easily be made at in your kitchen. All you need is a clean dish towel and a hot potato to bring The Bedford home and create a restaurant-worthy side dish for anything from a casual weeknight dinner to a comforting dinner party.

Why Martha’s Baked Potato Is Better Than the Rest

Making a baked potato is simple, right? Yes, but there is a crucial step that most people miss. If you slice directly into a baked potato while it’s hot, the interior flesh will be quite compact and dense. There’s nothing wrong with that, but, as Martha knows, there is a super simple way to lighten the flesh and make the baked potato nice and fluffy—and it involves getting some aggression out. 

Once the baked potato comes out of the oven, Martha makes a slit lengthwise down the center to open the potato a little. Then, with the potato wrapped in a clean dish towel, she gives it a firm but controlled smash on the countertop. This movement immediately breaks up the compact interior, leaving you with a fluffy baked potato every time.

How to Make Martha’s Famous Smashed Potato

Follow these four simple steps to change your baked potato game for the better. 

Choose the Right Potato

The first step is to pick the right potato for the job. We always reach for a russet, also known as an Idaho. This type of potato has a high amount of starch and low moisture levels, as opposed to more waxy potatoes like Yukon gold or red. Starch is exactly what you want in a baked potato, and the relatively low moisture content is what contributes to the interior’s fluffy texture. 

Aim for potatoes that weigh roughly 8 ounces each—just the right size for a substantial side dish. 

Prep It Properly

First, preheat the oven to 400 degrees Fahrenheit. Then scrub the potatoes with water and pat them dry. Use the tines of a fork to poke holes all over the outside (this will help the potatoes release some steam so they don’t explode in the oven). Next, rub the exterior with some good extra-virgin olive oil and season generously with kosher salt and freshly-ground black pepper. This way, the skin will be just as delicious as the interior.

Bake

Place the seasoned potatoes on a rimmed baking sheet. Bake them on the center rack of the preheated oven until they are easily pierced with the tip of a knife, about 1 hour. 

Slice and Smash

Remove the potatoes from the oven and use a paring knife to create a shallow slit (no more than one-third of the way into the flesh). Working carefully (the potato is hot!) transfer it to a clean dish towel and wrap it up. 

Finally, use a moderate amount of force to slam the potato against the countertop. For a more dramatic effect, do this tableside—as they do at the Bedford—so your guests can enjoy the spectacle.

Serve

Split the potato open as you would usually, season the flesh with more salt and pepper, and serve with your choice of toppings (see below for ideas). 

Serving Suggestions

At The Bedford, Martha serves her smashed potatoes with a dollop of sour cream, a hefty spoonful of caviar, and a light sprinkle of fresh snipped chives. It’s perfect for a special night out, but it can be equally as special at home. Here are a few other fun and easy ways to enjoy it:

• Topped with a compound butter, such as lemon-basil, roasted garlic, or smoky chipotle
• Loaded with sour cream, crispy crumbled bacon, shredded cheddar cheese, and thinly sliced scallions
• Filled with homemade beef chili or all-bean chili

The Carrot Soup + Topping Combo That I Didn’t Know I Needed

This combination is dynamite. Wow. We did this for dinner last week and it was amazing.

Two main parts:

1. a silky carrot soup (think coconut milk, madras curry powder, onions and carrots) – borderline 5 ingredients and very easy
2. an equally easy savory ground beef skillet with toasty pine nuts and lemon zest

And then (wait for it) we’re putting the spiced beef and pine nuts on top of the soup. And adding some thinly sliced shallots, a swirl of yogurt, and dipping into that beauty with some warm flatbread! She is beauty, she is grace, she is layered to the maximum with textures and flavors (savory, toasty, bright, warming, all of it)! I am here for every single dunk of that bread through the creamy carrot soup.

My kids love that this is a build-your-own situation (which, for them, mostly consists of soup and bread). Meanwhile, Bjork and I get to go a little overboard with toppings and feel like we’re eating out in a fun restaurant. Wins all around! Hope you love it!

The Viral Restaurant Chicken Parm Made Me Do It.

WOW GUYS this is a golden, cheesy, over-the-top crispy chicken parm, and it is so good!

This idea came into my life by way of Instagram – I found myself watching basically all the videos from Carbonara restaurant of their viral dish (chicken parmesan alla vodka) which is a saucy, bubbling skillet of mozzarella with vodka sauce that gets dramatically poured out over these huge crispy chicken cutlets.

And I was like, I need to try that. Pronto.

So I just did the full thing, right at home:

• Fried the chicken cutlets
• Made a quick little San Marzano tomato sauce
• Broiled that cheesy pan
• Poured it in very dramatic fashion over the top of the chicken.

Just IMAGINE IT. It’s crispy, molten cheesy, saucy… so incredibly good. Now imagine it with garlic bread and salad all together on the plate.

I used DeLallo San Marzano Style Crushed Tomatoes for the sauce and the whole thing was shockingly good. It’s so simple, but the quality of the tomatoes, the oil, shallots, salt? It’s sweet and salty and just sharp enough to be interesting, and I was just eating it straight.

We are in the middle of a kitchen remodel and I’ve already decided, this will be one of my first (if not THE first) meals I make in the new kitchen.