Spicy Vodka Sauce Chicken Parm Sliders

These spicy vodka sauce chicken parm sliders are a ten out of ten. Crispy panko chicken medallions, a velvety sauce with tomato paste, cream, and red pepper flakes, and blistered mozzarella on garlic-buttered brioche rolls. Broiled at 425°F for 4 minutes, they come together fast and deliver big flavor.

Turn the classic chicken parm into a handheld slider that is perfect for game day, a casual dinner, or any time you want something indulgent.

The spicy vodka sauce is rich and creamy with a gentle kick, the chicken stays crispy under the broiler, and the mozzarella gets beautifully blistered. Serve them straight from the oven, with extra sauce on the side.

Ingredients

Why this recipe works

The spicy vodka sauce is the heart of this recipe. Simmering heavy cream with tomato paste and red pepper flakes creates a sauce that is both rich and bright, with a subtle heat that builds as you eat.

The splash of vodka adds depth without making the sauce boozy — it lifts the tomato flavor and helps the cream and tomato emulsify into a silky, cohesive sauce.

The broiler is the secret to getting that blistered, bubbly mozzarella without overcooking the chicken. A quick 4-minute blast at 425°F (220°C) melts the cheese and browns it in spots, while the crispy panko coating stays crunchy.

The garlic-buttered brioche rolls toast just enough to hold everything together without becoming soggy.

Notes and substitutions

Use good-quality heavy cream for the sauce — it makes a difference in richness. The tomato paste should be the double-concentrated kind for the deepest flavor. If you prefer a milder sauce, reduce the red pepper flakes to 1/2 teaspoon, or leave them out entirely for a classic vodka sauce.

The crispy panko chicken medallions can be homemade or store-bought; just make sure they are already cooked, because this recipe only crisps and warms them.

Fresh mozzarella slices are ideal — they melt into a gooey, stretchy layer. Brioche slider rolls are soft and buttery, but any sturdy dinner roll will work.

• heavy cream: half-and-half for a lighter sauce, but the sauce will be thinner
• vodka: chicken broth for a non-alcoholic version
• brioche slider rolls: soft dinner rolls or ciabatta rolls
• basil pesto: chopped fresh basil tossed with a little olive oil

Equipment

• Small saucepan
• Large skillet
• Baking sheet
• Pastry brush
• Broiler
• Tongs