Recipe courtesy of Douglas Wede

Vodka Pepper Chicken

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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3 tablespoons black pepper

3 tablespoons white pepper

3 tablespoons red pepper

3 tablespoons cayenne pepper

3 tablespoons lemon pepper

4 (8- to 10-ounce) boneless skinless chicken breasts, whole

2 tablespoons butter

4 to 5 green onions, white and green parts, chopped

2 cloves garlic, minced

1/4 cup vodka

1 (16-ounce can) diced tomatoes with juice

1 cup sliced black olives, drained

1 teaspoon Worcestershire sauce

1 teaspoon dried oregano

Serving suggestions: Sour Cream Mashed Potatoes

Sour Cream Mashed Potatoes:

6 large potatoes, peeled and quartered


1 to 2 cups sour cream

1 (8-ounce package) cream cheese (room temperature)

1/2 cup milk

1/4 cup fresh chopped chives

2 cloves garlic, minced


  1. Preheat oven to 250 degrees F. 
  2. Mix black, white, red, and lemon pepper together in a pie dish. Rinse chicken and roll while still moist in pepper mixture to coat both sides of breast. Melt butter in a large skillet over medium heat and then add chicken, onions, and garlic. Brown the chicken on both sides. 
  3. Add vodka and let cook until chicken is cooked through, approximately 8 minutes. Remove chicken from skillet, place on a lined pan, and keep warm in preheated oven. Add tomatoes, olives, Worcestershire, and oregano to the sauce and mix ingredients well with a wooden spoon. Let simmer for 3 to 5 minutes. Return chicken to the skillet and cook until the tomatoes break down and make a sauce, about 15 minutes.

Sour Cream Mashed Potatoes:

  1. Place the cut potatoes in a large stockpot, cover with cold water, and add some salt. Bring to a boil, then simmer until tender when pierced with a fork, approximately 30 minutes. 
  2. Drain well in a colander; place into a bowl for mashing. Mash the potatoes with a potato masher and add sour cream, cream cheese, milk, chives, and garlic; mix well. Serve warm.