Chicken Sorrentino is a beloved Italian-American comfort dish that layers tender chicken cutlets with savory prosciutto, golden-fried eggplant, and a generous blanket of marinara and melted cheeses. With its bold, rustic flavors and bubbling, cheesy finish, this hearty bake is perfect for weeknight meals or dinner parties that call for something comforting and deeply satisfying.
Why You’ll Love This Recipe
Chicken Sorrentino combines the best of classic Italian cuisine in one dish: crispy eggplant, thin chicken cutlets, rich marinara, salty prosciutto, and gooey layers of mozzarella and provolone. The textures and flavors meld beautifully during baking, creating a dish that feels both indulgent and wholesome. It’s easy enough to prepare on a busy night, yet elegant and impressive enough for company. Each bite offers a satisfying blend of savory layers and creamy melted cheese.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 boneless, skinless chicken breasts
- 1 large eggplant, peeled and sliced into 1/4-inch rounds
- 4 slices prosciutto
- 1 1/2 cups shredded mozzarella cheese
- 1 cup provolone cheese, shredded or sliced
- 2 cups marinara sauce (homemade or store-bought)
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- Salt and pepper to taste
- Olive oil for frying
- Fresh basil or parsley for garnish (optional)
directions
- Preheat oven to 375°F (190°C).
- Lightly salt the eggplant slices and place them on paper towels for 15 minutes to draw out moisture. Pat dry with clean towels.
- In one shallow bowl, whisk the eggs and milk. In another, season the flour with salt and pepper.
- Dredge the eggplant slices in the flour, then dip into the egg mixture. Fry in olive oil over medium heat until golden on both sides. Set aside on paper towels to drain.
- Pound the chicken breasts to an even thinness. Season with salt and pepper, then dredge lightly in flour.
- Sear the chicken in olive oil over medium-high heat for 2–3 minutes per side until golden. Do not cook through fully.
- In a baking dish, layer each serving with: one chicken breast, a slice of prosciutto, a piece of fried eggplant, a spoonful of marinara, mozzarella, and provolone.
- Spoon the remaining marinara sauce around the chicken and sprinkle the entire dish with Parmesan cheese.
- Bake uncovered for 25–30 minutes, or until the cheese is bubbly and golden and the chicken is cooked through.
- Garnish with chopped fresh basil or parsley before serving, if desired.
Servings and timing
- Servings: 4
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Calories per Serving: 520 kcal
Variations
- Vegetarian Version: Skip the chicken and double the eggplant slices for a meatless variation.
- Creamy Twist: Add a layer of béchamel sauce or a drizzle of cream for extra richness.
- Spicy Marinara: Stir crushed red pepper flakes into the sauce for a kick of heat.
- Breadcrumb Topping: Sprinkle the top with seasoned breadcrumbs for added crunch.
- Different Cheeses: Swap in fontina or asiago for a more robust flavor profile.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through and the cheese is melted, about 15–20 minutes. Microwave reheating is possible but may affect the texture of the eggplant and cheese. This dish does not freeze well due to the moisture content of the eggplant and cheese.
FAQs
What is Chicken Sorrentino?
It is a baked Italian-American dish featuring layers of seared chicken, fried eggplant, prosciutto, marinara sauce, and cheese.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs can be used. Adjust cooking time slightly, as thighs may take a bit longer to cook through.
Do I have to fry the eggplant?
Frying is traditional, but you can bake or air-fry the eggplant slices for a lighter version.
Can I use jarred marinara sauce?
Yes, high-quality store-bought marinara works well and saves time.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C), and the juices should run clear when pierced.
Can I prepare this ahead of time?
You can assemble the dish up to one day in advance, cover, and refrigerate. Bake just before serving.
What sides go well with Chicken Sorrentino?
Serve with garlic bread, sautéed spinach, roasted vegetables, or a simple green salad.
Is prosciutto necessary?
It adds depth and saltiness, but can be omitted or replaced with ham for a milder flavor.
Can I make this gluten-free?
Yes, use gluten-free flour and breadcrumbs or skip the flour coating entirely.
What’s the origin of the name “Sorrentino”?
The dish is named after Sorrento, a town in southern Italy, though this version is Italian-American in style.
Conclusion
Chicken Sorrentino is a warm, layered, and flavorful dish that combines some of Italian cuisine’s most beloved ingredients into one hearty bake. The contrast between the crispy eggplant, tender chicken, rich prosciutto, and gooey melted cheeses all tied together with marinara sauce makes it an unforgettable meal. Whether you’re cooking for family or guests, this dish promises comfort, flavor, and satisfaction with every bite.
Print
Chicken Sorrentino
- Total Time: 55 minutes
- Yield: 4 servings
Description
Chicken Sorrentino is a rich and savory Italian-American dish featuring tender chicken cutlets layered with golden fried eggplant, salty prosciutto, tangy marinara, and a luscious blend of mozzarella and provolone. Baked to bubbly perfection and finished with Parmesan, it’s restaurant-quality comfort food made right at home.
Ingredients
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4 boneless, skinless chicken breasts
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1 large eggplant, peeled and sliced into 1/4-inch rounds
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4 slices prosciutto
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1 1/2 cups shredded mozzarella cheese
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1 cup provolone cheese, shredded or sliced
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2 cups marinara sauce (homemade or store-bought)
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1/2 cup grated Parmesan cheese
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1/2 cup all-purpose flour
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2 large eggs
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2 tbsp milk
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Salt and pepper to taste
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Olive oil for frying
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Fresh basil or parsley for garnish (optional)
Instructions
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Preheat oven to 375°F (190°C).
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Lightly salt eggplant slices and let sit on paper towels for 15 minutes to release moisture. Pat dry.
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Whisk eggs with milk in a shallow bowl. In another bowl, season flour with salt and pepper.
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Dredge each eggplant slice in flour, then dip in egg mixture. Fry in olive oil until golden brown on both sides. Set aside.
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Pound chicken breasts thin and season with salt and pepper. Lightly dredge in flour and sear in olive oil for 2–3 minutes per side until golden (not fully cooked through).
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In a baking dish, layer the ingredients in this order: seared chicken, slice of prosciutto, fried eggplant, spoonful of marinara, mozzarella, and provolone.
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Repeat with remaining ingredients, then pour extra marinara around the base and sprinkle all over with Parmesan cheese.
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Bake uncovered for 25–30 minutes, until cheese is melted and bubbly and the chicken is cooked through.
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Garnish with chopped basil or parsley before serving.
Notes
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Can be assembled ahead of time and baked later.
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Use Japanese eggplant for thinner slices if desired.
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Pair with pasta, roasted veggies, or crusty bread.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
