Chicken Sorrentino is an easy chicken dinner that 100% gives off “fancy” vibes. Tender chicken is topped with prosciutto, roasted eggplant, and three kinds of cheese, then cooked in a flavorful marinara sauce.
If you love the bold flavors and vibes of this chicken recipe, you’ll definitely want to try my chicken saltimbocca, a rich and savory dish with prosciutto and a wine sauce. Or, for a more tomato based recipe, check out my chicken cacciatore.
This chicken Sorrentino recipe is super cozy, hearty, and topped with lots of melty cheese. Every time I make this for dinner it gets gobbled right up! Best of all this Italian chicken recipe is impressive, yet easy to make. You can whip it up on a busy weeknight or serve it at a dinner party.
Why You’ll Love This Chicken Sorrentino Recipe
- Cozy. Picture this—three kinds of cheese bubbling over seared chicken breasts smothered in marinara sauce. This dish is pure comfort food, perfect for chilly nights or whenever you need a good meal.
- Flavorful. With tender chicken as the base, salty prosciutto adding depth, smoky roasted eggplant, creamy cheese, and hearty tomato sauce tying it all together, every bite of this dish is as amazing as it sounds!
- Cheesy. Fresh mozzarella, pecorino, and parmesan make this chicken sorrentino dish super decadent. Cheese lovers, this one’s for you!
What Is Chicken Sorrentino?
Chicken Sorrentino is named after Sorrento, a coastal town in southern Italy. It consists of boneless chicken breasts topped with layers of roasted eggplant, prosciutto, a stack of melted Italian cheeses, and marinara sauce.
Recipe Ingredients
Here’s a quick look at what you’ll need to make this recipe. Don’t forget to scroll down to the recipe card for a printable list.
- Eggplant: You’ll need one small to medium sized eggplant cut into rounds.
- Chicken breasts: I used boneless, skinless chicken breasts, but you could also use boneless, skinless chicken thighs or chicken cutlets.
- Butter: Both unsalted or salted butter will work. Use less kosher salt if you use salted butter though.
- Diced Tomatoes: We’ll use one 28-oz or two 14-oz cans of diced tomatoes.
- Seasonings: Garlic powder, dried oregano, dried parsley and dried basil.
- Salt and Pepper: Adjust amounts to taste. I like to use kosher salt and freshly ground black pepper.
- Heavy Cream: You could also use half-and-half.
- Prosciutto: Prosciutto is a type of Italian cured meat, specifically dry-cured ham with salty flavor. If you can’t find it, you can use regular bacon.
- Cheeses: I love to use fresh mozzarella, but Fontina is also a great option; I add grated parmesan and grated Pecorino Romano cheese, too.
How to Make Chicken Sorrentino
Want to make this chicken recipe for dinner tonight? Do it! Here’s a quick look at how to make it.
- Roast the eggplant. Slice it into 1/4 inch rounds, season and bake for 10 minutes.
- Sear the chicken. Season with salt and pepper, then sear on each side for about 2 minutes.
- Make the sauce. Cook the onions in some butter, then add the tomatoes and seasonings. Simmer for 15 minutes, then remove from the heat and add heavy cream.
- Assemble your dish. Add the seared chicken back to the pan with the sauce. Spoon a bit of sauce over each piece. Top each breast with 1 slice of prosciutto, one slice of eggplant, and 2 slices of fresh mozzarella. Sprinkle the cheese on top.
- Bake. Place the pan in the oven and bake for 15 minutes. Chicken Sorrentino should be served while it’s still hot.
Helpful Tips
- You can use store-bought sauce. Pressed for time? No problem. Swap your favorite store-bought marinara sauce for the homemade sauce in this recipe. Just make sure you warm it up before you assemble your dish.
- Use a thermometer to check the chicken for doneness. To make absolutely sure your chicken has cooked through, use an instant read thermometer after 15 minutes in the oven. The chicken is done when the internal temperature reads 165˚F on the thermometer.
- Save leftover eggplant for another time. You only need 4 slices of roasted eggplant in this recipe. Slice and roast your entire eggplant, then store the leftovers in an air-tight container in the fridge for 3 days and you can use them for my roasted eggplant stacks recipe.
Serving Suggestions
When it comes to serving, you’ve got plenty of delicious options! Pair chicken Sorrentino with pasta—spaghetti, ziti, or your favorite shape works perfectly. For a lighter side, a simple salad with orzo and feta is always a good idea to balance out the richness. I also love tossing together spring greens with sliced cucumber, tomatoes, and a drizzle of my favorite dressing, or you could try something like my shaved brussels sprouts salad or zucchini salad.
For veggies, air fryer broccoli or roasted asparagus are a great addition. And, of course, fresh crusty bread is a must—because bread is always the answer!
How to Store and Reheat Extras
- Store in the fridge: Let leftover chicken cool to room temperature, then transfer it to an air-tight container and store it in the fridge for up to 3 days.
- Reheat chicken in the oven: Place the chicken on a baking sheet or in an oven-proof baking dish and heat in the oven at 325 degrees Fahrenheit until hot.
- To reheat in the microwave: Place the chicken on a microwave-safe plate and cover it with a lid or another plate to prevent splatter from the sauce. Heat until it reaches your desired temperature.
Can I Freeze Chicken Sorrentino?
- To freeze it: Place leftover Chicken Sorrentino in an air-tight container in the freezer for 3 months.
- Reheating: Defrost the leftovers overnight in the fridge, place in an oven-safe pan, and bake in the oven at 325 degrees Fahrenheit until heated through and the sauce is bubbling. The texture of the eggplant will change after being frozen, but it shouldn’t affect the overall flavor.
More Chicken Dinner Ideas
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For the roasted eggplant
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Prepare. Preheat the oven to 400˚F and line a baking sheet with parchment paper.
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Prep the eggplant. Slice the eggplant into ¼ inch slices. You only need 4 slices so you might have some leftovers here. Arrange the slices on the prepared baking sheet
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Bake. Drizzle both sides of each slice with olive oil and season with sea salt and ground black pepper. Bake for 10 minutes.
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Remove from oven. Remove the roasted eggplant from the oven and keep the oven on. You will bake the chicken at the same temperature.
For the chicken
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Prep the chicken. Season the chicken breasts with sea salt and ground black pepper
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Prep the skillet. Heat a large heavy-bottomed, oven-safe skillet to medium-high heat. Add the olive oil and let it heat up for about 30 seconds.
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Cook the chicken breasts. Add the chicken to the pan. Sear for 2 minutes on one side before flipping and searing for an additional 2 minutes on the other side. Remove the chicken from the pan and set aside.
For the sauce
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Cook the onions. Add the butter to the pan to melt. Add the onions, season with ½ teaspoon salt, and sauté until translucent.
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Stir in the tomatoes. Add the diced tomatoes, ½ teaspoon sea salt, ground black pepper, garlic powder, dried oregano, dried parsley, and dried basil to the skillet and give it all a stir.
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Cook the sauce. Bring the sauce to a boil. Reduce the heat to low and simmer for 15 minutes. Remove the skillet from the heat. Add the cream and stir to incorporate.
For assembly and baking
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Combine the chicken and the sauce. Add the seared chicken back to the pan and spoon a bit of the sauce over each piece.
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Add prosciutto and cheese. Top each chicken breast with 1 slice of prosciutto, one slice of eggplant, and 2 slices of fresh mozzarella. Distribute the shaved pecorino and shaved parmesan evenly over the entire creation.
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Bake. Put the pan back in the oven and bake for 15 minutes or until the chicken is cooked through and cheese is melted.
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Remove and serve. Remove the chicken Sorrentino from the oven and let it rest for 5 to 8 minutes before serving.
If using store bought sauce: After cooking the onions, add the sauce to the pan and heat over medium-high heat until bubbling. Remove from the heat, add cream, and continue with the recipe.
Calories: 660kcal | Carbohydrates: 20g | Protein: 40g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 173mg | Sodium: 2387mg | Potassium: 1207mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1359IU | Vitamin C: 24mg | Calcium: 393mg | Iron: 4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
