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Chicken Sorrentino is an easy Italian 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.
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!
Featured Comment
Fantastic and easy!
Why You’ll Love This Chicken Sorrentino Recipe
- Cozy. Three kinds of cheese are melted on top of seared chicken breasts with marinara sauce. Total comfort food.
- Flavorful. Tender chicken, salty prosciutto, roasted eggplant, luscious cheese, and hearty tomato sauce – what could be better?
- Cheesy. Fresh mozzarella, pecorino, and parmesan making this dish super decadent.
What Is Chicken Sorrentino?
Chicken Sorrentino is an Italian recipe that consists of boneless chicken breasts topped with layers of roasted eggplant, prosciutto, a stack of melted Italian cheeses, and marinara sauce. In Italy it’s called “Pollo alla Sorrentina,” which means “Chicken Sorrentino.”
Watch the Video
Here’s a quick short I made showing you how to make chicken sorrentino. I hope you like it!
How to Make Chicken Sorrentino
Want to make this Chicken Sorrentino for dinner tonight? Here’s a quick look at how to make it. Be sure to scroll down to the recipe card for detailed instructions.
- 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. Serve hot.
Tips & Tricks
- 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 165F 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 so you can use them in another recipe.
Serving Suggestions
- Pasta. Try spaghetti, ziti, or the pasta shape of your choice. Put a piece of chicken on top of a serving of cooked pasta to serve, as shown in the photo above.
- Salad. I like to serve Chicken Sorrentino with a green salad since it’s a rich dish that needs some vegetables to balance it out. Just a simple salad of spring greens with sliced cucumber and tomatoes plus your favorite salad dressing will do the trick.
- Vegetable sides. I like roasted broccoli or air fryer asparagus to complete the meal.
- Bread. You can never go wrong with fresh crusty bread on the side!
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
Chicken Sorrentino
This Chicken Sorrentino recipe is a comforting, Italian-inspired dish made with boneless chicken breast topped with prosciutto, eggplant, melted cheese, and marinara sauce.
Ingredients
For the roasted eggplant
- 1 eggplant, small to medium-sized
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
For the seared chicken
- 4 boneless skinless chicken breasts, I prefer to select smaller breasts for this dish
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoon olive oil
For the sauce
- 3 tablespoon butter
- ½ medium onion, diced
- 1 teaspoon kosher salt, divided
- 1 28 oz can diced tomatoes
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ cup cream
To Assemble
- 4 slices prosciutto
- 6 oz fresh mozzarella, cut into 8 slices
- ¼ cup grated parmesan
- ¼ cup grated pecorino
Instructions
For the roasted eggplant
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- 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
- Drizzle both sides of each slice with olive oil and season with sea salt and ground black pepper
- Bake for 10 minutes.
- Remove the roasted eggplant from the oven and keep the heat on. You will bake the chicken at the same temperature.
For the chicken
- Season the chicken with sea salt and ground black pepper
- 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.
- 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
- Add the butter to the pan to melt.
- Add the onions, season with ½ teaspoon salt, and sauté until translucent.
- 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.
- 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
- If using store bought sauce: Add the sauce to a large, heavy-bottomed, oven-safe pan and heat over medium-high heat until bubbling. Remove from the heat and continue with the recipe.
- Add the seared chicken back to the pan and 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.
- Distribute the shaved pecorino and shaved parmesan evenly over the entire creation.
- Bake for 15 minutes.
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Nutrition
Calories: 659kcal | Carbohydrates: 20g | Protein: 40g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 173mg | Sodium: 2387mg | Potassium: 1200mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1350IU | Vitamin C: 24mg | Calcium: 385mg | Iron: 3mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make this recipe?💖 I love hearing how my recipes came out for others! If you tried this recipe, please share a comment. 💖
Fantastic and easy!
Glad you enjoyed the recipe!
Could you use roasted zucchini instead of eggplant?
Yes you could use slices of zucchini instead of egglant. I do something similar in my zucchini parmesan recipe.