There’s something about Chicken Sorrentino that feels both rustic and refined — the kind of dish that makes your kitchen smell like an Italian trattoria.
Tender chicken cutlets, smoky roasted eggplant, and melted layers of Fontina, Provolone, and Romano come together in a tangy tomato sauce. Add a slice of prosciutto on top, and you’ve got a restaurant-quality meal made right at home.
Table of Contents
Why You’ll Love This Chicken Sorrentino
This dish isn’t your average chicken bake — it’s a perfect harmony of textures and flavors that tastes straight from Southern Italy.
- Crispy chicken layered with creamy melted cheese
- Smoky roasted eggplant adds depth and balance
- Comforting tomato sauce infused with garlic and herbs
- Perfect for Sunday dinners or romantic date nights
- Feels fancy but uses everyday ingredients
- Customizable with different cheeses or herbs
I remember first tasting Chicken Sorrentino in a small Italian place outside San Antonio. The chef, a friend of my mom’s, told me it was a dish he made for his wife on their first anniversary — “layers of love,” he called it. I’ve made it ever since whenever I want to turn an ordinary night into something memorable.
Ingredients You’ll Need
This recipe is all about layering — each component plays a role in building that incredible flavor.
Main Ingredients
- 1 pound Italian eggplant
- 1 teaspoon kosher salt
- 1½ pounds boneless skinless chicken breasts (3 breasts, 8 oz each)
- 3 whole eggs, beaten with 1 tablespoon water
- 1½ cups all-purpose flour
- 1 teaspoon table salt
- ½ teaspoon white pepper
- ¼ cup vegetable oil, divided
- ½ cup extra virgin olive oil, divided
- 2 cups yellow onion, diced large
- 1 tablespoon fresh garlic, minced fine
- 1 cup chicken stock (homemade if possible)
- 1 (28-ounce) can whole peeled San Marzano tomatoes, squeezed by hand
- 4 tablespoons tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Pinch red pepper flakes
- 2 tablespoons butter
- 8 ounces Fontina cheese, sliced into 18 slices
- ½ cup Romano cheese, grated
- 4 ounces sliced prosciutto
- 6 ounces sliced deli Provolone cheese
Optional Add-Ons or Substitutes
- Swap Fontina for mozzarella for a classic melt
- Add fresh basil leaves for aroma
- Use grilled zucchini instead of eggplant for a lighter version
- Substitute prosciutto with turkey slices
- Add a splash of red wine to the tomato sauce for depth
- Serve with spaghetti or roasted vegetables for a full meal
Step-by-Step Instructions
This recipe may look fancy, but it’s all about layering flavors — simple steps that build up to something unforgettable.
- Prepare the eggplant: Slice the eggplant into ¼-inch rounds. Sprinkle with kosher salt and let rest 20 minutes to draw out moisture. Pat dry.
- Roast the eggplant: Heat olive oil in a skillet and fry eggplant slices until golden brown on both sides. Drain on paper towels.
- Prep the chicken: Pound chicken breasts to even thickness. Dredge each in seasoned flour, dip into egg mixture, then coat again in flour.
- Sear the chicken: In a skillet, heat vegetable oil over medium-high. Sear chicken until golden, about 3–4 minutes per side. Set aside.
- Make the sauce: In the same skillet, add onions and cook until translucent. Stir in garlic, tomato paste, and crushed tomatoes. Add chicken stock, red pepper flakes, salt, and pepper. Simmer 15 minutes until thickened. (Jake’s tip: Use San Marzano tomatoes — they give the sauce that rich, slightly sweet flavor.)
- Assemble: In a baking dish, layer tomato sauce, eggplant, chicken, and a slice of prosciutto. Add Fontina, Romano, and Provolone cheeses. Repeat until ingredients are used.
- Bake: Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake 10 more minutes until cheese is bubbling and golden.
- Serve: Garnish with fresh parsley and an extra sprinkle of Romano. Serve hot over spaghetti, mashed potatoes, or crusty bread.
Quick Reminders:
- Salt your eggplant — it removes bitterness.
- Let the sauce simmer for full flavor.
- Use multiple cheeses for the best texture.
- Don’t skip the broil at the end — it makes the top irresistibly golden.
Expert Tips for Success
This dish is elegant and simple when done right — here’s how to make it perfect every time.
- Use thin chicken cutlets for faster cooking.
- Don’t overcrowd the pan — crisp edges matter.
- Choose high-quality tomatoes; they’re the sauce’s soul.
- Layer cheeses for stretch, flavor, and creaminess.
- Rest 5 minutes before serving to set the layers.
- Add fresh herbs before serving for brightness.
- Pair with a crisp salad or light white wine for balance.
If you love creamy, golden Italian dishes, you’ll also enjoy my Lemon Chicken Romano. It has that same balance of crisp chicken and silky sauce that makes every bite comforting.
Serving Suggestions
This Chicken Sorrentino is rich and hearty — perfect for family dinners or special occasions.
- Serve over spaghetti or fettuccine
- Pair with garlic bread or focaccia
- Add a side salad with balsamic vinaigrette
- Try with roasted asparagus or broccolini
- Serve alongside Chicken Porchetta for an Italian feast
- Garnish with basil leaves for a fresh finish
When I make this for guests, I always serve it family-style — bubbling hot straight from the oven. It never fails to get a few “wow” moments around the table.
Storing and Reheating
Like most Italian baked dishes, Chicken Sorrentino tastes even better the next day.
How to Store It
- Cool completely before refrigerating.
- Store in airtight containers up to 4 days.
- Freeze (without cheese topping) for up to 2 months.
How to Reheat It
- Reheat covered at 350°F until warm through (about 15 minutes).
- Add fresh cheese before reheating for a melty finish.
- Microwave individual servings for 1–2 minutes, covered.
The flavors deepen overnight, making it even richer and more balanced the next day.
Nutrition (Per Serving)
- Calories: 640 kcal
- Protein: 48 g
- Fat: 36 g
- Saturated Fat: 14 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Sugar: 8 g
- Cholesterol: 145 mg
- Sodium: 930 mg
- Potassium: 980 mg
- Vitamin A: 750 IU
- Vitamin C: 32 mg
- Calcium: 280 mg
- Iron: 3 mg
It’s a high-protein, indulgent dish with the perfect balance of flavor and texture — truly a comfort classic worth every bite.
Frequently Asked Questions
What is Chicken Sorrentino?
It’s an Italian-American baked dish layering chicken, eggplant, prosciutto, and cheese in a tomato sauce — similar to Chicken Parmesan but richer and smokier.
Can I make it without eggplant?
Yes! Try zucchini or even roasted portobello slices for a similar texture.
Is this dish very heavy?
It’s rich but balanced — the eggplant adds lightness to the creamy cheeses.
Final Thoughts
This Chicken Sorrentino is the kind of dish that reminds you why home cooking matters — layers of flavor, textures that melt together, and the simple joy of a bubbling pan of comfort food.
- Layer flavors slowly for depth.
- Use quality ingredients — they make all the difference.
- Don’t rush the cheese melt — it’s the heart of the dish.
For more comforting Italian inspiration, try my Pasta alla Sorrentina or the creamy Smothered Chicken Thighs. Together, they bring the warmth, simplicity, and soul of Italian cooking straight to your dinner table.
Chicken Sorrentino
Ingredients
Equipment
Method
- Slice eggplant into ¼-inch rounds, salt lightly, and let rest 20 minutes to draw out moisture. Pat dry.
- Heat olive oil and fry eggplant slices until golden brown. Drain on paper towels.
- Pound chicken to even thickness. Dredge in seasoned flour, dip in egg wash, then coat again with flour.
- Sear chicken in vegetable oil over medium-high heat, about 3–4 minutes per side. Set aside.
- In the same pan, sauté onions until translucent. Add garlic, tomato paste, and crushed tomatoes. Stir in chicken stock, pepper flakes, salt, and pepper. Simmer for 15 minutes.
- In a baking dish, layer sauce, eggplant, chicken, turkey slice, and cheeses. Repeat as needed.
- Cover with foil and bake at 375°F for 20 minutes. Uncover and bake an additional 10 minutes until cheese is golden and bubbly.
- Let rest briefly, then garnish with parsley and extra Romano cheese. Serve hot.
Nutrition
Notes
- Prosciutto was substituted with turkey slices to keep the dish pork-free.
