Chicken Sorrentino is the kind of dinner that feels like a warm Italian hug: golden chicken breasts layered with silky prosciutto, savory eggplant, melty mozzarella, and rich marinara, all crowned with a flourish of Parm. Every time I make this dish, I marvel at how it turns simple ingredients into pure comfort with a restaurant-quality flair. Whether you’re impressing guests or treating yourself to something genuinely special (with very little fuss), Chicken Sorrentino brings a classic Italian flavor storm, irresistible aromas, and a beautiful centerpiece to your table.
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need anything fancy to make Chicken Sorrentino—just a handful of straightforward staples that each play a starring role. Simple steps with super-fresh flavors mean you’ll have big results with very little guesswork. Let’s break down what makes each of these ingredients essential:
- Chicken breasts: These provide a hearty, juicy base for our layers, soaking up all the goodness as they bake.
- Salt and pepper: These classic seasonings let the chicken, prosciutto, and cheese truly shine, adding balance and depth.
- All-purpose flour: A light dredge helps the chicken brown beautifully and creates a lovely crust that holds up under all those layers.
- Olive oil: Rich, fruity olive oil brings that signature Italian flavor and helps everything cook up golden and delicious.
- Prosciutto: Savory, paper-thin prosciutto adds a salty bite and amazing depth to every forkful.
- Eggplant: The eggplant softens and soaks up all the other flavors, offering a luscious, almost creamy texture between layers.
- Butter: Just a touch for extra richness and to help brown the eggplant perfectly.
- Marinara sauce: A bright, tangy sauce ties everything together and keeps the dish moist as it bakes.
- Mozzarella cheese: Creamy mozzarella melts into gorgeous cheese pulls and a gooey topping you can’t resist.
- Parmesan cheese: Just a sprinkle adds a hint of nutty, salty oomph right before baking.
- Fresh basil (optional): A scattering of basil leaves brings a burst of color and that unmistakable aroma of Italian comfort food.
How to Make Chicken Sorrentino
Step 1: Prep and Dredge the Chicken
Get started by preheating your oven to 375°F (190°C). Lightly season your chicken breasts all over with salt and pepper—don’t be shy, this is your flavor foundation! Then give each piece a gentle dredge in flour, tapping off any excess. That light coating will help them sear up golden and keep every juicy bite inside.
Step 2: Sear the Chicken
Heat a tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the floured chicken breasts and sear on each side for 3 to 4 minutes, or until beautifully golden brown. You’re looking for color, not fully cooked chicken just yet. Once done, transfer the chicken to a plate and set aside—these beauties are about to get layered!
Step 3: Sauté the Eggplant
In the same skillet, add another tablespoon of olive oil and the butter (trust me, this extra richness is worth it). Add the eggplant slices in a single layer and sauté until golden and tender, about 3 minutes per side. If your pan’s on the smaller side, work in batches for the best caramelization. When finished, set them aside with the chicken.
Step 4: Assemble the Chicken Sorrentino
Grab a baking dish and lay the seared chicken breasts in, evenly spaced. On top of each, layer a slice of prosciutto, a golden round of eggplant, a spoonful of marinara sauce, and a generous slice of mozzarella. Finish with a good dusting of grated Parmesan—it’ll bubble to a golden finish in the oven!
Step 5: Bake to Perfection
Slide the baking dish into your preheated oven and bake for 15 to 20 minutes. You want the chicken cooked through (juices running clear if you check with a knife), and the cheese irresistible: bubbly, fragrant, and maybe even a little browned in spots. If you like an extra-cheesy top, switch to broil for 2 minutes at the end, just keep a close eye!
Step 6: Finish and Serve
Let your Chicken Sorrentino rest for a minute or two out of the oven. This helps everything settle and keeps the cheese stretchy, not runny. Top with torn fresh basil for a pop of green and an aromatic flourish. Serve hot and make sure each plate gets its full share of every scrumptious layer.
How to Serve Chicken Sorrentino
Garnishes
Chicken Sorrentino looks so beautiful straight from the oven, but a handful of torn fresh basil leaves or a sprinkle of extra Parmesan takes it over the top. I also love a drizzle of fruity olive oil just before serving—every detail adds color and a hint of luxury.
Side Dishes
This hearty Italian classic absolutely loves a sidekick. Think buttery garlic spaghetti, pillowy gnocchi, or a bright green salad tossed with vinaigrette to balance the richness of Chicken Sorrentino. Roasted vegetables (like asparagus or zucchini) are perfect for soaking up any extra marinara.
Creative Ways to Present
If you want to impress, serve your Chicken Sorrentino atop a creamy polenta or swirl of truffle mashed potatoes for a show-stopping plate. For entertaining, try slicing into thick medallions and fanning them on a shared platter, extra sauce drizzled over the top. Individual ramekins also make for a cozy, rustic presentation!
Make Ahead and Storage
Storing Leftovers
Chicken Sorrentino holds up remarkably well for next-day lunches! Allow leftovers to cool completely, then pack them into an airtight container. They’ll stay tasty in your fridge for up to three days, still juicy and bursting with flavor.
Freezing
To freeze, let the dish cool, then wrap tightly in foil or place individual servings in freezer-safe containers. Chicken Sorrentino will keep its flavors for about two months in the freezer. Just know the mozzarella may get a little softer upon thawing, but the flavors stay spot on.
Reheating
Reheat Chicken Sorrentino in a 350°F oven, covered loosely with foil, for about 15 to 20 minutes or until hot throughout. You can also microwave individual portions, but the oven keeps the texture of the chicken and cheese best.
FAQs
Can I make Chicken Sorrentino gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite gluten-free blend or even a little cornstarch. Double-check your marinara sauce and prosciutto, but most are naturally gluten-free.
What’s a good substitute for eggplant?
Zucchini slices work beautifully in place of eggplant for those who prefer a milder veggie, or even sautéed mushrooms for a richer flavor twist. Just cook until golden and soft before layering.
Can I prep Chicken Sorrentino ahead of time?
Yes! Assemble everything up to the baking step, cover, and refrigerate for up to one day. When ready to cook, add a couple extra minutes to the bake time, until the cheese is bubbly and golden.
Is there a lighter way to make this Chicken Sorrentino?
For a lighter take, use thin-sliced chicken cutlets and low-fat mozzarella, and bake or grill the eggplant rather than pan-frying. It’ll still be deliciously satisfying!
How do I know when Chicken Sorrentino is done?
Check that the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and look for bubbling, bronzed cheese on top. When the juices run clear, you’re good to go!
Final Thoughts
If you’re looking for a no-fuss way to bring the magic of an Italian bistro into your own kitchen, Chicken Sorrentino is your golden ticket. It’s layered, luscious, and full of little surprises in every bite. Make it once and I guarantee it’ll earn a spot in your personal hall of fame—so gather your ingredients and let the oven do the heavy lifting!
Print
Chicken Sorrentino Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of Chicken Sorrentino, a classic Italian dish featuring tender chicken breasts layered with prosciutto, eggplant, marinara sauce, and gooey cheeses. Baked to perfection, this dish is a comforting and satisfying meal for any occasion.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
For Layering:
- 4 slices prosciutto
- 1 medium eggplant (sliced into 1/4-inch rounds)
- 1 tablespoon butter
- 1 cup marinara sauce
- 4 slices mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Chicken: Season chicken breasts with salt and pepper, dredge in flour, and sear in olive oil until golden. Set aside.
- Sauté Eggplant: In the same skillet, sauté eggplant slices until soft and browned. Remove and set aside.
- Layer Ingredients: In a baking dish, layer each chicken breast with prosciutto, eggplant, marinara, mozzarella, and Parmesan.
- Bake: Bake for 15–20 minutes until chicken is cooked through and cheese is melted.
- Serve: Garnish with fresh basil and serve hot.
Notes
- For extra flavor, try grilling or roasting the eggplant slices instead of pan-frying.
- Pair with pasta, roasted vegetables, or a green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 430
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 115mg
