Chicken Sorrentino
Dec 01, 2024, Updated Feb 19, 2026
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Chicken Sorrentino is an Italian-American favorite made with juicy chicken cutlets topped with prosciutto, roasted eggplant, and fresh cheeses, then baked in a creamy tomato sauce until everything is bubbly and golden.
Chicken Sorrento
This Italian chicken recipe is delicious, hearty, and topped with lots of melty cheese. Every time I make this for dinner, it gets gobbled right up! Best of all, chicken Sorrentino is impressive, but easy to make. You can whip it up on a busy weeknight or serve it at a dinner party.
If you love these bold flavors and vibes, 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.
Why You’ll Love This Chicken Sorrentino Recipe
- Cozy. This dish is pure comfort food, with three kinds of cheese bubbling over seared chicken breasts, smothered in marinara sauce.
- Flavorful. With tender chicken as the base, plus salty prosciutto, 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
- Eggplant: Grab a small to medium-sized eggplant and cut it into rounds.
- Chicken breasts: I used boneless, skinless chicken breasts, but you could also use boneless chicken thighs or chicken cutlets.
- Butter: Both unsalted and salted butter will work.
- Diced Tomatoes: You’ll need a 28-oz can of tomatoes.
- Seasonings: Garlic powder, dried oregano, dried parsley and dried basil.
- Salt and Pepper: 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.
Katerina’s Recipe Tips
- You can use store-bought sauce. Swap your favorite store-bought marinara sauce for the homemade sauce in this recipe. Warm it up before you assemble the dish.
- Check the chicken for doneness. Use an instant-read meat thermometer to check if the chicken is cooked through. The chicken is done when its internal temperature reaches 165˚F.
- 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
- Pasta: Pair chicken Sorrentino with spaghetti or baked ziti, and crusty bread is a must. For a lighter side, my salad with orzo and feta is great to balance out the richness.
- Salad: Toss together some greens with a drizzle of Italian dressing, or you could try something like my shaved Brussels sprouts salad or zucchini salad.
- Veggie sides: Caramelized air fryer broccoli or roasted asparagus are a great addition.
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Chicken Sorrentino
Juicy, delicious, and easy Chicken Sorrentino recipe made with prosciutto, roasted eggplant, and three kinds of cheese, all cooked in a flavorful marinara sauce.
Ingredients
For the roasted eggplant
- 1 eggplant, small to medium-sized
- ½ teaspoon kosher salt
- ¼ teaspoon freshly 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 freshly ground black pepper
- 2 tablespoons olive oil
For the sauce
- 3 tablespoons butter
- ½ medium onion, diced
- 1 teaspoon kosher salt, divided
- 28 ounces can of diced tomatoes
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ cup heavy cream
To Assemble
- 4 slices prosciutto
- 6 ounces fresh mozzarella, cut into 8 slices
- ¼ cup grated parmesan
- ¼ cup grated pecorino Romano
Instructions
For the roasted eggplant
- Prepare. Preheat the oven to 400˚F and line a baking sheet with parchment paper.
- 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
- Bake. Drizzle both sides of each slice with olive oil and season with sea salt and ground black pepper. Bake for 10 minutes.
- 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
- Prep the chicken. Season the chicken breasts with sea salt and ground black pepper
- 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.
- 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
- Cook the onions. Add the butter to the pan to melt. Add the onions, season with ½ teaspoon salt, and sauté until translucent.
- 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.
- 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
- Combine the chicken and the sauce. Add the seared chicken back to the pan and spoon a bit of the sauce over each piece.
- 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.
- Bake. Put the pan back in the oven and bake for 15 minutes or until the chicken is cooked through and cheese is melted.
- Remove and serve. Remove the chicken Sorrentino from the oven and let it rest for 5 to 8 minutes before serving.
Equipment
Notes
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.
Nutrition
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.
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How to Make Chicken Sorrentino
- 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.
How to Store and Reheat Extras
- Fridge or Freezer: 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 or in the freezer for 3 months.
- Reheat: Place the chicken on a baking sheet or in an ovenproof baking dish, and heat it in the oven at 325˚F until hot. You can also warm it in the microwave in 30-second intervals.
Delicious recipe. Will be using this sauce recipe for other meals.
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! ๐