Name: Chicken Sorrentino
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 2 large boneless, skinless chicken breasts, sliced into 4 cutlets; 1 medium eggplant, sliced into rounds; 4 slices prosciutto; 1 1/2 cups shredded mozzarella cheese; 4 slices provolone cheese, optional; 2 cups marinara or tomato sauce; 1/2 cup all-purpose flour; 4 tablespoons olive oil, divided; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1 teaspoon salt, divided, plus more for the eggplant; 1/2 teaspoon black pepper; 1/3 cup grated Parmesan cheese; Fresh basil or parsley, for garnish

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Why You’ll Love This Recipe

I love Chicken Sorrentino because it combines several classic Italian-inspired flavors in one dish. Instead of serving plain chicken cutlets, I turn them into a layered meal with plenty of texture and richness.

I also like how the eggplant balances the chicken and cheese. Once sautéed until tender and golden, it becomes soft and flavorful and works particularly well with the tomato sauce.

Another reason I enjoy this recipe is that it looks impressive when served but uses familiar ingredients and straightforward cooking techniques. I can prepare the components ahead of time and assemble everything shortly before baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Eggplant
Prosciutto
Mozzarella cheese
Provolone cheese, optional
Marinara or tomato sauce
All-purpose flour
Olive oil
Unsalted butter
Garlic
Italian seasoning
Salt
Black pepper
Grated Parmesan cheese
Fresh basil or parsley, for garnish

Directions

I preheat my oven to 375°F (190°C) and lightly grease a baking dish.
I slice the eggplant into rounds and season them lightly with salt. I let them sit briefly, then pat away any excess moisture with paper towels.
I heat a little olive oil in a large skillet over medium heat and sauté the eggplant slices in batches until they are tender and lightly browned on both sides. I transfer them to a plate and set them aside.
I slice the chicken breasts horizontally when necessary and gently pound them into evenly thick cutlets. I season both sides with salt, black pepper, and Italian seasoning.
I lightly coat the chicken with flour and shake away any excess.
I heat additional olive oil with a little butter in the same skillet. I add the chicken and cook it for approximately 3–4 minutes per side, or until lightly golden. I don’t worry about completely cooking the centers because I finish the chicken in the oven.
I spread a thin layer of marinara sauce across the bottom of the prepared baking dish and arrange the chicken cutlets over the sauce.
I place sautéed eggplant over each piece of chicken, followed by a slice of prosciutto.
I spoon additional marinara sauce over each portion and top everything with mozzarella and optional provolone.
I sprinkle grated Parmesan over the cheese and transfer the baking dish to the oven.
I bake for approximately 15–20 minutes, or until the cheese is melted and the chicken reaches an internal temperature of 165°F (74°C).
I let the Chicken Sorrentino rest for a few minutes before finishing it with fresh basil or parsley and serving it warm.

Servings and Timing

I usually prepare this Chicken Sorrentino recipe as 4 servings. Preparing the eggplant and browning the chicken takes most of the hands-on time, while the final oven step brings all the layers together.

Prep time: 20 minutes
Cook time: 35 minutes
Total time: approximately 55 minutes
Servings: 4

Variations

When I want a simpler version, I leave out the prosciutto and focus on the combination of chicken, eggplant, tomato sauce, and melted cheese. I still get a rich and satisfying dish.

For extra cheese, I combine mozzarella with provolone and Parmesan. I like mozzarella for its melt, while provolone gives me a slightly sharper flavor.

When I want additional vegetables, I add sautéed mushrooms, spinach, or roasted red peppers between the chicken and cheese layers. I cook watery vegetables beforehand so they don’t release too much liquid into the baking dish.

I can also bread the chicken cutlets instead of simply dusting them with flour. I use seasoned breadcrumbs and cook the cutlets until golden before assembling the dish for a crispier variation.

For a lighter preparation, I roast the eggplant slices instead of sautéing them in oil. I brush them lightly with olive oil and roast them until tender before layering them over the chicken.

Storage/Reheating

I let leftover Chicken Sorrentino cool before transferring it to an airtight container. I store it in the refrigerator for up to 3–4 days.

For reheating, I prefer placing the chicken in a covered baking dish and warming it in a 350°F (175°C) oven until thoroughly heated. I add a little extra marinara sauce if the dish looks dry.

When I need a faster option, I microwave individual portions in short intervals. I cover the chicken loosely so the sauce doesn’t splatter and the cheese stays moist.

I can also freeze individual portions in freezer-safe containers. I find that the eggplant becomes softer after freezing, so I prefer refrigerated leftovers when texture is important.

FAQs

What is Chicken Sorrentino?

I make Chicken Sorrentino as an Italian-American layered chicken dish featuring chicken cutlets, eggplant, prosciutto, tomato sauce, and melted cheese. I finish the assembled dish in the oven so the flavors come together and the cheese becomes hot and bubbly.

Do I need to peel the eggplant for Chicken Sorrentino?

I usually leave the peel on when I use a fresh, tender eggplant because it helps the slices hold their shape. If I have a larger eggplant with tougher skin, I can peel it before slicing.

Can I make Chicken Sorrentino without prosciutto?

Yes. I simply leave the prosciutto out when I want a meat-free topping or don’t have it available. I can replace it with sautéed mushrooms or spinach, or I can keep the layers simple with eggplant, sauce, and cheese.

Can I prepare Chicken Sorrentino ahead of time?

Yes. I can prepare the eggplant and chicken ahead of time and refrigerate them separately. I assemble the dish closer to baking time, then cook it until the chicken is safely cooked through and the cheese is melted.

What should I serve with Chicken Sorrentino?

I like serving Chicken Sorrentino with spaghetti, linguine, or another simple pasta tossed with tomato sauce. I can also pair it with roasted potatoes, garlic bread, sautéed vegetables, or a crisp green salad when I want a lighter side.

Conclusion

Chicken Sorrentino is a comforting layered dinner I love making when I want to transform chicken cutlets into something more substantial. Tender chicken, sautéed eggplant, savory prosciutto, tomato sauce, and melted cheese create a combination that feels rich and satisfying without requiring difficult techniques.

Chicken Sorrentino

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Tender chicken cutlets layered with golden eggplant, savory prosciutto, marinara sauce, and bubbling melted cheese make this Italian-American favorite rich and satisfying. Chicken Sorrentino is an impressive yet approachable dinner perfect with pasta, vegetables, or salad.

Author: Laura
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Main Course
Method: Pan Fry and Baking
Cuisine: Italian-American
Diet: Low Calorie

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Slice the eggplant into rounds and season lightly with salt. Let the slices sit briefly, then pat away excess moisture with paper towels.
Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the eggplant in batches until tender and lightly browned on both sides, adding additional oil as needed. Transfer to a plate.
Slice the chicken breasts horizontally to make 4 cutlets and gently pound them to an even thickness. Season both sides with salt, black pepper, and Italian seasoning.
Lightly coat the chicken cutlets with flour and shake away the excess.
Heat the remaining olive oil and butter in the skillet. Add the garlic and cook briefly, then add the chicken and cook for 3–4 minutes per side until lightly golden. The chicken does not need to be fully cooked at this stage.
Spread a thin layer of marinara sauce over the bottom of the prepared baking dish and arrange the chicken cutlets over the sauce.
Place sautéed eggplant over each chicken cutlet, followed by a slice of prosciutto.
Spoon the remaining marinara over the portions and top with mozzarella and optional provolone.
Sprinkle the Parmesan evenly over the cheese.
Bake for 15–20 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
Let the Chicken Sorrentino rest for a few minutes, garnish with fresh basil or parsley, and serve warm.

Notes

For a simpler version, omit the prosciutto and layer the chicken with eggplant, marinara, and cheese.
Combining mozzarella, provolone, and Parmesan provides both a creamy melt and a stronger cheese flavor.
Sautéed mushrooms, spinach, or roasted red peppers can be added between the layers. Cook high-moisture vegetables before assembling the dish.
For a crispier variation, coat the chicken cutlets in seasoned breadcrumbs instead of flour before browning.
For a lighter preparation, brush the eggplant lightly with olive oil and roast it instead of sautéing.
The chicken and eggplant can be prepared ahead and refrigerated separately, then assembled shortly before baking.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat covered at 350°F (175°C), adding extra marinara if needed to keep the chicken moist.
Individual portions can be frozen, although the eggplant may have a softer texture after thawing and reheating.

Nutrition

Serving Size: 1 chicken cutlet with toppings
Calories: 620 kcal
Sugar: 9 g
Sodium: 1420 mg
Fat: 34 g
Saturated Fat: 14 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 5 g
Protein: 52 g
Cholesterol: 155 mg