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Chicken Sorrentino is the ultimate comfort dish for any Sunday table with its layers of juicy breaded chicken, earthy eggplant, salty prosciutto, and oozy cheese all nestled in a fragrant tomato and marsala sauce. This is the kind of Italian-American classic that leaves the whole kitchen smelling heavenly and gathers everyone at the table before it even comes out of the oven.
I first prepared Chicken Sorrentino when my parents came to visit in autumn. Halfway through, everyone peeked into the kitchen drawn by the aroma. My family raves about the layers of flavor and asks for it again and again.
Ingredients
- Italian eggplant: You want one with glossy skin and firm texture choose smaller eggplants with fewer seeds for sweeter flavor
- Kosher salt: Essential for drawing moisture from the eggplant and seasoning at every stage
- Boneless skinless chicken breasts: Pick plump evenly sized breasts for consistent cooking
- Eggs with water: Helps the coating stick and keeps the crust light
- All purpose flour: Flour creates that crisp browned breading on both chicken and eggplant
- Table salt and white pepper: For seasoning both the flour and the overall dish
- Vegetable oil: Neutral frying oil that gives a golden crust without flavor interference
- Extra virgin olive oil: Adds depth and classic Italian flavor to frying and sauce work
- Yellow onion: Diced large and sautéed to build sweetness and round flavor
- Fresh garlic: Minced fine for pungency and warmth in the sauce
- Marsala wine: The signature boost of aroma and a deep sweet note use dry marsala if possible
- Chicken stock: Homemade or high quality store bought will add richness
- Whole peeled San Marzano tomatoes: Go for certified San Marzano if possible for the most luscious sauce crush them by hand for a rustic feel
- Tomato paste: Thickens and intensifies the sauce with concentrated flavor
- Freshly ground black pepper and red pepper flakes: Complex heat and brightness to balance out the richness
- Butter: Finishes the sauce for shine and extra flavor
- Fontina cheese: Melts into indulgent creamy layers look for pre sliced at the deli if you can
- Romano cheese: For salinity and a sharp bite grate your own for best flavor
- Prosciutto: Salty and savory this is the true Italian touch ask your deli to slice it extra thin
- Provolone cheese: Provides a stretchy gooey topping ask for deli slices that melt well
Step-by-Step Instructions
- Prepare the eggplant:
- Slice the eggplant lengthwise into quarter inch thick slices laying them on paper towels and sprinkling with kosher salt on both sides. Let them sit for fifteen minutes to draw out moisture then wipe off salt and any moisture with clean towels. This step makes the eggplant creamy not soggy.
- Prep the chicken:
- Trim and butterfly each chicken breast then cut each in half for six evenly sized portions. Pound any thick pieces to a quarter inch for even cooking so every bite is tender.
- Bread the chicken and eggplant:
- Beat eggs with a splash of water in one dish and mix flour with table salt and white pepper in another. Dip each eggplant slice first into the egg wash then into flour pressing gently. Repeat with chicken pieces. This double dip creates a crisp exterior.
- Fry the eggplant:
- Heat a wide oven safe skillet over medium high and add half the vegetable oil and a portion of olive oil. Once shimmering fry eggplant in batches until golden about two to three minutes per side. Drain on fresh paper towels. This layering of oils means rich flavor and even browning.
- Fry the chicken:
- Wipe out the skillet carefully with wadded paper towels then add remaining olive oil. Sear chicken pieces on both sides about one and a half minutes each until just golden. Do not cook through here since the oven will finish them.
- Create the sauce:
- Lower the pan heat and add diced onion cook until softened then stir in garlic for one minute. Pour in marsala wine letting it bubble and evaporate. Add chicken stock and simmer to reduce by half harnessing sweet umami flavor. Add the crushed tomatoes tomato paste salt pepper and red pepper flakes. Simmer for fifteen minutes stirring now and then. Stir in butter off heat for smoothness.
- Layer the casserole:
- Pull out one and a half cups of sauce to use later. Set chicken pieces back onto the remaining sauce in the pan. Lay fontina slices atop the chicken then cut eggplant slices to fit and overlap on each piece. Sprinkle with grated Romano and drape prosciutto over each. Spoon the reserved sauce over each portion. Crown with provolone slices for maximum melt.
- Bake and broil:
- Bake the entire pan uncovered at three hundred fifty degrees Fahrenheit for about fifteen minutes then move to the broiler for one to two minutes until the cheese turns bubbly and brown on top.
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I adore using a robust piece of prosciutto in each layer since it crisps at the edges and brings out the sweetness in the cheeses. Watching my family dig into bubbly cheese topped plates is one of my happiest dinner table memories.
Storage Tips
Store any leftovers tightly wrapped in the fridge for up to three days. The dish reheats beautifully in a low oven covered with foil. For best texture keep sauces and extra cheese separate until reheating then add the cheese before popping under the broiler to restore the melty top.
Ingredient Substitutions
Feel free to swap in thinly sliced veal cutlets for chicken or use turkey breast for a twist. For a vegetarian take use large meaty portobello mushrooms instead of poultry and consider extra eggplant. Mozzarella can stand in for provolone or fontina but use whole milk mozzarella for best melt.
Serving Suggestions
Pair Chicken Sorrentino with spaghetti tossed in olive oil and fresh herbs or simply serve alongside roasted green beans or broccolini. A loaf of crusty bakery bread is ideal for swiping up every bit of the savory sauce left on your plate.
Cultural Context
Chicken Sorrentino is a favorite Italian American entrée believed to draw inspiration from southern Italian cooking especially from the Sorrento region where eggplant and cured meats are prized. Yet this layered oven baked style is truly a product of the Italian diaspora and restaurant chefs who wanted to combine beloved flavors into a show stopping meal.
Frequently Asked Questions About Recipes
- → Can I substitute another cheese for Fontina?
Yes, mozzarella or Gruyère can work well if Fontina isn’t available, though Fontina offers extra creaminess.
- → Should the eggplant be peeled before slicing?
Peeling is optional. Leaving the skin on gives structure, but peel if you prefer a milder texture.
- → Is homemade chicken stock necessary?
Homemade stock enhances depth, but a good quality store-bought chicken stock also works perfectly here.
- → Can I prepare this dish in advance?
It can be assembled ahead and refrigerated. Bake just before serving for best results.
- → What can I serve alongside this dish?
Pair with lightly dressed greens, roasted vegetables, or crusty bread to soak up the flavorful sauce.