Whenever I’m in the mood for something a little extra special, I love making Chicken Sorrentino. It feels like comfort food with a touch of elegance, thanks to the way it layers up so beautifully. You’ve got juicy chicken cutlets, salty prosciutto, roasted eggplant, plenty of rich tomato sauce, and of course that gooey, golden mozzarella on top. It’s hearty, cheesy, and downright delicious!
I’ve been on a little run of cooking Italian-American favorites lately. Not too long ago, I made Chicken Scarpariello with those tangy peppers, and I frequently have a pot of Sunday Gravy going on my stove. Dishes like these always remind me how creative and comforting Italian-American cooking can be.
That’s what led me to Chicken Sorrentino. I’d come across it on menus before, and it just sounded like the kind of hearty, layered chicken dish that could only have been dreamed up in a New York Italian kitchen.
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What is Chicken Sorrentino
Chicken Sorrentino, also called Pollo alla Sorrentina, is a dish made with seared chicken cutlets, roasted eggplant, prosciutto, tomato sauce, and plenty of melted mozzarella. It bakes up bubbling and golden.
Although the name points to Sorrento in Italy’s Campania region, the dish itself doesn’t come directly from there. Instead, it likely grew out of Italian-American cooking, especially around the New York area, where chefs took inspiration from Campanian flavors and turned them into hearty chicken casseroles. Many believe it was influenced by Gnocchi alla Sorrentina, a classic baked gnocchi dish from Sorrento, but adapted with chicken and eggplant for a heartier main course.
Today, Chicken Sorrentino is a restaurant favorite in Italian-American communities, known for its comforting layers and big, crowd-pleasing flavors.
Ingredients Needed
- Eggplant – Use good quality, fresh eggplant. Sliced lengthwise and roasted until soft and lightly browned.
- Extra Virgin Olive Oil – Used throughout the recipe for roasting the eggplant, sautéing the sauce, and searing the chicken. A drizzle at the end brings everything together.
- Chicken Breasts – Cut into thin cutlets so they cook quickly and stay tender.
- Flour – A light coating for the chicken before searing.
- Garlic – Finely chopped and sautéed to build the foundation of the tomato sauce.
- Canned Tomatoes – I like to use canned cherry tomatoes, which I find online. You can also use canned whole tomatoes and crush them by hand.
- Red Wine – Adds depth and richness to the tomato sauce.
- Salt, Pepper, and Sugar – Essential for seasoning and balance.
- Prosciutto – A thin slice layered over each cutlet for a salty, savory punch that pairs beautifully with the mozzarella.
- Fresh Mozzarella – Torn or sliced and baked over the chicken until melted, golden, and bubbly.
- Fresh Basil – Sprinkled in while layering and again as a garnish for that classic fresh Italian touch.
How to Make Chicken Sorrentino
Step 1. Roast the eggplant: Preheat your oven to 375°F and line a baking sheet with parchment paper. Brush both sides of the eggplant slices with olive oil and season lightly with salt and pepper. Spacing them out is important so they roast evenly rather than steam. Bake for 20–30 minutes, flipping halfway, until soft and lightly golden. Set aside.
Step 2. Make the tomato sauce: While the eggplant roasts, heat olive oil in a skillet over medium-high heat. Add chopped garlic and sauté for about 30 seconds. Don’t let it burn or it’ll taste bitter. Stir in cherry tomatoes and cook until they start to break down, about 5 minutes. Add red wine to deglaze the pan, scraping up any browned bits. Season with salt, pepper, and just a pinch of sugar to balance the acidity. Simmer for 15 minutes, stirring occasionally, until thickened but still saucy.
Step 3. Prepare and sear the chicken: Season chicken cutlets on both sides with salt and pepper. Dredge lightly in flour, tapping off excess. Heat olive oil in a large skillet over medium heat and add the cutlets in a single layer. Sear 3–4 minutes per side until golden brown. Work in batches if needed so the chicken browns nicely instead of steaming. Place seared cutlets on a plate and set aside.
Step 4. Assemble the layers: Spread a thin layer of tomato sauce on the bottom of your baking dish to keep the chicken from sticking. Arrange the chicken cutlets in a single layer. Top each with a slice of prosciutto, then add roasted eggplant slices. Spoon more tomato sauce generously over the top, making sure each cutlet is covered, then pour the rest around the cutlets. Tear or slice fresh mozzarella over the top. I also like to spoon a few of the cherry tomatoes on top.
Step 5. Bake until bubbling: Place the dish in the oven and bake uncovered at 375°F for 15–20 minutes. The cheese should be melted and starting to turn golden, and the sauce should be bubbling at the edges. If you like a deeper golden top, you can switch on the broiler for the last 1–2 minutes (just keep a close eye on it).
Step 6. Finish and serve: Take it out of the oven, garnish with a few more fresh basil leaves, and let it rest for 5 minutes so everything sets slightly. Serve hot with pasta, risotto, or some crusty bread to soak up that sauce.
Alpana’s Tips
- Roast the eggplant properly – I make sure to brush both sides well with olive oil and spread the slices out on the baking sheet. If they overlap, they steam instead of roast, and I want them soft but also lightly browned.
- Don’t rush the sauce – When simmering the tomatoes and red wine, I give it time to reduce and thicken. That’s what gives the dish a rich, balanced flavor without being watery.
- Keep the chicken cutlets thin – I like to slice or pound the chicken breasts so they cook evenly and quickly. This way, they stay juicy and don’t dry out in the oven.
- Light dredge with flour – Just a thin dusting is enough. Too much flour makes the coating heavy, but just enough helps the chicken brown nicely and lets the sauce cling to it.
- Layer with balance – I don’t overload the prosciutto or eggplant on each cutlet. A single layer of each keeps the flavors balanced without overpowering the chicken.
- Rest before serving – After baking, I let it sit for about 5 minutes before cutting in. This helps the layers settle and makes serving easier.
Leftovers and Storing
Leftover Chicken Sorrentino keeps well and tastes even better the next day as the flavors meld together. I usually store it in an airtight container in the refrigerator for up to 3–4 days. To reheat, I cover it loosely with foil and warm it in the oven at 350°F until heated through, which helps the cheese melt again without drying the chicken.
For freezing, it’s best to assemble the dish ahead of time and freeze before baking for the best texture. If freezing after cooking, just know the eggplant may soften more and the cheese won’t be as creamy once reheated. In both cases, use within 2 months and thaw overnight in the fridge before baking or reheating.
Italian-American food has a way of turning simple ingredients into dishes that feel bold, hearty, and comforting. Recipes like Chicken Parm and Spaghetti and Meatballs grew out of those kitchens, and Chicken Sorrentino fits right alongside them. With its layers of well matched ingredients, it’s a really special dish.
Chicken Sorrentino is one you’ll definitely want to add to your table.
Chicken Sorrentino, on our Gypsy Plate… enjoy!
More great Italian-American dishes:
Chicken Murphy
Pasta Fazool
Johnny Marzetti
Chicken Vesuvio
Chicken Riggies
Cioppino
Chicken Sorrentino
Chicken Sorrentino is a delicious Italian-American dish, where chicken is layered with eggplant, prosciutto, tomato sauce and mozzarella cheese.
Ingredients
- 1 eggplant, sliced vertically into ¼" thick slices
- ½ cup extra virgin olive oil, divided
- 2 chicken breasts, cut into cutlets
- ½ cup flour, to dust the chicken cutlets
- 3 garlic cloves, finely chopped
- 1 (28oz) can cherry tomatoes (you can substitute with plum tomatoes)
- ¼ cup red wine
- salt, to taste
- pepper, to taste
- sugar, to taste
- 2oz prosciutto
- 4oz fresh mozzarella
- A few basil leaves
Instructions
- Bake eggplant: Preheat oven to 375°F and place the rack on the middle level. Brush about 4 tablespoon extra virgin olive oil on eggplant slices and season them with salt and pepper. Place eggplant slices on a parchment paper lined baking sheet and roast for 20-30 minutes, or until the pieces are lightly browned and soft.
- Make tomato sauce: While eggplant is roasting, heat 2 tablespoon of extra virgin olive oil in a pan over medium high heat. Sauté chopped garlic for 30 seconds until just fragrant. Add in cherry tomatoes and cook for 5 minutes. Add in red wine, along with salt, pepper and sugar and simmer the sauce for 15 minutes, or while you sear the chicken cutlets.
- Sear the chicken: Season the chicken cutlets with salt and pepper on both sides. Dredge dry cutlets into flour and coat completely, shaking off the excess. In a large pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chicken cutlets to the pan and sear for 3-4 minutes per side. If needed work in batches in order to not overcrowd the pan.
- Assemble chicken sorrentino: In a baking dish, spread a little tomato sauce at the bottom and place seared chicken cutlets. Top each cutlet with prosciutto slices, then cover with eggplant slices. Then spoon tomato sauce all over the cutlets and pour the rest around the cutlets. Add torn or grated fresh mozzarella cheese on top cutlets. Add basil leaves all over.
- Bake: Place the casserole in the oven and bake for 15-20 minutes, or until the cheese is beginning to become golden and the sauce is bubbling. Garnish with more fresh basil leaves and serve immedietly.
Notes
- Leftover Chicken Sorrentino keeps well and tastes even better the next day as the flavors meld together. I usually store it in an airtight container in the refrigerator for up to 3–4 days. To reheat, I cover it loosely with foil and warm it in the oven at 350°F until heated through, which helps the cheese melt again without drying the chicken.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 733Total Fat 41gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 29gCholesterol 153mgSodium 823mgCarbohydrates 43gFiber 7gSugar 12gProtein 48g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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