The rich and rustic beauty of Chicken Sorrentino lies in its masterful layering of bold flavors and textures. From the golden-brown breaded chicken cutlets to the tender fried eggplant, creamy Fontina and Provolone, salty slices of Prosciutto, and a velvety Marsala-tomato sauce—this dish is the epitome of Italian-American soul food. Perfect for a special Sunday meal or entertaining guests, Chicken Sorrentino brings restaurant-level sophistication straight to your dinner table. Serve it over a bed of pasta or alongside roasted vegetables for a hearty, satisfying plate that captures the warmth of traditional Italian cooking with a gourmet twist.
Full recipe:
Ingredients:
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1 pound Italian eggplant
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1 teaspoon kosher salt
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1½ pounds boneless skinless chicken breasts (3 breasts)
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3 whole eggs + 1 tablespoon water
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1½ cups all-purpose flour
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1 teaspoon table salt
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½ teaspoon white pepper
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¼ cup vegetable oil (divided)
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½ cup extra virgin olive oil (divided)
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2 cups yellow onion, diced
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1 tablespoon minced garlic
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¼ cup dry Marsala wine
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1 cup chicken stock
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1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand
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4 tablespoons tomato paste
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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Pinch of red pepper flakes
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2 tablespoons butter
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8 ounces Fontina cheese, sliced
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½ cup grated Romano cheese
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4 ounces thinly sliced Prosciutto
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6 ounces sliced deli Provolone cheese
Directions:
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Trim and slice eggplant into ¼-inch thick slices. Salt both sides and set aside on paper towels for 15 minutes.
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Trim and butterfly chicken breasts, then halve again to make 6 cutlets.
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In one pie plate, whisk eggs with water. In another, mix flour, table salt, and white pepper.
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Pat eggplant dry, then dip each slice in egg, then flour. Repeat with chicken.
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Heat half the vegetable and olive oil in a large oven-safe skillet. Fry eggplant 2–3 minutes per side until golden. Drain on paper towels. Repeat with remaining oil and eggplant.
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Wipe skillet clean. Add olive oil and sear chicken 1½ minutes per side. Set aside.
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Add onions to the pan, sauté 2 minutes, then add garlic for 1 more minute.
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Deglaze with Marsala wine, reduce 1–2 minutes. Add stock, reduce by half (~10 minutes).
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Stir in tomatoes, tomato paste, salt, black pepper, and red pepper flakes. Simmer 15 minutes.
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Stir in butter. Remove 1½ cups sauce and set aside.
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Layer chicken over the sauce in the skillet. Top with Fontina, fried eggplant, Romano cheese, and Prosciutto.
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Spoon reserved sauce over each portion. Finish with Provolone slices.
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Bake uncovered at 350°F for 15 minutes. Broil briefly to brown the cheese.
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Serve immediately.
Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 10 minutes
Kcal: 565 kcal | Servings: 6 servings
The Story Behind Chicken Sorrentino
Chicken Sorrentino is a standout dish in the world of Italian-American cuisine — a beautiful marriage of comforting, rustic flavors and sophisticated restaurant-style presentation. Its name hints at the Italian coastal town of Sorrento, nestled along the Amalfi Coast. While there’s no definitive origin documented in traditional Italian cookbooks, Chicken Sorrentino is widely believed to have been invented by Italian-American chefs in homage to their homeland. Drawing inspiration from southern Italian flavors, this dish encapsulates everything we love about homestyle Italian cooking — bold flavors, layered textures, and heartwarming comfort.
Unlike many simpler chicken dishes, Chicken Sorrentino doesn’t rely on just one flavor profile. Instead, it combines multiple ingredients — eggplant, prosciutto, cheeses, and a Marsala-infused tomato sauce — into something greater than the sum of its parts. That’s what makes it special: it’s not just a meal, it’s a celebration on a plate.
What Makes Chicken Sorrentino Special?
One of the most defining features of Chicken Sorrentino is its layered structure. Each element plays a crucial role. The breaded chicken cutlets serve as the savory base, crisp on the outside and juicy within. Then comes the eggplant — lightly fried to give it a tender texture with a hint of smokiness. The thin slices of salty prosciutto contrast beautifully with the creaminess of the Fontina, Romano, and Provolone cheeses. All of this is bathed in a tomato sauce kissed with Marsala wine, adding depth and complexity.
This dish is a sensory experience — from the aroma of the sauce simmering on the stove to the stringy melted cheese when you cut into it. It has the richness of a special occasion meal but can still be made in your home kitchen with the right steps and ingredients.
The Role of Each Key Ingredient
Every component in Chicken Sorrentino is carefully chosen to create a balanced, flavorful dish.
Chicken: Boneless, skinless breasts are the protein of choice. They are butterflied or pounded thin so they cook evenly and stay juicy.
Eggplant: Italian eggplants are ideal here — they’re meaty, less bitter, and hold up well to frying. Salting them beforehand helps draw out moisture and bitterness, improving both flavor and texture.
Prosciutto: This Italian dry-cured ham adds a slightly salty, umami-rich bite that enhances the overall flavor. Its paper-thin slices almost melt into the cheese as it bakes.
Cheeses: This dish uses a blend of Fontina, Romano, and Provolone — each adding its own flair. Fontina is mild and melts beautifully, Romano is sharp and salty, and Provolone offers a creamy finish on top.
Marsala Tomato Sauce: A good sauce is the backbone of this dish. The Marsala wine adds a touch of sweetness and depth, while San Marzano tomatoes create a rich, authentic base. Garlic, onions, and a pinch of red pepper flakes elevate it to something restaurant-worthy.
Why This Recipe Is So Loved
There are dozens of chicken recipes out there, but few offer the complexity, comfort, and elegance of Chicken Sorrentino. Here’s why so many home cooks and food lovers rave about it:
- It’s elevated comfort food: This isn’t your average chicken bake. The layers of ingredients make every bite exciting and rich.
- Perfect for entertaining: With its beautiful presentation and hearty portions, it’s a great centerpiece for dinner parties or family gatherings.
- Make-ahead friendly: You can assemble it ahead of time and pop it in the oven when guests arrive. It reheats beautifully and even tastes better the next day.
- Restaurant-style quality at home: You get the satisfaction of creating something that tastes like it came from a fine Italian restaurant — but from your own oven.
Tips for Success
If you’re making Chicken Sorrentino for the first time, here are some tips to ensure great results:
- Use high-quality cheese: Avoid pre-shredded or low-moisture cheese products. Freshly sliced or grated cheese melts better and tastes more authentic.
- Dry Marsala only: While sweet Marsala has its place in desserts, dry Marsala is key for this savory dish. It balances the richness of the cheese and prosciutto.
- Don’t skip the eggplant salting step: It may seem optional, but it dramatically improves the eggplant’s flavor and texture.
- Preheat your skillet properly: When frying eggplant or searing chicken, make sure your skillet is hot enough. It should sizzle on contact. This prevents sogginess and keeps the oil from being absorbed excessively.
Variations to Try
One of the joys of cooking is making a recipe your own. While Chicken Sorrentino is delicious as written, there are a few variations you can experiment with:
- Add fresh basil or oregano: Tuck in some fresh herbs between the layers for added fragrance.
- Use veal instead of chicken: Veal Sorrentino is a classic version served in many Italian steakhouses.
- Try smoked mozzarella: If you want a different flavor profile, swap Provolone with smoked mozzarella for a hint of smokiness.
- Gluten-free option: Use a gluten-free flour blend for breading and make sure your tomato paste and Marsala wine are gluten-free certified.
Serving Suggestions
Chicken Sorrentino is hearty enough to stand on its own, but you can serve it with simple sides to complete the meal:
- Pasta: Linguine, penne, or spaghetti tossed in a bit of olive oil and garlic makes the perfect pairing.
- Roasted vegetables: Try zucchini, broccoli, or carrots to balance the richness of the dish.
- Garlic bread: A crusty loaf of garlic bread will help soak up the delicious sauce.
- Salad: A fresh arugula or mixed greens salad with a lemon vinaigrette adds a crisp contrast.
Health and Nutritional Considerations
While Chicken Sorrentino is undeniably rich, it’s also packed with real ingredients — no fillers, additives, or processed shortcuts. You get protein from the chicken and cheese, fiber and antioxidants from the eggplant and tomatoes, and healthy fats from olive oil.
Here are a few ways to lighten the dish without losing flavor:
- Use less cheese or choose lighter versions like part-skim mozzarella.
- Bake the eggplant instead of frying it to reduce oil content.
- Serve with zucchini noodles or cauliflower mash instead of pasta.
Why Your Readers Will Love This Recipe
If you’re a food blogger, home chef, or just someone who loves hearty, delicious meals, Chicken Sorrentino deserves a spot in your rotation. It’s comforting without being boring, flavorful without being overly complicated, and deeply satisfying with every bite.
Readers are often looking for recipes that are:
- Crowd-pleasing and impressive for guests
- Familiar, yet unique
- Full of flavor and visually appealing
- Rooted in tradition but adaptable to modern preferences
Chicken Sorrentino checks all of those boxes — making it the kind of recipe your readers will bookmark, pin, and return to again and again.
Conclusion
Chicken Sorrentino is a celebration of everything that’s great about Italian-American cooking. It’s layered, rich, satisfying, and utterly crave-worthy. Whether you’re preparing it for a cozy Sunday dinner or wowing your guests on a special occasion, this dish is sure to impress.
With a bit of prep and the right ingredients, you can create something truly magical in your kitchen — something that brings people together around the table, one delicious bite at a time.