Chicken Sorrentino is a classic Italian-American dish that combines tender chicken, crispy eggplant, savory prosciutto, and melted cheese in a rich, flavorful tomato sauce. The combination of Marsala wine, chicken stock, and San Marzano tomatoes creates a depth of flavor that will elevate your dinner to a fine dining experience at home.

Why You’ll Love Chicken Sorrentino

This dish is an explosion of flavors and textures that are irresistible. The tender chicken breasts are coated with crispy, pan-fried eggplant and topped with prosciutto, provolone, and Fontina cheese. The homemade tomato sauce is rich and comforting, while the balance of savory and sweet notes from the Marsala wine and San Marzano tomatoes will have you coming back for seconds. It’s an impressive dish that’s perfect for a dinner party or family meal.

Ingredients for Chicken Sorrentino:

Eggplant: Italian eggplant, sliced and salted to remove bitterness, creates a perfect crispy base for the chicken.
Chicken Breasts: Boneless, skinless chicken breasts make this dish easy and quick to prepare while remaining juicy.
Eggs & Flour: These form the crispy coating for the chicken and eggplant.
Olive Oil & Vegetable Oil: For frying the eggplant and chicken.
Onion & Garlic: Essential aromatics that infuse the sauce with flavor.
Marsala Wine: This adds depth to the sauce with its slightly sweet and rich flavor.
Chicken Stock: Enhances the richness of the sauce.
San Marzano Tomatoes: Known for their low acidity and rich, sweet flavor, they’re the key to making a perfect tomato sauce.
Tomato Paste: Concentrates the tomato flavor for a more intense sauce.
Cheeses: Fontina and provolone provide melty goodness, while Romano adds a sharp, tangy finish.
Prosciutto: Adds a salty, savory layer to the dish.
Butter: A little butter at the end of cooking brings richness to the sauce.

How to Make Chicken Sorrentino

Preparing the Eggplant:

Salt the Eggplant: Slice the eggplant into 1/4-inch thick rounds. Lay them on a sheet tray and sprinkle with kosher salt. Let them sit for about 30 minutes to release moisture and bitterness. After 30 minutes, rinse the salt off and pat the eggplant slices dry with paper towels.

Preparing the Chicken:

Prepare the Breading: Set up a breading station with 3 beaten eggs (with 1 tablespoon water) in one shallow dish, 1 1/2 cups all-purpose flour seasoned with 1 teaspoon table salt and 1/2 teaspoon white pepper in another, and the vegetable oil in a frying pan.
Bread the Chicken: Dredge each chicken breast in the flour mixture, then dip in the egg wash, and coat with flour again.
Fry the Chicken: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken until golden brown on both sides, about 4-5 minutes per side, until cooked through. Set the chicken aside on a plate.

Cooking the Sauce:

Sauté Onions and Garlic: In the same skillet, add 1/2 cup extra virgin olive oil. Sauté the diced onions until softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Deglaze with Marsala Wine: Pour in 1/4 cup Marsala wine and stir to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
Add the Tomatoes: Stir in the San Marzano tomatoes (squeezed by hand), tomato paste, kosher salt, freshly ground black pepper, and a pinch of red pepper flakes. Let the sauce simmer for 15-20 minutes until thickened and flavors are melded together. Adjust seasoning to taste.

Assembling Chicken Sorrentino:

Layer the Chicken: Preheat the oven to 375°F (190°C). In a baking dish, spread a little sauce on the bottom. Place the fried chicken breasts on top of the sauce. Spoon more sauce over each piece of chicken.
Top with Eggplant: Place a few slices of crispy eggplant on top of each chicken breast.
Add Prosciutto and Cheese: Top each chicken with a few slices of prosciutto, followed by 8 ounces of Fontina cheese (sliced into 18 slices), and 6 ounces of deli provolone cheese. Sprinkle 1/2 cup Romano cheese on top.
Bake: Place the assembled dish in the oven and bake for 15-20 minutes, until the cheese is melted and bubbly.

Finishing Touch:

Add Butter: Once out of the oven, stir 2 tablespoons of butter into the sauce to add richness and gloss.

How to Serve Chicken Sorrentino

Serve this dish with a side of pasta, roasted vegetables, or a simple green salad. The sauce is rich, so a light side dish will balance the flavors perfectly.

Nutrition Information (Per Serving)

Serving Size: 1/4 of the recipe
Calories: 550
Sugar: 6g
Sodium: 1200mg
Fat: 32g
Saturated Fat: 11g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 45g
Cholesterol: 120mg

Additional Tips

For a Lighter Option: You can bake the breaded chicken instead of frying it to reduce the fat content.
Make Ahead: You can assemble the dish up to the baking step, cover it tightly, and refrigerate it for up to 1 day before baking.
Spice It Up: If you like a little heat, add extra red pepper flakes to the sauce.

FAQ Section

Q1: Can I use a different cheese in place of Fontina?
A1: Yes! You can substitute mozzarella or provolone for the Fontina if you prefer.

Q2: Can I make Chicken Sorrentino without prosciutto?
A2: Absolutely! You can skip the prosciutto if you prefer a lighter version of the dish or use a turkey or chicken substitute.

Q3: Can I freeze Chicken Sorrentino?
A3: Yes, you can freeze the dish after assembling it (before baking) for up to 3 months. Just bake it from frozen, adding a little extra time in the oven.

Chicken Sorrentino is a show-stopping dish that’s perfect for special occasions or just treating yourself to an indulgent meal. Enjoy!

Chicken Sorrentino

Chicken Sorrentino is a hearty, flavorful dish that combines breaded chicken, tender eggplant, prosciutto, and melted cheese in a zesty tomato sauce with a hint of Marsala wine. Perfect for those who enjoy homemade recipes with a gourmet twist, this dish brings fine dining recipes into your home. A must-try for high-protein recipes dinner, healthy recipes easy, or simply easy dinner recipes that pack a punch!

Print Recipe Pin Recipe

Prep Time 45

Cook Time 45

Cuisine Italian-American

Servings 6 servings

Calories 420 kcal

Ingredients

1 pound Italian eggplant
1 teaspoon kosher salt
1 ½ pounds boneless skinless chicken breasts (3 breast halves, 8 ounces each)
3 whole eggs + 1 tablespoon water
1 ½ cups all-purpose flour
1 teaspoon table salt
½ teaspoon white pepper
¼ cup vegetable oil divided
½ cup extra virgin olive oil divided
2 cups yellow onion diced large
1 tablespoon fresh garlic minced fine
¼ cup Marsala wine
1 cup chicken stock preferably homemade
1 28- ounce can whole peeled San Marzano tomatoes squeezed by hand
4 tablespoons tomato paste
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Pinch of red pepper flakes
2 tablespoons butter
8 ounces Fontina cheese sliced into 18 slices
½ cup Romano cheese grated
4 ounces sliced prosciutto
6 ounces sliced deli provolone cheese

Instructions

Trim the ends off the eggplant and slice it into 1/4-inch thick long slices (about 6 slices per eggplant). Lay the slices on paper towels and sprinkle each side with kosher salt. Set aside.
Trim and butterfly the chicken breasts, then cut each into half to yield 6 portions, each about 1/4-inch thick. Alternatively, pound them to 1/4-inch thickness. Set aside.
After 15 minutes, wipe the salt off both sides of the eggplant slices.
In a pie plate, beat the eggs with 1 tablespoon of water. In another pie plate, mix the flour, table salt, and white pepper.
Dip the eggplant slices in the egg mixture, then coat in the flour mixture. Set aside on a plate.
Repeat the same for the chicken portions.
Cover a sheet pan with paper towels and set aside.
Preheat oven to 350°F.
Heat a large ovenproof skillet over medium-high heat, adding half of the vegetable oil and 2 tablespoons of olive oil. Once hot, add half of the eggplant and cook on both sides for 2-3 minutes, until golden but not too dark. Remove to paper towels. Repeat for the remaining eggplant, using the remaining oils.
Remove the skillet from the heat and wipe it out with paper towels.