Chicken Sorrentino is one of those unforgettable Italian-American comfort dishes that instantly makes any night feel special. Picture this: golden chicken cutlets layered with tender eggplant, savory prosciutto, gooey mozzarella, all bubbling away in rich marinara with a splash of white wine. The flavors come together in beautiful harmony, and every bite feels like a warm hug from your favorite Italian restaurant — but even better, because you made it yourself! Whether you’re planning a cozy family dinner or want to impress friends, Chicken Sorrentino promises to deliver on both taste and presentation.
Ingredients You’ll Need
The magic of Chicken Sorrentino lies in how simple ingredients transform into something extraordinary. Each component plays a key role, from juicy chicken to melty cheese, and even the humble eggplant, which adds unbeatable texture and flavor.
- Chicken cutlets: Thin, boneless, and skinless — these are perfect for stacking and soaking up all the delicious flavors.
- Salt and black pepper: Simple seasoning unlocks the natural flavor of the chicken and veggies.
- All-purpose flour: A light dredge helps the chicken brown beautifully and adds a subtle crispiness.
- Olive oil: Use a good-quality olive oil for extra depth; it’s essential for searing and flavor.
- Eggplant slices: These add a creamy, earthy layer that pairs perfectly with the rest of the stack.
- Prosciutto: Salty, savory, and just a little fancy — prosciutto elevates every bite.
- Fresh mozzarella cheese: Melts into gooey perfection and brings the whole dish together.
- Dry white wine: Adds brightness and deglazes the pan, infusing the sauce with aromatic notes.
- Marinara sauce: Choose your favorite homemade or store-bought sauce for a rich tomato base.
- Parmesan cheese: That sharp, nutty finish is essential for classic Italian flavor.
- Fresh basil or parsley: A sprinkle of green on top adds freshness and a pop of color.
How to Make Chicken Sorrentino
Step 1: Prep the Chicken
Start by preheating your oven to 400°F (200°C). Season each chicken cutlet generously with salt and black pepper, then dredge them lightly in all-purpose flour, shaking off any excess. This simple coating helps develop a beautiful golden crust when seared, and it’s the first step toward building flavor in Chicken Sorrentino.
Step 2: Sear the Chicken
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the floured chicken cutlets in a single layer and sear each side for 2–3 minutes until golden brown. Don’t worry if they’re not cooked through yet — they’ll finish in the oven. Once browned, transfer the chicken to a plate and keep the skillet handy for the next step.
Step 3: Pan-Fry the Eggplant
Add the remaining tablespoon of olive oil to the same skillet. Lay the eggplant slices in the pan and cook for about 2 minutes per side, just until they’re softened and golden. The eggplant soaks up those delicious chicken juices, adding a hint of smokiness and creaminess to every bite of Chicken Sorrentino.
Step 4: Assemble the Layers
Now, bring the seared chicken back into the skillet. Top each cutlet with a slice of the pan-fried eggplant, followed by a slice of prosciutto and then a generous slice of fresh mozzarella cheese. This stacking creates the iconic Chicken Sorrentino layers — each one adding its own character and richness.
Step 5: Add Wine, Sauce, and Cheese
Pour the dry white wine into the skillet around (not over) the chicken stacks. Gently spoon the marinara sauce over and around each stack, making sure everything gets coated in that beautiful tomato flavor. Finish by sprinkling Parmesan cheese over the top, setting the stage for that irresistible, cheesy crust.
Step 6: Bake Until Bubbly
Slide the entire skillet into your preheated oven and bake for 15–18 minutes. You’re aiming for the chicken to be cooked through (internal temperature of 165°F), and the mozzarella to be melted, bubbly, and slightly golden. The aroma filling your kitchen will have everyone eagerly awaiting dinner!
How to Serve Chicken Sorrentino
Garnishes
A final flourish of freshly chopped basil or parsley transforms your Chicken Sorrentino from hearty to stunning. The herbs add a pop of freshness and color, perfectly balancing the richness of the cheese and sauce. If you love a little extra, a sprinkle of grated Parmesan on top is always welcome.
Side Dishes
Chicken Sorrentino loves company! Serve it over a bed of al dente pasta or alongside some crusty Italian bread to soak up every drop of that luscious sauce. Steamed green beans or a peppery arugula salad also make bright, crisp partners for this indulgent main.
Creative Ways to Present
For a dinner party, you can plate each Chicken Sorrentino stack individually on a swirl of marinara, topped with a dramatic basil leaf. Or, go family-style by serving everything straight from the skillet for that rustic, homey vibe. This dish also shines as sliders on toasted buns for a fun, casual twist!
Make Ahead and Storage
Storing Leftovers
If you have leftover Chicken Sorrentino (lucky you!), let it cool, then transfer to an airtight container. It will keep well in the refrigerator for up to 3 days, making it a fantastic choice for meal prep or next-day lunches.
Freezing
Chicken Sorrentino can be frozen after baking. Wrap individual portions tightly in foil or plastic wrap, then place in a freezer-safe container or zip-top bag. It’ll keep its flavor and texture for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for the best results.
Reheating
To reheat, place the Chicken Sorrentino in a covered oven-safe dish and warm at 350°F until heated through (about 15 minutes). For a quick fix, you can also use the microwave, but the oven helps keep the cheese gooey and the cutlet from getting soggy.
FAQs
Can I use chicken thighs instead of cutlets?
Yes, you can absolutely use boneless, skinless chicken thighs for Chicken Sorrentino. Just be aware they may take a few extra minutes in the oven to reach that perfect, juicy doneness.
What’s the best type Main Course
Fresh mozzarella is the gold standard here — it melts beautifully and adds luscious creaminess. If you only have low-moisture mozzarella, it works in a pinch, but fresh really makes the dish shine.
Is there a vegetarian version of Chicken Sorrentino?
You can substitute thick slices of roasted portobello mushrooms or extra eggplant for the chicken, and simply omit the prosciutto. It won’t be exactly the same, but the flavors and textures are still incredibly satisfying.
Can I prepare Chicken Sorrentino ahead of time?
Absolutely! You can assemble the stacks up to the baking step, cover, and refrigerate for several hours. When you’re ready to serve, just bake as directed, adding a couple extra minutes if needed.
What wine pairs well with Chicken Sorrentino?
A crisp Pinot Grigio or light Chardonnay complements the savory layers of Chicken Sorrentino wonderfully. If you prefer red, a soft Chianti or Pinot Noir is a lovely choice as well.
Final Thoughts
If you’re looking for a meal that feels both comforting and a little bit fancy, Chicken Sorrentino is sure to win hearts at your table. It’s packed with Italian soul, easy enough for a weeknight, and impressive enough for special occasions. Give it a try — you’ll be amazed at how quickly it becomes a new favorite!
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Chicken Sorrentino Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Chicken Sorrentino is a delicious Italian-American dish featuring tender chicken cutlets layered with eggplant, prosciutto, and melted mozzarella, all baked in a savory marinara and white wine sauce. This flavorful, cheesy chicken dinner is perfect for a comforting meal and pairs well with pasta or crusty bread.
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken cutlets (pounded to 1/4-inch thick)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
Cooking and Assembly
- 2 tablespoons olive oil
- 4 slices eggplant (1/4-inch thick)
- 4 slices prosciutto
- 4 slices fresh mozzarella cheese
Sauce and Garnish
- 1/2 cup dry white wine
- 1 1/2 cups marinara sauce
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil or parsley (for garnish)
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 400°F (200°C). Season the chicken cutlets on both sides with salt and black pepper. Lightly dredge the cutlets in all-purpose flour, shaking off any excess flour to ensure a thin, even coating.
- Sear Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the floured chicken cutlets and sear them for 2 to 3 minutes on each side until they develop a golden-brown crust. Once seared, transfer the chicken to a plate and set aside.
- Cook Eggplant: In the same skillet, add the remaining tablespoon of olive oil. Add the eggplant slices and pan-fry them for about 2 minutes per side, or until they are softened and golden brown. Remove from heat once done.
- Assemble Layers: Return the seared chicken cutlets to the skillet. On each piece, place one slice of cooked eggplant, then a slice of prosciutto, followed by a slice of fresh mozzarella cheese, creating a stacked layering effect.
- Add Sauce and Cheese: Pour the dry white wine around the chicken in the skillet. Spoon marinara sauce over and around each chicken stack. Sprinkle grated Parmesan cheese evenly over the entire dish.
- Bake: Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, until the chicken is thoroughly cooked (internal temperature should read 165°F) and the cheese is melted and bubbly.
- Garnish and Serve: Remove the skillet from the oven. Garnish the Chicken Sorrentino with chopped fresh basil or parsley. Serve immediately with your choice of pasta or crusty bread for an elegant and satisfying meal.
Notes
- For convenience, you can use store-bought grilled or roasted eggplant slices as a shortcut.
- Chicken thighs may substitute the cutlets, but expect a slightly longer cooking time.
Nutrition
- Serving Size: 1 cutlet stack
- Calories: 430
- Sugar: 5g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 105mg
