Chicken Sorrentino Recipe

Introduction

Chicken Sorrentino is a rich and comforting Italian dish featuring tender chicken layered with eggplant, savory cheeses, and a flavorful tomato and Marsala wine sauce. It’s perfect for a special family dinner or when you want to impress guests with authentic Italian flavors.

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 with a tablespoon of 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, homemade if possible
• 1 28-ounce can whole peeled San Marzano tomatoes, hand-squeezed
• 4 tablespoons tomato paste
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Pinch 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

1. Step 1: Trim the ends off the eggplant and slice into quarter-inch-thick long slices, about six slices from one eggplant. Lay slices over paper towels, sprinkle each side with kosher salt, and set aside for 15 minutes.
2. Step 2: Trim and butterfly the chicken breast halves, then cut each in half to yield six thin portions about a quarter inch thick. Alternatively, pound them to this thickness with a meat mallet. Set aside.
3. Step 3: After 15 minutes, wipe off both sides of the salted eggplant slices with paper towels.
4. Step 4: Beat the eggs with a tablespoon of water in a pie plate.
5. Step 5: Mix flour, table salt, and white pepper in a separate pie plate.
6. Step 6: Dip the eggplant slices into the egg mixture, then dredge in the flour mixture. Set aside on a plate.
7. Step 7: Repeat the egg and flour dipping process for the chicken portions.
8. Step 8: Cover a sheet pan with paper towels for draining.
9. Step 9: Preheat oven to 350°F (175°C).
10. Step 10: Heat a large ovenproof skillet or braiser over medium-high heat. Add half the vegetable oil and two tablespoons of olive oil. When hot, cook half the eggplant slices for 2–3 minutes per side until cooked but not too dark. Transfer to paper towels. Repeat with the remaining oils and eggplant.
11. Step 11: Remove skillet from heat and carefully wipe out excess oil with paper towels using tongs.
12. Step 12: Return skillet to medium heat, add two tablespoons olive oil, and sear half the chicken for 1½ minutes per side. Transfer to the paper towel-lined pan. Repeat with remaining olive oil and chicken. The chicken will finish cooking in the oven.
13. Step 13: Add diced onions to the skillet and cook for 2 minutes, then add garlic and cook for 1 minute.
14. Step 14: Pour in Marsala wine and cook until it evaporates, about 1–2 minutes.
15. Step 15: Add chicken stock and simmer until reduced by half, about 10 minutes.
16. Step 16: Stir in tomatoes, tomato paste, kosher salt, black pepper, and red pepper flakes. Simmer for 15 minutes, stirring occasionally.
17. Step 17: Remove from heat and stir in butter.
18. Step 18: Remove 1 ½ cups of sauce and set aside for topping later.
19. Step 19: Place the six seared chicken portions over the sauce left in the skillet.
20. Step 20: Layer each chicken piece with sliced Fontina cheese.
21. Step 21: Cut fried eggplant pieces to fit the chicken portions and layer on top, overlapping as needed.
22. Step 22: Sprinkle Romano cheese over the eggplant, then evenly distribute the prosciutto slices.
23. Step 23: Spoon reserved sauce over each portion (about ¼ cup each), then top with Provolone cheese slices (approximately one ounce each).
24. Step 24: Bake uncovered at 350°F for 15 minutes, then broil for 1–2 minutes to brown the cheese on top.
25. Step 25: Serve immediately and enjoy your flavorful Chicken Sorrentino.

Tips & Variations

• Use homemade chicken stock if possible for a more flavorful sauce.
• For a lighter version, substitute part of the cheese with fresh mozzarella.
• If you don’t have Marsala wine, dry sherry or a little white grape juice with a splash of vinegar works as a substitute.
• Make sure not to overcook the eggplant in the skillet to maintain a tender texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through to keep the chicken moist and cheese melted. Avoid microwaving to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese in Chicken Sorrentino?

Yes, you can substitute Fontina with mozzarella or provolone with Swiss cheese, but using the recommended cheeses gives the most authentic flavor.

Is it necessary to salt the eggplant before cooking?

Salting the eggplant helps draw out excess moisture and removes any bitterness, improving its texture and flavor when cooked.

Chicken Sorrentino Recipe

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★★★★★

4.9 from 137 reviews

Chicken Sorrentino is a classic Italian dish featuring tender chicken breasts layered with fried eggplant, Fontina, Romano, prosciutto, and provolone cheeses, all baked in a rich Marsala tomato sauce. The chicken is lightly seared before baking to lock in juices, while the homemade sauce offers a perfect balance of sweetness and acidity from San Marzano tomatoes and Marsala wine. This comforting, flavorful recipe combines sautéing, frying, and baking techniques for an indulgent feast.

• Author: Daniel
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Vegetables

• 1 pound Italian eggplant
• 2 cups yellow onion, diced large
• 1 tablespoon fresh garlic, minced fine

Protein

• 1 ½ pounds boneless skinless chicken breasts (3 breast halves, 8-ounces each)
• 4 ounces sliced Prosciutto

Dairy & Eggs

• 3 whole eggs with a tablespoon of water
• 2 tablespoons butter
• 8 ounces Fontina cheese, sliced into 18 slices
• ½ cup Romano cheese, grated
• 6 ounces sliced deli Provolone cheese

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon kosher salt (plus 1 teaspoon additional for eggplant)
• 1 teaspoon kosher salt (for sauce)
• 1 teaspoon table salt (for flour mixture)
• ½ teaspoon white pepper
• ½ teaspoon freshly ground black pepper
• Pinch red pepper flakes

Liquids

• ¼ cup vegetable oil, divided
• ½ cup extra virgin olive oil, divided
• ¼ cup Marsala wine
• 1 cup chicken stock, homemade if possible

Canned Goods

• 1 28-ounce can whole peeled San Marzano tomatoes, hand-squeezed
• 4 tablespoons tomato paste

Instructions

1. Prepare the Eggplant: Trim the ends off the eggplant and slice into quarter-inch-thick long slices, about six slices from one eggplant. Lay slices over paper towels, sprinkle each side with kosher salt (1 teaspoon), and set aside to draw out moisture for 15 minutes. Afterward, wipe off both sides of the eggplant slices to remove excess salt and moisture.
2. Prepare the Chicken: Trim and butterfly the three chicken breast halves, then cut each in half to yield six portions about a quarter inch thick. If not butterflying, pound portions with a meat mallet to a quarter inch thickness. Set aside.
3. Set Up Breading Stations: Beat the eggs with a tablespoon of water in a shallow dish. In another shallow dish, mix the flour, table salt (1 teaspoon), and white pepper (½ teaspoon).
4. Bread the Eggplant: Dip each eggplant slice first into the egg wash, then coat well with the flour mixture. Place on a plate or platter.
5. Bread the Chicken: Repeat the egg wash and flour coating steps for each chicken portion, setting them aside similarly.
6. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Cover a sheet pan with paper towels to drain fried items.
7. Fry the Eggplant: Heat a large ovenproof skillet or braiser over medium-high heat. Add half the vegetable oil (2 tablespoons) and two tablespoons of olive oil. Once hot, fry half the eggplant slices for 2-3 minutes per side until cooked through but not overly dark. Remove to paper towels to drain. Repeat frying the remaining eggplant with remaining oils.
8. Clean Skillet: Remove skillet from heat, use wadded paper towels and tongs to wipe out residual fat carefully without touching the hot pan.
9. Sear the Chicken: Return skillet to medium heat; add two tablespoons of olive oil. Sear half the chicken portions for 1 ½ minutes per side until browned but not fully cooked. Remove to pan with paper towels. Repeat with remaining chicken and olive oil.
10. Sauté Onions and Garlic: Add the diced onions to the skillet and cook for 2 minutes over medium heat. Add minced garlic and cook for 1 more minute, stirring frequently.
11. Deglaze with Marsala Wine: Add the Marsala wine to the skillet and cook until the wine evaporates, about 1-2 minutes, scraping up any browned bits.
12. Reduce with Stock: Add the chicken stock and simmer to reduce by half, approximately 10 minutes.
13. Make the Tomato Sauce: Add the hand-squeezed San Marzano tomatoes, tomato paste, kosher salt (1 teaspoon), freshly ground black pepper (½ teaspoon), and a pinch of red pepper flakes. Simmer gently for 15 minutes, stirring occasionally.
14. Finish Sauce: Remove from heat and stir in 2 tablespoons of butter for richness and glossy texture.
15. Reserve Sauce: Remove 1 ½ cups of the sauce and set aside for topping later.
16. Assemble the Dish: Place the six seared chicken portions over the sauce remaining in the pan. Cover each chicken piece with slices of Fontina cheese.
17. Add Eggplant and Cheeses: Cut fried eggplant to fit the size of each chicken piece and layer on top, overlapping as needed. Sprinkle Romano cheese evenly over eggplant, then divide sliced prosciutto evenly atop the Romano cheese.
18. Top with Sauce and Provolone: Spoon about ¼ cup of the reserved sauce over each portion, then top with one ounce of provolone cheese slices.
19. Bake and Broil: Bake the assembled skillet uncovered in the preheated oven for 15 minutes. Then place under broiler for 1-2 minutes until the cheese is golden brown and bubbly.
20. Serve: Remove from oven and serve immediately for optimal flavor and texture.

Notes

• Be careful not to over-salt the eggplant as it will absorb salt quickly during resting.
• Butterflying or pounding chicken breasts ensures even cooking and tenderness.
• Use a heavy ovenproof skillet or braiser to transition from stovetop to oven seamlessly.
• If homemade chicken stock is not available, use a high-quality store-bought version for best flavor.
• Broiling at the end adds a beautiful browned finish to the cheese topping—watch carefully to prevent burning.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for frying.

Keywords: Chicken Sorrentino, Italian chicken recipes, Marsala, eggplant, tomato sauce, baked chicken, layered chicken dish