There’s something truly comforting about a dish that brings a bit of Italian flair to your dinner table. Picture this: golden-brown chicken breasts layered with rich, savory eggplant, melting cheeses, and a delightful touch of prosciutto. I fell head over heels for this Chicken Sorrentino the moment I thought to combine my favorite classic flavors, making it an instant weeknight winner.
After discovering the thrill of combining eggplant and chicken in a new way, I couldn’t wait to share this recipe with you. Perfect for the days when fast food just won’t cut it, this dish is a showstopper that doesn’t sacrifice simplicity. Whether you’re cooking for a cozy family dinner or dinner guests that require a bit of impressing, this Chicken Sorrentino is bound to become your go-to favorite! Let’s dive into the flavors and techniques that make this dish oh-so-special.
Why is Chicken Sorrentino a Must-Try?
Irresistible flavors: This recipe beautifully blends layers of savory chicken, tender eggplant, and melty cheeses, creating a delightful taste sensation.
Effortless preparation: With simple steps and ingredients, you’ll whip this up in no time, perfect for busy weeknights.
Family-friendly appeal: Everyone will love this dish, making it an excellent choice for family dinners or gatherings.
Golden-brown perfection: The crispy crust adds a satisfying texture that contrasts wonderfully with the rich filling.
Versatile options: Feel free to customize with your favorite veggies or cheeses for a personal touch, ensuring it’s always a hit at your table.
Elevate your dinner game with this Chicken Sorrentino and discover why it’s become a classic in my kitchen!
Chicken Sorrentino Ingredients
• Get ready for a flavorful delight!
For the Chicken
- 1 1/2 pounds boneless skinless chicken breasts – This is the star of the dish, bringing juicy protein to every bite.
- 3 whole eggs – These will create a rich coating, ensuring a beautiful golden-brown crust.
- 1 tablespoon water – Added for fluffiness in the egg wash.
- 1 1/2 cups all-purpose flour – A key player for breading; it helps achieve that desired crispy texture.
- 1 teaspoon table salt – Enhances the flavors of the chicken.
- 1/2 teaspoon white pepper – Adds a subtle heat that’ll surprise your palate.
For the Eggplant
- 1 pound Italian eggplant – Provides a tender contrast to the chicken, making the Chicken Sorrentino truly special.
- 1 teaspoon kosher salt – Used to draw out moisture from the eggplant, making it firmer for frying.
For the Sauce
- 2 cups yellow onion, diced large – Adds a depth of sweetness and flavor to the dish.
- 1 tablespoon fresh garlic, minced fine – For aromatic warmth that brings every ingredient alive.
- 1/4 cup Marsala wine – This adds a lovely sweetness, enhancing the overall flavor profile.
- 1 cup chicken stock – Infuses moisture while complementing the chicken and eggplant.
- 1 28-ounce can whole peeled San Marzano tomatoes – The perfect base for a robust sauce.
- 4 tablespoons tomato paste – Thickens the sauce and enriches the tomato flavor.
- 1 teaspoon kosher salt – Framing the dish with perfect seasoning.
- 1/2 teaspoon freshly ground black pepper – For a punch of flavor.
- Pinch red pepper flakes – Just a hint for those who like a touch of heat.
For the Toppings
- 8 ounces Fontina cheese, sliced into 18 slices – Melts beautifully, creating a creamy layer.
- 1/2 cup Romano cheese, grated – Adds a sharp, nutty flavor that contrasts well with the other cheeses.
- 4 ounces sliced Prosciutto – Elevates the dish with its savory, salty goodness.
- 6 ounces sliced deli Provolone cheese – This adds a smooth, gooey texture that pulls everything together.
Gather these Chicken Sorrentino ingredients, and let’s embark on this delicious culinary journey together!
How to Make Chicken Sorrentino
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Prepare the Eggplant: Trim the ends off the Italian eggplant and slice it into quarter-inch-thick long slices. Lay the slices over paper towels and sprinkle each side with kosher salt, then set aside for about 15 minutes.
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Butterfly the Chicken: Trim and butterfly the chicken breast halves, then cut each piece in half to yield six portions. Set these delicious chicken pieces aside.
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Wipe Off the Eggplant: After 15 minutes, use a clean paper towel to wipe off the moisture and excess salt from both sides of the eggplant slices.
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Make the Egg Wash: In a pie plate, beat the three eggs with a tablespoon of water until well-combined and fluffy.
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Mix the Flour Coating: In a separate pie plate, mix the flour, table salt, and white pepper to create a seasoned breading that will enhance the chicken’s flavors.
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Coat the Eggplant: Dip each eggplant slice into the egg wash, then dredge it in the flour mixture. Set the coated slices aside on a plate or platter.
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Coat the Chicken: Repeat the egg wash and flour coating process for the chicken portions, ensuring they are evenly covered for crispy results.
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Prepare for Cooking: Cover a sheet pan with paper towels to absorb the excess oil once frying is complete.
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Preheat the Oven: Get your oven ready by preheating it to 350°F, ensuring everything is perfectly cooked.
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Fry the Eggplant: Heat a large oven-proof skillet over medium-high heat, adding half of the vegetable oil and two tablespoons of olive oil. Once hot, add half of the eggplant and cook for about 2-3 minutes per side until golden brown. Remove the cooked slices to the paper towel-lined sheet pan and repeat the frying process with the remaining eggplant.
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Clean the Skillet: Remove the skillet from heat and use paper towels to wipe out the inside, ensuring it’s ready for the next cooking steps.
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Continue the Cooking Process: Return the skillet to the burner and set the heat to medium. Add two tablespoons of olive oil, and you’re all set to bring the dish together.
Optional: Garnish with fresh basil for a vibrant touch and added flavor!
Exact quantities are listed in the recipe card below.
Chicken Sorrentino Variations
Feel free to get creative with this dish and make it your own!
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Spicy Twist: Add chopped jalapeños or crushed red pepper flakes to the sauce for an extra kick, perfect for spice lovers. Heat can elevate the flavors and make every bite exciting.
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Pasta Lover’s Delight: Serve Chicken Sorrentino over a bed of your favorite pasta, such as spaghetti or fettuccine, for a heartier meal. The pasta will soak up the sauce beautifully, making it even more satisfying.
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Vegetarian Option: Replace chicken with slices of zucchini or portobello mushrooms for a delightful meatless version that still packs a punch. This maintains the soul of the dish while making it suitable for vegetarian diets.
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Cheese Variations: Experiment with different cheeses like mozzarella or gouda instead of the classic Fontina and Provolone for a unique flavor profile. Each cheese will bring its own distinct taste and melt-ability.
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Herb Infusion: Mix in fresh herbs like basil, oregano, or thyme into the sauce for an aromatic twist that brightens every layer. Fresh herbs can add a fresh pop of flavor and a burst of color.
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Nutty Crunch: Sprinkle some toasted pine nuts or chopped walnuts on top right before serving for an unexpected crunch. This adds a lovely texture that contrasts deliciously with the tender chicken and eggplant.
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Creamy Sauce: For a richer sauce, blend in some heavy cream or mascarpone cheese to the tomato sauce. This will create an indulgent, creamy base that complements the dish beautifully.
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Meal Prep Friendly: Bake an extra batch to freeze into single-serving containers so you have a homemade meal ready for busy days. Nothing beats the convenience of a homemade dinner on demand!
How to Store and Freeze Chicken Sorrentino
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave, but the oven will preserve the crispiness of the chicken and eggplant.
Freezer: Freeze portions in freezer-safe containers for up to 3 months. For best results, separate layers with parchment paper to prevent sticking.
Reheating: Thaw overnight in the fridge before reheating. Warm in the oven at 350°F until heated through, ensuring your Chicken Sorrentino remains delicious and flavorful.
Make Ahead Options
These Chicken Sorrentino are perfect for meal prep enthusiasts! You can prepare the eggplant and chicken coatings up to 24 hours in advance. Simply slice and salt the eggplant, then wipe it off before dipping the slices in the egg wash and flour; arrange them on a tray. For the chicken, follow the same coating steps. Store both components in an airtight container in the refrigerator, ensuring the eggplant stays seasoned without browning. When ready to serve, simply fry the eggplant and chicken as instructed, add the layers of sauce and cheese, and bake. You’ll still achieve that irresistible, restaurant-quality taste with minimal effort!
Expert Tips for Chicken Sorrentino
Proper Eggplant Prep: Make sure to salt the eggplant and let it sit to draw out moisture. This prevents sogginess and enhances its flavor.
Egg Wash Magic: Don’t skip the egg wash; it creates a luscious coating for your chicken and eggplant. It helps achieve that dreamy golden-brown crust!
Fry in Batches: Frying the eggplant and chicken in batches is key. Crowding the pan can lower the temperature, causing soggy results instead of crisp perfection.
Quality Ingredients: Use fresh, high-quality ingredients, especially for the cheeses and tomatoes. This elevates the flavor profile of your Chicken Sorrentino to new heights.
Layering Technique: When assembling, layer the ingredients thoughtfully. Start with sauce, followed by chicken, eggplant, and cheeses to ensure even cooking and melting.
What to Serve with Chicken Sorrentino?
Elevate your dining experience with delightful side dishes that perfectly complement this rich and savory dish.
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Crispy Garlic Bread: The buttery crunch of garlic bread provides a delightful contrast to the tender chicken and eggplant. Each bite is an invitation to savor more!
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Simple Arugula Salad: A fresh arugula salad dressed with lemon vinaigrette offers a peppery bite that balances the richness of the Chicken Sorrentino.
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Creamy Polenta: This smooth, creamy polenta adds a comforting texture while soaking up the flavors of the dish. It’s a embrace of warmth on your plate.
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Roasted Vegetables: Seasoned roasted vegetables like zucchini and bell peppers not only add color but their caramelized sweetness enhances overall flavor harmony.
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Sautéed Broccoli Rabe: The slight bitterness of sautéed broccoli rabe can cut through the richness of the dish. The garlic notes in the sauté will sing in unison!
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Lemon Risotto: This luxurious, creamy risotto brings in a zesty brightness that complements the savory aspects of Chicken Sorrentino beautifully. The dish is simply uplifting.
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Chianti Wine: A glass of Chianti will enhance the Italian spirit of the meal, bridging flavors with its ripe fruit and subtle spice notes.
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Tiramisu: Finish with a classic Italian tiramisu. Its coffee-soaked layers and creamy mascarpone provide a sweet ending to your dinner, echoing the rich flavors from earlier.
Choose a pairing, and watch your Chicken Sorrentino shine even brighter!
Chicken Sorrentino Recipe FAQs
What’s the best way to select an eggplant?
When choosing an eggplant, look for one that is firm and glossy with smooth skin. Avoid ones with dark spots, wrinkles, or blemishes. A good size is medium to large, as these tend to have fewer seeds—aim for one that feels heavy for its size.
How long can I store leftover Chicken Sorrentino?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To keep them fresh, make sure not to leave them at room temperature for more than 2 hours after cooking. Reheat in either the oven or the microwave; the oven will maintain the texture best!
Can I freeze Chicken Sorrentino?
Absolutely! To freeze, first allow it to cool completely. Then, cut into portions and place layers between parchment paper in freezer-safe containers. Chicken Sorrentino can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge before reheating.
The eggplant turned out soggy; what did I do wrong?
This common issue usually stems from not salting the eggplant properly. Ensure to salt your eggplant slices and let them sit for about 15 minutes. This will draw out excess moisture, preventing sogginess. Be sure to wipe off the salt and moisture thoroughly before frying.
Can I make this recipe gluten-free?
Yes! To make Chicken Sorrentino gluten-free, substitute the all-purpose flour with a gluten-free flour blend or almond flour for breading. Additionally, check that all sauces and cheeses are gluten-free, as some may contain gluten as a filler or stabilizer.
Is this Chicken Sorrentino recipe suitable for kids?
Definitely! The flavors are mild and inviting, appealing to kids and adults alike. If your little ones are sensitive to spice, you can adjust the red pepper flakes to fit their taste. For extra fun, let them help assemble the layers before baking!
Savory Chicken Sorrentino: A Family Favorite Recipe!
Ingredients
Equipment
Method
- Prepare the Eggplant: Trim the ends off the Italian eggplant and slice it into quarter-inch-thick long slices. Lay the slices over paper towels and sprinkle each side with kosher salt, then set aside for about 15 minutes.
- Butterfly the Chicken: Trim and butterfly the chicken breast halves, then cut each piece in half to yield six portions. Set these delicious chicken pieces aside.
- Wipe Off the Eggplant: After 15 minutes, use a clean paper towel to wipe off the moisture and excess salt from both sides of the eggplant slices.
- Make the Egg Wash: In a pie plate, beat the three eggs with a tablespoon of water until well-combined and fluffy.
- Mix the Flour Coating: In a separate pie plate, mix the flour, table salt, and white pepper to create a seasoned breading that will enhance the chicken's flavors.
- Coat the Eggplant: Dip each eggplant slice into the egg wash, then dredge it in the flour mixture. Set the coated slices aside on a plate or platter.
- Coat the Chicken: Repeat the egg wash and flour coating process for the chicken portions, ensuring they are evenly covered for crispy results.
- Prepare for Cooking: Cover a sheet pan with paper towels to absorb the excess oil once frying is complete.
- Preheat the Oven: Get your oven ready by preheating it to 350°F, ensuring everything is perfectly cooked.
- Fry the Eggplant: Heat a large oven-proof skillet over medium-high heat, adding half of the vegetable oil and two tablespoons of olive oil. Once hot, add half of the eggplant and cook for about 2-3 minutes per side until golden brown. Remove the cooked slices to the paper towel-lined sheet pan and repeat the frying process with the remaining eggplant.
- Clean the Skillet: Remove the skillet from heat and use paper towels to wipe out the inside, ensuring it's ready for the next cooking steps.
- Continue the Cooking Process: Return the skillet to the burner and set the heat to medium. Add two tablespoons of olive oil, and you’re all set to bring the dish together.