Chicken Sorrentino With Eggplant

Chicken Sorrentino pulls together thin slices of buttery eggplant, tender seared chicken, and a duo of melty cheeses in a bright, homemade tomato sauce. It is a one-pan baked classic that feels both impressive and deeply nostalgic, with layered flavors that will make you want to lick the spoon.

This recipe first wowed my family for Sunday dinner and became the request for any special occasion. The sizzle of cheese under the broiler and that savor from prosciutto always brings everyone running to the kitchen.

Ingredients

• Italian eggplant: Brings buttery softness and soaks up all those good flavors. It is worth seeking out for its thin skin and fewer seeds
• San Marzano tomatoes: Offer natural sweetness and fewer seeds. Always opt for whole tomatoes and crush by hand for the freshest flavor
• Fontina and Provolone cheese: Both melt beautifully but offer different notes. Choose DOP Fontina when you can for extra creaminess
• Marsala wine: Lends depth and a slight sweetness to the sauce. A dry Marsala gives the richest results
• Prosciutto: Wraps everything in a gentle savoriness. Select thinly sliced, slightly fatty pieces for best melt
• Fresh garlic and onions: Lay a strong foundation. Go for firm onions and plump, aromatic garlic cloves
• Romano cheese: Adds a tangy finish and a little salt. Look for blocks instead of pre-grated for the brightest taste
• Chicken stock: When possible, use homemade chicken stock to bump up the savor

Instructions

Prepare the Eggplant:

Trim off the ends of your eggplant then slice lengthwise into pieces about a quarter inch thick. Lay them on paper towels and dust generously with kosher salt. Let them rest so they soften and shed any bitterness

Prep the Chicken:

Either butterfly chicken breast pieces or pound out until they are just under half an inch thick. Trim into six equal cutlets so each bakes evenly

Egg and Flour Station:

Beat eggs with water in a shallow bowl for dredging. In a separate dish, combine flour with salt and white pepper for an even seasoned coating

Dredge and Set Aside:

Take each eggplant and chicken piece and dip in the egg wash then coat in seasoned flour. Lay them out on a plate to rest while you finish prepping

Preheat and Fry:

Get both your vegetable and olive oil shimmering over medium-high heat in a large oven proof skillet. Fry eggplant in batches so slices turn golden and just cooked through. Drain well on fresh paper towels so no oiliness lingers

Clean and Sear:

Wipe out the skillet quickly with bundled paper towels then heat more oil. Now it is time to sear your chicken cutlets. Let them get a golden crust on both sides but do not worry if they are not cooked through yet

Build the Flavor Base:

With a little more oil, sauté diced onions in the hot pan. Let them soften for a couple of minutes before adding garlic for just a minute more

Deglaze and Simmer:

Pour in Marsala wine and scrape up brown bits until almost evaporated. Add chicken stock and reduce by half to concentrate the savory flavor

Tomato Sauce Magic:

Add hand-crushed tomatoes, tomato paste, seasonings, and let the mixture bubble and thicken for fifteen minutes. Stir in butter at the end for silkiness then take out about a cup and a half of sauce to save for topping

Layer the Dish:

Nestle chicken into the sauce left in the skillet. Lay over slices of Fontina then drape with fried eggplant pieces. Sprinkle Romano and tuck in pieces of prosciutto so each serving gets its portion. Spoon reserved sauce over each then finish with Provolone slices

Bake and Broil:

Slide the pan into the oven uncovered until everything is bubbly and the cheese is melting into each other. Give it a flash under the broiler to turn the top golden and irresistible

Serve Hot:

Bring straight to the table bubbling and fragrant so everyone can dig in while the cheese is still stretchy

Fontina melts into a creamy little blanket that turns every bite lush. A childhood favorite in my house, this cheese always reminds me of epic weekend meals when my mom would stretch out dinner just so everyone could grab seconds.

Storage and Leftover Tips

Once cooled, store leftovers in a tightly sealed container. This dish holds well for two days in the refrigerator and can be reheated in the oven covered with foil to keep everything moist. Leftovers make incredible panini sandwiches. Just layer up between good bread and press until crisp and hot. If meal prepping, keep sauce and cheese separate and layer just before reheating for the best texture.

Easy Ingredient Swaps

Use Japanese eggplant if Italian isn't available since their skin is equally tender. Mozzarella works well instead of Fontina if that is what you have. Any dry white wine can take the place of Marsala, but you may want to add a splash of balsamic for depth.

Perfect Ways to Serve This

Rustic garlic bread is a natural companion to mop up all the sauce. Pair with a crisp salad dotted with olives and fennel for a lighter contrast. Serve over creamy polenta to balance the tangy tomato and rich cheese.

Give the casserole a ten-minute rest after baking so the cheese sets and each slice holds together beautifully.

Recipe Q&A

→ What is the best type of eggplant for this dish?

Italian eggplant is preferred for its tender flesh and delicate flavor, which absorbs the sauce and melds perfectly with the cheeses.

→ Can I substitute the cheeses used?

While Fontina and Provolone offer a creamy melt and bold flavor, mozzarella and Gruyère can also work as alternatives.

→ What wine pairs well with Chicken Sorrentino?

A medium-bodied Italian red, like Chianti or Sangiovese, complements the rich tomato and cheese layers beautifully.

→ How do I keep eggplant slices from becoming soggy?

Salting and resting the eggplant draws out excess moisture, resulting in a firmer, crispier texture once cooked.

→ Can chicken thighs be used instead of breasts?

Yes, boneless skinless chicken thighs can be used, offering a juicier bite and extra flavor to the finished dish.

→ Can I make this dish ahead of time?

You can assemble the layers ahead and refrigerate. Bake just before serving for best texture and cheesy topping.