Chicken Sorrentino is one of those restaurant quality dinner at home recipes that feels every bit as special as it sounds. This Italian-American favorite layers juicy chicken cutlets with prosciutto, roasted eggplant, and fresh cheeses, then bakes everything in a creamy tomato sauce until it’s bubbly, golden, and completely irresistible.
It’s a hearty, comforting chicken dinner with plenty of melty cheese in every bite. Between the tender chicken, rich sauce, and all that cheesy goodness on top, it’s the kind of meal that always disappears fast whenever it hits the table.
What makes this dish especially lovable is how impressive it feels without being overly complicated. Chicken Sorrentino has that cozy, classic comfort food vibe, but it’s still easy enough to pull together on a busy weeknight. At the same time, it’s absolutely worthy of serving when you want something a little more special for a dinner party.
The flavor in this dish is what really makes it stand out. You’ve got tender chicken as the base, layered with salty prosciutto, smoky roasted eggplant, creamy cheeses, and a hearty tomato sauce that ties everything together in the most satisfying way.
And if you love cheese, this one really delivers. Fresh mozzarella, pecorino, and parmesan melt into every layer, making the whole dish feel extra rich, decadent, and deeply comforting in the best possible way.
Chicken Sorrentino
Chicken Sorrentino is one of those restaurant quality dinner at home recipes that feels every bit as special as it sounds. This Italian-American favorite layers juicy chicken cutlets with prosciutto, roasted eggplant, and fresh cheeses, then bakes everything in a creamy tomato sauce until it’s bubbly, golden, and completely irresistible.
Ingredients
For the roasted eggplant:
- 1 eggplant, small to medium-sized
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
For the seared chicken:
- 4 boneless skinless chicken breasts, I prefer to select smaller breasts for this dish
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the sauce:
- 3 tablespoons butter
- ½ medium onion, diced
- 1 teaspoon kosher salt, divided
- 28 ounces can of diced tomatoes
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ cup heavy cream
To Assemble:
- 4 slices prosciutto
- 6 ounces fresh mozzarella, cut into 8 slices
- ¼ cup grated parmesan
- ¼ cup grated pecorino Romano
Instructions
Step-By-Step Instructions
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Notes
- If using store bought sauce: After cooking the onions, add the sauce to the pan and heat over medium-high heat until bubbling. Remove from the heat, add cream, and continue with the recipe.
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