Chicken Sorrentino Recipe

Golden chicken with eggplant, prosciutto, and melted cheese in tomato sauce makes this chicken sorrentino a cozy and flavorful dinner.

There was one time when I went through this intense tomato phase that lasted about three months. I'm talking sun-dried tomato chicken on Monday, marry me tofu on Wednesday, caprese everything on weekends. Basically anything I could toss tomatoes into, I was making. My kids started picking up on it and asking "What tomato thing are we having tonight, Momma?" while my husband would peek into the fridge and just shake his head at my latest tomato haul from the grocery store.

It was during this slightly obsessive period that I discovered Chicken Sorrentino at this tiny Italian restaurant in a strip mall that I almost walked past. The server recommended it when I asked what had the most tomatoes, and I'll never forget that first bite. The combination of golden chicken, silky eggplant, salty prosciutto, and bubbling cheese all drenched in that wine-spiked tomato sauce felt like exactly what I'd been craving without even knowing it. I sat there thinking, "This is it. This is my tomato dish."

I had to perfect and recreate it at home. The layers in this dish build on each other. The chicken gets this light flour coating that helps it hold onto all that sauce, while the eggplant becomes creamy and soaks up every bit of tomato flavor. The prosciutto adds that salty punch, and the melted mozzarella and sharp Parmesan create this blanket of cheese that makes the whole thing feel like the ultimate comfort food.

The technique took me several tries to nail down, and I mean several. I burned the wine reduction twice, undercooked the eggplant more times than I care to admit, and once forgot the prosciutto entirely. But I learned you absolutely cannot rush the wine reduction or skip cooking the eggplant separately. Both need their moment to develop properly, and I had to learn that the hard way.

But once I figured it out? This instantly became the dish I make whenever I have chicken and passata on hand, or when I want to feel like I'm treating my family to something special on a random Tuesday night.

My tomato phase eventually passed, much to my family's relief, but this dish stuck around permanently. Now when my kids see me pulling out the eggplant and prosciutto, they actually get excited and know we're going to have something good for dinner. Sometimes I catch my husband sneaking tastes of the sauce while I'm layering everything together, which is probably the best compliment a recipe can get.

Ingredients

Chicken Breasts – Boneless, skinless chicken breasts cook quickly and stay tender when seared and baked. I like using them for a lighter texture, but chicken thighs work too if you want something richer. 

Flour – Coating the chicken in flour before pan-searing gives it a light crust that holds sauce well. I’ve used both regular and gluten-free flour without any issues, just make sure the chicken is fully coated so it doesn’t stick.

Eggplant – Sliced and pan-fried or grilled, eggplant adds structure and soaks up sauce without falling apart. Raw slices don’t hold up the same way, so I always pre-cook them. 

Passata – Passata creates a smooth tomato base that brings the dish together without the chunkiness of canned tomatoes. 

Red Wine – A splash of dry red wine deepens the sauce and cuts through the richness. I usually go for a Cabernet or Merlot. Let it reduce a little before adding anything else.

Prosciutto – Thin slices of prosciutto add a salty layer that works well with the tomato and cheese. 

Mozzarella – Fresh mozzarella melts into a soft, stretchy layer that covers everything evenly. Shredded mozzarella works too, but it’s less creamy and browns quicker.

Parmesan – Adds sharpness and depth, especially when layered on top. I’ve swapped it with Pecorino Romano when I wanted a saltier bite, it’s a bit stronger, but still works.

Fresh Basil – Tossed on at the end, basil cuts through the heaviness and brings a fresh, green lift. Dried basil works in the sauce, but fresh leaves on top are more vibrant and aromatic.

See the recipe card for exact quantities.

Step-by-step Instructions

This chicken and eggplant dish layers pan-fried cutlets with tender slices of eggplant, prosciutto, and two cheeses, all simmered in a simple tomato and red wine sauce. It’s a comforting recipe that comes together in one pan, making it a good choice for busy nights when you still want something layered and satisfying without extra cleanup.

Prepare the Breading Station

Start by setting up two shallow bowls. In the first, mix flour with onion powder, dried oregano, salt, and pepper. In the second, beat the egg with a fork until smooth. Keep both bowls nearby so you can easily dip and coat the chicken.

Flatten and Coat the Chicken

Place the chicken breasts between two pieces of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound them to about half an inch thick so they cook evenly. Dip each piece into the beaten egg, coating all sides. Then dredge it in the seasoned flour mixture, pressing lightly so the flour sticks. Shake off any extra flour and set the chicken aside.

Cook the Chicken

Heat a few tablespoons of oil in a large pan over medium heat. When the oil is hot, add the chicken. Cook for three to four minutes per side until the crust is golden and the chicken is cooked through. Remove the chicken from the pan and set it aside on a plate.

Cook the Eggplant

Slice the eggplant into rounds about a quarter-inch thick. Add more oil to the same pan if it looks dry. Place the slices in a single layer and cook for two to three minutes per side, until soft and browned. You may need to do this in batches. Once done, set the eggplant aside.

Make the Sauce

Add a bit more oil to the pan, then add the minced garlic. Stir for about 30 seconds, just until it becomes fragrant. Pour in the red wine and let it simmer for a couple of minutes until it reduces by half. Stir in the passata and let the sauce simmer for five minutes over low heat.

Assemble the Dish

Return the cooked chicken to the pan, placing it directly into the sauce. Top each piece with a slice or two of eggplant, followed by a slice of prosciutto, fresh mozzarella, and a small handful of grated Parmesan. Cover the pan and cook over low heat for about five minutes, until the cheese has melted and the sauce is gently bubbling.

Finish and Serve

Turn off the heat and scatter fresh basil leaves over the top. Serve the chicken hot, with some sauce spooned over each piece. This dish works well with pasta, bread, or a simple green salad.

Storage

Let the Chicken Sorrentino cool to room temperature before storing. Transfer the leftovers to an airtight container and refrigerate for up to 3 days. When ready to reheat, place the chicken and sauce in a covered skillet over low heat until warmed through. You can also use the microwave in short intervals, checking and stirring between each round. If the sauce thickens in the fridge, add a small splash of water or broth while reheating to loosen it.

Recipe