Name: Chicken Sorrentino: A Flavorful Italian Classic
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: The Main Ingredients:; 1 pound Italian eggplant; 1 teaspoon kosher salt; 1 1/2 pounds boneless skinless chicken breasts (3 breast halves, 8 ounces each); 3 whole eggs with 1 tablespoon water; 1 1/2 cups all-purpose flour; 1 teaspoon table salt; 1/2 teaspoon white pepper; 1/4 cup vegetable oil, divided; 1/2 cup extra virgin olive oil, divided; For the Sauce:; 2 cups yellow onion, diced large; 1 tablespoon fresh garlic, minced; 1 cup chicken stock (preferably homemade); 1 (28-ounce) can whole peeled San Marzano tomatoes (squeezed by hand); 4 tablespoons tomato paste; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Pinch red pepper flakes; 2 tablespoons butter; For the Topping:; 8 ounces Fontina cheese, sliced into 18 slices; 1/2 cup Romano cheese, grated; 6 ounces sliced deli provolone cheese

Why You’ll Love This Recipe

This dish is the epitome of Italian comfort food, offering a combination of savory, sweet, and rich flavors. The crispy breaded chicken is complemented by tender eggplant, a luscious tomato sauce, and two kinds of melted cheese. It’s the perfect balance of indulgence and flavor in every bite.

Ingredients

1 pound Italian eggplant
1 teaspoon kosher salt
1 1/2 pounds boneless skinless chicken breasts (3 breast halves, 8 ounces each)
3 whole eggs with 1 tablespoon water
1 1/2 cups all-purpose flour
1 teaspoon table salt
1/2 teaspoon white pepper
1/4 cup vegetable oil, divided
1/2 cup extra virgin olive oil, divided
2 cups yellow onion, diced large
1 tablespoon fresh garlic, minced
1 cup chicken stock (preferably homemade)
1 (28-ounce) can whole peeled San Marzano tomatoes, placed into a bowl and squeezed by hand
4 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch red pepper flakes
2 tablespoons butter
8 ounces Fontina cheese, sliced into 18 slices
1/2 cup Romano cheese, grated
6 ounces sliced deli provolone cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken Sorrentino: A Flavorful Italian Classic

Directions

Prepare the Eggplant: Trim the ends of the eggplant and slice it into quarter-inch-thick long slices (about six slices). Lay the slices over paper towels and sprinkle with the kosher salt. Let them sit for 15 minutes to release excess moisture.
Prepare the Chicken: Trim and butterfly the chicken breasts, then cut each in half to yield six portions. Each piece should be about 1/4 inch thick. Set aside.
Prep for Breading: After 15 minutes, wipe off the salt from the eggplant slices. In a pie plate, beat the eggs with a tablespoon of water. In another pie plate, combine the flour, table salt, and white pepper.
Bread the Eggplant and Chicken: Dip each eggplant slice into the egg mixture, then coat with flour. Repeat the same process for the chicken portions.
Cook the Eggplant: Heat a large oven-proof skillet or braiser over medium-high heat. Add half of the vegetable oil and 2 tablespoons of olive oil. Once hot, cook half of the eggplant for 2-3 minutes per side until golden brown, but not too dark. Remove to paper towels and repeat with the remaining eggplant.
Sear the Chicken: Wipe the pan with paper towels, and return it to medium heat. Add 2 tablespoons of olive oil. Sear half of the chicken for 1 ½ minutes per side. Remove to paper towels and repeat with the remaining chicken. The chicken doesn’t need to be fully cooked as it will cook further in the oven.
Prepare the Sauce: In the same pan, add diced onions and cook for 2 minutes. Add garlic and cook for an additional minute. Then, add the chicken stock and cook for 10 minutes to reduce by half. Add the tomatoes, tomato paste, salt, pepper, and red pepper flakes. Let the sauce simmer for 15 minutes, stirring occasionally. Stir in butter once removed from heat.
Build the Dish: Remove 1 ½ cups of the sauce and set aside. Place the seared chicken portions into the pan with the remaining sauce. Top each portion with slices of Fontina cheese. Cut the eggplant to fit over the chicken, overlapping if needed. Sprinkle Romano cheese over the eggplant, then layer with thinly sliced vegetables such as zucchini or bell peppers for extra flavor. Add the reserved sauce (about ¼ cup per portion), followed by slices of Provolone cheese (1 ounce per portion).
Bake: Bake the dish uncovered at 350°F for 15 minutes. Then, place it under the broiler for 1-2 minutes to brown the cheese and crisp up the top.
Serve: Serve immediately, garnished with fresh herbs if desired, alongside a side of pasta, salad, or crusty bread.

Servings and Timing

This recipe yields 6 servings. The total prep time is about 45 minutes, with an additional 45 minutes of cooking time, bringing the total time to 1 hour and 30 minutes.

Variations

Vegetarian Option: Replace the chicken with portobello mushrooms for a hearty vegetarian version.
More Veggies: Add sautéed spinach, zucchini, or bell peppers to the sauce for extra vegetables.
Cheese Swap: If you prefer a different cheese, try using mozzarella or goat cheese in place of Fontina.

Storage/Reheating

Store any leftover Chicken Sorrentino in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10-15 minutes or until warmed through. You can also freeze individual portions for up to 3 months, and reheat in the oven when ready to serve.

FAQs

Can I use boneless chicken thighs instead of breasts?

Yes, boneless chicken thighs will work well in this recipe, offering a juicier and more flavorful result.

Can I make this dish ahead of time?

Yes, you can prepare this dish ahead of time and refrigerate it before baking. Simply assemble everything, cover, and store in the fridge for up to 1 day. Bake when you’re ready to serve.

Can I skip the broiling step?

Broiling helps brown the cheese and add a crispy texture, but if you prefer, you can skip it. The dish will still be delicious without the broiling step.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C). You can use a meat thermometer to check for doneness.

Conclusion

Chicken Sorrentino is a decadent and flavorful Italian classic that is sure to impress at your next dinner gathering. With layers of crispy breaded chicken, tender eggplant, melted cheese, and a rich tomato sauce, this dish is the perfect balance of savory and indulgent flavors. Enjoy!