Chicken Sorrentino

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into a restaurant-quality meal. The chicken is crispy yet juicy, the eggplant adds a delicate richness, and the added slice of savory meat gives a salty depth that ties everything together. Once the mozzarella melts into the marinara sauce, it creates that perfect gooey bite I can never resist. It’s versatile too—sometimes I serve it with pasta, and other times I pair it with a simple salad.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 boneless, skinless chicken breasts
1 medium eggplant, sliced into 1/2-inch rounds
4 slices deli meat
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs (preferably Italian-style)
1/2 cup marinara sauce
1 cup fresh mozzarella, sliced
1/4 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
2 tablespoons olive oil (for frying)
Salt and pepper, to taste

Directions

1. I preheat the oven to 375°F (190°C).

2. I season the chicken breasts with salt and pepper, dredge each in flour, dip into the beaten eggs, and coat with breadcrumbs, pressing gently so they stick.

3. In a large skillet, I heat olive oil over medium-high heat and fry the chicken breasts for about 4–5 minutes per side until golden brown and cooked through. I set them aside.

4. In the same skillet, I fry the eggplant slices until golden on both sides, about 2–3 minutes per side, and drain them on paper towels.

5. I place the fried chicken on a baking sheet, top each with a slice of deli meat, add a couple of eggplant slices, then finish with mozzarella.

6. I spoon marinara sauce over the mozzarella, sprinkle Parmesan on top, and bake for 10–15 minutes until the cheese is melted and bubbly.

7. I remove from the oven and sprinkle with fresh basil before serving.

Servings and Timing

This recipe makes 4 servings. The prep time is about 15 minutes, and the cook time is about 30 minutes, giving a total of 45 minutes from start to finish.

Variations

Sometimes I swap the deli slices with turkey or chicken cold cuts when I want a slightly different flavor. For a vegetarian version, I skip the chicken and layer fried eggplant slices with mozzarella and marinara. When I want extra crunch, I use panko breadcrumbs instead of regular ones. And if I’m short on time, I bake the chicken instead of pan-frying to simplify cleanup.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F until heated through. For a quicker option, I microwave it in short intervals, though the oven helps keep the coating crispy. I don’t recommend freezing this dish since the eggplant and cheese can lose their texture.

FAQs

Can I make Chicken Sorrentino ahead of time?

Yes, I often prep the chicken and eggplant in advance, then assemble and bake just before serving.

What can I serve with Chicken Sorrentino?

I like to serve it with pasta, roasted vegetables, or a light green salad.

Can I use jarred marinara sauce?

Yes, I often use a good-quality store-bought marinara when I don’t have homemade sauce ready.

Is it necessary to fry the chicken first?

I think frying gives it the best crispy texture, but baking works if I want a lighter version.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs work just as well and stay very juicy.

How do I keep the eggplant from getting too oily?

I make sure to fry it quickly over medium-high heat and drain it on paper towels right after.

Can I omit the deli slices?

Yes, I sometimes skip them for a lighter dish or add extra cheese instead.

How do I know the chicken is fully cooked?

I check with a thermometer—it should reach 165°F internally.

Can I make this gluten-free?

Yes, I use gluten-free flour and breadcrumbs, and it works beautifully.

Can I add more cheese?

Definitely—I sometimes add extra mozzarella or even provolone for a cheesier version.

Conclusion

Chicken Sorrentino is one of my favorite Italian-inspired dishes because it layers so many flavors and textures into one comforting meal. With crispy chicken, rich eggplant, salty deli slices, gooey mozzarella, and tangy marinara, every bite feels indulgent. Whether I serve it for family dinner or when hosting guests, it always impresses and satisfies.