Go Back
–+ servings
A slice of Chicken Sorrentino is served.
Print Pin

Chicken Sorrentino

5 from 1 rating
This Chicken Sorrentino recipe is a comforting, Italian-inspired dish made with boneless chicken breast topped with prosciutto, eggplant, melted cheese, and marinara sauce.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Yield: 4 servings

Ingredients

For the roasted eggplant

  • 1 eggplant, small to medium-sized
  • ½ teaspoon kosher salt
  • ¼ teaspoon 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 ground black pepper
  • 2 tablespoon olive oil

For the sauce

  • 3 tablespoon butter
  • ½ medium onion, diced
  • 1 teaspoon kosher salt, divided
  • 1 28 oz can diced tomatoes
  • ¼ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • ½ cup cream

To Assemble

  • 4 slices prosciutto
  • 6 oz fresh mozzarella, cut into 8 slices
  • ¼ cup grated parmesan
  • ¼ cup grated pecorino

Instructions

For the roasted eggplant 

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. 
  • Slice the eggplant into ¼ inch slices. You only need 4 slices so you might have some leftovers here. 
  • Arrange the slices on the prepared baking sheet
  • Drizzle both sides of each slice with olive oil and season with sea salt and ground black pepper
  • Bake for 10 minutes. 
  • Remove the roasted eggplant from the oven and keep the heat on. You will bake the chicken at the same temperature.  

For the chicken

  • Season the chicken with sea salt and ground black pepper 
  • Heat a large heavy-bottomed, oven-safe skillet to medium-high heat 
  • Add the olive oil and let it heat up for about 30 seconds.  
  • Add the chicken to the pan. Sear for 2 minutes on one side before flipping and searing for an additional 2 minutes on the other side. 
  • Remove the chicken from the pan and set aside. 

For the sauce

  • Add the butter to the pan to melt. 
  • Add the onions, season with ½ teaspoon salt, and sauté until translucent. 
  • Add the diced tomatoes, ½ teaspoon sea salt, ground black pepper, garlic powder, dried oregano, dried parsley, and dried basil to the skillet and give it all a stir. 
  • Bring the sauce to a boil.
  • Reduce the heat to low and simmer for 15 minutes.
  • Remove the skillet from the heat. 
  • Add the cream and stir to incorporate. 

For assembly and baking 

  • If using store bought sauce: Add the sauce to a large, heavy-bottomed, oven-safe pan and heat over medium-high heat until bubbling. Remove from the heat and continue with the recipe. 
  • Add the seared chicken back to the pan and spoon a bit of sauce over each piece. 
  • Top each breast with 1 slice of prosciutto, one slice of eggplant, and 2 slices of fresh mozzarella. 
  • Distribute the shaved pecorino and shaved parmesan evenly over the entire creation. 
  • Bake for 15 minutes. 
Last Step: Please share a rating and comment if you enjoyed this recipe! Your feedback helps this little blog thrive and continue providing free, high-quality recipes for you.

Nutrition

Calories: 659kcal | Carbohydrates: 20g | Protein: 40g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 173mg | Sodium: 2387mg | Potassium: 1200mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1350IU | Vitamin C: 24mg | Calcium: 385mg | Iron: 3mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Author: Sunny Side Suppers
Course: Dinner
Cuisine: Italian
Did you make this recipe?💖 I love hearing how my recipes came out for others! If you tried this recipe, please share a comment. 💖