Chicken Sorrentino

Bring the classic flavors of Sorrento to your dinner table with chicken Sorrentino, featuring tender chicken, juicy eggplant and prosciutto in a marsala tomato sauce.

More delicious Italian chicken dishes you might enjoy are chicken Vesuvio, chicken Scarpariello, chicken Florentine, and chicken cacciatore.

Why You’ll Love It           

Great flavors: This dish is rich with diverse flavors, from creamy mozzarella cheese to salty prosciutto, aromatic basil, juicy eggplant, tender chicken, and a garlicky marsala wine tomato sauce.
Simple to prepare: The steps in this recipe are roasting the eggplant, cooking the chicken, making the sauce, layering everything in a baking dish, and cooking it in the oven. It’s straightforward to make.
Ideal for a crowd: This is the kind of dish that’s perfect if you have company coming over. While it’s baking in the oven, you can whip up a side salad and pour the wine! It’s a versatile dish too, making it just as suitable for a simple family dinner.
Gluten-free: There’s no gluten in this chicken Sorrentino recipe. The sauce isn’t thickened with flour, but by simmering and reducing.

Chicken Sorrentino with Eggplant Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken breasts: I like to use skinless boneless chicken breasts. You could use chicken thighs if you prefer.
Eggplant: Look for a firm, medium-sized eggplant with smooth skin, as they tend to be less bitter.
Prosciutto: A thinly sliced dry-cured Italian ham.
Cheese: Creamy fresh mozzarella and flavorful parmesan go well together in this dish. Fresh mozzarella gives the dish a creamy, rich texture. For extra gooeyness, let your mozzarella come to room temperature before assembling.
Canned diced tomatoes: The basis of the sauce.
Marsala wine: A fortified wine from Marsala, Sicily. I used dry marsala wine but you can use either dry or sweet.
Butter: Makes the sauce rich.
Chicken broth: Adds a subtle meaty flavor to the sauce.
Aromatics: Onion and garlic give the sauce savory flavor.
Italian seasoning: Adds even more Italian appeal.
Fresh basil: To garnish the dish.

How to Make Pollo alla Sorrentina

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Roast the eggplant: Slice the eggplant, season on both sides with salt and pepper, brush with oil, and roast until golden brown.
Cook the chicken: Season the chicken and pan fry it on both sides until golden brown.
Make the sauce: Melt the butter and sauté the onion and garlic. Add the marsala wine and scrape up any browned bits stuck on the pan. Add the seasonings, broth, and canned tomatoes and simmer the marinara sauce.
Assemble the dish: Add some of the sauce to a large baking dish and add the chicken. Top each chicken piece with a slice of prosciutto, eggplant slices, and a couple slices of mozzarella. Sprinkle with parmesan.
Bake and serve: Bake in the oven, then spoon some of the sauce over the chicken and serve this classic Italian dish hot with a fresh basil garnish.

Substitutions and Variations

Marsala wine: The marsala wine adds a rich depth of flavor to the sauce. If you don’t have it, you can substitute it with dry white wine or a mix of chicken broth and a teaspoon of balsamic vinegar. Or you could substitute Madeira wine or dry sherry.
Boneless skinless chicken breasts: Use boneless skinless chicken thighs instead if you prefer. The cooking time will be similar. Don’t use bone-in chicken, as you need thin chicken cutlets for this dish.
Eggplant: If you really don’t like eggplant, you could substitute zucchini instead. The cooking time tends to be less.
Canned diced tomatoes: You can substitute canned crushed tomatoes or a jar of passata instead.
Mozzarella: If you prefer a sharper flavor, swap it out for provolone or fontina cheese.
Italian seasoning: Substitute a pinch each of dried basil and dried oregano. If liked, you can also add a little rosemary, thyme and marjoram.
Parmesan: Swap the grated parmesan cheese for grated pecorino romano cheese.
Roasted eggplant: Make fried eggplant instead if you prefer.

Serving Suggestions

Appetizer: Begin your meal with this tasty Italian white bean salad.
Side dishes: Buttery garlic bread, classic focaccia or mushroom focaccia, pasta tossed with olive oil, roasted vegetables, or a lemon parmesan salad would pair nicely with your chicken Sorrentino.
Dessert: Enjoy a rich and creamy chocolate tiramisu for dessert.

How to Store Sorrentino Chicken

Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Assemble everything except the fresh mozzarella, wrap tightly and freeze chicken Sorrentino for up to 2 months. Add the mozzarella before baking.
Thaw: Thaw overnight in the refrigerator.
Reheat: Warm it back up in a 350°F oven for about 10 minutes, or until heated through.