Chicken Sorrentino Eggplant Marsala

Chicken Sorrentino takes the classic comfort of baked chicken and wraps it in layers of flavor with silky eggplant, sweet-tangy tomatoes, and a melty duo of cheese. This is the kind of Italian-inspired dinner that turns an ordinary night into something special, especially when you want a dish that impresses without being fussy.

The first time I assembled Chicken Sorrentino it felt like a Sunday in Nonna’s kitchen even though I was all alone in my tiny apartment now it is my go to dish when I am out to impress guests or just need a little food hug

Ingredients

• Italian eggplant: brings a gentle bite and creaminess when baked. Look for firm shiny skin with no soft spots
• Kosher salt: draws out eggplant bitterness and seasons as you go
• Boneless skinless chicken breasts: offer tender protein and soak up the sauce. Pick plump evenly sized pieces
• Eggs: beaten with water create the delicate coating for both eggplant and chicken
• All purpose flour plus salt and white pepper: ensures a crisp golden crust
• Vegetable oil and extra virgin olive oil: combine for frying that is flavorful but never heavy
• Yellow onion: diced large adds a deep savory base to your sauce
• Fresh garlic: minced fine wakes up the flavor of the tomato
• Marsala wine: gives backbone and a hint of warmth to the sauce. Choose a dry style if possible
• Chicken stock: for body. Homemade is wonderful if you have it
• San Marzano tomatoes: for signature sauce sweetness and balanced acidity. Squeeze by hand for the best texture
• Tomato paste: thickens and enriches the sauce
• Kosher salt and freshly ground black pepper: for perfect seasoning
• Red pepper flakes: add subtle background heat
• Butter: rounds out the sauce for a luscious finish
• Fontina cheese: melts beautifully and brings richness. Ask the deli to slice it thin for you
• Romano cheese: adds sharp nutty punch to the topping
• Prosciutto: layers in savory depth and a touch of luxury
• Deli Provolone cheese: melts into a gorgeous golden blanket on top

Instructions

Prepare the Eggplant:

Lay out your eggplant slices over paper towels and season generously with kosher salt. Let them rest for fifteen minutes to draw out excess moisture then dab off the salt with a clean towel. This will keep them silky instead of soggy in the finished dish

Butterfly and Portion the Chicken:

Take your chicken breasts and carefully butterfly them for even thinness. Slice them into six portions each about a quarter inch thick. Even sizing helps everything cook up tender

Set Up the Dredging Station:

Beat eggs and a splash of water together in one shallow dish. In another dish mix flour with table salt and white pepper. Coat eggplant slices in egg then flour shaking off excess. Repeat with chicken portions

Sauté the Eggplant and Chicken:

Preheat your oven to three hundred fifty degrees Fahrenheit. In a large skillet or braiser add half the vegetable oil and two tablespoons of olive oil over medium high heat. Sauté half the eggplant slices for two to three minutes per side until golden brown then transfer to paper towels. Add more oil as needed and repeat for the rest. Wipe out the skillet when finished

Fontina is truly my favorite here It melts like a dream and its mild nutty character ties everything together My family always jokes that they can smell when Chicken Sorrentino is in the oven it is that unforgettable

Storage Tips

Chicken Sorrentino keeps beautifully in the fridge for up to three days. Store leftovers in an airtight container. When reheating use a low oven or microwave covered to keep the magic of that cheesy top intact. For best results reheat individual portions to avoid overcooking

Ingredient Substitutions

If you cannot find Fontina try sliced mozzarella or Havarti for similar meltiness. Prosciutto adds traditional richness but thinly sliced ham works in a pinch. For a gluten free twist use rice flour or gluten free all purpose blends for dredging

Serving Suggestions

Pair this hearty centerpiece with simple sautéed greens or a crisp green salad to lighten up the meal. A side of garlic bread is practically mandatory for sopping up the savory sauce. My family loves it with roasted potatoes or just a glass of dry white wine

Cultural Roots

Chicken Sorrentino comes from Southern Italy where breaded layers and melting cheese take center stage. Traditionally the dish often stars veal but chicken is just as beloved for home kitchens and big gatherings Every cook puts their spin on the cheese blend or sauce thickness

Seasonal Adaptations

Try using late summer zucchini slices along with or instead of eggplant. Swap in fresh tomatoes during tomato season for extra sweetness. Use fresh basil between layers in late summer for brightness

Success Stories

The first time I brought this to a family potluck every ounce disappeared faster than I could set down my dish I have had friends ask me for the recipe more times than any other weeknight meal in my rotation Passing along these steps is my favorite way to share a little Italian comfort

Freezer Meal Conversion

You can assemble Chicken Sorrentino up to the final oven bake then wrap tightly and freeze for up to two months. Bake straight from frozen at three hundred fifty degrees Fahrenheit covered for thirty minutes then uncovered until bubbling hot and golden

Chicken Sorrentino is proof that a few careful layers and some good cheese can turn any evening into something that feels festive and familiar all at once

Common Recipe Questions

→ How do you prepare the eggplant?

Slice the eggplant, salt it to draw out moisture, then dip in egg and flour before frying until golden.

→ What cheeses are used in this dish?

Fontina, Romano, and Provolone cheeses are layered for a rich, savory flavor and creamy texture.

→ Can I substitute chicken thighs for breasts?

Yes, boneless skinless thighs can be used; adjust cooking time as needed for tenderness.

→ Is homemade stock necessary?

Homemade stock enhances depth, but quality store-bought chicken stock works as well.

→ How do you achieve a crisp finish in the oven?

Bake until the cheese bubbles and browns slightly for a golden, appealing topping.