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My Chicken Sorrentino Is A Juicy, Melty Dinner Without Any Breading
What Is Chicken Sorrentino?
Ingredients & Substitutions
How To Make Chicken Sorrentino
My Recipe Tips
Chicken Sorrentino (Easy, No Breading!) Recipe card
Serving Ideas
Recipe Reviews

My Chicken Sorrentino Is A Juicy, Melty Dinner Without Any Breading

This chicken Sorrentino was inspired by a local Italian restaurant that got me obsessed with this dish this year. Juicy chicken cutlets get layered with salty prosciutto, caramelized eggplant, garlicky marinara, melty fresh mozzarella, and fresh basil… it’s summer meets comfort food. It also reminded me of a chicken-and-eggplant meal I loved in Sorrento many years ago (on an Amalfi Coast trip right before Wholesome Yum started!), which is a funny connection because chicken Sorrentino itself is Italian-American.

Since eggplant is one of my favorite summer and fall veggies, I was excited to make my own version at home. (And if you saw my recent bruschetta dip and tomato tart, you know I’m in Italian-inspired mode after my Italy trip this month!) Here’s why I make my chicken Sorrentino recipe like this:

Layers of savory, melty goodness – The eggplant gets soft and caramelized with golden edges, you get salty prosciutto, tangy tomato sauce, creamy mozzarella, and fresh basil all layered together, and the chicken stays juicy under it all.
Good intro to eggplant – With the familiar chicken, marinara, and cheese, even my eggplant-skeptical kids enjoyed this dish. I hope your family will, too!
No breading or flour – Many chicken Sorrentino recipes dredge the chicken, bread the eggplant, or both. I skip those steps and brown each one directly, so you still get caramelization without setting up a breading station.
One skillet, just 35 minutes – For all those layers and how pretty it is, this dish is surprisingly quick and easy. I do everything in the same skillet and it only takes a little over half an hour.

If you already love eggplant parm or chicken saltimbocca, this recipe feels like the best parts of both in one pan… no matter where it’s really from. Make it with me!

Juicy, saucy chicken Sorrentino in a skillet topped with tender eggplant, melty mozzarella, and fresh basil.

What Is Chicken Sorrentino?

Chicken Sorrentino is an Italian-American dish made with chicken cutlets layered with eggplant, prosciutto or ham, tomato sauce, and melted cheese. Despite the name, it isn’t considered a traditional dish from Sorrento, Italy, and it’s thought to have most likely originated in New York.

Some recipes dredge the chicken in flour, bread or fry the eggplant, or add Marsala or white wine. I keep mine simpler with plain seared chicken and sauteed eggplant (plenty of flavor here without breading them!), marinara, prosciutto, and fresh mozzarella for extra melty factor.

Ingredients & Substitutions

Here I explain the best ingredients for my chicken Sorrentino recipe, what each one does, and substitution options. For measurements, see the recipe card.

Chicken Breasts – I start with boneless skinless chicken breasts and slice them horizontally into cutlets. That gives you thinner pieces that brown quickly and finish cooking under the toppings without needing to pound them. You can also do the same with boneless chicken thighs, since they’re naturally thin and juicy.
Eggplant – I recommend buying about a 1-pound eggplant and using the center-cut rounds, which have the widest, most even shape for topping the chicken. (Save the scraps for my eggplant caponata or a small eggplant stir fry!) I try to buy small to medium eggplants, which are less seedy and not bitter, but if yours is large, you may want to sprinkle the slices with salt and let them sit to remove any bitterness.
Prosciutto – Adds the salty, savory layer between the chicken and eggplant. I cut the thin slices in half crosswise to help them fit on the chicken pieces.
Marinara Sauce – You can use my homemade marinara sauce or your favorite jarred one. You can also use canned diced or crushed tomatoes, but in that case I’d use more garlic (below) and add Italian seasoning for flavor.
Fresh Mozzarella Cheese – I chose fresh mozz for extra melty factor, but regular shredded mozzarella works well, too. You can even add some Parmesan cheese or Pecorino Romano to this chicken Sorrentino if you like.
Olive Oil, Garlic, & Basil – For searing, flavor, and a fresh finish. Feel free to swap in another oil you have, or use parsley or thyme in place of basil.
Sea Salt & Black Pepper – I always use 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of chicken.

Labeled recipe ingredients: chicken breasts, sea salt, black pepper, eggplant, olive oil, prosciutto, garlic, marinara sauce, fresh mozzarella cheese, and fresh basil.

How To Make Chicken Sorrentino

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Prep the chicken. While the oven preheats, slice the chicken breasts in half horizontally to make thinner cutlets. Pat them dry, and season both sides with salt and pepper.
Sear the chicken. Heat some olive oil in a large cast iron skillet over medium-high heat. Cook the cutlets until golden and they reach 155 degrees F inside. (Note they’re not fully cooked through here, and that’s the point!) Transfer them to a plate and cover to keep warm.
Brown the eggplant. Add more olive oil and reduce the heat to medium-low. Add the eggplant in a single layer, season lightly, and cook until soft and golden.

Layer, layer, layer. Add the garlic (I add a little more oil here if the pan is dry), and saute until you can smell it. Remove from heat and add the marinara. I scrape the bottom here to release those yummy browned bits! Nestle the chicken in the sauce and top with prosciutto, eggplant, a little sauce, and fresh mozzarella slices. I’ve included pictures of the layering steps below!
Bake until melty and cooked through. If you want the cheese browned, pop the chicken Sorrentino under the broiler for a minute (or three). Finish with fresh basil.

Marinara sauce in a skillet with a wooden spoon.

Eggplant and sauce layered over the prosciutto.

Chicken cutlets added to the sauce and topped with prosciutto.

Fresh mozzarella cheese over the chicken Sorrentino.

Finished chicken Sorrentino recipe with fresh basil ribbons.

My Recipe Tips

For the best texture, slice the eggplant thin and give it time to caramelize. I like 1/4-inch slices because they caramelize more and the cooking process goes faster. You can go up to 1/2 inch if you prefer a thicker, juicier eggplant layer, but it’ll take longer to soften. And I think soft, browned eggplant is a must for chicken Sorrentino!
I cut the eggplant into circles because my chicken cutlets were not very big. If you like more eggplant, you can cut it lengthwise instead of circles, which will cover more of the chicken.
Grab your largest, heaviest skillet. I use this cast iron pan to get me golden chicken, caramelized eggplant, and fit everything into one pan. If you use a smaller one, you’ll likely have to cook in batches, and a lighter pan won’t give you the same sear.
Use an instant-read thermometer. The chicken cooks in 2 stages, and cutlet thickness can vary, so time alone is not enough. I use and love this instant-read thermometer because it gives me a fast, precise reading. For the juiciest results, I highly recommend checking both after searing (you want 155 degrees F at this point) and at the end (to reach 165 degrees F in the oven).
If the pan feels overheated after cooking the chicken cutlets, let it cool for a couple of minutes before adding the eggplant. I usually do this with cast iron to avoid scorching the veggies before the inside gets tender.
You can adjust the sauce to your liking:
- Like it very saucy? Increase marinara to 1 1/2 cups. I used 1 cup, which was enough to coat the chicken well and have a little more in the pan.
- Want the sauce thicker? You can simmer it before adding the chicken. With the chicken works too, but be careful not to overcook.