Easy Chicken Sorrentino
Indulge in the comforting, Italian-inspired flavors of Easy Chicken Sorrentino, a simple yet elegant dish perfect for weeknight dinners or special occasions. This recipe layers tender, golden-seared chicken breasts with rich slices of sautéed eggplant and savory prosciutto, all smothered in marinara sauce and crowned with melty mozzarella and Parmesan cheeses. Baked to perfection in just 30 minutes, this one-skillet meal boasts a harmonious blend of textures and flavors, from the juicy chicken to the herbaceous pop of fresh basil. Serve it alongside al dente pasta, a crisp green salad, or warm crusty bread for a complete and satisfying meal. Perfect for anyone looking for an effortless recipe that delivers restaurant-quality results at home, Easy Chicken Sorrentino is a must-try for fans of classic Italian cuisine.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 3 tablespoons Olive oil
- 1 medium Eggplant, sliced into 1/4-inch rounds
- 4 slices Prosciutto
- 2 cups Marinara sauce
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
Place the all-purpose flour in a shallow bowl. Dredge each chicken breast in the flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts on each side for 3-4 minutes until golden brown. Remove chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Cook the eggplant slices in batches, about 2 minutes per side, until softened and lightly browned. Remove and set aside.
In the same skillet (or transfer everything to a baking dish if your skillet isn’t oven-safe), layer the cooked chicken breasts. Top each with a slice of seared eggplant and a slice of prosciutto.
Pour the marinara sauce evenly over the chicken and eggplant layers.
Sprinkle shredded mozzarella and grated Parmesan cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the chicken has cooked through (internal temperature should reach 165°F or 74°C).
Remove from the oven and garnish with fresh basil leaves before serving.
Serve hot with a side of pasta, salad, or crusty bread. Enjoy!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.2 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 760 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
