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side view of Chicken Sorrento garnished with parsley on a white plate
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5 from 4 votes

Chicken Sorrento

A flavorful combination of quick fried eggplant, seared chicken thighs, prosciutto and provolone make up this delicious Chicken Sorrento
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Entree
Cuisine: Italian
Servings: 4
Calories: 968kcal


  • 8 boneless skinless chicken thighs
  • 1 small eggplant peeled and sliced longways
  • 1 cup flour
  • 1 cup seasoned bread crumbs
  • 2 cup eggs lightly beaten with ¼ of water added to make your eggwash
  • 2 cup sliced mushrooms
  • ¼ lb prosciutto sliced very thin
  • ¼ lb provolone cheese
  • olive oil as needed to saute chicken and fry eggplant
  • cup marinara sauce
  • cup chicken stock
  • 1 ounce splash of white wine
  • ½ tsp granulated garlic
  • ½ tsp granulated onion
  • ½ tsp black pepper
  • 2 tablespoons grated romano cheese


  • Preheat oven to 300 degrees
  • Set up a breading station : flour , eggwash, bread crumbs and bread the eggplant cutlets.
  • In a large saute pan over high heat add enough olive oil to the pan to fry one side of the eggplant at a time. fry each side until golden brown, set on paper towels to drain.
  • Empty the oil from the saute pan and wipe it out with paper towels.
  • Add about two tablespoons of olive oil to the pan and allow to get hot over medium high heat
  • Dredge the chicken thighs in flour seasoned with sea salt and black pepper, then place into pan with hot oil, sear one side of the chicken and turn over, then add sliced mushrooms to the pan.
  • Cook over medium heat, allowing mushrooms to cook until soft, at this point the chicken should almost be fully cooked.
  • Add a splash of wine to stop cooking, add chicken stock, spices and romano cheese and mix well. Reduce heat and allow to simmer for 5 minutes.

Set up each Chicken Sorrento:

  • Fried eggplant cutlet, add a few spoons of marinara sauce on top of the eggplant
  • Add chicken thighs, top with thinly sliced proscuito
  • Add mushrooms and some of the sauce to each sorrento
  • Top with provolone cheese and place in the preheated oven for 10-15 minutes
  • Serve with your favorite pasta or side dish and enjoy!


Calories: 968kcal | Carbohydrates: 59g | Protein: 82g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 709mg | Sodium: 1651mg | Potassium: 1523mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1310IU | Vitamin C: 8.1mg | Calcium: 407mg | Iron: 8.3mg