I think of Giada De Laurentiis Chicken Sorrentino as a delicious combination of eggplant Parmesan and chicken Parmesan. You layer chicken cutlets and eggplant with prosciutto, then add marinara sauce and cheese, baking everything to bubbly perfection.

To make Giada Chicken Sorrentino, start by preheating your oven to 400°F. Sear the chicken, bake the eggplant, and layer with prosciutto, sauce, and cheese. Bake for 13 minutes, then broil until the cheese is bubbly and lightly browned.

Try making this dish and share your thoughts! Cooking should be fun, so don’t stress—just enjoy the process!

Giada De Laurentiis Chicken Sorrentino Ingredients

• 1 large eggplant, cut into 6 long planks
• 2 tablespoons of olive oil, plus more for brushing
• Kosher salt and freshly ground black pepper
• 6 chicken breast cutlets
• 1/2 cup of all-purpose flour
• 2 tablespoons of unsalted butter
• 1 shallot, diced
• 1/2 cup of white wine, such as Sauvignon Blanc
• 3 cloves of garlic, grated
• 1/2 teaspoon of red pepper flakes
• One 28-ounce can of crushed tomatoes
• 6 thin slices of prosciutto
• 8 ounces of fresh mozzarella, sliced
• 1/2 cup of freshly grated Parmesan
• 1/4 cup of chopped fresh basil

How To Make Giada De Laurentiis Chicken Sorrentino

1. Preheat Your Oven: Start by preheating your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Prepare the Eggplant: Brush the eggplant planks with olive oil and lightly sprinkle them with salt and pepper. Bake until they are soft, about 20 minutes. Let them cool until you can handle them comfortably.
3. Season and Dredge the Chicken: Season the chicken cutlets with salt and pepper on both sides. Dredge the cutlets in flour that has been seasoned with salt and pepper, then set them aside on a plate, discarding any leftover flour.
4. Cook the Chicken: In a large ovenproof pan, melt the butter with olive oil over medium-high heat. Cook the chicken in batches until lightly golden, about 3 minutes per side. The chicken will not be fully cooked yet.
5. Deglaze the Pan: Once the chicken is done, add the diced shallots and white wine to the pan. Scrape up any browned bits from the bottom of the pan. Cook until the wine reduces and the shallots are translucent, about 2-3 minutes.
6. Add Garlic and Tomatoes: Add the grated garlic and red pepper flakes to the pan. Cook until the garlic is fragrant, about 30 seconds. Stir in the crushed tomatoes, season with salt and pepper, and bring to a simmer. Cook for 5 minutes, stirring occasionally.
7. Layer the Ingredients: Turn off the heat and remove most of the sauce to a bowl, leaving a thin layer in the pan. Place the chicken in an even layer in the pan. Top each chicken piece with a slice of prosciutto, then an eggplant plank, folding if needed. Add a slice of mozzarella on top.
8. Bake the Dish: Spoon some of the reserved sauce over the mozzarella and sprinkle with freshly grated Parmesan. Bake in the oven until the cheese is melted, about 13 minutes.
9. Broil and Serve: Turn the broiler to high and broil until the cheese is bubbly and lightly browned, about 30 seconds to 1 minute. Keep an eye on it to prevent burning. Garnish with chopped basil and serve immediately with the remaining sauce on the side.

How do I ensure the chicken stays juicy?

To keep the chicken juicy in our Giada Chicken Sorrentino, don’t overcook it in the pan. Just sear until lightly golden, as it will finish cooking in the oven. Keeping it juicy is key to a flavorful dish.

Recipe Tips

• Eggplant Prep: Make sure to cut the eggplant into even planks, so they cook evenly. This keeps them from turning into mushy bits and ensures they hold up well in the dish.
• Wine Choice: When choosing the white wine, go for something you’d actually drink. Trust me, a good Sauvignon Blanc or Pinot Grigio will make all the difference in the sauce’s flavor.
• Chicken Cooking: Don’t worry if the chicken isn’t fully cooked after the pan sear. It will finish cooking in the oven, soaking up all those delicious flavors from the sauce and toppings.
• Cheese Melt: For the best-melted cheese, use fresh mozzarella and not the pre-shredded kind. It melts more evenly and gives you those glorious, gooey cheese pulls everyone loves.

Recipe Variations

• Vegetarian Option: Swap out the chicken for thick slices of portobello mushrooms. You’ll still get that meaty texture and the dish will be just as satisfying without the meat.
• Different Cheese: If you’re feeling adventurous, try using provolone or gouda instead of mozzarella. Each cheese brings its own unique flavor and melting properties to the dish.
• Spicy Twist: Add a bit more red pepper flakes or even some chopped jalapenos for a spicy kick. This will add a new level of heat that pairs wonderfully with the creamy cheese and savory prosciutto.
• Gluten-Free: Use gluten-free flour for dredging the chicken and ensure your crushed tomatoes are gluten-free as well. This way, you can enjoy this delicious dish without any gluten worries.

What To Serve With Chicken Sorrentino

Serve your Chicken Sorrentino with a fresh arugula salad, Cabbage Rolls, steamed green beans, creamy polenta, and Chicken Enchiladas. You can also pair it with a caprese salad, and lemon roasted asparagus.

How To Store Leftover Chicken Sorrentino

In The Fridge:

Store leftover Chicken Sorrentino in an airtight container and place it in the refrigerator. Make sure the chicken has cooled down to room temperature before storing it. Properly stored, the leftovers can last up to 4 days in the fridge.

In The Freezer:

You can store Chicken Sorrentino in the freezer by wrapping each portion tightly in plastic wrap and then placing them in a freezer-safe container. Make sure to label the container with the date. Frozen Chicken Sorrentino can last up to 3 months.

How To Reheat Leftover Chicken Sorrentino

Reheat your leftover Chicken Sorrentino by placing it in a preheated oven at 350°F for about 20 minutes until heated through. Alternatively, you can reheat it in a microwave-safe dish, covered, on medium heat for about 3 to 4 minutes.

Check out More Giada Recipes:

• Giada Chicken Piccata Meatballs
• Giada De Laurentiis Chicken Pastina Soup
• Giada Chicken Francese