Chicken Sorrentino Recipe

Heat 2 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 5–6 minutes.

Add 3 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor.

Pour in 28 oz crushed tomatoes. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp sugar and 1/4 tsp red pepper flakes if using. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm.

Wipe or gently brush 10 oz mushrooms and slice them about 1/4-inch thick.

Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a skillet over medium-high heat. Add sliced mushrooms in a single layer (work in batches if needed) and cook without stirring for 2 minutes to brown, then stir and cook another 3–4 minutes until golden.

Add 2 minced garlic cloves, 1/2 tsp salt and 1/4 tsp black pepper; cook for 30–45 seconds until fragrant. Stir in 1 tbsp chopped fresh parsley. Remove from heat and set aside.

Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with a little olive oil.

If chicken breasts are thick, butterfly each or pound between plastic wrap to an even thickness about 1/2 inch. Season both sides with 1 tsp salt and 1 tsp black pepper total (divide as desired).

Breading (optional light dredge)

Set up three shallow bowls: one with 1 cup all-purpose flour, one with beaten eggs (2 eggs + 2 tbsp milk whisked), and one empty plate. Lightly dredge each chicken piece in flour, shake off excess, dip in egg mixture, letting excess drip off. (This step gives a light exterior but is optional if you prefer unbreaded.)

Heat a large skillet over medium-high heat and add 3 tbsp olive oil and 2 tbsp unsalted butter. When hot, sear the chicken breasts 2–3 minutes per side until golden (they will finish cooking in the oven). Transfer seared breasts to the prepared baking dish.

Top each chicken breast with one slice of prosciutto, pressing gently so it adheres.

Divide the sautéed mushrooms evenly and layer them on top of the prosciutto for each breast.

Spoon about 1/2 to 3/4 cup of the warmed tomato sauce over and around each assembled chicken breast, ensuring some sauce in the bottom of the dish to keep it moist.

Slice 8 oz fresh mozzarella into 8 slices and place 2 slices (or roughly 2 oz) on top of each chicken breast, covering the mushroom layer. Sprinkle about 2 tablespoons of grated Parmesan distributed across the dish.

Bake in the preheated 400°F oven for 15–18 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. If desired, broil for 1–2 minutes to lightly brown the top—watch closely to avoid burning.

Remove the baking dish from the oven and let rest 5 minutes. Spoon any juices and extra sauce over the chicken.

Garnish with fresh basil leaves, a drizzle of 1 tsp olive oil, and a final sprinkle of the remaining grated Parmesan.

Serve Chicken Sorrentino hot with extra sauce on the side. Suggested accompaniments: spaghetti, polenta, or a simple green salad.