Chicken alla Sorrentina: Classic Italian Baked Chicken with Tomato & Mozzarella

Chicken Sorrentina is an easy, comforting Italian dish: chicken baked Sorrento style in a rich tomato and basil sauce, finished with creamy melted mozzarella. It’s perfect for weeknights and pairs well with simple sides such as roast potatoes or steamed green beans.

Inspired by Gnocchi alla Sorrentina from the Sorrento region near Naples, this version swaps gnocchi for lightly floured chicken strips while keeping the signature tomato, basil and mozzarella flavors. The result is comforting and satisfying.

Ingredients – what you need

The photo below shows the ingredients and handy tips to make this recipe.

• Chicken – chicken breasts cut into strips or chicken tenders.
• Tomatoes – good-quality canned chopped tomatoes (brands like Mutti or Cirio are recommended).
• Mozzarella – use fresh mozzarella balls (not pre-grated) so it melts into the sauce.
• Flour – all-purpose flour for coating the chicken; gluten-free flour can be used if needed.
• Garlic – two cloves, finely chopped or minced.
• Basil – fresh basil leaves for the classic Sorrentina flavor.
• Olive oil, salt and pepper – for cooking and seasoning.

Step by step photos and recipe instructions

Step 1 – Cut the chicken breasts into strips of similar size, or use pre-cut tenderloins.

Step 2 – Lightly dredge the chicken strips in flour and shake off excess.

Step 3 – Heat 2–3 tablespoons of olive oil in a large pan over medium-high heat. Fry the chicken in batches until golden on both sides (it will not be fully cooked). Transfer browned pieces to a plate lined with kitchen paper.

Step 4 – Wipe the pan clean or rinse and dry it. Add 1–2 teaspoons of olive oil, then sauté the garlic briefly until fragrant (do not let it brown). Add the chopped tomatoes, season with salt and pepper, and simmer for about 10 minutes.

Step 5 – Turn off the heat, tear in a handful of fresh basil leaves and stir them into the sauce. Cube one ball of mozzarella and add it to the sauce along with the chicken, mixing gently to coat everything.

Step 6 – If your pan is oven-safe, you can continue with it; otherwise transfer the chicken and sauce to an oven-safe baking dish. Top with the remaining mozzarella (torn or chopped) and bake at 200°C (400°F) for about 30 minutes, until the cheese is melted and the sauce is bubbling.

Let the dish rest for 5 minutes before serving so the sauce settles and the cheese firms slightly.

Recipe tips and FAQs

• Use high-quality tomatoes – they make a big difference to the sauce’s flavor. Trusted brands yield better results.
• Fresh mozzarella only – avoid dry or pre-grated mozzarella; fresh balls melt beautifully into the sauce.
• Dredge just before frying – coating the chicken too early lets the flour absorb moisture and change texture.
• Pan or baking dish – an oven-safe skillet lets you finish the dish without transferring; if yours isn’t oven-safe, use a baking dish.

More Italian chicken recipes

• Chicken Pizzaiola with Smoked Scamorza Cheese
• Chicken Puttanesca
• Chicken Saltimbocca
• Chicken Piccata with Capers and Lemon
• Chicken Cacciatore – Pollo alla Cacciatora
• Italian Baked Chicken Thighs
• Chicken Spiedini – Grilled Chicken Skewers

If you try this Pollo alla Sorrentina recipe, please rate it and share how it turned out in the comments — feedback is always welcome. Follow the blog’s social channels or subscribe to the newsletter to see more recipes and updates.