Easy Chicken Ratatouille
Elevate your weeknight dinner game with this flavorful and wholesome Easy Chicken Ratatouille! Combining tender, pan-seared chicken breasts with a vibrant medley of eggplant, zucchini, yellow squash, red bell pepper, and a savory tomato sauce, this one-skillet meal is as nutritious as it is delicious. Infused with aromatic garlic, onion, and a blend of dried oregano and thyme, this recipe brings the rustic flavors of Provençal cuisine straight to your table. Ready in just an hour, it’s the perfect choice for a balanced, veggie-packed meal the whole family will love. Serve it on its own, over fluffy rice, or paired with crusty bread to soak up every last drop of the hearty tomato sauce. Perfect for busy evenings, this easy and comforting dish checks all the boxes for a hassle-free, crowd-pleasing dinner!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 medium eggplant
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium red bell pepper
- 1 medium onion
- 3 garlic cloves
- 14 oz can crushed tomatoes
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Begin by preparing the vegetables. Cut the eggplant, zucchini, yellow squash, and red bell pepper into bite-sized cubes. Finely dice the onion and mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken breasts with a pinch of salt and pepper, then add them to the skillet. Cook for about 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
Add the eggplant to the skillet, and cook for 5 minutes, stirring occasionally, until it begins to soften. Then, add the zucchini, yellow squash, and red bell pepper. Stir well to combine.
Season the vegetables with dried oregano, dried thyme, salt, and black pepper. Stir to evenly coat the vegetables with the spices.
Pour in the can of crushed tomatoes and stir to incorporate. Bring the mixture to a simmer.
Return the chicken breasts to the skillet, nestling them into the vegetable mixture. Reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the vegetables are tender.
Remove the skillet from heat and garnish with fresh basil leaves. Serve the Chicken Ratatouille hot, either on its own, over rice, or with crusty bread.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5112 mg | 222% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 59.6 g | ||
| Protein | 133.7 g | 267% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 684 mg | 53% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5243 mg | 112% | |
*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.
