chicken ratatouille

The easy version of a classic French dish. Zucchini, eggplant and tomatoes cooked in one pot with seasoned chicken for a healthy, flavorful and comforting fall dish.&nbsp;More easy dinners: www.crunchycreamysweet.com

One Pot Chicken Ratatouille Recipe

1.5 lbs boneless skinless chicken breast

olive oil (divided)

salt

black pepper

Italian seasoning

onion

garlic

eggplant

zucchini

tomatoes (diced)

tomatoes

chicken stock

parsley

Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink.

Add 1 teaspoon of Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. Remove onto a plate and set aside.

Heat up more oil in pan, add garlic and onion and saute until the onion is almost translucent.

Add zucchini, eggplant and chopped tomatoes. Season with Italian seasoning, salt and pepper. Cook until tender.

Add crushed tomatoes, chicken broth and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve.

Ratatouille, a classic dish from the south of France, is packed with summer-fresh produce but instead of stewing or arranging the veggies in a baking dish I like to toss all of the ingredients on a sheet pan. It makes for a lower-maintenance dinner that you can serve hot, at room temperature, or cold. Serve it all on its own or with rice or pasta on the side. I've included how to make a simple butter orzo in the notes, which is my favorite way to enjoy it for dinner.

Sheet Pan Chicken Ratatouille

oregano

chicken breasts

(6-ounce) red bell pepper

(8-ounce) zucchini (halved lengthwise and cut into 1/4” slices)

red onion

cherry tomatoes

olive oil

basil (for garnish)

Preheat the oven to 425°F. Combine the oregano, salt, and pepper in a medium-sized bowl. Add the chicken and toss it with the seasonings until it’s evenly coated. Set the chicken aside while you prepare the vegetables.

Place the eggplant, bell pepper, and zucchini on a large sheet pan. Sprinkle the onion and garlic over the top followed by the cherry tomatoes. Drizzle the olive oil over the top of the vegetables and sprinkle the oregano and salt over the top. Stir the vegetables around to coat them evenly in the oil and spices. Place the chicken pieces on the sheet pan with the vegetables.

Bake the veggies and chicken for 20 to 25 minutes, or until the chicken is cooked through. Garnish with the sliced basil and serve.

Very nice, simple, flavorful meal. We served it with French bread. Just lovely.

This is a fabulous recipe. I love Ratatouille but it is just so labor intensive. Even the recipes for sheet pan ratatouille involved 3 sheet pans and precise timing. This was actually quite user friendly and I am no gourmet  chef. Can't wait to have other people try this dish. I always like to test a recipe before serving my friends and family but this is now my go-to recipe. Thanks for sharing your recipe. I cannot wait to try other of your recipes

I made this today (without the eggplant) and it was supremely amazingly delicious!!! And even better, simple, beautiful, and only 1 WW point per serving!  Thanks for sharing the recipe!

chop and toss!  that was a perfect way to describe this.  Really yummy and also aesthetically appealing with all those colors.  Perfect, will make again!

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One Pot Chicken Ratatouille Recipe

Sheet Pan Chicken Ratatouille

Top 2 chicken ratatouille recipes from across the web

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One Pot Chicken Ratatouille Recipe

Sheet Pan Chicken Ratatouille

The most viewed chicken ratatouille recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine