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!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Season the vegetables with dried oregano, dried thyme, salt, and black pepper. Stir to evenly coat the vegetables with the spices.

Step 6

Pour in the can of crushed tomatoes and stir to incorporate. Bring the mixture to a simmer.

Step 7

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.

Step 8

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

Serving size	2167.4 grams (2167.4g)

Amount per serving	% Daily Value*
Calories	1485

Total Fat 60.10g	77%
Saturated Fat 10.60g	53%
Polyunsaturated Fat 4.70g
Cholesterol 296mg	99%
Sodium 5112mg	222%
Total Carbohydrate 106.10g	39%
Dietary Fiber 38.60g	138%
Total Sugars 59.60g
Protein 133.70g	267%

Vitamin D 4IU	18%
Calcium 684mg	53%
Iron 20mg	112%
Potassium 5243mg	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.

Source of Calories

Fat: 36.1%

Protein: 35.7%

Carbs: 28.3%