Chicken Ratatouille

Name: Chicken Ratatouille
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 4
Cuisine: French
Ingredients: 1 tablespoon vegetable oil; 2 medium boneless chicken breasts, skin removed and cut into 1-inch pieces; 2 medium zucchini, unpeeled and sliced into half-moons; 1 small eggplant, peeled and cut into 1-inch cubes; 1 medium onion, thinly sliced; 1 red or green bell pepper, cut into 1-inch pieces; 1/2 pound mushrooms, sliced; 1 can (14.5 ounces) low-sodium diced tomatoes; 1 garlic clove, minced; 1 tablespoon fresh basil, chopped; 1 tablespoon fresh parsley, finely minced; Black pepper to taste

Recipe GLPR8640379bc60283

French

Main Course

38 min

185 cal

Servings: 4

Stovetop

SNAP eligible

A wholesome one-skillet dish featuring tender chunks of chicken cooked with a medley of fresh vegetables including zucchini, eggplant, bell pepper, mushrooms, and tomatoes. Aromatic garlic and fresh herbs create a flavorful, satisfying main course that's light yet hearty.

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Ingredients

1 tablespoon vegetable oil

2 medium boneless chicken breasts, skin removed and cut into 1-inch pieces

2 medium zucchini, unpeeled and sliced into half-moons

1 small eggplant, peeled and cut into 1-inch cubes

1 medium onion, thinly sliced

1 red or green bell pepper, cut into 1-inch pieces

1/2 pound mushrooms, sliced

1 can (14.5 ounces) low-sodium diced tomatoes

1 garlic clove, minced

1 tablespoon fresh basil, chopped

1 tablespoon fresh parsley, finely minced

Black pepper to taste

Directions

Thoroughly wash your hands with soap and warm water before beginning food preparation.
Trim any fat from the chicken breasts and remove the skin. Cut the chicken into 1-inch pieces and set aside.
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add the chicken pieces and cook for about 3 minutes, stirring occasionally, until the exterior is lightly browned. The chicken does not need to be fully cooked at this stage.
Add the sliced zucchini, eggplant cubes, sliced onion, bell pepper pieces, and mushroom slices to the skillet with the chicken.
Cook the mixture for approximately 15 minutes, stirring occasionally, until the vegetables begin to soften and release their moisture.
Stir in the minced garlic, diced tomatoes with their juice, chopped basil, and minced parsley. Add black pepper to taste. Continue cooking for about 5 more minutes, until the chicken is tender and cooked through (internal temperature of 165°F when measured with a meat thermometer).
Divide the chicken ratatouille among four serving bowls and serve hot.

Comments

Grocery List Plus Editorial Staff4.5

This is a solid weeknight dish that checks the availability and budget boxes cleanly. All ingredients are standard at every Charlotte chain—nothing forces a special stop—and the cost per serving lands around $3.50 to $4.00, driven mainly by the chicken breast. The stated 38 minutes is honest for a confident cook, though a home cook new to the technique may need 10 minutes more as they navigate the eggplant's timing and the sauce. The dish reheats well and yields enough for a family of four, though it demands active attention to prevent the vegetables from overcooking or the pan from sticking, making it less forgiving on a chaotic evening.