Best Chicken With Ratatouille Recipes

ONE POT CHICKEN RATATOUILLE RECIPE

One Pot Chicken Ratatouille Recipe image

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. More easy dinners: www.crunchycreamysweet.com

Provided by Anna

Time 35m

Number Of Ingredients 13

Ingredients

1.5 lbs boneless skinless chicken breast (cut into bite-size pieces)
2 tablespoons olive oil (divided)
1/2 teaspoon salt
1/4 teaspoon black pepper
1.5 teaspoon Italian seasoning
1 small yellow onion
2 garlic cloves (minced)
1 eggplant (cut into 1" pieces)
2 medium zucchini (cut into half-moons)
2 medium tomatoes (diced)
1 cup crushed tomatoes
1/2 cup chicken stock or broth
1 tablespoon chopped parsley

Steps:

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.

Nutrition Facts : Calories 358 kcal, Carbohydrate 21 g, Protein 41 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 626 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

CHICKEN WITH RATATOUILLE

Chicken With Ratatouille image

Provided by Marian Burros

Categories dinner, main course

Time 35m

Yield 2 or 4 servings

Number Of Ingredients 6

Ingredients

4 large chicken breast halves, skinned and boned
Freshly ground black pepper
2 tablespoons corn, safflower or canola oil
4 cups ratatouille (see recipe)
4 tablespoons Parmigiano Reggiano or other Parmesan cheese grated coarse
12 ounces macaroni

Steps:

Wash and dry chicken breasts. Sprinkle with pepper.
Heat oil in skillet and saute chicken over medium heat until breasts are browned on both sides.
Spread half of the ratatouille on the bottom of two shallow baking dishes; top with chicken breasts. Top breasts with remaining ratatouille, covering well. Sprinkle with cheese.
Wrap dishes well with double thickness of aluminum foil and freeze or refrigerate.
To serve, defrost if frozen. If serving 4, transfer ratatouille and chicken to one shallow baking dish and cook, covered, on top of the stove over medium-low heat for 20 to 25 minutes. (If only 2 servings are desired, cook in original baking dish.) If desired, run dish under broiler to brown cheese.
While chicken is cooking, cook macaroni according to package directions.

ROASTED CHICKEN BREASTS WITH RATATOUILLE

Roasted Chicken Breasts with Ratatouille image

Serve this Roasted Chicken Breasts with Ratatouille with crusty bread to sop up the juices.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 1h

Number Of Ingredients 8

Ingredients

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for rubbing
1 medium eggplant, cut into 1-inch cubes (6 cups)
1 medium zucchini, cut into 3/4-inch cubes (2 cups)
2 tablespoons minced garlic (from 6 cloves)
2 cups cherry tomatoes (10 ounces)
5 sprigs thyme
Coarse salt and freshly ground pepper
4 small bone-in, skin-on chicken breasts (2 1/2 pounds total), halved crosswise

Steps:

Preheat oven to 450 degrees with rack in upper third. In a large straight-sided ovenproof skillet, heat 1/4 cup oil over medium-high. Add eggplant and cook, stirring frequently, until just beginning to brown, about 4 minutes. Add zucchini, garlic, and remaining 1 tablespoon oil. Cook, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and thyme; season with salt and pepper.
Season chicken on both sides with salt and pepper and rub with oil. Add to skillet, skin-side up, and roast in oven until chicken is cooked through, 25 to 30 minutes. Turn oven to broil and continue to cook until skin is golden brown and juices are bubbly, 1 to 2 minutes more. Let rest 10 minutes before serving.