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    You are here: Crunchy Creamy Sweet / Dinner / One Pot Chicken Ratatouille Recipe

    One Pot Chicken Ratatouille Recipe

    Published: Sep 19, 2018 · Modified: Nov 7, 2019 by Anna 13 Comments · This post may contain affiliate links.

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    One Pot Chicken Ratatouille Recipe - 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.

    Overhead shot of chicken ratatouille in stainless steel pan.

    One pot dinners made with seasonal vegetables are some of the easiest to make. You can whip up a delicious dish in just one pan, starting by cooking the meat (like chicken), adding seasoning and the vegetables. This is a great way to enjoy eggplant, zucchini, and ripe juicy tomatoes. Skip the chicken for a vegetarian version. Add chickpeas or black beans for protein, if desired.

    This One Pot Chicken Ratatouille is a filling comfort food, perfect for chilly fall days. Serve it with rice, mashed potatoes or just like a chili or stew, in a bowl. And don't forget the bread! It's perfect for soaking up every last bit of the sauce!

    HOW TO MAKE ONE POT CHICKEN RATATOUILLE?

    Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink. Add Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. I also like to saute the garlic and onion with the chicken to infuse it with even more flavor. Remove chicken 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. Cook until tender. Add liquid and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve.

    Side close up shot of ratatouille made in one pan.

    BEST VEGETABLES FOR THIS DISH:

    Traditionally, Ratatouille is made with tomatoes, eggplant, zucchini or yellow squash. Sometimes potatoes are added. You can skip fresh tomatoes and use diced tomatoes in liquid. Adjust recipe as needed. I like to use fresh juicy tomatoes, especially straight from the garden. I think sweet potatoes, squash and even pumpkin would be a great addition as well.

    You can peel zucchini and eggplant for this dish or leave the skin on. It's up to your preference.

    Overhead shot of chopped zucchini, eggplant and tomatoes on white plate.

    CAN I FREEZE THIS DISH?

    Yes! Once cooked, cool the dish completely, divide into freezer containers and freeze for up to 3 months. Thaw and heat up before serving.

    HOW TO SERVE ONE POT CHICKEN RATATOUILLE?

    You can serve this One Pot Chicken Ratatouille as stew or chili, in a bowl. Add sliced baguette or sourdough bread slices. It's also great served like curry, with a generous scoop of rice. You can also make mashed potatoes and pour the ratatouille over the top. Add some cheese and feast!

    Overhead shot of saucy ratatouille in skillet with season chicken added.

    CRAVING MORE? Check out these delicious recipes:

    Garlic Parmesan Baked Eggplant

    Baked Eggplant Parmesan

    Apple Zucchini Muffins

    Sweet Corn and Zucchini Pasta with Bacon

    Eggplant Lasagna

    Side shot of Chicken Ratatouille in white serving bowl.

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    ONE POT CHICKEN RATATOUILLE RECIPE

    One Pot Chicken Ratatouille Recipe

    Author: Anna
    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
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Course, Main Dish
    Cuisine American
    Servings 4 people
    Calories 358 kcal

    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

    Instructions
     

    • 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.

    Notes

    You can use any tomatoes you have for this dish: Roma, on-the-vine or heirloom.
    Skip the chicken for a vegetarian version. Add chickpeas or black beans for protein, if desired. 
    Add 3 cups of chicken or vegetable broth or stock to make this dish into a soup. 

    Nutrition

    Calories: 358kcal | Carbohydrates: 21g | Protein: 41g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 626mg | Potassium: 1551mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1015IU | Vitamin C: 39.9mg | Calcium: 82mg | Iron: 2.7mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Becky says

      March 14, 2022 at 9:57 pm

      5 stars
      Made this tonight, served over rice, excellent! Increased chicken stock a bit to cover all the veggies. Broth was soooo yummy!

      Reply
    2. Bernadette says

      January 11, 2021 at 9:28 pm

      I have a good friend recuperating from surgery and this will definitely help her heal!

      Reply
    3. Sharon says

      August 06, 2020 at 7:00 pm

      Hello Anna, I am making this recipe tonight. Would this be good on pasta?

      Reply
      • Anna says

        August 06, 2020 at 7:08 pm

        Hi Sharon! Absolutely! Great with pasta (I prefer penne, bow tie or any other bite-size pasta), rice or mashed potatoes. I hope you love it!

        Reply
    4. Kelly says

      November 03, 2019 at 12:27 pm

      5 stars
      This was so easy and tasty there were no leftovers.

      Reply
      • Anna says

        November 05, 2019 at 12:19 am

        Awesome! Thank you, Kelly!

        Reply
    5. Lisa says

      October 30, 2019 at 7:25 pm

      5 stars
      I'm gonna make this recipe on them cold nights.

      Reply
    6. Emma says

      August 21, 2019 at 8:35 pm

      5 stars
      Amazing!!

      Reply
    7. Krista says

      September 21, 2018 at 9:05 am

      5 stars
      This is a one pot dish that I must make! I love how easy and tasty dinner can be!

      Reply
    8. Erin says

      September 20, 2018 at 4:37 pm

      5 stars
      This looks incredibly delicious!

      Reply
    9. Abeer says

      September 20, 2018 at 4:10 am

      5 stars
      This looks heavenly! Perfect comfort food!

      Reply
    10. Paula says

      September 19, 2018 at 7:01 pm

      You had me at one pot! Looks delicious.

      Reply
    11. Amanda says

      September 19, 2018 at 4:04 pm

      5 stars
      Perfect meal for the whole family, thank you so much for sharing!

      Reply

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