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Chicken Ratatouille

This one pot chicken ratatouille recipe will tantalize your taste buds and satisfy your soul while doing wonders for your waistline!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, French, Italian
Servings 2 people
Calories 308 kcal

Equipment

  • Cast Iron Skillet

Ingredients
  

  • 1 LG Chicken Breast trimmed
  • 1 MED Zucchini sliced
  • 1 MED Yellow Squash sliced
  • 1/4 Eggplant sliced
  • 1/4 MED Yellow Onion julienned
  • 1.5 tbsp Minced Garlic add more or less to taste
  • 5 Fresh Basil Leaves chopped
  • 1 c Marinara Sauce
  • 2 tsp Red Pepper Flakes or to taste
  • 1 tsp Italian Seasoning
  • 1 tsp Black Pepper or to taste
  • 2 tsp Kosher Salt or to taste
  • 3/4 c Shredded Mozzarella Cheese
  • Olive Oil

Instructions
 

  • Preheat oven to 350F.
  • Season chicken breast with a pinch of black pepper and Kosher salt.
  • Sear chicken breast in olive oil over medium-high heat.
  • While searing chicken, slice all vegetables.
  • When chicken is almost done, add onion and garlic. Cook till onions are translucent and garlic is fragrant.
  • Turn off stove.
  • Add yellow squash, zucchini, and eggplant in a rotating pattern around the chicken breast.
  • Top with fresh basil.
  • Sprinkle with red pepper flakes, Italian seasoning, and the rest of the salt and pepper.
  • Pour marinara over everything, drizzle with olive oil and spread with a spatula.
  • Cover pan with aluminum foil.
  • Cook in preheated oven for 20 minutes.
  • Remove from oven and set oven to broil.
  • Remove aluminum foil and sprinkle with mozzarella cheese.
  • Broil until browned (about 5 minutes).
  • Serve and enjoy!
Keyword chicken, chicken ratatouille, eggplant, garlic, one pot, onion, ratatouille, squash, yellow squash, zucchini