Best 6 Chicken With Ratatouille Recipes

**Aromatic Chicken with Colorful Ratatouille: A Symphony of Flavors**

Indulge in a culinary journey to the vibrant streets of Provence with this delectable dish that combines tender chicken nestled amidst a medley of summer vegetables. The chicken is seasoned to perfection and roasted until golden brown, while the ratatouille, a classic French stew, bursts with the sweetness of ripe tomatoes, the earthy flavor of roasted peppers, and the delicate touch of zucchini and eggplant. This vibrant dish is not only a feast for the eyes but also a symphony of flavors that will tantalize your taste buds. From the juicy chicken to the succulent vegetables and the aromatic herbs, every bite is a celebration of fresh, seasonal ingredients. Whether you're looking for a hearty meal or a light and flavorful lunch, this chicken with ratatouille is sure to satisfy your cravings. So, grab your apron and let's embark on a culinary adventure to create this delightful dish.

Let's cook with our 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

Categories Main Course Main Dish

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

ROASTED RATATOUILLE CHICKEN

Roasted ratatouille chicken image

A classic chicken recipe that will keep the crowds coming back for more

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 50m

Number Of Ingredients 8

Ingredients

1 onion , cut into wedges
2 red pepper , seeded and cut into chunks
1 courgette , cut into chunks
1 small aubergine , cut into chunks
4 tomatoes , halved
4 tbsp olive oil , plus extra for drizzling
4 chicken breasts , skin on
few rosemary sprigs (optional)

Steps:

Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.

Nutrition Facts : Calories 318 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium

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.

ARTICHOKE RATATOUILLE CHICKEN

Artichoke Ratatouille Chicken image

I loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

3 Japanese eggplants (about 1 pound)
4 plum tomatoes
1 medium sweet yellow pepper
1 medium sweet red pepper
1 medium onion
1 can (14 ounces) water-packed artichoke hearts, drained and quartered
2 tablespoons minced fresh thyme
2 tablespoons capers, drained
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon Creole seasoning, divided
1-1/2 pounds boneless skinless chicken breasts, cubed
1 cup white wine or chicken broth
1/4 cup grated Asiago cheese
Hot cooked pasta, optional

Steps:

Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning., Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables., Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.

Nutrition Facts : Calories 252 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 468mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

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.

ROSEMARY CHICKEN WITH OVEN-ROASTED RATATOUILLE

Rosemary chicken with oven-roasted ratatouille image

You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour

Provided by Good Food team

Categories Dinner, Main course

Time 1h

Number Of Ingredients 8

Ingredients

1 aubergine , cut into chunky pieces
2 courgettes , sliced into half-moons
3 mixed peppers , deseeded and roughly chopped
2 tsp finely chopped rosemary , plus 4 small sprigs
2 large garlic cloves , crushed
3 tbsp olive oil
4 skinless, boneless chicken breasts
250g cherry or baby plum tomato , halved

Steps:

Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

Nutrition Facts : Calories 288 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid any scrambling.
Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh vegetables that are brightly colored and free of blemishes.
Don't overcrowd the pan: When you're cooking the vegetables for the ratatouille, make sure you don't overcrowd the pan. This will prevent them from cooking evenly.
Season to taste: Don't be afraid to taste your dish as you're cooking and adjust the seasoning as needed. You can always add more salt, pepper, or herbs, but it's hard to take them away.
Let the ratatouille rest before serving: This will allow the flavors to meld and develop. You can make the ratatouille ahead of time and reheat it before serving.

Conclusion:

This chicken with ratatouille recipe is a delicious and easy-to-make dish that's perfect for a weeknight meal. The chicken is tender and juicy, and the ratatouille is packed with flavor. Serve it over rice, pasta, or mashed potatoes for a complete meal.