Baked Chicken Ratatouille Recipe

Name: Baked Chicken Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 None baby eggplant, chopped; 1 None onion, finely chopped; 1 None zucchini, chopped; 1 None red pepper, seeded and chopped; 1 clove garlic, crushed; 1/2 cup marinara sauce; 1/4 cup pitted Kalamata olives, sliced; 2 tbsp chopped basil, plus additional leaves, to serve; 1 tbsp tomato paste; 1 lb boneless skinless chicken breasts, halved horizontally, pounded; 2/3 cup grated mozzarella cheese

Servings: persons

1/4 cup olive oil
2 None baby eggplant, chopped
1 None onion, finely chopped
1 None zucchini, chopped
1 None red pepper, seeded and chopped
1 clove garlic, crushed
1/2 cup marinara sauce
1/4 cup pitted Kalamata olives, sliced
2 tbsp chopped basil, plus additional leaves, to serve
1 tbsp tomato paste
1 lb boneless skinless chicken breasts, halved horizontally, pounded
2/3 cup grated mozzarella cheese

1
Preheat the oven to 400u00b0F. Lightly grease a large baking dish. Heat 2 tbsp of the oil in a large saucepan on medium-high heat. Add eggplant, onion, zucchini, pepper and garlic and saute for 4-5 mins, until tender.
2
Stir in marinara sauce, olives, basil and tomato paste. Reduce heat to low and simmer for 5-6 mins, until thickened. Season to taste.
3
Heat remaining 2 tbsp oil in a large skillet on medium-high heat. Add chicken in batches and cook 2-3 mins each side, until beginning to brown. Transfer to baking dish.
4
Spoon vegetable sauce over chicken. Sprinkle with cheese.
5
Bake 10-12 mins, until chicken is cooked through and cheese melts. Serve with additional basil leaves.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 2 None baby eggplant, chopped, 1 None onion, finely chopped, 1 None zucchini, chopped, and more.

Yes, Baked Chicken Ratatouille falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions