Chicken With Ratatouille Recipe

Name: Chicken With Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, chopped; 1/2 (1-lb.) eggplant, peeled and chopped; 2 tablespoons olive oil; 2 small summer squash, chopped; 2 garlic cloves, minced; 1 medium-size red bell pepper, chopped; 1 medium tomato, diced; 1/4 cup chopped fresh basil; 1 1/4 teaspoons kosher salt, divided; 3/4 teaspoon freshly ground pepper, divided; 6 (4-oz.) chicken breast cutlets; 1/3 cup all-purpose flour; 1 cup canola oil; Garnish: fresh basil leaves

Servings: persons

1 small red onion, chopped
1/2 (1-lb.) eggplant, peeled and chopped
2 tablespoons olive oil
2 small summer squash, chopped
2 garlic cloves, minced
1 medium-size red bell pepper, chopped
1 medium tomato, diced
1/4 cup chopped fresh basil
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
6 (4-oz.) chicken breast cutlets
1/3 cup all-purpose flour
1 cup canola oil
Garnish: fresh basil leaves

1
Saute onion and eggplant in hot olive oil in a large nonstick skillet over medium-high heat 5 minutes or until tender and light brown around edges. Add squash, garlic, and bell pepper; saute 5 minutes or until tender. Add tomato, basil, and 1/4 tsp. each kosher salt and freshly ground pepper. Cook, stirring constantly, 2 to 3 minutes or until mixture is thoroughly heated.
2
Remove vegetable mixture from skillet. Cover loosely with aluminum foil to keep warm. Wipe skillet clean.
3
Rinse chicken, and pat dry. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Dredge chicken in flour, shaking off excess.
4
Fry chicken, in 2 batches, in hot canola oil in skillet over medium-high heat 2 to 3 minutes on each side or until golden brown and done. Drain on a wire rack over paper towels; cover and keep warm. Transfer to a serving dish, and top with vegetable mixture.

979

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 1 small red onion, chopped, 1/2 (1-lb.) eggplant, peeled and chopped, 2 tablespoons olive oil, 2 small summer squash, chopped, and more.

Yes, Chicken With 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!

Chicken With Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions