Gordon Ramsay'S Baked Chicken With Eggplant, Zucchi

Name: Gordon Ramsay'S Baked Chicken With Eggplant, Zucchini, & Tomato Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil plus extra to oil; 8 skinless chicken breasts large; sea salt; 4 shallots banana, peeled and roughly chopped; 4 garlic cloves unpeeled, smashed; 2 eggplants medium, trimmed and chopped; 1 handful thyme sprigs; 1 handful rosemary sprigs; 4 zucchini trimmed and chopped; 1 glass dry white wine; 8 plum tomatoes peeled, seeded, and chopped, or 14oz, 398g canned chopped tomatoes; 1 loaf crusty bread

Servings: persons

5 tablespoons olive oil plus extra to oil
8 skinless chicken breasts large
sea salt
4 shallots banana, peeled and roughly chopped
4 garlic cloves unpeeled, smashed
2 eggplants medium, trimmed and chopped
1 handful thyme sprigs
1 handful rosemary sprigs
4 zucchini trimmed and chopped
1 glass dry white wine
8 plum tomatoes peeled, seeded, and chopped, or 14oz, 398g canned chopped tomatoes
1 loaf crusty bread

1
Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Heat a large heavy skillet and add 3 tbsp (45 ml) olive oil. Season the chicken breasts with salt and pepper.
2
Sear the chicken in batches: cook skinned side down for 3 to 4 minutes until golden brown, then turn over and cook the other side for 2 to 3 minutes. Transfer to plate.
3
Add the remaining oil to the skillet and tip in the shallots, garlic, eggplants, and a few thyme and rosemary sprigs. Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and translucent, and the eggplants are starting to soften. Season generously with salt and pepper.
4
Add the zucchini, then pour in the wine and simmer until it has reduced by half. In the meantime, put an oiled large roasting pan in the oven to warm up.
5
Stir the tomatoes through the vegetables and tip into the roasting pan. Place the seared chicken breasts on top and scatter over some more herb sprigs. Bake in the over for 5 to 10 minutes, depending on the thickness of the chicken, until firm and cooked through.
6
Rest for 5 minutes before serving on warm plates, with plenty of crusty bread on the side.

857

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: 5 tablespoons olive oil plus extra to oil, 8 skinless chicken breasts large, sea salt, 4 shallots banana, peeled and roughly chopped, and more.

Yes, Gordon Ramsay'S Baked Chicken With Eggplant, Zucchini, & Tomato Ragout 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!

Gordon Ramsay'S Baked Chicken With Eggplant, Zucchini, & Tomato Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions