Herbed Chicken Ratatouille Recipe

Name: Herbed Chicken Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breast halves; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; Cooking spray; 2 tablespoons Extra Virgin Olive oil; 4 Roma tomatoes, diced; 1 yellow onion, cut in 1 inch pieces; 1 medium eggplant, peeled and cut in 1 inch pieces; 1 medium zucchini, cut into 1 inch pieces; 1 medium yellow squash, cut into 1 inch pieces; 2 red chili peppers, thinly sliced; 1 green bell pepper, seeded and cut in 1 inch pieces; 1 red bell pepper, seeded and cut in 1 inch pieces; 5 cloves garlic, chopped; 1 cup chicken broth; 2 tablespoons red wine vinegar; 2 tablespoons chopped fresh basil; 2 tablespoons fresh thyme; 2 tablespoons fresh marjoram; Garnish: 1 tablespoon chopped fresh marjoram; 4 fresh basil sprigs; 4 tablespoons shredded Parmesan, divided

Servings: persons

4 boneless, skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
Cooking spray
2 tablespoons Extra Virgin Olive oil
4 Roma tomatoes, diced
1 yellow onion, cut in 1 inch pieces
1 medium eggplant, peeled and cut in 1 inch pieces
1 medium zucchini, cut into 1 inch pieces
1 medium yellow squash, cut into 1 inch pieces
2 red chili peppers, thinly sliced
1 green bell pepper, seeded and cut in 1 inch pieces
1 red bell pepper, seeded and cut in 1 inch pieces
5 cloves garlic, chopped
1 cup chicken broth
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons fresh thyme
2 tablespoons fresh marjoram
Garnish: 1 tablespoon chopped fresh marjoram
4 fresh basil sprigs
4 tablespoons shredded Parmesan, divided

1
Season the boneless, skinless chicken breasts with salt and pepper.
2
Spray a large (12 inch) heavy cast iron skillet with cooking spray. Add the olive oil to the skillet and heat over medium high heat. Add the chicken, smooth side down first, and brown for 3 minutes per side. Remove the chicken to a platter and cover.
3
To the same skillet, add the tomatoes, onion, eggplant, zucchini, yellow squash, chili peppers, green bell pepper, red bell pepper and garlic. Saute together for 5 minutes. Stir in the chicken broth, red wine vinegar, chopped basil, thyme, and marjoram.
4
Return the chicken, cut side down, to the skillet, and cover. Reduce the heat to medium and simmer for 20 minutes.
5
To serve, divide the vegetables among 4 plates and top each with a chicken breast. Garnish with the fresh marjoram, basil sprigs and shredded Parmesan.

501

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 22 ingredients. The key ingredients include: 4 boneless, skinless chicken breast halves, 1 teaspoon salt, 1/2 teaspoon fresh ground black pepper, Cooking spray, and more.

Yes, Herbed 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!

Herbed Chicken Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions