Pan Seared Chicken Breast With Eggplant Recipe

Name: Pan Seared Chicken Breast With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; flour; 2 tablespoons olive oil, divided; 2 teaspoons olive oil, divided; 1 small eggplant, unpeeled, ends trimmed, diced medium (about 3/4 lb); salt and pepper; 2 garlic cloves, minced; 1 (26 ounce) jar marinara sauce; 0.5 (8 ounce) package spaghetti, cooked per package directions; ¼ cup grated parmigiano-reggiano cheese; 2 teaspoons parsley, chopped

Servings: persons

4 boneless skinless chicken breasts
flour
2 tablespoons olive oil, divided
2 teaspoons olive oil, divided
1 small eggplant, unpeeled, ends trimmed, diced medium (about 3/4 lb)
salt and pepper
2 garlic cloves, minced
1 (26 ounce) jar marinara sauce
0.5 (8 ounce) package spaghetti, cooked per package directions
¼ cup grated parmigiano-reggiano cheese
2 teaspoons parsley, chopped

1
Preheat oven to 350 degrees.
2
Dust chicken with flour; pat off excess.
3
Heat 2 Tbsp olive oil in large ovenproof skillet on medium high until oil faintly smokes.
4
Add chicken.
5
Turn over when chicken changes color one-quarter of the way up and seared side has turned pape-bag brown, 3-4 minutes.
6
Sear second side of the chicken for 3-4 minutes.
7
Transfer to clean platter; keep warm.
8
Add remaining 2 tsp olive oil and eggplant to skillet.
9
Season to taste with salt and pepper.
10
Cook, stirring 2 minutes.
11
Add garlic; cook 2 minutes.
12
Stir in marinara sauce; top with chicken.
13
Cover and bake for 12-15 min., until internal temperature reaches 165 degrees (check by inserting thermometer halfway into thickest part of meat).
14
Transfer chicken to clean serving platter; keep warm.
15
Toss cooked pasta with eggplant sauce, cheese and parsley in a large bowl.
16
Serve with chicken.
17
Option garnish with additional cheese.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, flour, 2 tablespoons olive oil, divided, 2 teaspoons olive oil, divided, and more.

Yes, Pan Seared Chicken Breast With Eggplant 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.

Pan Seared Chicken Breast With Eggplant

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