Chicken Ratatouille Recipes
ROASTED RATATOUILLE CHICKEN
A classic chicken recipe that will keep the crowds coming back for more
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
- Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.
Nutrition Facts : Calories 318 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium
ONE POT CHICKEN RATATOUILLE RECIPE
The easy version of a classic French dish. Zucchini, eggplant and tomatoes cooked in one pot with seasoned chicken for a healthy, flavorful and comforting fall dish. More easy dinners: www.crunchycreamysweet.com
Provided by Anna
Categories Main Course Main Dish
Time 35m
Number Of Ingredients 13
Steps:
- Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink.
- Add 1 teaspoon of Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. Remove onto a plate and set aside.
- Heat up more oil in pan, add garlic and onion and saute until the onion is almost translucent.
- Add zucchini, eggplant and chopped tomatoes. Season with Italian seasoning, salt and pepper. Cook until tender.
- Add crushed tomatoes, chicken broth and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 358 kcal, Carbohydrate 21 g, Protein 41 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 626 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving
CHICKEN RATATOUILLE
This French dish uses loads of Mediterranean vegetables and is a perfect way to use up the zucchini flooding your garden! We like to add chicken to ours to make it a whole meal, and we usually serve it over rice. We usually do half a breast per person. This is our family's version, so it doesn't have the eggplant or the fresh tomatoes that you see in most traditional ratatouille recipes (maybe when the kids grow up a little?), but this recipe did get the kids to start eating zucchini and mushrooms, which we never thought would happen!
Provided by Sarah d'
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 49m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
- Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 17.4 g, Cholesterol 109.9 mg, Fat 12.2 g, Fiber 4.8 g, Protein 46.1 g, SaturatedFat 2.3 g, Sodium 1388.7 mg, Sugar 8.3 g
More about "chicken ratatouille recipes"
CHICKEN RATATOUILLE RECIPE | AN EASY HEALTHY CHICKEN ...
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Estimated Reading Time 4 mins
Category Dinner
Total Time 35 mins
- Season chicken with salt and pepper; add to skillet and cook until browned on all sides, about 2 to 3 minutes.
CHICKEN RATATOUILLE RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine French
Category Pasta, Main Course
Servings 4-6
Total Time 1 hr 10 mins
- Marinate Chicken: In a bowl, add 1 tbsp olive oil, lemon juice, 1 tsp oregano, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Mix well. Add chicken breast. Coat well in marinade and set aside to marinate while you prep rest of the ingredients.
- Prepare Ingredients: Chop basil leaves. Set aside. Peel and slice eggplant to thin slices. Slice zucchini, squash and tomato to thin round slices.
- Sear Chicken: Heat 1 tbsp oil in a non-stick pan. When oil is hot, transfer chicken to pan. Discard marinade. Cook undisturbed for 1-2 minutes, then flip and cook other side for 1-2 minutes or until chicken is golden brown from both sides and not pink. No need to fully cook chicken, just need to sear to lock in juices.
CHICKEN WITH RATATOUILLE RECIPE | MYRECIPES
From myrecipes.com
- Sauté 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; sauté 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.
- Remove vegetable mixture from skillet. Cover loosely with aluminum foil to keep warm. Wipe skillet clean.
- Rinse chicken, and pat dry. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Dredge chicken in flour, shaking off excess.
- 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.
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From fitmencook.com
Estimated Reading Time 3 mins
Total Time 40 mins
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RATATOUILLE CHICKEN CASSEROLE | LIVING CHIRPY
From livingchirpy.com
Estimated Reading Time 3 mins
- Season the chicken WELL with salt, pepper, paprika, and coriander (This is separate/extra from the measured herbs and spices in the recipe card that are specifically to flavor the whole dish while baking).
- Sear the chicken (about 3-4 minutes per side), in a little bit of cooking oil until browned and crisp.
- Then add the chicken and all the rest of the ingredients to a large casserole dish and mix. Be sure to add enough salt and pepper.
RATATOUILLE BAKED CHICKEN - SKINNYTASTE
From skinnytaste.com
4.8/5 (43)
Category Dinner
Cuisine American, French
Total Time 1 hr 10 mins
- Set a large Dutch oven over medium-high heat. Add 1/2 tablespoon olive oil and heat to shimmering.
- Pat the chicken dry with paper towels, season on all sides with salt and pepper, and set the chicken down in the pan. Cook, without moving, until nicely browned and the meat releases from the pan, about 5 minutes.
- Flip and continue cooking until the other side begins to brown, about 3 minutes. Remove the chicken to a plate and set aside.
SHEET PAN CHICKEN RATATOUILLE - GIRL GONE GOURMET
From girlgonegourmet.com
5/5
Estimated Reading Time 6 mins
- Preheat the oven to 425 degrees. Combine the oregano, salt, and pepper in a medium-sized bowl. Add the chicken and toss it with the seasonings until it’s evenly coated. Set the chicken aside while you prepare the vegetables.
- Place the eggplant, bell pepper, and zucchini on a large sheet pan. Sprinkle the onion and garlic over the top followed by the cherry tomatoes. Drizzle the olive oil over the top of the vegetables and sprinkle the oregano and salt over the top. Stir the vegetables around to coat them evenly in the oil and spices. Place the chicken pieces on the sheet pan with the vegetables.
- Bake the veggies and chicken for 20 to 25 minutes, or until the chicken is cooked through. Garnish with the sliced basil and serve.
EASY SLOW COOKER CHICKEN RATATOUILLE STEW - LOW CALORIE ...
From mylifecookbook.com
5/5
Estimated Reading Time 4 mins
- Add your garlic, spices, Better than Bouillon, tomatoe paste and tomatoes together and mix well.
GRILLED CHICKEN RATATOUILLE RECIPE | EATINGWELL
From eatingwell.com
- Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.
- Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray. Grill the vegetables, turning once, until soft and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.
CHICKEN RATATOUILLE | BETTER HOMES & GARDENS
From bhg.com
- Skin chicken. In a 4-1/2-quart Dutch oven cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.
- Add onion and garlic to drippings in Dutch oven. Cook about 5 minutes or until tender. Add tomatoes, green sweet pepper, eggplant, zucchini, bay leaf, salt, and pepper. Return chicken to Dutch oven. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until chicken is tender and no longer pink, stirring occasionally. Spoon off excess fat, if necessary.
- Stir in bacon. Discard bay leaf. If desired, for a thicker sauce, transfer chicken to serving bowl; keep warm. Simmer vegetables, uncovered, for 5 to 10 minutes more. Pour sauce over chicken. Sprinkle with parsley before serving, if desired. Makes 6 servings.
ROAST CHICKEN WITH RATATOUILLE RECIPE - ANDREW ZIMMERN ...
From foodandwine.com
- Preheat the oven to 400°. In a large bowl, toss the chicken with all of the remaining ingredients. Arrange the chicken skin side up on a rack set over a rimmed baking sheet. Roast for 40 to 45 minutes, until the chicken is golden and cooked through.
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Total Time 35 mins
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