Chicken Ratatouille Recipe

Chicken Ratatouille is a tangy classic French dish that is full of vegetables that is fantastic served either hot or cold. Our One-Pot Chicken Ratatouille recipe makes a delicious twist on the traditional French dish and turns it into a one-piece dish. It's served over pasta, but it's also delicious when eaten alone.

Chicken Ratatouille

A Classic Ratatouille is a vegetable stew that is typically served as a side dish to a larger meal. 

Ingredients Needed:

• garlic cloves because every great stew needs some garlic!
• sweet onions or you can use yellow if you prefer them.
• Zucchini is a must for this dish.
• fresh mushrooms or you can omit if your family doesn't like them.
• 2 large and fresh yellow squash.
• You will need a green pepper, yellow pepper, and red pepper.
• whole pair tomatoes that are flavored with basil or you can use fresh.
• Chicken Breast or Tenders or you can omit.

What Vegetables are in this Stew?

Normally you will find eggplant, zucchini, garlic, tomatoes, onions, and green peppers.

For my Ratatouille I selected zucchini, yellow squash, mushrooms, chicken breast, three kinds of peppers, sweet onion and herbs. I also added Whole Tomatoes.

Is it Served Hot or Cold?

You can enjoy it either way.

What Can You Serve with this Classic Stew?

You can serve white rice, quinoa, risotto, or pasta noodles with this dish. Pick up a crusty ciabatta bread to serve as well!

If you have leftovers and really want to change up the meal, just make some mashed potatoes and then top with the Ratatouille.

Is Meat normally in This?

Originally no, however, you can definitely add your own protein in as we did for this recipe. 

Ratatouille and Canned Tomatoes?

Can you canned tomatoes in Ratatouille? Yes, you can. Sometimes it's easier to use canned and that's totally fine. You will need though to make sure you watch the sugar content in the tomatoes that you choose. 

How Do You Prepare the Vegetables?

When preparing Ratatouille, you want to make sure your vegetables are cut into large cubes. This is a hearty dish, and you want your vegetables to retain their size and texture after cooking. I also used extra virgin coconut oil instead of olive oil.

As you can see per the updated pictures, I diced my vegetables smaller.  My kids aren't big fans are larger diced vegetables, so I adjusted the recipe for them. 

What is the Key Tip for This Recipe?

Everything has to be done in it's own time and in order. This is a recipe that unfortunately can not be made in 20 minutes. 

One of the most important parts of preparing Ratatouille is cooking each vegetable separately. They do share the same dish once you place them in the oven but giving each one separate time in the skillet first ensures that all of the individual flavors are robust.

It also allows you to flip them in the pan instead of over-stirring which can result in mushy vegetables. Who likes mushy veggies? Not me.

Can I Freeze This Dish?

Yes, you can! Cool the cooked stew completely and then add into freezer containers and place in the freezer. The Ratatouille will stay good in the freezer for up to 3 months.

Then to reheat, just thaw in the fridge and heat up before serving. Keep in mind though that the vegetables will change consistency due to being frozen.

Step by Step Instructions

You will find complete instructions in the recipe card below.

Repeat the steps with each vegetable (except tomatoes) - SEPARATELY
Wipe out your cooking pan and use fresh coconut oil in between each vegetable.
Slice chicken and season to taste with pepper.

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📖 Recipe