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Chicken Ratatouille Recipe

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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

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.



  •  
chicken and vegetables in a Dutch oven.

Easy Chicken Ratatouille

Rhonda
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.
5 from 1 vote
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Dinner, Entrees, Soup, Soups
Cuisine American, French
Servings 4

Equipment

  • Dutch oven
  • Knife
  • cutting board
  • ladle

Ingredients
  

  • 3 garlic cloves minced
  • 1 yellow sweet onion peeled, chopped and diced
  • 2 large zucchini peeled, chopped and diced
  • 1 cup fresh mushrooms peeled, chopped and diced
  • 2 large yellow squash peeled, chopped and diced
  • 1 green bell pepper peeled, chopped and diced
  • 1 yellow bell pepper peeled, chopped and diced
  • 1 red bell pepper peeled, chopped and diced
  • 1 16 oz can Whole Pear Tomatoes with Basil
  • Fresh Thyme
  • Fresh Basil Leaf
  • Coconut Oil
  • Kosher salt to taste
  • 1 cup Chicken Stock
  • 2 Skinless Chicken Breast or Tenders
  • Pepper to taste

Instructions
 

  • Preheat oven to 400 °F
  • Sauté onions in 1 tablespoon of coconut oil in a skillet or oven safe pan on medium high heat until onions are soft, approx. 5 minutes
  • Add garlic and reduce heat to Low
  • Put 2 tablespoons of coconut oil in a second skillet/pan and put on High heat.
  • When the oil begins to smoke, toss in cubed zucchini.
  • Flip the zucchini (with the pan or a spatula) until browned on all sides.
  • Put zucchini in the pan with the onions and garlic.
  • 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.
  • Cook chicken in skillet until each side is browned and then add to onion pan.
  • After you have browned all vegetables (except tomatoes) and chicken, increase the onion pan to high heat and stir.
  • Add salt and pepper to taste, thyme and basil leaves.
  • Add chicken stock and stir well.
  • Transfer to oven safe dish (if you used an oven safe dish on the stove top, keep the veggies and chicken in that pan) and place in oven – uncovered.
  • Cook at 400 °F for 30 minutes.
  • Remove pan from oven and drain contents in a strainer over a bowl.
  • Place the liquid back in a stove-top safe pan and cook on medium-high heat until it is reduced to a gravy-like consistency.
  • Place vegetable mix back in the pan and stir gently to mix with the sauce.
  • Add tomatoes and cover for 10 minutes on low heat.
  • Optional: Remove herb stems before serving.
Keyword Chicken Ratatouille, Chicken Recipes, How to make Ratatouille, Ratatouille, Recipe
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13 Comments

  1. This looks delicious! I’m usually in such a rush to get dinner on the table, but for this recipe I think the extra cooking time would be worth it.

  2. I love Ratatouille and have been making it for years. I was so happy to learn that it’s “Paleo” friendly!

    A comment on the tomatoes- check out San Marzano brand. Their peeled tomatoes have 20mg of sodium per serving and no added sugar.

    Besides tomatoes they contain San Marzano purée, basil leaf and naturally derived citric acid