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–+ servings
chicken and vegetables in a Dutch oven.
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Easy Chicken Ratatouille

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.
Course Dinner, Entrees, Soup, Soups
Cuisine American, French
Keyword Chicken Ratatouille, Chicken Recipes, How to make Ratatouille, Ratatouille, Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Rhonda

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.