Summer Ratatouille Chicken

  • Yield 6 servings


6 medium boneless skinless chicken breast halves
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 teaspoon paprika
2 tablespoons extra virgin olive oil
4 medium Roma tomatoes, diced
1 medium yellow onion, cut in one inch cubes
1 medium eggplant, peeled and cut in one inch cubes
1 medium zucchini, cut in one inch cubes
1 medium yellow squash, cut in one inch cubes
2 small red chili peppers, thinly sliced
1 medium green bell pepper, seeded and cut in one inch cubes
1 medium red bell pepper, seeded and cut in one inch cubes
5 cloves garlic, chopped
1 cup chicken broth
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons fresh thyme
2 tablespoons fresh marjaram
6 tablespoons shredded Parmesan, divided
6 pieces fresh basil sprigs


  1. Season the boneless, skinless chicken breasts with the salt, pepper, and paprika. 
  2. Add the olive oil to the large skillet and heat over medium high heat.   Add the chicken, smooth side down first, and brown for 3  minutes per side.  Remove the chicken to a platter and cover.
  3. To the same skillet, add the tomatoes, onion, eggplant, zucchini, yellow squash, chili peppers, green bell pepper, red bell pepper and garlic.  Saute together for 5 minutes.  Stir in the chicken broth, red wine vinegar, chopped basil, thyme, and marjoram.  
  4. Return the chicken, cut side down, to the skillet, and cover.  Reduce the heat to medium and simmer for 20  minutes.
  5. To serve, divide the vegetables among 6 plates and top each with a chicken breast and one tablespoon shredded Parmesan.   Garnish with the basil sprigs.
  6. Serves 6




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