Ratatouille Baked Chicken

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Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.

Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.
Ratatouille Baked Chicken

This one pot baked chicken and vegetable dish is a great way to utilize eggplants now that they are in your garden or at farmers’ markets. Ratatouille is typically a vegetarian dish, but I love how it’s combined with chicken here. If you want to go strictly meatless, you make want to try my Baked Ratatouille with Havarti or these Grilled Veggie Stacks with Mozzarella. You can also see more chicken recipes here.

Ratatouille Baked Chicken on a plate with a fork and knife.

This recipe is slightly adapted from Fix It with Food: More Than 125 Recipes to Address Autoimmune Issues and Inflammation: A Cookbook (affil link) by Michael Symon. In this cookbook, Superchef Michael Symon gives you tasty recipes with a 10-day “reset”. The book has 4 major sections with a “Fix” for each of the trigger areas: Dairy Free, Sugar Free, Flour Free, Meat Free.

I gravitated towards this dish, because I love how he elevated a French classic side dish to a main course, creating a mouthwatering stew that is perfect this time of year. By finishing the chicken in the stew, the vegetables are even more flavorful and the chicken stays moist, a win win!

In this chicken stew you will find onions, garlic, eggplant, zucchini, bell peppers and tomatoes, seasoned with fresh basil. Everything you can find at the farmers’ market right now! It’s dairy-free, gluten-free and perfect for Whole30 diets.

How To Make Ratatouille Baked Chicken

diced veggies in a dutch ovenRatatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.Ratatouille Baked Chicken on a plate with a fork and knife.

More Chicken Stew Recipes You Will Love

Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.
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4.81 from 46 votes
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Ratatouille Baked Chicken

543 Cals 63.5 Protein 28.5 Carbs 20 Fats
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American, French
Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.


  • 2 tablespoons extra-virgin olive oil
  • 8 bone-in chicken thighs, skin removed
  • Kosher salt and freshly ground black pepper
  • 1 small yellow onion, roughly chopped
  • 5 garlic cloves, minced
  • 1 large eggplant, peeled and cut into 1-inch cubes
  • 1 tablespoon tomato paste
  • 1 tablespoon finely chopped fresh thyme
  • 2 medium zucchini, cut into ½-inch dice
  • 1 yellow bell pepper, cut into ½-inch squares
  • 5 vine-ripened tomatoes, cut into ½-inch dice
  • 1 cup fresh basil leaves, finely chopped


  • Preheat the oven to 400°F.
  • 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.
  • Reduce the heat to medium and add the remaining olive oil, onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
  • Add the eggplant and another pinch of salt and cook, stirring occasionally, until the eggplant begins to soften, about 5 minutes.
  • Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
  • Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.
  • Remove the pan from the heat.
  • Partially submerge the chicken into the vegetables. Transfer the pot to the oven and cook, uncovered, until the thickest portion of the chicken reaches an internal temperature of 160°F, about 20 minutes.
  • Remove from the oven and let stand for 10 minutes. Stir in the basil and serve.



Serving: 2thighs 3/4 cup veggies, Calories: 543kcal, Carbohydrates: 28.5g, Protein: 63.5g, Fat: 20g, Saturated Fat: 4.5g, Cholesterol: 280mg, Sodium: 340.5mg, Fiber: 9g, Sugar: 10g
Keywords: Baked Ratatouille, One Pot Chicken and Veggies, Ratatouille Baked Chicken

Recipes courtesy of Fix It with Food. Copyright © 2019 by Michael Symon and Douglas Trattner. Published by Clarkson Potter, an imprint of Penguin Random House.

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  1. This was very good.  The vegetables were delicious. But…I must agree with some other comments .  No way does this take 10 minutes to prep. The amount of chopping is quite time consuming. Figure 30 minutes minimum, and that’s if you are proficient with a knife.

  2. Can you substitute chicken breast for the thighs? Not a fan of thighs

  3. This comes out delicious – healthy, fresh, and flavorful. But the prep takes a VERY long time to chop all the vegetables and prepare the herbs. I don’t think it os humanly possible to prep it all in a mere “10 minutes” as it states. Plan for at least 30 minutes, and that is at a reasonable pace. It is worth it, but to say ten minutes is misleading.

  4. Love this recipe! Have made it many times. My husband loves it too. Good way to get more veggies in your daily intake.

  5. how much, if any part of this recipe could be prepared in advance?? ive made it before, and it is very good. but need to get a head start on it for tomorrow. any suggestions?

  6. The whole family loved it!

  7. 2nd time to bake this! Picky Italian boyfriend approved 🙂

  8. Posted WW points (9) doesn’t match WW calculator (12).  Which is accurate?

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  9. Came out really good. We cut the cost of the fresh tomatoes by using 2 cans of Furmanos diced tomatoes  since they are out of season. 

  10. Generally I do LOVE Skinnytaste recipes! This one was time-consuming and didn’t have complex or deep flavors. I do love that I ate quite a bit of veggies though !
    This dish has simple flavors: Salt, pepper, thyme and basil. My husband and I both had to season ours with a healthy dose of extra salt upon eating (despite adding chicken sausage to the dish) and we still just didn’t find the flavor very depthful or exciting.
    I’m glad others enjoyed it more!

  11. The flavors in this dish are off the charts! As we were eating it, I couldn’t help but think how great the veggies would be as a soup, so tonight, I reheated all the leftover veg in a pot and hit it with the immersion blender. I sprinkled a little pecorino on top with a drizzle of olive oil…it was outstanding! Weird? Maybe. But try it!!! I’m obsessed. 

  12. Does not disappoint!! Hubby and son are wary of my skinny cooking but this dish was a huge hit and was specifically requested to be put in the rotation regularly. 

  13. Really great flavors that shine through. The most time consuming step is the chopping, so I recommend you get all of your chopping done ahead of time before you start cooking. I served with a side of cauliflower puree. Delicious, low carb meal I’ll be adding into the dinner rotation. 

  14. WOW. My husband made this tonight and it was phenomenal! Not sure what anyone is talking about saying that it was bland – we found it full of flavor! We made some substitutions – not a big pepper fan and the store was out of zucchini (since they’re out of season), so we threw in some portobello mushrooms and used bone in chicken breasts. So good! 

  15. This was amazing!!!! Your website is saving me. Thank you so much 

  16. I made this last night and it was delicious.  I added about a half cup of white wine and a quarter cup of chicken broth because I was nervous that there wasn’t enough liquid and the bottom of the pan to avoid burning while on the stove.  Also, I am fairly liberal with salt, so didn’t find this to be bland at all.  I served it over brown rice.  I can’t wait to eat the leftovers for lunch!

  17. Very bland. 

  18. I made this pretty much as written, and it was delicious. I make a lot of Gina’s recepies and what keeps me coming back is her use of fresh herbs and spices, this was no exception. The vegetables in their sauce were wonderful. The chicken was a nice addition. I will make this many times over.

  19. Very bland.  

  20. This is one of the best recipes I’ve found on the internet hands down. Everyone in our house absolutely loves it including my 13 & 10 year old. I leave the skin on the chicken thighs and also throw in one extra bell pepper and serve it over mashed potatoes. Everyone cleans their plate and the leftovers don’t last a day. The chicken is so juicy and I love the amount of veggies in it. Really stellar meal, thank you for sharing it! 

  21. I’ve made this several times, love it, a great leftover as well. I use 4 thighs to the amount of veggies called for…one thigh is plenty for me, and I love love all the great veggies! If you like a little spice, adding a fresh chili or other hot pepper is yummy!

  22. I can’t wait for my oven safe pan to arrive so I can start doing more one-pot meals like this ^_^. This looks so yummy and healthy too. I love the colours.

  23. I added Italian seasoning and red pepper flakes and a good splash of balsamic vinegar for zing.  It was delicious!  One and a half chicken thighs were enough for me.  

  24. I would add a healthy amount of herbs de provence to this….ratatouille is from the south of France, and herbs de provence are famous in that area. They add such a nice flavor to ratatouille, When we were in France, we had it in a small cafe and it was to die for. I made my own version a few weeks ago (without chicken for less points and to use up the garden veggies) and it was fabulous. I also had small eggplants from my garden, so I sliced mine, then salted and let them sit for 20 mins, then rinsed and drained well before cooking. In cooking eggplant, one should take this extra step in prepping them, you won’t regret it.

  25. I made this last night and it was really delicious. I did make a few changes – I browned the chicken as described but then deglazed the pot with white wine to get the stuck chicken up. The next segment I followed as written but prior to adding the chicken back I did add some Italian seasoning. 

    I think next time I would add some hot Italian sausage to this dish. 

    It was an easy recipe and delicious. Thank you, Gina!

  26. I made this today in prep for the weeks meals for myself. This was delicious and worth all the chopping! I did all the prep in a big pot then transferred to a casserole dish for baking. Can’t wait to try it with different sausages!

  27. Has anyone frozen this? I have all the ingredients and kids bailed for dinner 🙄

  28. This is an awesome dinner to make! I am making it again for my family. What dessert recipe of yours would you recommend to eat after? : )

  29. Absolutely delicious! Even better the next day. Most time consuming pest is prepping the veg. I wonder if it would freeze well?

  30. Just love this recipe and I thought I didn’t like eggplant! Have made it twice and sent to friends!

  31. This was such a great find at the end of harvest. I was looking for a WW friendly meal that my family would love. We love it! Added corn from the cob, made all the veggies up on the weekend and assembled it all after work later in the week. This is my go to website. I love the to cook without processed foods. I want from scratch recipes that are healthy meals and slightly complex. Thanks, I’m going to but a cookbook!

  32. When I use your nutritional values in my WW calculator I get 13 points per serving.  That’s a huge difference.  

    It’s delicious, but I can’t figure why the points are so high.

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

  33. I replaced the eggplant with mushrooms and a few carrots (different colors), and this came out fantastic. I am going to add extra zucchini next time. Thank you!

  34. Just WOW! Thanks, Gina! A new family favorite.

  35. very delicious!! I added chili flakes and Italian seasoning and it was amazing

  36. I was so anxious to try this recipe as a lot of people have raved about it. But my husband and I were disappointed.  It was bland and the veggies were very mushy even though I didn’t cook them as long as stated on the stove.  I have never had a ratatouille before – maybe that is why we didn’t like it. I will not be making this one again.

  37. This is an awesome chicken dish.  I did keep the vegetables only cut in half but we love veggies so I doubled the amount and added a can of chicken broth for more juice. 
    If I could, I’d give it 10 stars.

  38. This recipe was really delicious.  I followed the recipe but added 1/3 can iced tomatoes and green chilies for a little kick. Skinnytaste Has the best and accurate recipes around.

  39. My oven went out but I have all the ingredients to make this. Do you think I could make it in an instapot? I have a 6 qt and an 8 qt pot. Thank you, thank you—love your site!

  40. Looks amazing!  Going to make tomorrow or Monday.  What about subbing diced canned tomatoes?  

  41. This is a fabulous meal! We made it with all of the veggies we receive in our weekly farm share and it tasted like summer on a plate. I love ratatouille for it’s simplicity and the ability to use what you have on hand. We didn’t have fresh bell peppers available so we threw in some yellow zucchini and extra onion. Planning on using the leftovers with eggs this weekend for a fabulous breakfast!

  42. Made as is, did not peel fresh picked eggplant. Loved it. And I do not always love eggplant. Husband trying to follow Noom and this was easy for him to calculate.

  43. This was awesome! I added an extra 1/2 tablespoon of tomato paste, but otherwise I made it as directed for the fam. The eggplant didn’t look as richly coated with paste as the pics, so this extra 1/2 tbsp did the trick. I added some red pepper flakes to give it a little heat for my own portion, because that is me. Thanks Gina!

  44. This ratatouille was delicious! The chicken adds a great flavor to the veggies, I added a little basil to the veggies at the beginning. I’ve never made a better ratatouille and have tried a few times. This is definitely a repeat dinner in this house!

  45. I would like to make this in the Instant Pot. What temp/time would you recommend?

  46. Let me start by saying that I swear by the recipes on this site. I had never had one I didn’t like until this one. I love ratatouille, but this version was very watery and overall quite bland. The ton of veggies was good for me, but without enough spices it felt a bit like eating a soggy salad. With so many great recipes on here, go find a different one to try. 

  47. This was absolutely delicious, although a bit more soupy than I was anticipating.  We served it on top of mashed potatoes! 

  48. This was delicious! So flavorful!

  49. This is a great recipe, but the per serving calories make me give it 4 stars instead of 5.  I’m not sure what the calorie difference Is with 1 chicken cutlet instead of 2 chicken thighs?  543 calories is too many for one meal for me.  I made this with chicken cutlets instead of thighs.  There is so much moisture in the veggies, the chicken wasn’t dry at all.  Delicious!

  50. Made this tonight!  Delicious!!  Was a hit!

  51. I had all ingredients fresh from my garden. This recipe was delicious! Definitely worth a repeat! 

  52. Can this be made with chicken breasts? does that change the cook time?

  53. Made this for dinner with a few minor changes based on the veggies i had and boy was it delicious!! Definitely fixing again. 

  54. Did you use a shallow Dutch oven or a deep one? What do you mean by “large”? I ask because the pan in the photograph looks like a Le Creuset buffet casserole.


  55. This was fabulous!  Id never had a ratatouille before and it was a great way to use up our garden zucchini and eggplant. What size Dutch oven do you have?  My oval wasn’t big enough so I ended up browning the chicken in batches and putting 1/2 in a casserole dish to bake.

  56. My husband does not like thighs on the bone.  Any idea of how to adjust the cooking times if I do skinless, boneless times.  Looks great.  

  57. If you swap out the thighs for breast would this be zero points?

  58. I plan to make this tomorrow, do you think I could cook it in the slow cooker? 

  59. This look delish.  Question: Why do you need to peel the eggplant 🍆. If using while in season or baby ones, wouldn’t we be stripping away nutrients?  Your thoughts appreciated 😍

  60. Just heard of your website, trying to eat healthy food with less fat.

    • This was delicious! I made it tonight exactly as instructed, but subbed dried thyme for fresh. I added a little more salt and pepper, then squeezed lemon on the final plated meal — soooo good! 

  61. Could you also mention the portions in grams? Would be very helpful!

  62. This turned out really well.  There’s a fair amount of chopping invoked but it’s worth it. 

  63. Hello,
    Could I do the baking portion in a cast iron?

  64. This is baking in the oven right now and smells delicious! Also I ordered his cookbook its on sale for $14.95 on Amazon right now! Thanks as always!

  65. This dish was delicious!!! The ratatouille was soooo good and the dish made it’s own sauce. Served it with rice pilaf. Next time, I would make it with a whole chicken, cut into pieces. For dessert, we had the chocolate zucchini bread that I made yesterday. A Skinnytaste meal!

  66. I don’t have an oven proof dutch oven. About what size baking dish would be good to bake this in?

  67. Hi Gina,
    This recipe looks amazing. Could you use this in a crockpot recipe?

  68. Can you provide Instapot directions for this recipe?

  69. Could you use bone-in breasts instead to lower the points value? If so, would you cook it longer as breasts tend to be larger?

  70. Looks like a great recipe, especially since I’m avoiding carbs on weight loss plan. I’m allergic to eggplant–got a suggestion for substitution?

  71. Can you substitute boneless breasts?

    • Breast on the bone would be great, boneless would be dry in my opinion.

      • Gina, I’m not a fan of dark meat and would like to substitute boneless breasts. Can you advise how that may impact the nutritional value or the recommended size for the boneless breasts? thanks so much!

  72. I don’t have a dutch oven-what size baking dish would I transfer it into?

  73. Can I use boneless skinless chicken breasts? How much would that change the WW Points value? Thanks!

  74. This looks delicious. It’s 108 here so we’re trying not to turn on the oven. Do you think it can be done in the insta pot??

  75. If I don’t have a Dutch oven, is there another way to make this dish? 

    • Sure transfer to a baking dish.

      • I’m getting a big difference in points when I put it in my WW calculator. I put the nutrition info in and get 15 points. I put the ingredients in and get 9. Any ideas? (I’m on the green plan)

    • Valerie- you need to use recipe builder to get the correct points. When you just put in the nutrition info it isn’t recognizing the zero point foods (all of the veggies).

  76. What would you estimate for total weight of the chicken thighs? 

  77. This recipe looks fantastic!  Thank you for posting such an anti-inflammatory option!  Do you have any suggestions for converting it to a crock pot recipe?  

  78. Can this recipe be adapted for an Instant Pot? How long would it cook?

  79. Could you do this recipe in the Instant Pot? If so, how long would you set the timer if using the recommended bone-in thighs (which I love for flavor!)?

    • Have not tried, if you do let us know how it comes out.

      • I can’t turn my oven on in the summer because it gets too hot (NYC living).
        I tried this in the Instant Pot and it came out pretty great! Just a couple of tweaks:

        -Increase the paste to 3 tbls to counteract the excess moisture from the pressure cooking
        -Don’t saute the zucchini, etc. Add them, stir to combine and then add the chicken.
        -Cook on high pressure for 10-15 mins then quick release
        -Sit for 10 mins, then add the basil as directed

      • Thanks for sharing!!

  80. Can I use chicken breasts? I dont like dark meat.

  81. Can you make it with chicken breast?

  82. Looks yummy!  But please advise what size thighs. Thanks

  83. Looks delicious!  Can I use boneless and skinless thighs? 

  84. I’ve never had ratatouille but this was delicious. It’s a great low carb option. I enjoyed having something different. I’ve only eaten eggplant one time before today. I thought it was horrible. But I like the flavors in this recipe.  This is definitely comfort food when your on a diet.

  85. Looks delicious! How would you modify this recipe to using chicken breasts?