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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

4.83 from 51 votes
Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.
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.
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Yield: 4 servings
Serving Size: 2 thighs 3/4 cup 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.

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Serving: 2 thighs 3/4 cup veggies, Calories: 543 kcal, Carbohydrates: 28.5 g, Protein: 63.5 g, Fat: 20 g, Saturated Fat: 4.5 g, Cholesterol: 280 mg, Sodium: 340.5 mg, Fiber: 9 g, Sugar: 10 g


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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140 comments on “Ratatouille Baked Chicken”

  1. Can I bake this in my Ninja foodie pressure cooker. Or do a I need to cook this in a dutch oven. Which I don’t have.

  2. Hi!  I made this a few weeks ago and it’s truly wonderful.  A hit with everyone!  Just about to make it again and of course my oven has decided not to cooperate.  Can I sauté the chicken and veggies and then put in my slow cooker?

  3. This is a fantastic recipe. I have a bunch of sad produce in the crisper from the summer CSA and this was a great way to use it up. I love ratatouille but never feel fully satisfied with the veggies alone – always end up putting chicken sausage or turkey meatballs or something with it. The chicken thighs are a perfect compliment. This is a keeper!

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    Mary Lou Skeens

    OMG this was so delicious! I have to remember to make this more often. I think the I would increase the veggies if making 8 thighs. I did add more garlic. The flavor profile was excellent and I served it with some garlic bread!

    1. If you don’t have a dutch oven, do you have an oven-safe skillet? If not, I would follow the directions in a large pan or pot, then transfer to a 9×13 baking dish.

  5. I loved this! Served it over mashed potatoes and it was very good & my whole family enjoyed it. However I agree with others that it takes a lot longer than estimated.

  6. This was REALLY good, my first time to cook with eggplant. I used a can of diced tomatoes instead of fresh, and I always use a little more tomato paste than what recipes call for because I like things extra saucy. I could not wait to eat this for leftovers the next day!

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    Mary Lou Skeens

    I don’t know why I waited that long to make this! It was absolutely delicious. This will definitely be on my list of favorites.

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    Sheila MacDonald

    This was very tasty. It took almost an hour to prepare, but I was able to do all that before our guests arrived. After reading the comments I added the juice of half a lemon, which was good. Because the chicken pieces were substantial, no one had more than one piece, so we have another meal for tomorrow. Yay! 

  9. 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.

  10. 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.

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

  12. Avatar photo
    Nancy Imbracsio

    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?

    1. Avatar photo
      Sheila MacDonald

      I did the whole thing in advance, the same day, and just put it back in the oven for 25 minutes to finish cooking the chicken after our guest arrived. You wouldn’t want to fully cook it with the chicken and then reheat it because that would overcook the chicken.