Chicken Ratatouille Stew Recipe

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This chicken ratatouille stew recipe is loaded with white meat chicken breast, tender eggplant, bell peppers, tomatoes and zucchini! Add fresh herbs and spices and simmer to perfection for a delicious cozy dinner.

Its warm, comforting, and perfectly easy to meal prep – perfect to enjoy as a side dish or enjoy over rice, cooked pasta, or potatoes.

Want more modern chicken recipes? Try our oven baked chicken shawarma skewers, creamy dairy-free chicken and dumplings, and our favorite orange chicken with marmalade.

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Table of Contents

If you’re looking for a delicious one-pot ratatouille stew recipe with chicken, this easy and delicious dinner is so simple to make! We’ve been making this recipe for years, and it’s a HUGE hit for dinner, and couldn’t be simpler. The hardest part of this dish is chopping the veggies – the rest comes together quickly.

Start by browning your chicken, adding the vegetables and spices, and simmering until tender and delicious. If you wanted to serve this ratatouille over rice, or pasta, you can cook those separately, but this Ratatouille is hearty enough to be the star.

This Chicken Ratatouille Recipe Is:

Bright
Fresh
Summery
Loaded with Vegetables
Flavorful
Dairy Free and Gluten Free
Paleo and Whole30 approved

Use Fresh or Frozen Produce

While this chicken ratatouille would be great using fresh summer produce, it can be made using frozen veggies too. I had some leftover zucchini and tomatoes from my garden in the freezer. So I added those and chopped some fresh eggplant, onions, and garlic.

This ratatouille with meat is easy to make! Its a warm, comforting, vibrant bowl of veggies and hearty protein.

Ingredients You’ll Need

ingredients for chicken ratatouille with meat and zucchini, eggplant, tomatoes, and bell peppers.

Chicken Breasts: if we do eat meat, we like to get it from a local farm down our road. Support your local farmers if possible!
Extra virgin olive oil
Fresh garlic cloves
Onions, eggplant, zucchini, tomatoes, bell peppers
Herbs de Provence – a light and flavorful French herb blend which brings this amazing dish to life.
Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
Salt & Pepper

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

Additions and Substitutions

Instead of herbs de Provence you can use thyme.
If you wanted to use all fresh tomatoes, you can double the amount of fresh tomatoes listed in the recipe card and omit the canned tomatoes.
Add carrots into the stew for extra color and flavor.

How To Make This Recipe

chicken meat cooking in a pot to make ratatouille with chicken

Step 1: In a large pot, add the olive oil and the chicken. Sauté over medium-high heat until the chicken has browned.

chicken breast and onions and garlic in a pot to make meat ratatouille stew recipe

Step 2: Add the onions and garlic, and sauté for 3-4 minutes more.

a pot with chicken and eggplant with zucchini and tomatoes, and vegetable stock

Step 3: Add in the eggplant, zucchini, fresh tomatoes and diced tomatoes to the pot.

a pot of ratatouille with chicken and vegetables with basil and herbs de provence

Step 4: Add in the chicken stock, herbs de Provence, salt, pepper, and chili flakes. Stir well to combine.

a ladle full of ratatouille stew with chicken and vegetables and fresh basil.

Step 5: Bring to a boil, then cover and reduce heat to low. Simmer for 30-40 minutes until the vegetables are tender and cooked through. Add in the fresh basil right before serving.

stew with ratatouille with chicken and eggplant and fresh tomatoes and zucchini

Step 6: Serve hot, with a drizzle of olive oil and extra fresh basil to garnish.

Recipe FAQs

Can you freeze ratatouille?

Once cooked, freezing this ratatouille works well! Store leftovers in an airtight container (or a freezer bag) and freeze for up to 3 months. When you’re ready to eat, thaw the stew and reheat in a saucepan until bubbling.

Can you make ratatouille with meat?

Yes – adding chicken breast or other lean meat options are a great way to turn ratatouille into a hearty meal. Cook the chicken (or other meal) first before adding the vegetables in to simmer.

What to serve with ratatouille?

While ratatouille is traditionally a side dish, it can become a main course if you serve it over steamed rice, cooked pasta, orzo, or even mashed potatoes.

Expert Tips

When chopping the chicken, zucchini, and eggplant, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout the stew.

Season to taste. Everyone’s preferences for salt and pepper vary. Before fully digging in, taste the soup and add a bit more salt and pepper (or fresh herbs) if needed.

More Light Chicken Dinners

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Chicken Ratatouille Stew

By:

Kelly Jensen

This chicken ratatouille stew recipe is loaded with tender chicken breast, eggplant, bell peppers, tomatoes and zucchini! Add fresh herbs and spices and cook to perfection until tender and delicious.

5 from 1 vote

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Servings 1.5-cup servings

Calories 195 kcal

Equipment

Large Pot

Ingredients

1 lb chicken breasts boneless, skinless, cut into 1 inch cubes
2 tablespoons extra virgin olive oil plus extra for drizzling
1 sweet onion sliced
6 cloves garlic minced
1 eggplant cut into 1 inch cubes
2 zucchini sliced into half moons
2 bell pepper chopped
4 fresh tomatoes chopped
1 28 ounce can Diced Tomatoes with juice
2 cups chicken stock
1 tablespoon herbs de Provence
1/2 teaspoon each salt and pepper
1/2 teaspoon Crushed Red Pepper Flakes optional, for heat
1 cup fresh basil chopped

Instructions

In a large pot, add the olive oil and the chicken. Sauté over medium-high heat until the chicken has browned.
Add the onions and garlic, and sauté for 3-4 minutes more.
Add in the eggplant, zucchini, bell pepper, fresh tomatoes and diced tomatoes to the pot.
Add in the chicken stock, herbs de Provence, salt, pepper, and chili flakes. Stir well to combine.
Bring to a boil, then cover and reduce heat to low. Simmer for 30-40 minutes until the vegetables are tender and cooked through. Add in the fresh basil right before serving.
Serve hot, with a drizzle of olive oil and extra fresh basil to garnish.

Notes

Additions and Substitutions

- Instead of herbs de Provence you can use thyme.

- If you wanted to use all fresh tomatoes, you can double the amount of fresh tomatoes listed in the recipe card and omit the canned tomatoes.

- Add carrots into the stew for extra color and flavor.

Expert Tips