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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 8 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
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.

Nutrition

Calories: 195kcalCarbohydrates: 20gProtein: 17gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 38mgSodium: 457mgPotassium: 1005mgFiber: 5gSugar: 12gVitamin A: 1872IUVitamin C: 70mgCalcium: 85mgIron: 3mg
Did you make this recipe?Let us know how it was!