Summer Ratatouille Chicken

  • Yield: 6 servings


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