Can I use raw chicken instead of rotisserie chicken?

Absolutely! Just cut boneless chicken breasts or thighs into bite-sized pieces and cook them first in the olive oil until no longer pink, then remove and set aside. Add them back in during Step 5 with the tomatoes. This adds about 8-10 minutes to your cooking time.

My eggplant always turns bitter—how can I prevent this?

While modern eggplants are bred to be less bitter, you can still ensure better results by choosing smaller, younger eggplants with tight, shiny skin. If you're concerned, you can salt the eggplant chunks and let them sit for 30 minutes before rinsing, patting dry, and adding to the recipe.

Can I make this in a slow cooker?

Yes! Sauté the aromatics as directed, then transfer everything to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. Add the rotisserie chicken during the last 30 minutes just to warm through.

Is there a way to thicken the sauce if it's too watery?

If your ratatouille seems too soupy, remove the lid and simmer for an additional 5-10 minutes to reduce the liquid. Alternatively, you can stir in a tablespoon of tomato paste to help thicken the sauce.

One-Pot Chicken Ratatouille Recipe

Description

This hearty and colorful One-Pot Chicken Ratatouille is a delicious, quick, and easy meal perfect for busy weeknights. Packed with tender vegetables, shredded chicken, and simmered in a flavorful tomato broth, this dish is not only healthy but also satisfying and customizable. Serve it on its own, over rice, or pasta for a comforting dinner the entire family will love.

Ingredients

Units Scale

Vegetables & Aromatics:
2 tablespoons olive oil
1 medium green bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
1 small eggplant, cut into 1-inch chunks
1 zucchini, cut into 1-inch chunks
1 yellow squash, cut into 1-inch chunks
Liquids:
3/4 cup chicken broth
1 (28-ounce) can diced tomatoes (undrained)
Proteins:
3 cups shredded cooked chicken (such as rotisserie chicken)
Seasonings:
1/2 teaspoon dried basil
Salt, to taste
Pepper, to taste

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Instructions

Sauté Aromatics:
Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and green bell pepper, cooking until the onions become translucent, about 3 to 5 minutes.
Cook Garlic:
Add the minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
Add Vegetables:
Stir in the eggplant, zucchini, and yellow squash. Cook for an additional 3 to 5 minutes, allowing the vegetables to soften slightly. Pour in the chicken broth, cover the pot, and let it simmer for 5 minutes to infuse the flavors.
Combine Remaining Ingredients:
Add the undrained canned tomatoes, shredded cooked chicken, and dried basil to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer to Perfection:
Let the dish simmer until the vegetables are tender to your liking, about 10 to 15 minutes. Stir occasionally to ensure everything is well combined.
Serve:
Serve the One-Pot Chicken Ratatouille warm on its own, over rice, or alongside pasta for a hearty meal.

Notes

For an extra layer of flavor, you can sprinkle freshly chopped parsley or basil over the top before serving.
Swap chicken for turkey or make it vegetarian by skipping the chicken and using vegetable broth.
To thicken the dish, let it simmer uncovered for a few extra minutes.
This dish stores well in the refrigerator for up to 3 days and can be reheated for a quick meal.

Nutrition

Serving Size: 1 portion
Calories: 210
Sugar: 6g
Sodium: 600mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 23g
Cholesterol: 50mg

Description

Ingredients

Vegetables & Aromatics:

Liquids:

Proteins:

Seasonings:

Instructions

Notes

Nutrition