Ratatouille Chicken Casserole
Ratatouille Chicken Casserole takes the classic French dish and turns it into a great tasting, hearty dish that is perfect for the whole family. This ratatouille casserole is simple and full of vegetables. Adding chicken as a protein makes this a satisfying dinner!
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Just like classic ratatouille, this great recipe features a medley of fresh vegetables like zucchini, squash, eggplant, and tomatoes. We add some cubed skinless chicken breasts cooked to tender perfection to provide this main course some extra substance! Combine this with golden brown mozzarella cheese on top of the vegetables and it is simply irresistible.
This chicken ratatouille recipe is a great way to get a nutritious dinner in your family. With plenty of vegetables, you’ll reap the health benefits while enjoying the rustic taste. All the flavor of this main dish comes from basic ingredients. It’s the way that the chicken cooks with the veggies and is finished off with the melty cheese that lets the flavors diffuse throughout the pan.
It’s important that you slice the vegetables in your Ratatouille Chicken Casserole uniformly and lay them in an even layer to ensure that everything cooks evenly. Serve this easy dinner with some crusty bread and a couple leaves of fresh basil to enhance the taste. You can even serve this as a side dish if you’re looking to add veggies to a larger meal, just leave out the chicken.
Why You’ll Love this Recipe:
Healthy and Hearty: Packed with lean chicken and a variety of fresh vegetables, this casserole is a wholesome, satisfying meal.
One Dish Wonder: Everything cooks together in one baking dish for easy prep and cleanup—perfect for busy weeknights.
Classic Mediterranean Flavors: The combination of eggplant, zucchini, tomatoes, herbs, and melted cheese delivers comforting, rustic flavor in every bite.
Naturally Gluten-Free: No need for special substitutions—this casserole is naturally gluten-free and great for a variety of diets.
Great for Meal Prep: It reheats well, making it an ideal option for leftovers or make-ahead lunches and dinners.
Ingredients to Make Ratatouille Chicken:
- chicken breast. Cubed chicken breast keeps the dish lean, but chicken thighs can be used for a juicier option.
- zucchini & yellow squash. Slice evenly to ensure they cook at the same rate. No need to peel.
- eggplant. Choose a small or medium eggplant to avoid bitterness. If using a larger one, consider salting and draining it before cooking.
- diced tomatoes. Use canned diced tomatoes with their juices for added flavor and moisture. Fire-roasted tomatoes can add a smoky depth.
- dried herbs. Oregano and thyme give this dish its signature Mediterranean taste, but you can swap in Italian seasoning if preferred.
- mozzarella cheese. Provides a melty, creamy topping. For extra flavor, try using an Italian blend cheese.
- parmesan cheese. Adds a salty, savory finish, freshly grated is best for optimal flavor.
How to Make Ratatouille Chicken:
- Preheat your oven to 375°F. In a large bowl, toss the cubed chicken with paprika, salt, and pepper until evenly coated.
- Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 4-5 minutes, until lightly browned (it doesn’t need to be fully cooked through). Remove from heat.
- In a large mixing bowl, combine the onion, bell peppers, zucchini, yellow squash, eggplant, garlic, diced tomatoes, oregano, thyme, and a pinch of salt and pepper. Toss to mix.
- Add the chicken to the vegetable mixture and stir to combine. Transfer everything to a greased 9×13-inch baking dish. Sprinkle the top evenly with mozzarella and parmesan cheese.
- Bake for 25-30 minutes, until the vegetables are tender and the cheese is melted and bubbly.
Recipe Notes & Tips:
- Cut Vegetables Evenly: Aim for uniform slices and cubes so the vegetables cook evenly and maintain a nice texture.
- Pre-Cook Chicken Lightly: Searing the chicken before baking locks in flavor and ensures it stays tender without drying out.
- Avoid Over baking: Bake just until the vegetables are tender and the cheese is melted to prevent soggy veggies.
- Customize the Cheese: Swap mozzarella for provolone or add a sprinkle of goat cheese for a tangy twist.
- Add a Kick: If you like a bit of heat, sprinkle in crushed red pepper flakes with the herbs.
- Make it Low-Carb: This casserole is already low in carbs, but you can reduce the tomatoes slightly if you’re watching your carb intake closely.
Serving Suggestions:
- Italian Chopped Salad
- Roasted Carrots and Zucchini
- Stuffed Sweet Potatoes
- Winter Salad with Balsamic Vinaigrette
- Parmesan Roasted Brussels Sprouts
How to Store:
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm individual portions in the microwave or reheat in the oven at 350°F until heated through.
Freeze: You can freeze this casserole for up to 2 months. Store in a freezer-safe container and thaw overnight in the fridge before reheating.
FAQs:
No, there’s no need to peel the eggplant. The skin softens as it cooks and adds texture. If you prefer a milder flavor, you can peel it.
Yes, you can assemble the casserole up to a day in advance. Store it covered in the fridge and bake when ready. You may need to add a few extra minutes to the baking time.
Yes, you can use about 2 cups of chopped fresh tomatoes. Keep in mind that canned tomatoes add more liquid, so you may want to drizzle a bit of olive oil or add a splash of broth if the mixture seems too dry.
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Ratatouille Chicken
Ingredients
- 1 ½ pounds chicken breast cubed
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1 small onion diced
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 small eggplant, diced
- 3 garlic cloves, minced
- 15 ounces diced tomatoes, with juices
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
Instructions
- Preheat your oven to 375°F. In a large bowl, toss the cubed chicken with paprika, salt, and pepper until evenly coated.
- Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 4-5 minutes, until lightly browned (it doesn’t need to be fully cooked through). Remove from heat.
- In a large mixing bowl, combine the onion, bell pepper, zucchini, yellow squash, eggplant, garlic, diced tomatoes, oregano, thyme, and a pinch of salt and pepper. Toss to mix.
- Add the chicken to the vegetable mixture and stir to combine. Transfer everything to a greased 9×13-inch baking dish. Sprinkle the top evenly with mozzarella and parmesan cheese.
- Bake for 25-30 minutes, until the vegetables are tender and the cheese is melted and bubbly.
Nutrition
Notes
-
- Cut Vegetables Evenly: Aim for uniform slices and cubes so the vegetables cook evenly and maintain a nice texture.
- Pre-Cook Chicken Lightly: Searing the chicken before baking locks in flavor and ensures it stays tender without drying out.
- Avoid Over baking: Bake just until the vegetables are tender and the cheese is melted to prevent soggy veggies.
- Customize the Cheese: Swap mozzarella for provolone or add a sprinkle of goat cheese for a tangy twist.
- Add a Kick: If you like a bit of heat, sprinkle in crushed red pepper flakes with the herbs.
- Make it Low-Carb: This casserole is already low in carbs, but you can reduce the tomatoes slightly if you’re watching your carb intake closely.
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I doubled all the seasonings and herbs while searing cubed up chicken breasts. Added whatever vegetables were in the fridge and baked. Wonderful, aromatic and looks like hours have been spent prepping it.
Glad you liked it! Thanks for the feedback:)
Sounds like a great recipe but not clear about the seasoning. Is the celery seed, curry, thyme, oregano added to rest of ingredients after chicken is seared? Squash is a great idea but I would also add eggplant, which I love. Maybe 1and 1/2 cups each of squash and eggplant. What do you think? Thank you for your reply.
Hi Catherine, sorry for not getting back to you sooner. Before searing the chicken I just added a good amount of salt, pepper, coriander and paprika to give the chicken good flavor – this is extra from the measured seasonings which gets mixed in with everything else before baking to flavor the whole dish. I will adjust my recipe card to make that step clearer. Also, eggplant is a great addition, we just decided to forego it for personal taste, but I would recommend adding it if you love it 🙂