Ratatouille Chicken Casserole
This ratatouille chicken casserole combines tender chicken breast with classic ratatouille vegetables baked together in a simple herb-seasoned sauce.
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 9x13-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.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!