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Home » Recipes » Main Course

One-Pot Chicken Ratatouille

Stacey – August 25, 2022 – 8 Comments

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This One-Pot Chicken Ratatouille recipe puts a twist on the classic French dish and turns it into a one pot meal. Served over pasta, rice, or in a bowl all by itself, this hearty dish is packed with vegetables and is incredibly flavorful.

Chicken Ratatouille in a white dish

Ratatouille. And no, I’m not talking about that cute little rat on the Disney movie. Granted, it IS one of my favorite animated Disney movies.

No, today I’m talking about the dish. But then maybe I’m talking about the movie a bit, too. Hmmm…

The truth is, the beautiful layered dish of thinly sliced veggies on the movie isn’t exactly ratatouille – at least not in the traditional sense. But, I’m getting ahead of myself…

A few weeks back, out of the blue, Jack asked if we could make ratatouille like from the movie. Now, he doesn’t often request specific dishes, much less ask to cook something together, so I jumped at the chance to get in the kitchen with my nearly 14-year-old.

We found this recipe online and set out to recreate the iconic dish one Sunday afternoon.

ratatouille in a pan

It was a labor of love, for sure. A mandoline helped with all the slicing, but it was still a pretty meticulous process. It also tasted amazing!

But, being the son of a Frenchman – my dad’s mother was French – I knew that this beautifully layered masterpiece (if I do say so myself) wasn’t traditional ratatouille.

My understanding is that ratatouille was a humble peasant dish made with coarsely chopped stewed vegetables. So, I set out to do a little research.

Chicken Ratatouille in a pot

The dish in the movie seems to be based on a variation of ratatouille called confit byaldi. Wikipedia tells me that this dish was created in the 70s by French chef Michel Guérard and it became pretty popular thereafter.

Another source references the dish in the movie as tian.

I’m not sure which is correct – perhaps they both are – but I am sure of this… both of them take a lot more work than this version I’m sharing with y’all today.

Chicken Ratatouille in a white dish

Is this traditional ratatouille? Maybe not in its truest form. But it sure is delicious!

I start by sweating onions and peppers in olive oil, add in some garlic, then eggplant, zucchini, and yellow squash. Some chicken broth and canned tomatoes are next along with some dried basil and salt and pepper.

Once the vegetables are tender, I add in some shredded rotisserie chicken to turn this hearty stew into a main course the entire family loves.

Chicken Ratatouille in a white dish

Any kind of cooked, shredded chicken should work. I just love the convenience of rotisserie chicken, but you could certainly roast or poach some chicken and use that.

You could also buy some of that shredded cooked chicken you can find in the deli section of the grocery store more often now.

Chicken Ratatouille in a pot

With this dish, it’s really about cooking the vegetables enough so they’re tender to your liking. Some folks are going to want them pretty soft. Others are going to want the vegetables to have a little bite to them.

There’s no right or wrong way to cook it. It’s just a matter of preference.

Chicken RaChicken Ratatouille in a white dish

Do I need to peel my eggplant?

The short answer is no. It is perfectly safe to eat the skin of an eggplant. In fact, much of the nutrition is in the peel. However, some eggplant skin can be tough and bitter. I suggest finding a small, young eggplant as those tend to have thinner and milder flavored skin. They also typically have fewer and smaller seeds. All that being said, if you’re in doubt, you can certainly peel it before chopping it up for this recipe.

Chicken Ratatouille in a pot
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5 from 2 votes

Recipe Card

One-Pot Chicken Ratatouille

Course Main Course
Cuisine American, French
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8
Author Stacey Little | Southern Bite

Ingredients

  • 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
  • 3/4 cup chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 3 cups shredded cooked chicken (I used rotisserie chicken)
  • 1/2 teaspoon dried basil
  • salt
  • pepper

Instructions

  • Heat the olive oil in a large dutch oven over medium-high heat. Add the onion and pepper and cook until the onions are translucent – about 3 to 5 minutes.
  • Add the garlic and cook until fragrant – about 1 minute.
  • Add the eggplant, zucchini, and squash. Cook for 3 to 5 minutes. Add the chicken broth, cover, and simmer for about 5 minutes.
  • Add the undrained tomatoes, shredded chicken, and basil. Add salt and pepper to taste. Bring to a boil, reduce to a simmer, and cook until vegetables are tender to your liking. Serve warm over rice, pasta, or by itself.
Chicken Ratatouille in a pot
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  1. CindyTF

    January 8, 2023 at 12:10 pm

    I’m making this for my lunch this week! But I think I’ll have leftovers. Will it freeze ok?

    Reply
    • Stacey

      January 9, 2023 at 12:31 pm

      I’m not sure. I’ve never tried freezing it, so I can’t say for sure.

      Reply
  2. BARBARA DENNEY

    December 10, 2022 at 9:19 am

    I haven’t made this yet but do you peel the eggplant?

    Reply
    • Stacey

      December 12, 2022 at 9:23 am

      You can, but I typically don’t. The larger the eggplant the thicker and tougher the skin, so a small eggplant should be fine without peeling but you’d want to peel larger ones.

      Reply
  3. Annette

    November 22, 2022 at 8:39 am

    Love it ,love it ,love it.
    Thanks

    Reply
    • Stacey

      November 22, 2022 at 9:10 am

      Glad to hear you enjoyed it!

      Reply
  4. Patia Topping

    August 30, 2022 at 3:28 pm

    I made this over the weekend, and it’s very good. I ate it as is – didn’t bother with rice or noodles as it doesn’t need it. It’s very filling, and should be a good Fall/Winter dish.

    Reply
    • Stacey

      August 31, 2022 at 9:08 am

      I’m so glad that you liked this! It is definitely very filling!

      Reply

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

Instagram Pinterest Facebook Twitter YouTube
About Cookbook Shop Contact
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