Name: Sheet Pan Ratatouille Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 lbs boneless skinless chicken breasts (about 4 medium breasts); Salt and pepper to taste; 1 medium yellow onion, finely diced; 1 small eggplant, peeled and diced into 1/4-inch cubes; 1 small zucchini, ends trimmed and diced into 1/4-inch cubes; 1 small summer squash, ends trimmed and diced into 1/4-inch cubes; 1 medium sweet pepper, cored and diced into 1/4-inch cubes; 1 large tomato, cored and diced into 1/4-inch cubes; 3 medium cloves garlic, minced; 1 teaspoon dried oregano; 2 tablespoons extra-virgin olive oil; 1 teaspoon chicken bouillon base; 2 tablespoons tomato paste; 1 teaspoon granulated sugar; 1/4 cup minced fresh basil

Made entirely on one sheet pan and packed full of garden vegetables, this ratatouille chicken is ready in only 45 minutes and an easy summer weeknight meal.

Or as I like to call it, an actual garden of summer vegetables all in one pan!

It’s that time of year when everyone’s gardens (or local farmer’s markets) are exploding with bounty and this chicken is absolutely perfect for putting that summer gold to good use.

I’m talking one sheet pan, 45 minute prep time, and SO much healthy veggie goodness kinda good here. This chicken is on permanent dinner standby in our house and soon to be yours too.

What I love best about this meal is that it’s totally adaptable with what veggies you have on hand! You can skip a veggie if you don’t like it, add more of another, etc. Either way you’ll have a dinner masterpiece on your hands.

This Chicken features…

Juicy roasted chicken breasts
A flavorful ratatouille vegetable mixture including eggplant, zucchini, tomato, and sweet pepper
Lots of fresh basil on top

Making the Ratatouille Chicken

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Chicken breasts
Yellow onion
Eggplant
Zucchini
Summer squash
Sweet pepper
Tomato
Garlic
Oregano
Olive oil
Chicken bouillon
Tomato paste
Granulated sugar
Basil

Choosing Your Chicken

I recommend using boneless skinless chicken breasts for this recipe. This cut of chicken cooks up nicely alongside the vegetables and turns out very moist and juicy.

If you don’t have breasts on hand, bone-in or boneless chicken thighs will work great instead, however, you may need to adjust the cook time slightly. Always use a kitchen thermometer to test the internal temperature of meat.

Tips for Perfect Ratatouille

Cut vegetables in uniform sizes – aim for 1/4-inch cubes for all the vegetables so they cook evenly.
Use a large sheet pan – you will need a large sheet pan so the chicken and vegetables can roast in a single layer.
Add a pinch of sugar – a small pinch of sugar mellows out the acidic tomato flavors.
Add basil after roasting – this adds a pop of fresh herby flavor to the chicken after roasting.
Use a kitchen thermometer to test chicken – you’re aiming for an internal temperature of 165F.

Recipe Variations

Try these ideas for a different twist on this chicken.

Use different veggies – replace any of the veggies in this recipe with another vegetable such as green beans, potatoes, baby spinach, mushrooms, broccoli, or carrots.
Skip the chicken – you can easily omit the chicken and chicken bouillon and make the ratatouille meatless instead.

Serving Suggestions

This ratatouille is very filling on its own but it’s also excellent served alongside warm bread slices, a tossed salad, roast potatoes, or buttered noodles.

It’s the heavy hand of fresh basil at the end that really locks the flavors into place here! Combined with the tender veggie medley and the juicy chicken breast and it hits every summer note.

Trust me, this is gonna disappear almost as fast as it will take you to wash that one sheet pan!

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Try these other summer dinner favorites next!

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