Sheet Pan Chicken Ratatouille
Ratatouille, a classic dish from the south of France, is packed with summer-fresh produce. This version takes the best of the classic dish, adds some chicken, and turns it into a sheet pan dinner. Chicken ratatouille is a lower-maintenance dinner that can be served hot, at room temperature, or cold.
Before we get going on this chicken ratatouille recipe, I should mention it’s a “let’s take a classic dish and change it“ creation. Purists may cringe, but pairing the ingredients in a classic ratatouille with chicken is a simple way to take what was a summer veggie side dish to a satisfying main dish.
Also, we’re messing with the method and spreading everything out on a sheet pan instead of painstakingly arranging it all in a baking dish. The latter definitely makes for a stunning presentation, but tossing it all willy-nilly onto a sheet pan also has a certain charm. Not to mention it’s easier.
So, if you’re looking for a way to use up garden-fresh veggies, this sheet pan ratatouille is the answer. It’s a light dinner packed with so many good-for-you ingredients and a summer kaleidoscope of deliciousness.
Ingredients
- Cubed boneless, skinless chicken breast
- Dried oregano
- Salt and pepper
- Eggplant
- Red bell pepper
- Zucchini
- Red onion
- Garlic
- Cherry tomatoes or grape tomatoes
- Olive oil
- Fresh basil leaves
Most of the work is in the prep, which is the norm for veggie-based dishes like this one. I’ve detailed in the recipe how much you need of each vegetable in weight because, depending on your knife skills (or patience), measurements in cups may yield very different amounts. If you don’t own a kitchen scale, note the recommended weights on your shopping list and use the scale in the produce department.
The best part of this sheet pan dinner is that all of the ingredients cook for the same amount of time, so it’s as simple as tossing them all together – including the chicken – on the sheet pan. You don’t need to cook them in stages.
Go meat-free: Want to turn it into a side dish? Omit the chicken and, voila, it turns into an amazing veggie side.
How to Make Ratatouille on a Sheet Pan
☑️ Season the Chicken
Combine the oregano, salt, and pepper in a medium-sized bowl. Add the cubed chicken and toss it with the seasonings until it’s evenly coated. Set the chicken aside while you prepare the vegetables.
☑️ Prepare the Vegetables
Place the prepped eggplant, bell pepper, and zucchini on a large sheet pan. Sprinkle the onion and garlic over the top, followed by the cherry tomatoes. Drizzle the oil over the top and sprinkle some oregano and salt over the top. Give them a stir, and then place the chicken on the sheet pan. I like to spread out among the veggies.
☑️ Bake
Bake the veggies and chicken for 20 to 25 minutes or until the chicken is cooked through. Garnish with the sliced basil and serve.
☑️ How to Serve It
I love the chicken and veggies piled on some buttered orzo (I included the recipe in the card at the end of the post), but it’s also great served over rice.
You could also get some brioche hot dog buns and stuff them with the chicken ratatouille and call them ratatouille sandwiches. Yas.
Or, enjoy this chicken ratatouille just as it is – scoop it onto a plate with some crusty toasted bread on the side for a light and easy summer dinner.
☑️ Storage Tips
- You can make it ahead and store it in the refrigerator. It will keep for several days. Warm it up or enjoy it cold from the fridge.
- I don’t recommend freezing it – the veggies will break down and get soggy when you reheat it.
More Summer Recipes
Sheet Pan Chicken Ratatouille
Ingredients
For the Chicken
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts cut into 2” cubes
For the Veggies
- 8 ounces globe eggplant cut into 1/4” inch slices and then cut into 1” pieces
- 1 (6-ounce) red bell pepper cut into 2” strips
- 1 (8-ounce) zucchini halved lengthwise and cut into 1/4” slices
- 1 cup chopped red onion
- 1 tablespoon minced garlic
- 10 ounces cherry tomatoes
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 tablespoon dried oregano
- 1/4 cup thinly sliced basil for garnish
Instructions
- Preheat the oven to 425°F. Combine the oregano, salt, and pepper in a medium-sized bowl. Add the chicken and toss it with the seasonings until it’s evenly coated. Set the chicken aside while you prepare the vegetables.
- Place the eggplant, bell pepper, and zucchini on a large sheet pan. Sprinkle the onion and garlic over the top followed by the cherry tomatoes. Drizzle the olive oil over the top of the vegetables and sprinkle the oregano and salt over the top. Stir the vegetables around to coat them evenly in the oil and spices. Place the chicken pieces on the sheet pan with the vegetables.
- Bake the veggies and chicken for 20 to 25 minutes, or until the chicken is cooked through. Garnish with the sliced basil and serve.
Notes
Nutrition Estimate
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Sheet Pan Dinner Ideas
I hope you add this one to your summer must-make list. I think you will love it!
Happy cooking,
Post updated from the archives. First published in May 2018.
Yum this looks good. You inspired me to check with my town to see if i can still got a spot in the pea patch. I want to grow my own!
in the meantime i’ll hit the farmers market. i love “freestyle” prep for my amateur knife ability. 🙂
chop and toss! that was a perfect way to describe this. Really yummy and also aesthetically appealing with all those colors. Perfect, will make again!
I made this today (without the eggplant) and it was supremely amazingly delicious!!! And even better, simple, beautiful, and only 1 WW point per serving! Thanks for sharing the recipe!
Oh, so happy you liked it!
This is a fabulous recipe. I love Ratatouille but it is just so labor intensive. Even the recipes for sheet pan ratatouille involved 3 sheet pans and precise timing. This was actually quite user friendly and I am no gourmet chef. Can’t wait to have other people try this dish. I always like to test a recipe before serving my friends and family but this is now my go-to recipe. Thanks for sharing your recipe. I cannot wait to try other of your recipes
So glad you enjoyed it – thanks for letting me know!
Very nice, simple, flavorful meal. We served it with French bread. Just lovely.
I’m so glad you enjoyed it!