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.
Chicken Ratatouille Recipe
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, I apologize to the purists, but to everyone else I say, “you’re welcome” because if you’re looking for a delicious way to use up all the garden-fresh veggies, this sheet pan ratatouille is the answer. It’s a light dinner packed with so many good-for-you ingredients like eggplant, zucchini, bell pepper, and fresh herbs. As I like to say, it’s a summer kaleidoscope of deliciousness.
- Cubed boneless, skinless chicken breast
- Dried oregano
- Salt and pepper
- Red bell pepper
- Red onion
- 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.
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
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.
- 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.
- 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 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.
- 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.
I hope you add this one to your summer must-make list. I think you will love it!
More Summer Recipes
- Cilantro-Lime Salmon Burgers
- Tuscan-Style Chicken Skillet
- Cucumber Avocado Wraps
- Orzo Pasta Salad
- Pesto Chicken Pasta
📣 Do you love this recipe? I would love to know! Leave a comment below the recipe, along with your recipe star rating.Print
Sheet Pan Chicken Ratatouille
Ratatouille, a classic dish from the south of France, is packed with summer-fresh produce but instead of stewing or arranging the veggies in a baking dish I like to toss all of the ingredients on a sheet pan. It makes for a lower-maintenance dinner that you can serve hot, at room temperature, or cold. Serve it all on its own or with rice or pasta on the side. I’ve included how to make a simple butter orzo in the notes, which is my favorite way to enjoy it for dinner.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: American (via France)
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
- Preheat the oven to 425 degrees. 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.
Prep tip: Since everything cooks on one sheet pan, it’s important to weigh and cut the chicken and veggies to the sizes listed in the ingredients. If you don’t have a kitchen scale, note the weight amounts on your grocery list and use the scale in the produce department.
Butter herb orzo (serves 1): cook 1/2 cup according to package directions. Drain the pasta and set it aside. Place one tablespoon of butter in the pan you used to cook the pasta. Add one teaspoon of chopped fresh basil or thyme and stir it into the butter as it melts over medium-low heat. Once the butter is melted, add the cooked orzo and a couple of squeezes of fresh lemon juice. Stir to combine and season with a few pinches of salt and pepper. You can scale this recipe depending on how many servings you want.
Storage: Leftovers will keep for several days in an airtight container in the refrigerator. I don’t recommend freezing them.
- Calories: 328
- Sugar: 8.8g
- Sodium: 936.2mg
- Fat: 17.6g
- Saturated Fat: 2.8g
- Unsaturated Fat: 13.0g
- Trans Fat: 0g
- Carbohydrates: 15.6g
- Fiber: 5.2g
- Protein: 28.5g
- Cholesterol: 82.7mg
Keywords: sheet pan chicken, chicken ratatouille, sheet pan ratatouille
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Post updated from the archives. First published in May 2018.