Sheet Pan Chicken Ratatouille
Aug 26, 2025 03:19 AM
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:
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
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
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