Easy One-Pan Eggplant Chicken Dinner

For this week’s Savory Sunday I want to share with you my go-to dish that is delicious and full of flavor. It is the dish I prepare in a pinch on a busy weeknight, or a night I just don’t feel like cooking! Ever have one of those nights? We all do. 

SAVORY SUNDAYS

What makes this dish even better, aside from how quickly it comes together, is you can make as much or as little as you like, and customize it to fit the needs of whomever you are serving. Vegan? Replace the chicken with zucchini. Looking for seafood? Throw in shrimp. You get the point!

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One-Pan Dinner
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 medium-sized eggplant, cubed
  2. 1 onion, sliced
  3. 2 garlic cloves, crushed
  4. 1 tbsp extra-virgin olive oil
  5. 3 cups fresh organic spinach
  6. 1 lb. organic boneless chicken breasts
  7. 1 15 oz. can organic diced tomatoes
  8. 1 tbsp Italian seasoning
  9. 1 tbsp fresh basil, more as desired
  10. 1/2 tsp ground garlic
  11. Himalayan sea salt and freshly ground pepper, to taste
  12. Optional: 1/2 tsp red pepper flakes
Instructions
  1. 1. In a large sauté pan, heat oily and garlic
  2. 2. Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft
  3. 3. Cut uncooked chicken breast into cubes, and add to the pan
  4. 4. Let cook for 5-7 minutes until chicken is fully cooked
  5. 5. Add in fresh spinach, mix in, and let cook until spinach wilts
  6. 6. Add in diced tomatoes and seasoning
  7. 7. Mix and let simmer for 7-10 minutes
  8. 8. Taste and adjust spices as desired
Notes
  1. Vegan? Simply sub out chicken for zucchini and other veggies of choice!
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Onepandinner3Onepandinner5What is your go-to meal when you just don’t feel like cooking?

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35 comments on “Easy One-Pan Eggplant Chicken Dinner

  • Made this for dinner last night. I did not have spinach so I used kale. I like how the kale held up. Family loved it. Thanks Lexi

    Reply
  • Was running out of dinner ideas – I am so glad I stumbled upon this page!
    We will be fixing this for dinner tonight!

    Reply
  • Just made this for dinner tonight. It is definitely added to my list of go-to recipes! I think I will leave the red pepper flakes out next time, though. It was almost too spicy for me.

    Reply
  • I made this last week and loved it! Today my 3 year old requested it again and I’m more than happy to oblige. Thanks!

    Reply
  • This is literally the best recipe I’ve ever cooked! So healthy and delicious!! My one year old and my husband ate it faster than I could blink! Thanks for all your awesome recipes!

    Reply
  • I randomly found this recipe when searching for chicken and eggplant recipes. I subbed arugula for spinach and didn’t have canned tomatoes so used fresh cherry tomatoes and about 3/4 cup of basil tomatoe spaghetti sauce! Sooo yum! I am excited to see your other recipes. :)

    Reply
  • Recipe was pretty good. My husband, who likes spicy food, thought the seasoning was just right, but I thought it was a little too strong. Next time I will cut back on the spices by a third. But all in all, it was tasty.

    Reply
  • Dear Lexi, I came across your site by chance, and I am glad I did. I will make this dish and sure it would be a great meal. Thanks for that. I have one obervation: I found it quite stupid to talk about Himalayan SEA salt. Every salt was millions of years ago sea salt. But the Himalayans ARE mountains, no sea. Tha Himalayan salt is mined, not evaporated sea water. So please, use the correct term, as the incorrect one reflects negatively on you.

    Reply
    • Lexi, I found Klaras reply to you about himalayan sea salt offensive. This particular salt was formed by the ocean into salt caves over 250 mil. yrs ago. The ocean salt settled into geologic pockets. Apparently this formed caves from which the salt is mined. So I think maybe this says something negatively about Klara. Not you. Thank you for your recipe. I’m making it for dinner tomorrow.

      Reply
    • Himalayan Pink salt is a pure, hand-mined salt that is derived from ancient sea salt deposits, and it is believed to be the purest form of salt available.

      So before you leave such comment, do your research first.

      Reply
  • I’ve made this a couple of times. It’s super easy, pretty tasty, and good for you. Unfortunately, I live in an area where finding decent eggplant that doesn’t cost an arm and a leg is difficult, so I often substitute the eggplant for other similar vegetables when I need to. I’ve used zucchini, but my favourite substitute has to be portobello mushrooms.

    Reply
  • I made this dish and I have to say that it has been moved up to one of my favorite for my list of meals. It’s also tasty the next day for a lunch with plenty of protein and a nice balance of carbs and fat. It’s also a perfect meal to feed to my 20-something twins when they visit. I served this with quinoa.
    I like the fact that you can switch out the protein and even the veggies and it will still be awesome.

    Reply
  • Garrett Taylor says:

    Easy peasy….I had all the ingredients already and was just looking for something different. I had some bok choi that I had to use up as well. Served over quinoa….very good

    Reply
  • Made this tonight, it was delicious. I added mushrooms & substituted tomato sauce. I will be making this again in the very near future!! Thank you, Lexi

    Reply
  • My neighbor gave me an eggplant from her garden today so I made this tonight and had it over whole wheat pasta was SO good!!!

    Reply

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