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This quick braised One Pan Chicken and Eggplant recipe is going to be on repeat for dinner on nights when you want a delicious healthy meal but don’t feel like investing too much time with hands on cooking. It’s hearty and comforting and customizable based on what you have on hand. It’s gluten-free, low-carb and Paleo and Whole30 friendly.
One Pan Chicken and Eggplant Recipe
Easy dinner alert! This One Pan Chicken and Eggplant dinner is a delicious seasonal dish! It’s as simple as chopping up a few veggies, sautéing in one pan, letting it quickly braise and then dinner is serve! It’s also pretty customizable based on what you have on hand. You can serve it as is for a low carb dish, or you can pair it with rice, cauliflower rice or pasta!
What other veggies can be used in this dish?
What other veggies can be used in this dish?The best part about this dish is that you can swap out other seasonal veggies for what you have on hand!
Summer:
- Zucchini
- Summer squash
- Kale
- Chard
- Fresh Tomatoes
Winter:
- Carrots
- Cabbage
- Root Vegetables
If you like this one pot recipe, check out these others:
- Instant Pot Lemon Chicken with Artichokes and Asparagus
- One Pot Turmeric Chicken and Rice
- One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon
- Creamy Tuscan Chicken (Paleo & Keto)
If you like this eggplant recipe, check out these others:
- Tomato, Eggplant, and Chickpea Stew
- Eggplant Lasagna Rollatini
- Moroccan Eggplant (with Chermoula)
- Eggplant Meatballs
Watch the video:
Easy One-Pan Eggplant Chicken Dinner [VIDEO]
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves minced
- 1 onion thinly sliced
- 1 medium-sized eggplant cubed
- 1 lb. boneless skinless chicken breasts diced
- 1 15 oz. can organic diced tomatoes
- 1 tablespoon Italian seasoning
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 tsp red pepper flakes optional
- 3 cups fresh organic spinach
- 1 tablespoon fresh basil
Instructions
- Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.
- Add chicken and let cook until no longer pink on the outside, about 5 minutes.
- Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
- Add in fresh spinach, mix and let cook until spinach wilts.
- Garnish with fresh basil and season to taste.
Not bad. Flavors didn’t seem to meld. Times a bit longer than posted. Large satue pan a must. Serving size 4
This was very easy to make. I added in sliced mushrooms and used red pepper flakes. I only had a little spinach, so subbed in baby kale. Might try a jalapeno next time. Very tasty.
Cooked as directed, but could have added more canned tomatoes for my liking. Served with rigatoni pasta and Parmesan cheese. Really enjoyed the dish.
Cooked as directed, but could have added more canned tomatoes for my liking. Served with rigatoni pasta. Really enjoyed the dish.
Delicious! I was looking for an easy recipe for some eggplant that I bought at the farmers market. This was a winner and one pot made it that much better!
This was wonderful! Add a splash of olive oil before serving and it’s amazingly fresh tasting.
Really enjoyed this recipe. I love the versatility of the ingredients. I used chicken, cabbage, onion, mushrooms, stewed tomatoes, and rice. All cooked together, simply, and easy. My husband really liked it! Definitely a keeper. I will be trying more of your recipes. Thanks!
Actually amazing. I placed this on a bed of boxed Mac and cheese so my children would eat it and they gobbled it down. I used kale at the end, not spinach, and instead of canned tomato, unused two tomatoes and half a can of tomato purée. I also added squash and used an InstantPot.
Simple yet excellent dish.
My husband and I loved it! I followed the ingredients exactly except I added in some cooked baby carrots at the end and I used a box of frozen spinach, nuked and drained. I thought it might be a bit over spiced so I added about 2 Tb sour cream and then it was perfect. I did need to cook the eggplant longer. I will be making this again.
Can I use white wine in this recipe
I made this tonight for dinner…I added 1/2 a red pepper! I would definitely recommend this😀It was soo goid&great for someone dieting…I used a pint of my home canned diced tomatoes😀💖
I MADE THIS LAST NIGHT FOR TWO OF US. I SUBSTITUTED FROZEN SWISS CHARD FOR SPINACH AND ADDED SOME FRESH TOMATO. QUINOA WAS ADDED LITTLE BY LITTLE UNTIL THE LIQUID WAS ABSORBED. WE HAVE A COUPLE MORE MEALS AND ONE TO GIVE TO AN ELDERLY NEIGHBOR. EXCELLENT1
So where’s the video?
I wasn’t sure I would like chicken and eggplant but this was delicious.
I made this last night. It was amazing! I added squash and zucchini as well as the eggplant and served it over skinny fettucine. It was so, so good! I actually had a small serving this morning with two fried eggs on top for breakfast. Thanks for the recipe!