Easy One-Pan Eggplant Chicken Dinner [VIDEO]

One-Pan Eggplant Chicken | Lexi's Clean Kitchen

This Easy One-Pan Eggplant Chicken Dinner is my go-to dinner option for those nights when I don’t feel like cooking! It is packed with delicious Italian flavors, seasonal veggies, and is so customizable! Vegan? Replace the chicken with zucchini. Looking for seafood? Throw in shrimp!

One-Pan Eggplant Chicken | Lexi's Clean Kitchen

The best part about this dish? Such little chopping! I love chopping vegetables, but when I have zero desire to cook, I would rather skip over the prep work and toss everything in a pan.

 

For this recipe simply chop the eggplant, slice the onion, mince the garlic and BOOM. Prep work is done!


One-Pan Eggplant Chicken | Lexi's Clean Kitchen

One-Pan Eggplant Chicken | Lexi's Clean Kitchen

 

 

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

One-Pan Eggplant Dinner

Prep Time 5 min Cook Time 20 min Serves 3

Ingredients

Directions

  1.  In a large sauté pan over medium heat, heat oil and garlic. Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft.
  2. Cut uncooked chicken breast into cubes, and add to the pan. Let cook for 5-7 minutes until chicken is fully cooked.
  3. Add in fresh spinach, mix and let cook until spinach wilts.
  4. Add in diced tomatoes and seasoning. Mix and let simmer for 7-10 minutes.
  5. Taste and adjust spices as desired! Serve hot.

Recipe Notes

  • *Vegan? Simply sub out chicken for zucchini and other veggies of choice!
  • **Photos updated April, 2017.
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47 comments on “Easy One-Pan Eggplant Chicken Dinner [VIDEO]

  • 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
  • Angie I Singletary says:

    This dish was such a huge success! I’m on a mission to incorporate more veggies into my families diet and stumbled upon this recipe and even my VERY picky 7 years old son loved it! Every one wanted seconds! Thank you for this delicious dish! Definitely going to be cooking this again.. and again..and again 😊

    Reply
  • Brigitte LaBorde says:

    I will be trying this tonight, but will be serving it over pasta. Very nice blog, but I dislike being forced to sign up in order to view a recipe.

    Reply
  • Kim LaSavio says:

    Fantastic! I substituted 1/3 cup of sun dried tomatoes in oil for the canned tomatoes. I didn’t have Italian seasoning or fresh basil, so I put in 1 Tbsp of Trader Joe’s Pasta Seasoning blend. I didn’t have plain spinach, but I did have half and half spring greens and baby spinach, so I used that instead. Sometimes creativity works! It was so delicious and low fat. I put it on My Fitness Pal as Eggplant Chicken Dinner, 325 calories per serving with my modifications.

    Reply
  • I am a vegetarian with a family who like to eat meat sometimes. I’m a terrible cook and burn too many things but twice in two weeks I”Ve cooked this for extended family and everyone has raved about it. I use half the tomato// eggplant sauce and add chickpeas or butter beans for a veggie dish. So yummy! Thank you.

    Reply
  • I made this for dinner tonight and it is AMAZINGLY delicious. I followed the recipe with the exception of decreasing the red pepper to 1/4tsp (I have little ones) and I subbed Italian seasoned diced tomatoes (they were all I had on hand). It was EASY and YUMMY. This will definitely make it into my dinner rotation. Thanks for the wonderful recipe.

    Reply
  • Jenny Schmidt says:

    This was AMAZING! I added zucchini and with the leftovers the following night, I added brown rice. My children loved it too! They are 8 and 2.

    Reply
  • Recipe so easy and Delicious! Instead of chicken I used eggplant and instead of spinach I used mustard greens. This was my first eggplant recipe to make, definitely will make again!

    Reply
  • Hey Lexi this looks delish! I’m having to follow a Lowe fod map diet right now.. nothing I can i can sub for onion and garlic or should I just leave into it?!

    Thanks :))))

    5.0 rating

    Reply

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