Easy One-Pan Eggplant Chicken Dinner [VIDEO]

One-Pan Eggplant Chicken | Lexi's Clean Kitchen

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.

Eggplant and chicken recipe in a potOne 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!

 Chicken and eggplant with tomatoes and other veggies in a panWhat 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

Chicken and eggplant recipesIf you like this one pot recipe, check out these others:

If you like this eggplant recipe, check out these others:


Watch the video:

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Easy One-Pan Eggplant Chicken Dinner [VIDEO]

  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x

Ingredients

Scale
  • 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

  1.  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.
  2. Add chicken and let cook until no longer pink on the outside, about 5 minutes.
  3. Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
  4. Add in fresh spinach, mix and let cook until spinach wilts.
  5. Garnish with fresh basil and season to taste.

Notes

Vegan? Simply sub out chicken for zucchini and other veggies of choice!

Photos updated April, 2017.

Nutrition

  • Calories: 226
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 7gg
  • Saturated Fat: 2g
  • Carbohydrates: 13g
  • Fiber: 7g
  • Protein: 28g
  • Cholesterol: 70mg

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74 comments
March 2, 2014

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74 Responses

  1. 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!

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SECRETS TO GETTING

DINNER ON THE TABLE FAST

An orange skillet with an easy one pan taco filling.

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