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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:


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Eggplant chicken dinner in a pan.

Easy One-Pan Eggplant Chicken Dinner [VIDEO]

4.63 from 24 votes
Servings 3
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

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.

Notes

Vegan? Simply sub out chicken for zucchini and other veggies of choice!
Photos updated April, 2017.

Nutrition

Calories: 226kcalCarbohydrates: 13gProtein: 28gFat: 7gSaturated Fat: 2gCholesterol: 70mgSodium: 600mgFiber: 7gSugar: 5g
Author: Lexi


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Comments

  1. 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!

  2. 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!

  3. 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.

  4. Just made this for the family tonight and it was a hit! Thank you for the wonderful recipe!

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

  6. 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

  7. This looks so good! We always have waaaaay too much eggplant from the garden every summer and I struggle with finding new (and healthy) ways to use it all. Pinning this and can’t wait to try it.

  8. I love eggplant, but I always have a hard time finding yummy recipes! This looks awesome and I can’t wait to try it out!

  9. I love eggplant, but I don’t use it near enough! Love the ease of this dish! Pinning!