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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!


  • Zucchini
  • Summer squash
  • Kale
  • Chard
  • Fresh Tomatoes


  • 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]

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


  • 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


  •  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.


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


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

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Recipe Rating


  1. 5 stars
    As luck would have it, already had ingredients and googled chicken and eggplant. Easy and yummy. Thanks!

  2. 5 stars
    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 :))))

  3. 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!

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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 ?

  10. 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!!!

  11. 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

  12. 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

  13. 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.

  14. 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.

  15. 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.

    1. 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.

    2. 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.

  16. 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.

  17. 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. 🙂