Chicken Ratatouille Recipe
airline chicken breast, whipped potatoes, ratatouille vegetables, pesto
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Whipped Potatoes
Ratatouille Vegetables
Pesto
Method
Preparing the Chicken
- 1
Season and Sear the Chicken
Season the airline chicken breasts with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side until golden brown and cooked through. Remove from heat and let rest.
Making the Whipped Potatoes
- 2
- 3
Whip the Potatoes
Add butter, heavy cream, salt, and black pepper to the potatoes. Use a potato masher or mixer to whip until smooth and creamy. Keep warm until serving.
Preparing the Ratatouille
- 4
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until translucent, about 3-4 minutes. Add diced zucchini, eggplant, and bell pepper. Cook until softened, about 5-7 minutes.
- 5
Add Tomato Sauce and Herbs
Stir in the tomato sauce and dried herbs. Simmer for 10 minutes, stirring occasionally, until the vegetables are tender and the flavors meld. Adjust seasoning with salt and pepper to taste.
Making the Pesto
- 6
Blend the Pesto
In a food processor, combine fresh basil, Parmesan cheese, pine nuts, garlic, and salt. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until the pesto is smooth and well-combined.
Assembly
- 7
Plate the Dish
On a plate, serve a generous scoop of whipped potatoes. Top with the sautéed ratatouille vegetables and place the seared chicken breast on the side. Drizzle pesto over the chicken and vegetables. Serve hot.
