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Artichoke Ratatouille Chicken

I loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta. —Judy Armstrong, Prairieville, Louisiana
  • Total Time
    Prep: 25 min. Bake: 1 hour
  • Makes
    6 servings


  • 3 Japanese eggplants (about 1 pound)
  • 4 plum tomatoes
  • 1 medium sweet yellow pepper
  • 1 medium sweet red pepper
  • 1 medium onion
  • 1 can (14 ounces) water-packed artichoke hearts, drained and quartered
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons capers, drained
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon Creole seasoning, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1 cup white wine or chicken broth
  • 1/4 cup grated Asiago cheese
  • Hot cooked pasta, optional


  • Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning.
  • Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables.
  • Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.
Nutrition Facts
1-2/3 cups: 252 calories, 9g fat (2g saturated fat), 67mg cholesterol, 468mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

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  • alison
    Dec 10, 2019

    wonderful dish but needed a good tablespoon of creole spices . got rave reviews from family. Didn't use the cheese and didn't miss it. Also thicken juices at the end of cooking.

  • Rianna
    Jan 10, 2019

    Good but not as flavorful as I hoped. The Asiago cheese really makes it so load that on!

  • Rina
    Jun 5, 2018

    Coming from a town right down Airline Hwy from me, I knew it would be good. And I was correct. Although I did add some cayenne pepper to mine and double the onion amount, delicious!!

  • BayAreaRob
    May 31, 2018

    This is a good recipe. I omitted the capers and added mushrooms and sun dried tomatoes.

  • LynnRoseT
    Oct 4, 2015

    I have never had Ratatouille before, nor made it myself, but I love experimenting with different dishes.This is a definite keeper and repeater in my books. It is so delish!

  • browns19fan
    May 1, 2015

    I disagree with the word "speedy" in the description; nothing that takes an hour-and-a-half is speedy. However, this was very good and fresh-tasting. I used half a box of frozen artichoke hearts and mozzarella cheese instead of the asiago. Since Japanese eggplant wasn't available at my local grocery store I substituted zucchini. Next time I may add quartered fresh mushrooms as well. I prepared a half-recipe for the two of us, which made four generous servings when served over pasta.