Can I use chicken thighs instead of breasts?

Absolutely! Thighs are a lovely, juicy alternative and stay tender even if reheated. Just make sure they’re boneless and diced for even cooking.

Is it necessary to peel the eggplant?

Not at all. The skin softens while cooking and adds a little bite. If you don’t like the texture, a quick peel beforehand is fine.

Can I double this recipe for meal prep?

Definitely. Just make sure to use an extra-large pan to avoid overcrowding, so everything browns nicely and the sauce doesn’t get watery.

What if I don’t have Italian seasoning?

No problem! A mix of dried oregano, basil, thyme, and a pinch of rosemary does the trick. Adjust to your taste, or add a sprinkle of fresh herbs at the end.

Easy One-Pan Eggplant Chicken Dinner Recipe

Name: Easy One-Pan Eggplant Chicken Dinner Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mediterranean
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

Description

This Easy One-Pan Eggplant Chicken Dinner is a wholesome, flavorful, and quick meal that’s ready in just 25 minutes. Tender chicken, sautéed eggplant, onions, and spinach simmer in a zesty tomato sauce, seasoned with Italian herbs and fresh basil. Perfect for busy weeknights, this nutritious recipe is gluten free and made in a single pan, simplifying cleanup and maximizing taste.

Ingredients

Units Scale

Main 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

Seasonings

1 tablespoon Italian seasoning
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 tsp red pepper flakes (optional)

Additions & Garnish

3 cups fresh organic spinach
1 tablespoon fresh basil

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Instructions

Saute Vegetables – Heat extra-virgin olive oil in a large sauté pan over medium heat. Add minced garlic, sliced onion, and cubed eggplant. Cook for about 5 minutes, stirring often, until the onions become translucent and the eggplant starts to soften.
Add Chicken – Add the diced boneless, skinless chicken breasts to the pan. Cook for another 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
Add Tomatoes and Spices – Pour in the can of diced tomatoes, then stir in Italian seasoning, sea salt, ground black pepper, and, if using, red pepper flakes. Allow the mixture to simmer for 7-10 minutes, letting the chicken cook through and the sauce thicken slightly.
Add Spinach – Add the fresh organic spinach to the pan, stirring until the spinach wilts and integrates into the dish.
Finish and Serve – Garnish the finished dish with fresh basil and adjust seasoning to taste before serving.

Notes

For a vegan option, substitute chicken with zucchini or other vegetables of your choice.
This recipe can be doubled to serve more people.
Great for meal prep—leftovers keep well for up to two days in the refrigerator.
For extra flavor, sprinkle with grated parmesan or serve over cooked quinoa or rice.

Nutrition

Serving Size: 1/3 of recipe
Calories: 226 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 7 g
Protein: 28 g
Cholesterol: 70 mg