Parmesan Crusted Chicken with Ratatouille

Crispy parmesan crusted chicken with ratatouille…the tastiest meal that utilizes fresh summer produce in the best possible way! The chicken is simple, yet rich & savory, with lots of bright lemon flavor in the quick butter sauce that gets spooned over top of the golden, crunchy chicken. The ratatouille is a summer staple, flavored with garlic and plenty of fresh herbs. It’s such a delicious combination that you’ll hopefully be making all summer long!

Parmesan Crusted Chicken with Ratatouille

Parmesan Crusted Chicken with Ratatouille

parmesan crusted chicken with ratatouille – the details

With summer produce at its peak, I knew it was time to make ratatouille…the classic French dish of stewed summer vegetables that highlights the simplicity of fresh ingredients.

My version involves caramelizing each vegetable individually, a process that takes some extra time, but I find to be so worth it. This results in less of a “stewed” consistency and keeps the vegetables more intact.

I suggest using a 12” cast iron skillet (this Staub skillet is my favorite) and having plenty of olive oil on hand. I list out tablespoon amounts of olive oil to cook each vegetable, but it’s always useful to add an extra drizzle here and there when needed to help the vegetables along. Especially with the eggplant…it soaks up oil very quickly.

And speaking of the vegetables, we’ve got eggplant, zucchini, red bell peppers, red onion, and sweet cherry tomatoes. Once the first four are properly caramelized individually, you’ll combine them back in the skillet and add the tomatoes. The tomatoes burst open and release juices that help everything meld together.

All you need for more flavor is a little garlic, fresh parsley, and fresh basil. Make sure to season well too with kosher salt and freshly cracked black pepper. It makes all the difference.

Parmesan Crusted Chicken with Ratatouille

Parmesan Crusted Chicken with Ratatouille

To go with the flavorful ratatouille, a crispy piece of parmesan crusted chicken is the perfect pairing. You’ll dredge it in a simple coating of flour, egg, and panko breadcrumbs before cooking it in a skillet until golden brown. The secret touch is adding parmesan cheese to the breadcrumbs. This gives the chicken rich flavor while also helping the crust brown nicely.

After the chicken sears, just cook some butter until browned and add in lots of lemon for a simple sauce to spoon over top.

Serve the chicken with a big mound of ratatouille on the side and you’ve got an extremely tasty summer meal ready to go!

If you’re looking for more chicken recipes, here are a few to try:

Grilled Coconut Chicken with Snap Pea Salad
Strawberry & Avocado Grilled Chicken Salad
Harissa Baked Chicken Meatballs with Couscous & Yogurt

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Parmesan Crusted Chicken with Ratatouille

Parmesan Crusted Chicken with Ratatouille

crispy parmesan crusted chicken pan-fried until golden and served with a fresh summer ratatouille 

servings: 4

Ingredients

Scale

Ratatouille

  • ½ cup olive oil, plus more as needed
  • kosher salt
  • 1 lb eggplant, ends trimmed + diced ½”
  • ¾ lb zucchini, ends trimmed + diced ½”
  • 1 lb red bell peppers, stemmed + diced ½”
  • 1 red onion, peeled + diced ½” 
  • 4 large garlic cloves, minced
  • ¾ lb cherry tomatoes, halved
  • 3 tbsp chopped parsley
  • 10 basil leaves, roughly torn 
  • freshly cracked black pepper

Parmesan Crusted Chicken

  • 4 chicken cutlets
  • ¾ cup all-purpose flour
  • 1 tbsp granulated garlic
  • 2 tsp kosher salt
  • freshly cracked black pepper
  • 2 eggs
  • 1 ½ cups panko breadcrumbs
  • ½ cup grated parmesan cheese
  • olive oil
  • 4 tbsp salted butter
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp minced chives

Instructions

Ratatouille

  1. Heat a 12” skillet over medium-high heat. Add 2 tablespoons of olive oil. Once hot, add half of the eggplant. Cook for 4-5 minutes until caramelized, stirring often (eggplant soaks up oil quickly, so add an extra drizzle here and there if it’s looking dry). Season with a pinch of salt. Transfer the eggplant to a plate and repeat with another 2 tablespoons of olive oil and the remaining eggplant.
  2. Repeat the same process (except no need to work in 2 batches) with all of the zucchini, then all of the red peppers, then all of the red onion, adding only 1 tablespoon of olive oil for each. When each vegetable is individually caramelized, return them all to the skillet. 
  3. Stir in the garlic and tomatoes. Lower the heat to medium-low and cook for about 5-6 minutes until the tomatoes are burst open. 
  4. Stir in a ¼ cup of water and reduce the heat all the way low. Simmer the mixture for about 10 minutes or so, until the water has evaporated and the mixture has softened. 
  5. Stir in the parsley and basil. Season with salt and freshly cracked black pepper to taste. 

Parmesan Crusted Chicken

  1. Let the chicken sit at room temperature for about 15 minutes. Add the flour, granulated garlic, salt, and a few cracks of pepper to a shallow mixing bowl. Stir to combine. Beat the eggs in another mixing bowl. Combine the panko and parmesan cheese in another.
  2. Dredge each chicken cutlet first through the flour (shaking off any excess), then into the eggs, and lastly into the panko mixture. Press the panko firmly to adhere to the chicken.
  3. Heat a 12” stainless steel skillet over medium heat. Add enough olive oil to generously coat the pan. Once hot, place the chicken into the oil. Cook for 3-4 minutes until crisp and golden. Flip the chicken, lower the heat to medium-low, and continue to cook for about 5 more minutes, or until cooked through.
  4. Remove the chicken from the skillet. Add the butter and let melt. Continue to cook until browned. Stir in the lemon zest and juice.
  5. Serve the chicken with the lemon butter spooned over top. Garnish with the chives. Mound the ratatouille (recipe above) alongside.  

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Parmesan Crusted Chicken with Ratatouille

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