Juicy Chicken Breast with Eggplant
Tender, juicy chicken breasts are pan-seared and paired with smoky roasted eggplant, fresh tomatoes, garlic, and herbs. This dish is light yet hearty, perfect with rice, couscous, or crusty bread to soak up the flavorful juices.
⏱ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Chicken:
2 large chicken breasts (about 450–500g)
2 tbsp olive oil
1 tsp paprika
½ tsp ground cumin
½ tsp dried oregano
Salt & black pepper, to taste
For the Eggplant Mix:
1 large eggplant, cubed
1 medium onion, thinly sliced
2 cloves garlic, minced
2 medium tomatoes, diced (or 1 cup cherry tomatoes)
2 tbsp olive oil
½ tsp chili flakes (optional)
2 tbsp fresh parsley or basil, chopped
Salt & pepper, to taste
Instructions
1. Prepare the Chicken
1. Season chicken breasts with paprika, cumin, oregano, salt, and pepper.
2. Heat 2 tbsp olive oil in a skillet over medium heat.
3. Sear chicken breasts 5–6 minutes per side, until golden brown and cooked through (internal temp 75°C / 165°F).
4. Remove and let rest while preparing eggplant.
2. Cook the Eggplant
1. In the same skillet, add a drizzle of olive oil if needed.
2. Add onion and cook for 3 minutes until softened.
3. Stir in garlic and cook 1 minute.
4. Add cubed eggplant, season with salt, pepper, and chili flakes. Cook 8–10 minutes, stirring until eggplant is tender and lightly caramelized.
5. Add diced tomatoes and cook another 5 minutes until saucy.
3. Combine & Serve
1. Slice chicken breasts and place on top of eggplant-tomato mixture.
2. Garnish with parsley or basil.
3. Serve warm with rice, couscous, or crusty bread.
Notes & Tips
For extra juiciness: Butterfly chicken breasts or brine in salted water for 30 minutes before cooking.
Variation: Add chickpeas or white beans to the eggplant mix for extra protein.
Roasting option: Roast eggplant cubes in the oven (200°C / 400°F, 20 min) before adding to skillet for a smokier flavor.
Cheesy twist: Add crumbled feta on top before serving for a creamy, salty bite.
❓ frequently asked questions FAQ
Q: Can I grill the chicken instead?
Yes! Grill for 5–6 minutes per side, then serve over the eggplant mixture.
Q: Can I make it ahead?
Yes, eggplant-tomato mix keeps well in the fridge for 3 days. Cook chicken fresh for best results.
Q: What’s the best eggplant type?
Globe (large) eggplants are great, but Japanese/Italian eggplants work too — they’re sweeter and less bitter.
Nutritional information
Calories: ~420
Protein: 40g
Carbs: 18g
Fat: 20g
Fiber: 6g