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Gordon Ramsay’s Baked Chicken with Eggplant, Zucchini & Tomato Ragout | Gordon Ramsay's Recipes

Gordon Ramsay's Recipes

Gordon Ramsay’s Baked Chicken with Eggplant, Zucchini & Tomato Ragout

This delicious meal can be prepared in one pot quickly and easily. You can make the Ragout ahead of time and store it until you’re ready to prepare this dish. Feed a large family with this meal (serves 8 ) or keep some for leftovers. You can half the recipe if you wish to make less.

This recipe comes from Gordon Ramsay’s Fast Food


  • 5 tbsp olive oil, plus extra
  • 8 large boneless skinless chicken breasts
  • sea salt and black pepper (I use kosher)
  • 4 banana shallots (unpeeled), smashed
  • 2 medium eggplants trimmed and chopped.
  • handful of thyme sprigs
  • handful of rosemary sprigs
  • 4 zucchini, trimmed and chopped
  • glass of dry white wine
  • 8 plum tomatoes, peeled, seeded, and chopped (or 1 14oz can of chopped tomatoes)


1. Pre-heat the oven to 375f. Heat a large skillet and add 3tbsp. olive oil.

2. Season the chicken breasts with salt and pepper. Sear the chicken in batches: cook skin side down for 3-4 minutes until golden brown and then heat the other side for about 3 minutes. Transfer the chicken to a plate.

3. Add 2 tbsp. olive oil to the pan and add the shallots, garlic, eggplants, and a few thyme and rosemary sprigs. Cook for 5-7 minutes, stirring occasionally until the onions are translucent. Season with salt and pepper.

4. Add the zucchini and pour in the wine. Reduce down until about half the wine is left. While you’re reducing, put an oiled oven-safe pan in the oven to heat up.

5. Stir the tomatoes into the vegetables and add to the roasting pan. Place the seared chicken breasts on top and scatter some more herb sprigs on top. Bake in the oven for 5-10 minutes or more if needed until the chicken is cooked through.

6. Let the meal sit for about 5 minutes after removing it from the oven and you’re done! Serve at once with bread.

7. Leave me comments.




  1. Wesley

    Just reviewing this recipe – I own the book and your ingredients list calls for putting whole shallots in the dish, smashed. This would be ruinous. I don’t have it in front of me, but I believe the book calls for a rough chop of the shallots and to throw in the garlic (you didn’t put in the ingredients list) whole, smashed. Personally, I just roughly chop and fully peel the garlic anyway to save the skin myself (I freeze various bits of vegetable ends, peels, etc + chicken bones to make stock).

  2. Mo Morrison

    This flavours in this dish are phenomenal – I chopped the vegetables in medium to large chunks and cooked for almost 30 minutes in the oven. I opted to cut the chicken into large chunks and stir through the vegetables before serving with fresh baked foccacia buns. My family raved over this one and, once again, the leftovers were simply sscrumptious!

  3. Dominique

    Nice tasting dish, easy to make. I used a meat thermometer to have the perfect cooking temperature for the chicken. Will certainly do it again!

  4. Jean

    As I have food allergies (garlic) and had no rosemary, or banana shallots, I rearranged the recipe a bit. I substituted a medium purple onion for shallots and garlic and added a bit of basil and oregano. I served the ragout and chicken over a bed of brown rice and dusted the plate with a touch of Pecorino Romano cheese to give a bit of an Italian twist…out of this world delicious and so easy to make. Thank you for this hearty and different chicken dish..Loved it!

  5. Rebecca

    Good but you didn’t mention garlic in list of ingredients…

  6. Rick Villa

    just a hubby cook. I was reading the ingrdience above and you call for Skinless Chicken Breasts. In the direction you call to Sear Chicken Skin Side Down. Sorry but you got me confused as I do the cooking only as a hubby. Thank you for your response.

So, what do you think ?