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Homemade Italian Chicken and Eggplant - A perfectly made dish on my kitchen table.
Antonio Morelli

Italian Chicken and Eggplant Recipe

A comforting Italian Chicken and Eggplant Recipe made with juicy chicken, tender eggplant, and a rich tomato sauce. This rustic, home-style dish brings true Italian flavors to your table with simple ingredients and easy steps—perfect for weeknights or family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 700 g (1.5 lb) boneless chicken breast or thighs
  • 2 medium eggplants, sliced
  • 3 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1½ cups crushed tomatoes or marinara sauce
  • 1 tsp Italian seasoning
  • ½ tsp dried oregano
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • Fresh basil, chopped (for garnish)
  • Optional: Parmesan or mozzarella cheese

Equipment

  • Large skillet or sauté pan
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups/spoons
  • Tongs (optional)

Method
 

  1. Season chicken with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a cast-iron skillet and brown the chicken. Remove and set aside.
  3. In the same pan, cook eggplant slices until soft and lightly golden.
  4. Add onion and garlic, cook until fragrant.
  5. Stir in tomatoes and oregano, then return chicken and eggplant to the pan.
  6. Simmer it gently until you get the perfectly cooked chicken and a thick curry base.
  7. Garnish and serve warm.

Notes

  • Use chicken thighs for a juicier result
  • Fresh eggplant gives the best texture
  • Don’t rush the simmer—slow cooking builds flavor
  • This dish tastes even better the next day
  • Serve with pasta, bread, or low-carb sides