One-Pan Keto Chicken Breast with Vegetable Ragout: A Flavorful & Easy Low-Carb Meal

Are you searching for a delicious, healthy, and incredibly easy keto-friendly meal? Look no further! This One-Pan Keto Chicken Breast with Vegetable Ragout is the answer to your weeknight dinner prayers. It’s packed with flavor, loaded with nutritious vegetables, and requires minimal cleanup – all cooked in a single pan! This recipe is perfect for anyone following a ketogenic diet, a low-carb lifestyle, or simply looking for a wholesome and satisfying meal.

This dish combines juicy, perfectly cooked chicken breasts with a vibrant and flavorful vegetable ragout, all seasoned with aromatic herbs and spices. The best part? It’s ready in under an hour, making it ideal for busy weeknights.

## Why You’ll Love This One-Pan Keto Chicken Breast with Vegetable Ragout

* **Easy Cleanup:** Everything cooks in one pan, minimizing the dishes you have to wash.
* **Keto-Friendly:** This recipe is low in carbohydrates and high in healthy fats, making it perfect for a ketogenic diet.
* **Healthy and Nutritious:** Loaded with vegetables and lean protein, this dish is packed with vitamins, minerals, and antioxidants.
* **Flavorful:** The combination of herbs, spices, and vegetables creates a complex and delicious flavor profile.
* **Versatile:** You can easily customize this recipe with your favorite vegetables and seasonings.
* **Quick and Easy:** Ready in under an hour, making it perfect for busy weeknights.
* **Satisfying:** This meal is filling and satisfying, keeping you feeling full and energized.

## Ingredients You’ll Need

* **Chicken Breasts:** 4 boneless, skinless chicken breasts (about 6-8 ounces each)
* **Olive Oil:** 2 tablespoons, divided
* **Salt and Pepper:** To taste
* **Paprika:** 1 teaspoon
* **Garlic Powder:** 1/2 teaspoon
* **Italian Seasoning:** 1 teaspoon
* **Onion:** 1 medium, chopped
* **Bell Pepper:** 1 medium (any color), chopped
* **Zucchini:** 1 medium, chopped
* **Eggplant:** 1/2 medium, chopped (optional)
* **Mushrooms:** 8 ounces, sliced
* **Garlic:** 2 cloves, minced
* **Diced Tomatoes:** 1 (14.5 ounce) can, drained
* **Chicken Broth:** 1/2 cup
* **Fresh Herbs:** 2 tablespoons chopped fresh parsley, basil, or oregano (or a combination)
* **Red Pepper Flakes:** 1/4 teaspoon (optional, for a little heat)
* **Grated Parmesan Cheese:** For garnish (optional)

## Equipment You’ll Need

* Large Oven-Safe Skillet or Dutch Oven
* Cutting Board
* Knife
* Measuring Spoons and Cups

## Step-by-Step Instructions

Here’s how to make this delicious One-Pan Keto Chicken Breast with Vegetable Ragout:

**1. Prepare the Chicken:**

* Preheat your oven to 400°F (200°C).
* Pat the chicken breasts dry with paper towels. This helps them brown better.
* In a small bowl, combine salt, pepper, paprika, garlic powder, and Italian seasoning.
* Rub the spice mixture all over the chicken breasts, ensuring they are evenly coated.

**2. Sear the Chicken:**

* Heat 1 tablespoon of olive oil in your oven-safe skillet or Dutch oven over medium-high heat.
* Once the oil is hot, carefully place the seasoned chicken breasts in the skillet.
* Sear the chicken for 3-4 minutes per side, until golden brown. This step is crucial for developing flavor and creating a nice crust on the chicken.
* Remove the chicken from the skillet and set aside.

**3. Sauté the Vegetables:**

* Add the remaining 1 tablespoon of olive oil to the skillet.
* Add the chopped onion and bell pepper and cook for 5-7 minutes, until softened.
* Add the zucchini, eggplant (if using), and mushrooms. Cook for another 5-7 minutes, until the vegetables are tender-crisp.
* Add the minced garlic and red pepper flakes (if using) and cook for 1 minute more, until fragrant.

**4. Create the Ragout:**

* Stir in the drained diced tomatoes and chicken broth.
* Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. This will add even more flavor to the ragout.
* Simmer for 5 minutes, allowing the sauce to slightly thicken.

**5. Bake the Chicken and Vegetables:**

* Nestle the seared chicken breasts back into the vegetable ragout, ensuring they are partially submerged in the sauce.
* Transfer the skillet to the preheated oven.
* Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

**6. Garnish and Serve:**

* Remove the skillet from the oven and let it rest for a few minutes before serving.
* Sprinkle with fresh herbs (parsley, basil, or oregano) and grated Parmesan cheese (if using).
* Serve hot and enjoy!

## Tips and Variations

* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature.
* **Use a Variety of Vegetables:** Feel free to experiment with different vegetables based on your preferences and what you have on hand. Some other great options include broccoli florets, cauliflower rice, green beans, or spinach.
* **Add Some Heat:** If you like a little spice, add a pinch of red pepper flakes or a dash of hot sauce to the ragout.
* **Make it Creamy:** For a creamier ragout, stir in a dollop of heavy cream or cream cheese after baking.
* **Use Different Herbs:** Experiment with different herbs to create a unique flavor profile. Thyme, rosemary, and sage are all great options.
* **Add Cheese:** Sprinkle shredded mozzarella or provolone cheese over the chicken and vegetables during the last few minutes of baking for a cheesy, melty topping.
* **Meal Prep Friendly:** This recipe is perfect for meal prepping. Simply cook the chicken and vegetables according to the instructions, then divide into individual containers for easy lunches or dinners throughout the week.
* **To Store:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
* **To Reheat:** Reheat in the microwave or oven until heated through.
* **Ensure Even Cooking:** Make sure the chicken breasts are of similar thickness to ensure even cooking. You can lightly pound them with a meat mallet if needed.
* **Deglaze the Pan Properly:** Scraping up those browned bits (fond) from the bottom of the pan after searing the chicken is essential for adding depth and richness to the ragout. Don’t skip this step!
* **Add a Splash of Wine:** For an even richer flavor, deglaze the pan with a splash of dry white wine after sautéing the vegetables. Let it reduce slightly before adding the diced tomatoes and chicken broth.

## Nutritional Information (Approximate per serving)

* Calories: 350-450
* Net Carbs: 8-12 grams
* Protein: 35-45 grams
* Fat: 20-30 grams

*Note: Nutritional information can vary depending on the specific ingredients used.*

## Serving Suggestions

This One-Pan Keto Chicken Breast with Vegetable Ragout is delicious on its own, but you can also serve it with:

* **Cauliflower Rice:** A classic keto-friendly side dish.
* **Zucchini Noodles (Zoodles):** A low-carb alternative to pasta.
* **Asparagus:** Roasted or grilled asparagus pairs perfectly with the chicken and vegetables.
* **A Simple Salad:** A fresh green salad with a light vinaigrette.
* **Creamy Mashed Cauliflower:** For a more indulgent side dish.

## Other Keto Chicken Recipes to Try

If you enjoyed this recipe, here are a few other keto-friendly chicken recipes you might like:

* **Keto Creamy Tuscan Chicken:** A rich and flavorful dish with sun-dried tomatoes, spinach, and Parmesan cheese.
* **Keto Lemon Herb Roasted Chicken:** A simple and elegant chicken dish with bright lemon and herb flavors.
* **Keto Chicken Alfredo:** A classic comfort food made keto-friendly with cauliflower sauce.
* **Keto Chicken Fajitas:** A fun and flavorful way to enjoy chicken with all your favorite fajita toppings.

## Conclusion

This One-Pan Keto Chicken Breast with Vegetable Ragout is a winner! It’s easy to make, packed with flavor, and perfect for a healthy and satisfying keto meal. With its minimal cleanup and versatile ingredients, it’s sure to become a staple in your weekly dinner rotation. Give it a try and let us know what you think in the comments below! Bon appétit!