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Eggplant and Chicken Marinara Skillet
with sauteed broccolini

Active: 30 min Total: 40 min
This paleo twist on eggplant parmesan combines chicken, eggplant and peppers in a single skillet for a warm variation on classic comfort food. A version of this recipe was first featured in September 2013.


Garlicky Broccolini:
  • Garlic - 2 cloves , minced
  • Broccolini - 1 to 2 bunches (sub 2 broccoli crowns)
  • Water - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Lemons - 1/2 , juice of
Eggplant and Chicken Marinara Skillet:
  • Onions, medium - 1/2 , chopped
  • Eggplants, Chinese or Japanese - 1 lb , chopped (these varieties have less seeds; if you can't find it, Italian is fine)
  • Bell peppers, red - 1 , chopped
  • Chicken thighs, boneless and skinless - 1 1/4 lb
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Simple marinara sauce (ingredients listed separately) - ~3 cups
Simple Marinara Sauce:
  • Garlic - 2 cloves , chopped
  • Shallots - 1 clove , diced
  • Crushed tomatoes (28oz / 794g) - 1 can


  1. Garlic (for marinara and broccolini) / Shallots - Prep as directed. Store garlic and shallots for marinara together. Store garlic for broccolini separately. (Can be done up to 5 days ahead)
  2. Make marinara sauce - Mix garlic (for the marinara) and shallots into crushed tomatoes with some salt and pepper. (Can be done up to 3 days ahead)
  3. Onions / Eggplant / Bell peppers - Prep as directed. (Can be done up to 3 days ahead)
  4. Chicken - Season with some salt and pepper, and tenderize with a fork. (Can be done 1 day ahead)

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  1. Preheat oven to 375F / 191C degrees.
  2. Heat a skillet over medium-high heat. Add first portion of oil for the eggplant parmesan, and then chicken to heated oil. Sear on both sides for 3 minutes. Remove and set aside.
  3. Return skillet to medium-high heat and add second part of cooking oil for the eggplant parmesan. Add onions to heated oil with a dash of salt and saute until soft, ~3 minutes. Add eggplant, bell peppers and marinara and cook for another 3 minutes. Return chicken back into pan, nestling into eggplant. Bake until chicken is fully cooked and sauce is bubbling, 8 to 10 minutes.
  4. While skillet is cooking, place broccolini in a microwave safe container. Add water and sprinkle with some salt. Cover with a lid or wet paper towel and microwave until tender, 1 1/2 to 2 1/2 minutes depending on thickness. (This extra step makes the broccolini saute much faster.)
  5. Heat a saute pan over medium-high heat. Add oil (the portion for the broccolini) and then garlic to heated oil. Once you smell the garlic, add broccolini with a dash of salt. Saute for ~1 minute, until tender but still crunchy. Finish with a squeeze of lemon juice.
  6. Enjoy chicken and eggplant with broccolini on the side!



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