25+ Mouthwatering Eggplant Chicken Recipes for Every Taste!

Are you on the hunt for delicious and innovative ways to cook with chicken and eggplant?

Look no further!

Combining chicken with eggplant offers a versatile base for a variety of savory dishes that are both nutritious and satisfying.

From comforting casseroles and hearty stir-fries to flavorful curries and baked delights, these two ingredients create mouthwatering meals that cater to every palate.

In this article, we’ve curated over 25 fantastic eggplant and chicken recipes that will inspire your culinary creativity and make your meal planning a breeze.

25+ Mouthwatering Eggplant Chicken Recipes for Every Taste

Whether you’re a fan of classic Italian flavors or enjoy the spicy kick of Asian cuisine, these recipes provide something for everyone.

Easy to prepare and packed with flavor, these dishes are perfect for busy weeknights or special family dinners.

Let’s dive into a world of delicious possibilities with these eggplant and chicken recipes that are sure to become new favorites in your kitchen!

Chicken and Eggplant Stir-Fry

Chicken and Eggplant Stir-Fry is a vibrant and flavorful dish that combines tender pieces of chicken with sautéed eggplant and a savory sauce. This recipe is perfect for a quick weeknight meal, offering a satisfying balance of protein and vegetables with a touch of Asian-inspired flair.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 large eggplant, cut into bite-sized cubes
• 1 red bell pepper, sliced
• 1 cup snap peas
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Salt and pepper to taste
• Cooked rice or noodles for serving

Instructions:

1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of vegetable oil. Add the eggplant cubes and cook until they begin to soften, about 5 minutes.
3. Add the red bell pepper, snap peas, garlic, and ginger to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
4. Return the chicken to the skillet. Add soy sauce, hoisin sauce, rice vinegar, and sesame oil. Stir well to combine.
5. Stir in the cornstarch mixture to thicken the sauce. Cook for another 1-2 minutes, until the sauce is glossy and thickened.
6. Season with salt and pepper to taste. Serve the stir-fry over cooked rice or noodles.

Chicken and Eggplant Stir-Fry is a deliciously satisfying dish that brings together the savory flavors of chicken and eggplant in a rich, flavorful sauce. This recipe is not only quick and easy to make but also packs a nutritious punch with a variety of vegetables. It’s a versatile dish that pairs perfectly with rice or noodles, making it a great option for a wholesome weeknight dinner.

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Baked Chicken and Eggplant Parmesan

Baked Chicken and Eggplant Parmesan offers a healthier twist on the classic chicken Parmesan by incorporating tender eggplant slices and baking the dish instead of frying. This recipe combines the comforting flavors of Italian cuisine with a light and nutritious approach.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian breadcrumbs
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Season the chicken breasts with salt and pepper. Dredge them in flour, dip in beaten eggs, and coat with Italian breadcrumbs.
3. Place the breaded chicken on the prepared baking sheet. Brush with olive oil and bake for 20 minutes.
4. Meanwhile, season the eggplant slices with salt and pepper. Arrange them on another baking sheet, brush with olive oil, and bake for 15 minutes, flipping halfway through.
5. Remove the chicken and eggplant from the oven. Spread marinara sauce over each chicken breast, top with eggplant slices, and sprinkle with mozzarella and Parmesan cheese.
6. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves before serving.

Baked Chicken and Eggplant Parmesan offers a lighter take on a beloved Italian dish, incorporating nutritious eggplant and eliminating the need for frying. The result is a comforting and flavorful meal that is as satisfying as it is wholesome. Perfect for a family dinner, this recipe combines classic flavors with a healthier twist, making it a great choice for any occasion.

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Mediterranean Chicken and Eggplant Stew

Mediterranean Chicken and Eggplant Stew is a hearty and flavorful dish that blends tender chicken with roasted eggplant, tomatoes, and a medley of Mediterranean spices. This stew is perfect for a cozy dinner and provides a comforting combination of tastes and textures.

Ingredients:

• 2 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large eggplant, cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken and set aside.
2. In the same pot, add the onion and cook until softened, about 3 minutes. Add the garlic and cook for an additional minute.
3. Add the eggplant cubes and cook until they start to soften, about 5 minutes.
4. Return the chicken to the pot. Add diced tomatoes, chicken broth, oregano, cumin, smoked paprika, and cinnamon. Stir well to combine.
5. Bring the stew to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the eggplant is tender.
6. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Mediterranean Chicken and Eggplant Stew is a flavorful and hearty dish that brings together tender chicken and eggplant in a rich, spiced tomato broth. The combination of Mediterranean spices adds depth and complexity to the stew, making it a comforting and satisfying meal. Perfect for cooler weather or a cozy family dinner, this recipe is sure to become a favorite in your meal rotation.

Chicken and Eggplant Curry

Chicken and Eggplant Curry is a flavorful and aromatic dish that combines tender chicken pieces and eggplant in a rich, spiced curry sauce. This recipe is perfect for those who love bold flavors and enjoy the creamy, comforting texture of a curry. It pairs wonderfully with rice or naan bread for a complete meal.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 large eggplant, cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (adjust to taste)
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and ginger, cooking for another 1 minute.
2. Add the chicken pieces to the skillet and cook until browned on all sides, about 5 minutes.
3. Stir in the curry powder, turmeric, cumin, and chili powder. Cook for 1-2 minutes, allowing the spices to become fragrant.
4. Add the diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a simmer.
5. Add the cubed eggplant and cook for 20-25 minutes, or until the chicken is cooked through and the eggplant is tender.
6. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Chicken and Eggplant Curry is a satisfying and aromatic dish that blends tender chicken and eggplant in a creamy, spiced curry sauce. The rich flavors of the curry make it a comforting and hearty meal that is sure to impress. Served with rice or naan, this recipe is a delicious way to enjoy the flavors of Indian cuisine at home.

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Chicken and Eggplant Casserole

Chicken and Eggplant Casserole is a comforting and hearty dish that layers tender chicken, eggplant, and a savory tomato sauce, topped with melted cheese. This recipe is great for a family dinner and can be prepared ahead of time for convenience.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 large eggplant, sliced into rounds
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Brush the eggplant slices with olive oil and season with salt and pepper. Arrange them in a single layer on a baking sheet and roast for 20 minutes, flipping halfway through.
3. In the prepared baking dish, spread a layer of marinara sauce. Arrange half of the roasted eggplant slices on top.
4. Sprinkle half of the shredded chicken over the eggplant. Add another layer of marinara sauce, followed by the remaining eggplant and chicken.
5. Top with the remaining marinara sauce. Sprinkle shredded mozzarella and grated Parmesan cheese over the top.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

Chicken and Eggplant Casserole is a delightful and comforting dish that brings together layers of tender chicken, roasted eggplant, and a rich tomato sauce, all topped with melted cheese. It’s an easy-to-make meal that can be prepared in advance, making it a perfect option for busy weeknights or family gatherings. This casserole is sure to be a hit with everyone at the table.

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Mediterranean Chicken and Eggplant Skillet

Mediterranean Chicken and Eggplant Skillet is a one-pan wonder that features juicy chicken, tender eggplant, and a blend of Mediterranean flavors. This easy-to-make dish is perfect for a quick yet satisfying dinner and highlights the fresh and vibrant tastes of the Mediterranean.

Ingredients:

• 2 boneless, skinless chicken thighs, cut into strips
• 1 large eggplant, cubed
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the cubed eggplant and cook until softened, about 5 minutes.
3. Add the cherry tomatoes, black olives, garlic, oregano, and rosemary to the skillet. Cook for another 3-4 minutes, until the tomatoes are softened.
4. Return the chicken to the skillet and stir to combine with the vegetables. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
5. Sprinkle crumbled feta cheese over the top and season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

Mediterranean Chicken and Eggplant Skillet is a delicious and easy-to-make dish that captures the essence of Mediterranean cuisine. The combination of tender chicken, eggplant, and vibrant vegetables creates a satisfying and flavorful meal that can be prepared in just one pan. It’s a great option for busy weeknights and makes for a wholesome and tasty dinner that is sure to please.

Chicken and Eggplant Stuffed Peppers

Chicken and Eggplant Stuffed Peppers are a delightful and wholesome dish featuring bell peppers filled with a savory mixture of ground chicken, eggplant, and spices. This recipe offers a nutritious twist on traditional stuffed peppers and is perfect for a family dinner or meal prep.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground chicken
• 1 large eggplant, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup cooked quinoa or rice
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
3. Add the ground chicken to the skillet and cook until browned, breaking it up with a spoon.
4. Stir in the diced eggplant, diced tomatoes, cooked quinoa or rice, oregano, basil, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, until the eggplant is tender.
5. Stuff each bell pepper with the chicken and eggplant mixture. Place the stuffed peppers in the prepared baking dish.
6. Sprinkle shredded mozzarella cheese over the tops of the stuffed peppers.
7. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Garnish with fresh parsley before serving.

Chicken and Eggplant Stuffed Peppers offer a satisfying and nutritious meal that combines the flavors of ground chicken and tender eggplant in a colorful, convenient package. This recipe is perfect for meal prepping or serving a family dinner and can be customized with your favorite spices and vegetables. The cheesy topping adds a delightful touch, making this dish both wholesome and comforting.

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Chicken and Eggplant Bake with Tomato Sauce

Chicken and Eggplant Bake with Tomato Sauce is a hearty and flavorful dish that layers tender chicken and eggplant slices in a rich tomato sauce, topped with melted cheese. This oven-baked recipe is a great way to enjoy a classic Italian-inspired meal with minimal effort.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 large eggplant, sliced into 1/2-inch rounds
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried Italian seasoning
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a skillet over medium heat and sear the chicken breasts until browned on both sides, about 3-4 minutes per side. Transfer the chicken to the prepared baking dish.
3. In the same skillet, add the eggplant slices and cook until slightly softened, about 3 minutes per side. Arrange the eggplant slices around the chicken in the baking dish.
4. Pour marinara sauce over the chicken and eggplant. Sprinkle mozzarella and Parmesan cheese over the top.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

Chicken and Eggplant Bake with Tomato Sauce is a delicious and easy-to-make dish that combines tender chicken and eggplant in a savory tomato sauce. The melted cheese adds a rich and comforting layer to this hearty meal. Ideal for a family dinner or a cozy night in, this recipe offers classic Italian flavors with minimal preparation and clean-up.

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Eggplant and Chicken Fajitas

Eggplant and Chicken Fajitas are a fun and flavorful twist on traditional fajitas, featuring juicy chicken and tender eggplant sautéed with bell peppers and onions. This recipe is perfect for a quick and easy dinner and brings a delicious Tex-Mex flair to your table.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 large eggplant, sliced into thin strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 3 tablespoons olive oil
• 1 tablespoon fajita seasoning
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Flour tortillas
• Optional toppings: sour cream, guacamole, salsa, shredded cheese

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the eggplant strips and cook until they begin to soften, about 5 minutes.
3. Add the bell peppers and onion to the skillet. Cook for another 5 minutes, until the vegetables are tender-crisp.
4. Return the chicken to the skillet and stir in the fajita seasoning and smoked paprika. Cook for an additional 2-3 minutes, until everything is well combined and heated through.
5. Season with salt and pepper to taste. Serve the mixture in warm flour tortillas with your favorite toppings.

Eggplant and Chicken Fajitas offer a delicious and innovative take on a classic Tex-Mex dish. The combination of chicken and eggplant with colorful bell peppers and onions creates a flavorful and satisfying meal that is perfect for a quick dinner. With the addition of your favorite toppings, this recipe can be customized to suit your taste and is sure to be a hit at your next meal.

Eggplant and Chicken Stir-Fry

Eggplant and Chicken Stir-Fry is a quick and flavorful dish that combines tender chicken pieces with sautéed eggplant and a savory stir-fry sauce. This recipe is perfect for busy weeknights when you want a nutritious and delicious meal in a hurry.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 large eggplant, cubed
• 1 red bell pepper, sliced
• 1 cup snap peas
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Cooked jasmine rice for serving
• Sesame seeds and sliced green onions for garnish

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, and cook for 1 minute until fragrant.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the eggplant cubes and cook until they start to soften, about 5 minutes. Add the bell pepper and snap peas, and cook for an additional 3 minutes.
4. Return the chicken to the skillet. Stir in the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Cook for 2 minutes, then stir in the cornstarch mixture to thicken the sauce.
5. Cook for another 1-2 minutes until the sauce has thickened and everything is well coated.
6. Serve over cooked jasmine rice, garnished with sesame seeds and sliced green onions.

Eggplant and Chicken Stir-Fry is a versatile and satisfying dish that brings together tender chicken and eggplant in a flavorful sauce. It’s a quick meal that’s perfect for busy weeknights, and it pairs beautifully with jasmine rice. This recipe allows you to enjoy a hearty, nutritious meal with minimal effort and maximum taste.

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Chicken and Eggplant Parmesan

Chicken and Eggplant Parmesan is a delicious twist on the classic Italian dish. It layers crispy chicken and tender eggplant with marinara sauce and melted cheese for a comforting and flavorful meal. This dish is perfect for family dinners or special occasions.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 large eggplant, sliced into 1/4-inch rounds
• 1 cup flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon dried Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Season the chicken breasts with salt, pepper, and Italian seasoning. Dredge them in flour, then dip in beaten eggs, and coat with breadcrumbs.
3. Heat olive oil in a skillet over medium heat. Cook the chicken breasts until golden and crispy on both sides, about 4 minutes per side. Transfer the chicken to the prepared baking dish.
4. In the same skillet, add the eggplant slices and cook until tender and slightly crispy, about 3 minutes per side.
5. Layer the cooked eggplant over the chicken in the baking dish. Spread marinara sauce over the top, then sprinkle with mozzarella and Parmesan cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

Chicken and Eggplant Parmesan offers a delightful variation on the traditional dish, combining crispy chicken and tender eggplant with rich marinara sauce and melted cheese. This recipe provides a comforting and satisfying meal that is sure to please everyone at the table. Perfect for family dinners or special occasions, it’s a hearty and flavorful dish that brings classic Italian flavors to your home.

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Spicy Chicken and Eggplant Stir-Fry

Spicy Chicken and Eggplant Stir-Fry is a vibrant and flavorful dish that combines juicy chicken and tender eggplant with a spicy, savory sauce. This recipe is ideal for those who enjoy a bit of heat in their meals and is perfect for a quick, satisfying dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 large eggplant, sliced into thin strips
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon chili garlic sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Cooked rice for serving
• Sliced green onions and cilantro for garnish

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, and cook for 1 minute until fragrant.
2. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the eggplant strips and cook until they start to soften, about 5 minutes. Add the bell pepper and onion, and cook for an additional 3 minutes.
4. Return the chicken to the skillet. Stir in the soy sauce, chili garlic sauce, rice vinegar, sugar, and chicken broth. Cook for 2 minutes, then stir in the cornstarch mixture to thicken the sauce.
5. Cook for another 1-2 minutes until the sauce has thickened and everything is well coated.
6. Serve over cooked rice, garnished with sliced green onions and cilantro.

Spicy Chicken and Eggplant Stir-Fry is a flavorful and exciting dish that combines spicy and savory elements with tender chicken and eggplant. This quick and easy recipe is perfect for those who enjoy a bit of heat in their meals and makes a great option for a busy weeknight dinner. With its vibrant flavors and satisfying texture, it’s a dish that is sure to become a favorite.

Note: More recipes are coming soon!