Baked chicken with vegetables

Enjoy the rich, comforting Mediterranean flavours of tomato and ricotta cheese with this baked chicken dish that tastes delicious served on toasted bread.

  • 35 min
Baked chicken with vegetables


  • 4 chicken fillets (approx. 150 g each)
  • 120 g onion
  • 200 g red bell pepper
  • 150 g aubergine
  • 400 g canned chopped tomatoes
  • 2 cloves garlic
  • ½ tsp sugar
  • 100 g ricotta cheese
  • ½ tsp salt
  • pepper
  • 2 tbps olive oil
  • 1 tbsp Vegeta All-Purpose Seasoning


  1. Salt the chicken fillets, then pour 1 tablespoon of olive oil into a heated pan and fry both sides of the fillets until golden brown.
  2. Remove the fillets and set aside. Put the rest of the oil, finely chopped onions and bell peppers in the same pan. Fry for 2 minutes to soften the onions and bell peppers, then add the finely chopped garlic and sliced aubergine.
  3. Fry for another minute, then add the chopped tomatoes, pepper and Vegeta, and simmer for two minutes.
  4. Pour the tomato mixture into a casserole dish (approx. 20 cm x 20 cm). Place the chicken fillets on top and lightly press them into the tomatoes. Sprinkle with ricotta cheese and bake at 200°C for 15 minutes.
  5. Serve warm with toasted bread or flatbread.

Chef's tip: If you’re in a hurry, you can cut the fillets into slices before frying them.