Store leftovers in an airtight container in the fridge for up to 3 days, or freeze (without the cheese) for up to 2 months—reheat and broil fresh cheese before serving.
Chicken alla Norma (Italian Chicken with Eggplant)
Servings: people
A cozy, Sicilian-inspired chicken dish with all the flavors of pasta alla norma—roasted eggplant, garlicky tomato sauce, and melty cheese.It’s easy, comforting, and perfect for a weeknight dinner or lazy Sunday lunch.
Ingredients
- 1½ pound chicken breast
- ¼ cup all-purpose flour
- 1 large eggplant
- 2 tablespoons olive oil + 1 tablespoon for the chicken
- 1 clove garlic grated
- 1 large can whole peeled tomatoes (28 ounces/800 grams)
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- 1 handful fresh basil leaves
- 1 cup mozzarella
- ¼ cup grated parmesan or ricotta salata
- ½ teaspoon salt and black pepper to taste
Instructions
- Roast Eggplant: Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C). Toss 1 large eggplant (diced) with 2 tablespoons olive oil, a pinch of salt, and pepper. Roast 25–30 minutes or air fry 18–20, until golden and tender.
- Sear Chicken: Cut 1½ pound chicken breast into 1-inch cubes, dredge lightly in ¼ cup all-purpose flour, and shake off excess. Sear in olive oil over medium-high heat for about 10 minutes, turning to brown all sides. Remove from pan and set aside.
- Make Sauce: Lower heat, in the same skillet add a drizzle of oil and sauté 1 clove garlic (grated) for 30 seconds. Add 1 large can whole peeled tomatoes, crush with a fork, season with ½ teaspoon salt, pepper, 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes. Simmer partially covered for 15 minutes until thickened.Stir in chicken, eggplant, and 1 handful fresh basil leaves (torn). Add a splash of water if needed. Cook a few more minutes until heated through.
- Broil with Mozzarella: Top with 1 cup mozzarella (like bocconcini) and ¼ cup grated parmesan. Broil in the oven for 5–10 minutes, until melted, bubbly, and golden. Serve hot.
Notes
SUBSTITUTIONS
- Eggplant – Any tender-skinned type works: globe, Italian, or graffiti.
- Olive oil – Extra virgin adds the most flavor, but any olive oil will do.
- Chicken breast – Swap with boneless thighs for extra juiciness.
- Flour – Use gluten-free or skip it—just sear the chicken a bit longer.
- Garlic – Fresh is best, but garlic powder works in a pinch.
- Tomatoes – Use San Marzano, crushed, or passata—just go high quality.
- Basil – Fresh is ideal; dried basil works in small amounts.
- Chili flakes – Optional; try Calabrian chili paste for more kick.
- Oregano – Adds extra Mediterranean depth—dried is perfect here.
- Mozzarella – Provola or scamorza melt beautifully too.
- Parmesan – Optional; or try Pecorino or Ricotta Salata.
- Salt & Pepper – Season in layers for the best flavor.
- Dice evenly – Same-size cubes = even cooking and perfect texture.
- Use quality tomatoes – San Marzano or passata gives the best flavor.
- Roast or air fry – Skip frying; golden, tender eggplant needs no extra oil.
- Broil to finish – Melty, bubbly cheese is the ultimate comfort touch.
- Let it rest – A few minutes helps the sauce settle and cheese set just right.
