Golden Seared Chicken with Roasted Eggplant & Blistered Tomatoes

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 4

Why I Love This Recipe

This dish is everything I want in a weeknight dinner: vibrant, cozy, and full of flavor. The golden chicken, caramelized eggplant, and juicy tomatoes feel like sunshine on a plate. The briny feta and olives, plus a squeeze of lemon, give it that Mediterranean charm that makes me want to pour a glass of wine and linger a little longer at the table.

Ingredients

For the Chicken

• 4 boneless, skinless chicken thighs or breasts

• 2 tbsp olive oil

• 1 tsp paprika

• 1/2 tsp garlic powder

• Salt & pepper to taste

For the Roasted Veggies

• 1 medium eggplant, cut into 1-inch cubes

• 1 pint cherry tomatoes

• 2 tbsp olive oil

• Salt & pepper

Toppings

• 1/2 cup crumbled feta

• 1/3 cup pitted Kalamata olives, halved

• 1 lemon, cut into wedges

• Fresh parsley (optional, for garnish)

Instructions

Step 1: Roast the Veggies

1. Preheat the oven to 425°F (220°C).

2. On a large sheet pan, toss cubed eggplant and cherry tomatoes with olive oil, salt, and pepper.

3. Roast for 25–30 minutes, stirring halfway through, until the eggplant is golden and the tomatoes are blistered.

Step 2: Sear the Chicken

1. While the veggies roast, season chicken with paprika, garlic powder, salt, and pepper.

2. Heat olive oil in a skillet over medium-high heat.

3. Sear chicken 5–6 minutes per side (depending on thickness) until golden and cooked through. Let rest for a few minutes, then slice if desired.

Step 3: Assemble & Serve

1. Plate the roasted eggplant and tomatoes.

2. Top with sliced chicken, then sprinkle with feta and olives.

3. Finish with a generous squeeze of lemon and a sprinkle of fresh parsley, if using.

Notes

• Dietary Quick Tip: This dish is naturally gluten-free. To make it dairy-free, simply omit the feta or use a plant-based alternative.

• Make Ahead: You can roast the eggplant and tomatoes in advance and reheat to make this meal even faster.

• Pair With: Serve with warm pita, couscous, or over a bed of arugula for a more filling option.