Pan-Fried Chicken Breast with Peppers and Eggplant

Here is a recipe that will make you forget that it is still winter! Simple and delicious.

by Veronica Brandy

Veronica Brandy

Veronica is the co-founder of Eatwell101. Veronica's culinary education started at 3 and came through hands-on experience—helping her mother and grand-mother running restaurants and catering services, cooking for friends and family. In 2011, Veronica and her husband joined forces to create Eatwell101, bonding over their shared love of food and cooking as a family.

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Updated Jun 9, 2026

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Ingredient list for the fried chicken with peppers and eggplant

serves :

• 1 lb (400g) chicken breast
• 1 eggplant
• 2 peppers
• 1 teaspoon Worcestershire sauce
• Thyme
• Olive oil
• A small glass of water

Directions

1. Sauté the vegetables and chicken cut into small pieces in olive oil.

2. During cooking, add a small glass of water, thyme, and Worcestershire sauce. Let’s reduce.

3. It is ready when the meat is browned, and the vegetables are tender!

Serve this with fried rice, or make a sauce for pasta, adding a little tomato sauce.

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Pan-Fried Chicken Breast with Peppers and Eggplant

Author: Veronica Brandy  |  Servings: 4 serving

Prep Time: 10 min  |   Cook Time: 20 min

Chicken Breast Stir Fry with Eggplant in just 20 minutes or less

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Ingredients

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• 1 lb (400g) chicken breast
• 1 eggplant
• 2 peppers
• 1 teaspoon Worcestershire sauce
• Thyme
• Olive oil
• A small glass of water

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Instructions

1. Sauté the vegetables and chicken cut into small pieces in olive oil.
2. During cooking, add a small glass of water, thyme, and Worcestershire sauce. Let's reduce.
3. It is ready when the meat is browned, and the vegetables are tender!
4. Serve this with fried rice, or make a sauce for pasta, adding a little tomato sauce.

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