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Why Make This Recipe
Lemon Butter Chicken with Ravioli and Veggies is a delightful dish that brings together tender chicken, cheesy ravioli, and fresh vegetables. It’s a perfect meal for busy weeknights or special occasions. The bright flavors of lemon and garlic make this dish both tasty and refreshing. Plus, it’s easy to prepare, so you can have a gourmet dinner on your table in no time!
How to Make Lemon Butter Chicken with Ravioli and Veggies
Ingredients:
- 2 chicken breasts, halved lengthwise
- 1 package (9 oz) cheese ravioli
- 1 zucchini, sliced
- 1 cup corn kernels (fresh or frozen)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup chicken broth
- Juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- 1/2 tsp paprika
- 1/2 tsp dried Italian seasoning
- Fresh parsley for garnish
- Salt and pepper to taste
Directions:
- Season chicken with paprika, Italian seasoning, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add 1 tbsp olive oil and sauté zucchini and corn for 3-4 minutes until tender. Remove and set aside.
- Melt butter in the skillet, add garlic, and sauté for 1 minute. Stir in chicken broth, lemon juice, and Parmesan cheese. Simmer for 3-4 minutes until the sauce slightly thickens.
- Meanwhile, cook ravioli according to package instructions. Drain and add to the skillet with the sauce. Return chicken, zucchini, and corn to the skillet. Toss to coat everything in the lemon butter sauce.
- Garnish with fresh parsley and serve warm. Enjoy this fresh and flavorful dish!
How to Serve Lemon Butter Chicken with Ravioli and Veggies
This dish is best served warm. You can plate the chicken on top of a bed of ravioli and spoon the veggies and sauce over the top. Garnish with fresh parsley for a pop of color and flavor. It pairs well with a side salad or some crusty bread to soak up the delicious sauce.
How to Store Lemon Butter Chicken with Ravioli and Veggies
If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay fresh for up to 3 days. To reheat, warm it in a skillet over low heat or in the microwave until heated through.
Tips to Make Lemon Butter Chicken with Ravioli and Veggies
- Make sure not to overcook the chicken; it should be juicy and tender.
- Feel free to substitute the chicken with shrimp or tofu for a different protein option.
- Experiment with other vegetables like bell peppers or spinach to add more variety.
Variation
You can change up the recipe by using different types of ravioli, like spinach or mushroom, for a new flavor. Adding some crushed red pepper flakes can give it a nice kick if you like spice.
FAQs
-
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just make sure to thaw them completely before cooking to ensure even cooking. -
What if I can’t find cheese ravioli?
You can use other types of pasta, such as fettuccine or bow ties. Just adjust the cooking time according to the package instructions. -
Can I make this dish ahead of time?
While it’s best fresh, you can prepare the components (chicken, sauce, and veggies) ahead of time and combine them before serving. This will save time on busy nights!
Lemon Butter Chicken with Ravioli and Veggies
Ingredients
Main Ingredients
- 2 pieces chicken breasts, halved lengthwise
- 1 package (9 oz) cheese ravioli
- 1 piece zucchini, sliced
- 1 cup corn kernels (fresh or frozen)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 lemon Juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- 1/2 tsp paprika
- 1/2 tsp dried Italian seasoning
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
Preparation
- Season chicken with paprika, Italian seasoning, salt, and pepper.
- Heat 1 tbsp olive oil in a skillet over medium heat. Sear chicken for 4-5 minutes per side until golden and cooked through.
- Remove chicken and set aside.
- In the same skillet, add 1 tbsp olive oil and sauté zucchini and corn for 3-4 minutes until tender.
- Remove zucchini and corn and set aside.
Cooking
- Melt butter in the skillet, add garlic, and sauté for 1 minute.
- Stir in chicken broth, lemon juice, and Parmesan cheese. Simmer for 3-4 minutes until the sauce slightly thickens.
- Meanwhile, cook ravioli according to package instructions. Drain and add to the skillet with the sauce.
- Return chicken, zucchini, and corn to the skillet. Toss to coat everything in the lemon butter sauce.
Serving
- Garnish with fresh parsley and serve warm.
- Plate the chicken on top of a bed of ravioli and spoon the veggies and sauce over the top.