Lemon Butter Chicken with Ravioli and Veggies
A delightful dish featuring tender chicken, cheesy ravioli, and fresh vegetables with bright flavors of lemon and garlic.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 3g
Tried this recipe?Let us know how it was!