Description
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!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~480 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect result. First, ensure your chicken breasts are halved evenly to promote quick, even cooking. Pat them dry before seasoning generously. When searing, do not move the chicken for the first few minutes to achieve a proper golden crust. For the vegetables, avoid overcrowding the skillet to ensure they sauté rather than steam. While making the sauce, let the garlic become fragrant but not brown before adding the liquid. The sauce is ready when it coats the back of a spoon. Time your ravioli to finish cooking just as the sauce is ready, so they can be added directly from the pot, retaining a bit of starchy water to help the sauce cling.
Serving Suggestions
This dish is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the richness. For a more rustic presentation, serve it directly from the skillet at the table. A crusty baguette is perfect for soaking up the extra lemon butter sauce. If you want to add more color, consider garnishing with additional lemon zest or a sprinkle of red pepper flakes for a touch of heat.
How-to Summary
In summary, this one-pan meal involves searing seasoned chicken, sautéing fresh veggies, and creating a simple lemon-butter-Parmesan sauce in the same skillet. Cook the ravioli separately, then combine everything in the skillet to coat in the vibrant sauce. The key is building layers of flavor in a single pan for minimal cleanup and maximum taste.
Frequently Asked Questions
Can I use a different pasta? Absolutely. Tortellini, fettuccine, or gnocchi would all work well. Adjust cooking times according to package directions.
How can I make this sauce thicker? For a richer, thicker sauce, add an extra tablespoon of butter at the end and swirl it in off the heat. A teaspoon of cornstarch mixed with a tablespoon of cold water can also be whisked in during the simmer.
Is frozen ravioli okay to use? Yes, frozen cheese ravioli is a great shortcut. Just cook it directly from frozen, adding a minute or two to the boiling time.
Can I prepare any components ahead? You can season the chicken and chop the vegetables ahead of time. The sauce is best made fresh, but you can gently reheat it before combining with the other elements.
What’s the best way to store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to refresh the sauce.
Common Mistakes to Avoid
- Overcooking the Chicken: Halving the breasts ensures they cook quickly. Use a meat thermometer; chicken is done at 165°F (74°C).
- Crowding the Pan: Searing in batches prevents steaming and ensures a good sear on the chicken and a proper sauté on the veggies.
- Burning the Garlic: Garlic burns easily. Add it to the melted butter and sauté just until fragrant, about 30-60 seconds, before adding the broth.
- Overcooking the Ravioli: Cook ravioli to al dente as it will continue to absorb sauce when combined in the skillet.
Conclusion
This Lemon Butter Chicken with Ravioli and Veggies is the epitome of a satisfying, restaurant-quality weeknight dinner. It masterfully combines tender protein, pillowy pasta, and fresh vegetables in a bright, creamy sauce, all with the convenience of minimal cleanup. By following the detailed steps and tips provided, you can avoid common pitfalls and create a reliably delicious meal that is sure to become a family favorite. Enjoy the process and the delightful results!