Skillet Chicken and Ravioli Recipe

Name: Skillet Chicken and Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 9 -ounce package small cheese ravioli; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 1/4 pounds skinless, boneless chicken breasts, cut into chunks; Freshly ground pepper; 8 ounces white mushrooms, halved; 1 cup halved cherry tomatoes; 2 cloves garlic, thinly sliced; 2 tablespoons red wine vinegar; 1/3 cup low-sodium chicken broth; 2 tablespoons grated parmesan cheese; 1/4 cup chopped fresh parsley, basil or a combination

Servings: persons

Kosher salt
1 9 -ounce package small cheese ravioli
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/4 pounds skinless, boneless chicken breasts, cut into chunks
Freshly ground pepper
8 ounces white mushrooms, halved
1 cup halved cherry tomatoes
2 cloves garlic, thinly sliced
2 tablespoons red wine vinegar
1/3 cup low-sodium chicken broth
2 tablespoons grated parmesan cheese
1/4 cup chopped fresh parsley, basil or a combination

1
Bring a pot of salted water to a boil.
2
Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
3
Meanwhile, season the chicken with salt and pepper.
4
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
5
Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes.
6
Continue to cook, stirring, 1 more minute.
7
Transfer to a plate.
8
Heat the remaining 1 tablespoon olive oil in the skillet.
9
Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes.
10
Season with salt and continue to cook, stirring, until softened, about 3 more minutes.
11
Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes.
12
Return the chicken to the skillet, then add the ravioli, broth and parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes.
13
Top with the parsley.
14
Per serving: Calories 457; Fat 17 g (Saturated 5 g); Cholesterol 121 mg; Sodium 537 mg; Carbohydrate 28 g; Fiber 2 g; Protein 44 g
15
Photograph by Christopher Testani

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Kosher salt, 1 9 -ounce package small cheese ravioli, 2 tablespoons extra-virgin olive oil, plus more for drizzling, 1 1/4 pounds skinless, boneless chicken breasts, cut into chunks, and more.

Yes, Skillet Chicken and Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skillet Chicken and Ravioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions