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Skillet Chicken & Ravioli


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  • 1 9 oz. pkg small cheese ravioli
  • 2 tbsp EVOO plus more for drizzling
  • 1 1/4 lbs skinless, boneless chicken breasts, cut into chunks
  • Freshly ground black pepper
  • 8 oz. white mushrooms, halved
  • 1 c halved cherry tomatoes
  • 2 cloves garlic, thinly sliced
  • 2 tbsp red wine vinegar
  • 1/3 c chicken broth
  • 2 tbsp grated parm cheese
  • 1/4 c chopped fresh parsley, basil or a combination


Preparation time 25mins
Cooking time 30mins


Step 1

Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.

Meanwhile, season the chicken with salt and pepper. Heat 1 tbsp olive oil in a large nonstick skillet over medium high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 mins. Continue to cook, stirring, 1 more min. Transfer to a plate.

Heat the remaining 1 tbsp olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 mins. Season with salt and continue to cook, stirring, until softened, about 3 more mins. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 mins. 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 mins. Top with parsley.


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