🍋🧈 Lemon Butter Chicken with Ravioli and Veggies
📝 Description:
This dish is the perfect weeknight comfort meal with a zesty twist. Juicy, golden-seared chicken breasts are bathed in a buttery lemon garlic sauce, served with tender cheese ravioli, sautéed zucchini, and sweet corn. It’s creamy, tangy, and hearty—all in one skillet. The addition of Parmesan and herbs adds savory depth, making it a crowd-pleaser for adults and kids alike.
🛒 Ingredients:
- 2 chicken breasts, halved lengthwise (to make 4 thin cutlets)
- 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
🍳 Instructions:
1. Cook the Ravioli
Boil ravioli according to package instructions. Drain and set aside.
2. Sear the Chicken
Season chicken with paprika, Italian seasoning, salt, and pepper.
In a large skillet over medium heat, heat 1 tbsp olive oil.
Add chicken and cook 4–5 minutes per side, or until golden and cooked through.
Remove and set aside.
3. Sauté the Veggies
In the same skillet, add 1 tbsp olive oil. Sauté zucchini and corn with a pinch of salt until tender and lightly browned, about 5–6 minutes. Remove and set aside.
4. Make the Lemon Butter Sauce
Lower heat to medium. Add butter and minced garlic. Sauté for 30 seconds.
Stir in chicken broth and lemon juice. Simmer 2–3 minutes until slightly reduced.
Stir in Parmesan cheese until melted and smooth. Season to taste.
5. Combine and Finish
Return chicken, ravioli, and veggies to the skillet. Toss gently to coat everything in the sauce. Simmer 1–2 more minutes to warm through.
Top with chopped parsley and extra Parmesan if desired.
📌 Notes:
- Cutting chicken in half lengthwise speeds up cook time and ensures even cooking.
- Cheese ravioli adds richness—swap for spinach ravioli if you like.
- Fresh lemon juice makes all the difference in flavor—avoid bottled if possible.
- Frozen corn works great! Just thaw before sautéing.
💡 Tips:
- Add a splash of cream or a touch more butter for an extra silky sauce.
- Want more veggies? Add cherry tomatoes, spinach, or mushrooms.
- For a crispier chicken crust, dredge in a bit of flour before searing.
- Use rotisserie chicken for a shortcut—just skip the searing step.
🍽️ Servings:
Serves 3–4 as a main dish.
🔍 Nutritional Info (Per Serving):
(Estimated for 4 servings)
- Calories: 480–520
- Protein: 32g
- Carbs: 35g
- Fat: 28g
- Fiber: 3g
- Sugar: 4g
- Sodium: ~600mg
🌿 Benefits:
- Chicken provides lean protein to support muscle and immune health.
- Zucchini & corn offer fiber, antioxidants, and essential vitamins like C and folate.
- Lemon enhances flavor naturally and aids digestion.
- Cheese ravioli provides calcium and comfort—the good kind of soul food.
❓ Q&A:
Q: Can I make this ahead of time?
A: Yes! Cook everything, store separately, and reheat gently in the sauce before serving.
Q: Can I use frozen ravioli?
A: Absolutely—just cook according to package instructions and drain well.
Q: What’s a good substitute for chicken broth?
A: Use veggie broth or even white wine for a more elevated flavor.
Q: Can I make this vegetarian?
A: Definitely! Skip the chicken and use extra veggies or pan-fried tofu.
Q: How do I store leftovers?
A: Keep in an airtight container for up to 3 days in the fridge. Reheat in a pan or microwave with a splash of broth.
Let me know if you’d like a one-pan version, printable recipe card, or wine pairing ideas (this one’s great with a chilled Sauvignon Blanc or Pinot Grigio!). 🍷🌿