Skillet Chicken and Ravioli



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


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 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.

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

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