If you’ve been looking for a dinner that tastes like a cozy hug but still feels a little fancy—this Lemon Butter Chicken with Ravioli and Veggies is exactly what you need. It’s got juicy, golden-seared chicken, pillowy ravioli, and a medley of colorful veggies all tossed in a velvety lemon butter sauce that’s straight-up dreamy. It’s one of those dishes that makes your kitchen smell amazing and has everyone asking, “What’s cooking?” Trust me, you’re going to want to add this to your weekly dinner rotation.
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Why You’ll Love Lemon Butter Chicken with Ravioli and Veggies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine walking in the door, tossing everything together in one pan, and serving up a restaurant-worthy plate in under 30 minutes.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No fancy store runs—just basic staples elevated into something incredible.
Quick and Easy: With ready-to-cook ravioli and simple seasoning, this recipe is foolproof—even for beginners!
Customizable: Swap in your favorite ravioli (cheese, spinach, or mushroom all work beautifully), and add seasonal veggies to make it your own.
Crowd-Pleasing: That lemon butter sauce? It hits all the right notes. Creamy, zesty, and comforting—kids, adults, even picky eaters will be coming back for seconds.
Ingredients
Chicken Breasts: Boneless and skinless, pan-seared until golden brown. They soak up all that lemony butter goodness and bring the heartiness to this dish.
Ravioli: The shortcut star! Soft, tender, and packed with cheesy filling—they turn this meal into a cozy Italian-inspired delight.
Zucchini: Adds a fresh, green crunch to the dish, balancing out the richness of the sauce.
Cherry Tomatoes: Sweet and juicy, they burst with flavor and add a pop of color.
Lemon: The juice and zest brighten everything up with a zippy, fresh kick.
Garlic: Because everything’s better with garlic. It builds that buttery, savory base.
Butter: The rich, creamy heart of the sauce. When mixed with lemon and garlic—pure heaven.
Parmesan Cheese: For that final touch of savory depth and a bit of salty, cheesy magic.
Fresh Herbs: Parsley or basil gives a fresh finish that ties everything together.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Pan: Start by heating a large skillet over medium-high heat. Add a little oil or butter to get things going and give that chicken a beautiful golden sear.
Cook the Chicken: Season your chicken breasts with salt and pepper, then sear each side until golden brown and fully cooked through. Set aside and let it rest—it’ll be super juicy!
Sauté the Veggies: In the same pan, add more butter and toss in your garlic, zucchini, and cherry tomatoes. Let them cook until softened and fragrant.
Boil the Ravioli: While the veggies cook, bring a pot of salted water to a boil and cook the ravioli according to package instructions. Drain and set aside.
Make the Sauce: Add more butter (yes, we’re going all in!) to the skillet along with the lemon juice and zest. Stir to combine and let it simmer just until everything melts together into a silky sauce.
Combine Everything: Return the chicken to the pan, along with the drained ravioli. Gently toss to coat everything in that lemon butter magic.
Finishing Touches: Sprinkle with grated parmesan and chopped herbs. Serve warm, and prepare to impress!
How to Serve Lemon Butter Chicken with Ravioli and Veggies
Crusty Bread: Mop up that luscious lemon butter sauce with warm, crusty bread. Garlic bread? Even better.
Simple Salad: A light arugula or mixed green salad with a lemon vinaigrette balances the richness of the dish.
Glass of White Wine: A crisp Pinot Grigio or Chardonnay pairs beautifully and takes your dinner up a notch.
Fresh Herbs: Don’t skip the garnish—it adds freshness and color that makes every plate pop.
Additional Tips
Pound the Chicken: Lightly pounding the chicken helps it cook evenly and stay tender.
Use Fresh Ravioli: Fresh or refrigerated ravioli cook quickly and have the best texture. Try cheese-stuffed, spinach-ricotta, or even mushroom ravioli.
Zest First, Juice Later: Always zest your lemon before juicing—much easier!
Add Spinach: Toss in a handful of spinach at the end for an extra veggie boost.
Double the Sauce: Like it extra saucy? Double the lemon butter portion and drizzle extra over the plate.
FAQ Section
Q1: Can I use frozen ravioli?
A1: Yes! Just cook it according to the package and be sure to drain it well before adding it to the skillet.
Q2: What veggies can I substitute?
A2: Bell peppers, asparagus, or spinach are great swaps. Use what’s fresh and in season!
Q3: Can I make this dish ahead of time?
A3: It’s best fresh, but you can prep the chicken and veggies ahead and reheat gently before serving.
Q4: How do I store leftovers?
A4: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Q5: Can I freeze this dish?
A5: The chicken and sauce freeze well, but ravioli can get mushy. If freezing, freeze the components separately.
Q6: What kind of ravioli works best?
A6: Cheese, spinach, or mushroom ravioli all work well! Pick your favorite and go for it.
Q7: Can I use chicken thighs instead of breasts?
A7: Absolutely. Chicken thighs will be just as flavorful and even juicier.
Q8: How can I make this gluten-free?
A8: Use gluten-free ravioli and double-check that all your ingredients (like broth or cheese) are certified gluten-free.
Q9: Can I add cream to the sauce?
A9: For a creamier finish, yes! A splash of heavy cream or a dollop of cream cheese blends beautifully with the lemon butter.
Q10: How do I keep the sauce from breaking?
A10: Keep the heat low when melting butter and adding lemon juice—slow and steady wins the race!
Conclusion
And there you have it—Lemon Butter Chicken with Ravioli and Veggies, a dish that’s fancy enough for guests but easy enough for a Tuesday night. It’s cozy, bright, buttery, and bursting with flavor in every bite. I hope it brings some sunshine to your kitchen and becomes a new go-to in your recipe rotation. Happy cooking, and don’t forget to share your plate (or at least a photo) with someone you love!
Print
Lemon Butter Chicken with Ravioli and Veggies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Sautéed, Simmered
- Cuisine: American
Description
This Lemon Butter Chicken with Ravioli and Veggies is a creamy, zesty dish that combines tender chicken, cheesy ravioli, and fresh veggies in a tangy lemon butter sauce. Perfect for a quick and satisfying dinner that will impress everyone at the table.
Ingredients
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2 chicken breasts, halved lengthwise
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1 package (9 oz) cheese ravioli
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1 zucchini, sliced
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1 cup corn kernels (fresh or frozen)
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2 tbsp olive oil
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3 tbsp unsalted butter
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3 garlic cloves, minced
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1 cup chicken broth
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Juice of 1 lemon
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1/4 cup grated Parmesan cheese
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1/2 tsp paprika
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1/2 tsp dried Italian seasoning
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Fresh parsley for garnish
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Salt and pepper to taste
Instructions
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Season and cook the chicken: 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.
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Sauté the vegetables: In the same skillet, add 1 tbsp olive oil and sauté zucchini and corn for 3-4 minutes until tender. Remove and set aside.
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Make the lemon butter sauce: 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.
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Cook the ravioli: 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.
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Serve: Garnish with fresh parsley and serve warm. Enjoy!
Notes
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Feel free to add any other veggies to this dish, such as spinach or bell peppers, for extra flavor and nutrients.
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You can substitute the cheese ravioli with any other type of pasta you prefer.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg