Best Skillet Chicken And Ravioli Recipes

SKILLET CHICKEN AND RAVIOLI

Skillet Chicken and Ravioli image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
One 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

Steps:

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.

Nutrition Facts : Calories 457, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 121 milligrams, Sodium 537 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 44 grams

HERB & BALSAMIC CHICKEN & RAVIOLI SKILLET

Herb & Balsamic Chicken & Ravioli Skillet image

Think of this weeknight meal as an Italian-inspired chicken and dumplings. Simmered in an herb and balsamic sauce, it's a recipe small on ingredients and big on flavor.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
One 9-ounce package cheese ravioli
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound skinless, boneless chicken breasts, cut into chunks
Freshly ground black pepper
8 ounces white mushrooms, quartered
1/2 cup Food Network Kitchen™ Inspirations Tuscan Style Herb & Balsamic Cooking Sauce
1/3 cup flat-leaf parsley leaves, chopped
3 tablespoons grated Parmesan
Large pinch crushed red pepper

Steps:

Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs. Drain, then drizzle with oil and toss. Set aside and keep warm.
Meanwhile, sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, about 1 more minute. Transfer to a plate (the chicken will not be cooked all the way through at this point).
Heat the remaining 1 tablespoon oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Sprinkle with salt and continue to cook, stirring, until softened, about 3 more minutes. Return the chicken and any collected juices to the skillet. Add the Tuscan Style Herb & Balsamic Cooking Sauce, half of the parsley, 2 tablespoons of the Parmesan and 2 tablespoons water. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 4 minutes.
Nestle the ravioli into the skillet. Sprinkle with the remaining parsley and Parmesan. Sprinkle with crushed red pepper.