Ladies, I’m about to share a dinner recipe that’ll make you feel like you’ve got a personal chef hiding in your kitchen! This Lemon Butter Chicken with Ravioli and Veggies is what I call my “secret weapon dinner” – it’s the perfect blend of comfort food and fresh flavors that somehow manages to be both impressive and easy. The first time I made this for my sister’s visit, she literally wrote down the recipe before leaving! The bright, zesty lemon butter sauce coats every piece of tender chicken and cheese-filled ravioli, while colorful veggies add the perfect fresh crunch. Trust me, this one’s going to become a regular in your dinner rotation!
Table of Contents
Why You’ll Love This Recipe
- Restaurant-quality taste – feels like a fancy meal out but in the comfort of your home
- One-pan wonder – most of the cooking happens in a single skillet for easier cleanup
- Perfect balance of flavors – creamy, bright, savory, and fresh all in one delicious bite
- Flexible ingredients – easy to adapt based on what’s in your fridge or what’s on sale
Ingredients
Boneless chicken breasts – they cook quickly and stay tender in the lemon butter sauce; you can substitute thighs if you prefer
Cheese ravioli – use refrigerated or frozen; either cheese or spinach and cheese varieties work beautifully
Butter – the foundation of our luscious sauce; use unsalted so you can control the seasoning
Fresh lemons – we’ll use both the juice and zest for maximum flavor impact
Garlic – fresh is best here for that aromatic punch that makes everything taste better
Chicken broth – forms the base of our sauce and adds depth of flavor
Heavy cream – just enough to create a silky, luxurious sauce that clings to the ravioli
Parmesan cheese – adds a salty, nutty finish that brings everything together
Spinach – wilts beautifully into the sauce and adds color, nutrition, and gentle flavor
Cherry tomatoes – they burst with sweet juiciness when heated slightly in the sauce
Italian seasoning – a perfect herb blend that complements all the other flavors
Red pepper flakes – optional, but that tiny kick of heat really balances the richness
Salt and pepper – the basics that bring all the flavors to life
The full ingredient list with measurements will be available in the recipe card below.
How to Make Lemon Butter Chicken with Ravioli
- Prepare the chicken: Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-6 minutes per side until golden and cooked through. Remove to a plate and cover to keep warm.
- Cook the ravioli: While the chicken is cooking, bring a pot of salted water to a boil and cook ravioli according to package directions, usually just 3-4 minutes. Drain but save about ½ cup of the pasta water.
- Start the sauce: In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds – be careful not to burn it!
- Build the flavor: Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan (that’s pure flavor, ladies!). Let simmer for 2-3 minutes until slightly reduced.
- Make it creamy: Lower the heat and stir in heavy cream and Parmesan cheese. Simmer gently until the sauce starts to thicken, about 2-3 minutes.
- Add the vegetables: Toss in cherry tomatoes and spinach, stirring until spinach wilts, about 1-2 minutes.
- Bring it all together: Slice the chicken into strips and add back to the skillet along with the cooked ravioli. Gently toss everything in the sauce, adding a splash of reserved pasta water if the sauce needs thinning.
- Final touches: Remove from heat and sprinkle with lemon zest, extra Parmesan, and fresh basil if using.
Pro Tips for Making the Recipe
After making this dish countless times (it’s my go-to for dinner with friends!), I’ve picked up a few tricks:
Pound the chicken breasts to an even thickness before cooking – this ensures they cook evenly and stay tender.
Don’t overcook the ravioli! They’ll continue to soften slightly in the hot sauce, so aim for al dente when boiling.
If your sauce gets too thick, don’t panic! A splash of that reserved pasta water works magic to bring it back to the perfect consistency.
For a time-saving hack, use rotisserie chicken! Just shred it and add it when you would return the cooked chicken to the pan.
How to Serve
This gorgeous dish deserves to be shown off! Here are my favorite ways to serve it:
Bring the entire skillet to the table for a beautiful presentation – just be sure to use a hot pad underneath!
Serve with a simple side salad dressed with a light vinaigrette to balance the rich main dish
A slice of crusty garlic bread on the side is perfect for soaking up every last drop of that amazing sauce
For a special touch, place a lemon slice and fresh basil sprig on top of each serving
This dish pairs beautifully with a glass of crisp Pinot Grigio or Sauvignon Blanc for a complete dining experience!
Make Ahead and Storage
Make Ahead
This dish is best made fresh, but you can prep several components ahead of time! You can cook the chicken and store it in the refrigerator for up to 2 days. The sauce can be made without the cream and stored separately. When ready to serve, reheat the sauce, add the cream, and proceed with the recipe.
Storage
Leftover Lemon Butter Chicken with Ravioli will keep in an airtight container in the refrigerator for up to 3 days. The sauce may thicken considerably when chilled – that’s normal!
Reheating
For best results, reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or cream to revive the sauce. You can microwave individual portions, but cover the dish and use 50% power to prevent the sauce from separating or the chicken from becoming tough.
FAQs
Can I use frozen ravioli instead of refrigerated?
Absolutely! Frozen ravioli works perfectly in this recipe. You don’t even need to thaw it first – just cook it according to the package directions, which might be a minute or two longer than refrigerated ravioli. The beauty of this dish is its flexibility, so use whatever you have on hand or whatever catches your eye at the grocery store. I’ve even used tortellini when I couldn’t find ravioli, and it was equally delicious!
What vegetables can I substitute in this recipe?
This is where you can really make this recipe your own! I’ve made it with bell peppers, zucchini, asparagus, broccoli, and even peas with great results. Just remember that different vegetables have different cooking times – harder vegetables like broccoli should be lightly steamed before adding to the sauce, while more tender veggies like zucchini can go right in. The key is to maintain that beautiful color contrast and fresh texture that makes this dish so special.
How can I make this dish lighter?
We all have those times when we’re watching our calories! To make a lighter version, you can substitute half-and-half or even whole milk for the heavy cream (though the sauce won’t be quite as thick). You can also use light butter and increase the proportion of vegetables to pasta and chicken. Another option is to use chicken broth with just a touch of cornstarch slurry instead of cream for a dairy-light alternative that still gives you a nice sauce consistency.
Can I make this dish dairy-free?
While the butter and cream are key components of the traditional version, you can absolutely adapt this for dairy sensitivities! Use olive oil instead of butter, coconut cream instead of heavy cream (the lemon will balance the coconut flavor), and nutritional yeast instead of Parmesan for that cheesy flavor. You’ll need to find dairy-free ravioli or substitute a different pasta. The end result will be different from the original but can still be absolutely delicious with all those bright lemon and garlic flavors coming through!
Lemon Butter Chicken with Ravioli & Veggies
Equipment
- Large skillet
- Tongs
- Saucepan
- Zester
- Knife
- Cutting board
Ingredients
For the Chicken & Marinade
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- salt and pepper to taste
For the Sauce
- 2 tablespoons butter
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1/2 cup heavy cream
- 1/3 cup Parmesan cheese grated
- 1 teaspoon lemon zest plus more for garnish
For the Pasta & Veggies
- 9 oz cheese ravioli fresh or frozen
- 2 cups fresh spinach
- 1 cup cherry tomatoes halved
- reserved pasta water as needed to thin sauce
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet and cook chicken 5–6 minutes per side or until golden and cooked through. Remove and set aside.
- Meanwhile, bring a pot of salted water to a boil. Cook ravioli according to package instructions (3–4 minutes). Reserve ½ cup pasta water, then drain.
- In the same skillet, melt butter over medium heat. Add garlic and sauté 30 seconds until fragrant.
- Add chicken broth and lemon juice. Scrape browned bits from the pan and simmer for 2–3 minutes.
- Lower heat and stir in heavy cream, Parmesan cheese, and lemon zest. Simmer until slightly thickened, about 2 minutes.
- Add cherry tomatoes and spinach. Stir until spinach wilts and tomatoes are slightly softened, about 2 minutes.
- Slice chicken and return to the pan along with cooked ravioli. Toss gently to coat in sauce. Add reserved pasta water as needed to loosen.
- Remove from heat and garnish with extra Parmesan, lemon zest, and fresh basil if desired. Serve immediately.