Description
This Garlic Butter Chicken with Zucchini, Corn, and Ravioli is a flavorful one-pan meal combining tender, spice-seasoned chicken with sautéed fresh vegetables and tender ravioli. The dish features a rich garlic butter sauce enhanced by lime juice and aromatic spices, making it a quick and satisfying dinner perfect for any night of the week.
Ingredients
Units
Scale
Pasta
- 8 oz ravioli (store-bought, frozen or refrigerated)
Veggies
- 2 tablespoons olive oil
- 2 medium zucchini, sliced
- Salt and pepper to taste
- 1.5 cups cooked corn kernels (about 3 ears corn)
Garlic Butter Chicken
- 1 lb skinless, boneless chicken breasts, sliced
- 1/2 teaspoon smoked paprika (or more to taste)
- 1/2 teaspoon chili powder (or more to taste)
- 1/4 teaspoon salt (or to taste)
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 tablespoons freshly squeezed lime juice (or more to taste)
- 4 tablespoons butter, divided
Garnish
- Fresh cilantro, chopped
Instructions
- Cook Ravioli: Bring a large pot of water to a boil. Cook the ravioli according to package instructions, typically 7 to 10 minutes, until tender. Drain well and set aside. This step can be done first to have the pasta ready while you prepare the rest of the dish.
- Prepare the Vegetables: Heat 2 tablespoons of olive oil in a large, high-sided cast-iron skillet over medium heat until hot. Add the sliced zucchini and season with a pinch of salt and freshly ground black pepper. Sauté the zucchini for about 3 minutes, flipping once to cook evenly, until tender but still crisp. Remove the zucchini from the skillet and place on a plate to keep warm.
- Make Garlic Butter Chicken: Season the sliced chicken breasts with smoked paprika, chili powder, salt, and freshly ground black pepper. In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken slices in a single layer and cook undisturbed for about 4 minutes to get a good sear. Flip the chicken pieces over, add the minced garlic, and cook for an additional 2 minutes. Lower the heat to low, add freshly squeezed lime juice and 2 tablespoons of butter. Stir frequently and cook for another 2 minutes or until the chicken is fully cooked through and the garlic softens.
- Assemble the Dish: Return the cooked zucchini and the cooked corn kernels to the skillet with the chicken. Add the remaining 2 tablespoons of butter and melt it over low heat, stirring gently to combine so the butter coats the chicken and vegetables evenly. Add the cooked ravioli to the skillet and toss everything gently to coat all components in the garlic butter sauce. Remove from heat.
- Season and Garnish: Taste and adjust seasoning as desired by adding more salt, smoked paprika, chili powder, or lime juice. When serving, top the dish with freshly chopped cilantro and optionally sprinkle a small amount of chili powder over the chicken and ravioli for an extra touch of flavor and presentation.
Notes
- You can use any store-bought ravioli variety, such as cheese or spinach, based on your preference.
- Be careful not to overcook the chicken to keep it juicy and tender.
- If fresh corn is unavailable, frozen or canned corn can be a convenient substitute; just be sure to drain well and heat through.
- Adjust the amount of chili powder and smoked paprika to your spice tolerance level.
- Cast-iron skillet is recommended for even heat distribution, but any large skillet will work.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
