Skillet Chicken and Ravioli

Today’s recipe was a guest post I did for Jenny over at The NY Melrose Family.  A few of us were lucky enough to guest post for her right after she had her daughter.  I wanted something easy to whip up, like easy enough Jenny’s husband could throw it together while she naps before dinner.  *hint, hint*


Skillet Chicken & Ravioli 2


I saw the original recipe for this dish in Food Network Magazine.  It looked super easy to whip up, and a great way to get some veggies into my family’s faces.  Since I’m anti-mushroom I added asparagus instead, and switched out the raw tomatoes for sun-dried.  But chicken and cheese ravioli are almost always a win around here so the boys all thought I did good.  Yay for easy dinners on a week night!


Skillet Chicken & Ravioli 1

Skillet Chicken and Ravioli

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 to 4
Author adapted from Food Network Magazine


  • 9 ounce package small cheese ravioli
  • 2 tablespoon vegetable oil
  • 2 boneless skinless chicken breasts, cut into 1? chunks
  • Salt and pepper
  • 1 bunch asparagus rinsed and dried
  • 1/4 cup sun-dried tomatoes drained and julianned
  • 2 cloves garlic minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup chicken broth
  • 2 tablespoons fresh grated Parmesan cheese
  • 1 teaspoon dried parsley


  1. Bring a large pot of water to a boil. Season water generously with salt. Add ravioli and cook according to package directions. Drain, drizzle with 2 to 3 tablespoons vegetable oil, toss, and set aside.
  2. Meanwhile, add 1 tablespoon vegetable oil to a large skillet over medium heat. Season chicken with salt and pepper; add to skillet. Cook chicken until all sides are brown and no longer pink in the middle. Transfer chicken to a plate; set aside.
  3. Heat 1 tablespoon oil in same skillet. Add asparagus and cook for 4 minutes turning a couple times. Add sun-dried tomatoes, garlic, and vinegar; cook for 2 minutes. Add the chicken back to the skillet, along with the drained ravioli, broth, and Parmesan cheese. Bring to a simmer, and cook for 4 minutes, stirring occasionally. Sprinkle with parsley; serve warm.



  1. says

    Surprisingly, he took notice of all the fabulous recipes that were shared when the baby first arrived and he’s kept up cooking since! I love this recipe. Thanks so much for helping me out with it Julie!

    • Julie Espy says

      Yay! I love a man that cooks. It’s so nice to be treated to a home cooked meal you did have anything to do with. 🙂

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