Description
This Lemon Butter Chicken with Ravioli and Veggies is the perfect treat for any occasion, combining velvety chicken, sweet and tangy lemon butter sauce, and creamy toppings for a symphony of flavors.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup unsalted butter
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/4 cup chopped fresh parsley
- 1 lb cheese ravioli
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Lemon wedges (optional)
- Fresh basil leaves (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Rub the chicken breasts with olive oil, salt, black pepper, garlic powder, and onion powder. Place on a greased baking sheet and bake for 20-25 minutes until cooked through and internal temperature reaches 165°F (74°C).
- In a saucepan, melt butter over medium heat. Stir in lemon juice, lemon zest, and chopped fresh parsley. Cook for 1-2 minutes.
- Cook cheese ravioli according to package instructions until al dente. Drain and set aside.
- In a skillet, sauté mixed vegetables over medium heat until tender.
- Toss cooked ravioli and vegetables with lemon butter sauce. Serve with baked chicken.
- Garnish with grated Parmesan cheese, chopped fresh basil, lemon wedges, and fresh basil leaves if desired. Serve immediately and enjoy!
Notes
Ensure chicken is well-coated with seasoning before baking for best texture and flavor. Serve on a fancy platter for an elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 130mg