Garlic Butter Chicken with Zucchini, Corn, and Ravioli

Let me introduce you to my family's new favorite chicken dinner - Garlic Butter Chicken with Zucchini, Corn, and Ravioli. This recipe has everything: protein, veggies, and carbs! It's a super easy and delicious meal that is worthy of consideration for your monthly dinner rotation! Perfect for frozen or refrigerated (store-bought) ravioli!

Course Main Course

Cuisine American

Keyword chicken corn, chicken ravioli, garlic butter chicken, zucchini chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 609kcal

Author Julia

Ingredients

Pasta

8 oz ravioli store-bought (frozen or refrigerated)

Veggies

2 tablespoons olive oil
2 zucchini medium, sliced
salt and pepper to taste
1.5 cups corn kernels cooked (about 3 corn ears - corn on the cob)

Garlic Butter Chicken

1 lb chicken breasts skinless, boneless, sliced
½ teaspoon smoked paprika or more
½ teaspoon chili powder or more
¼ teaspoon salt or to taste
black pepper freshly ground, to taste
2 tablespoons olive oil
5 cloves garlic minced
2 tablespoons freshly squeezed lime juice or more
4 tablespoons butter divided

Garnish

fresh cilantro chopped

US Customary - Metric

Instructions

Cook ravioli

Bring a large pot of water to boil. Cook ravioli according to package instructions (usually 7 to 10 minutes). Drain.
While you wait for the water to start boiling and while the ravioli is cooking, proceed with the rest of the recipe.

Prepare the vegetables

Heat olive oil in a large, high-sided cast-iron skillet over medium heat until hot. Add sliced zucchini. Sprinkle with a pinch of salt and freshly ground black pepper. Cook for about 3 minutes on medium heat. Flip the veggies once. Remove cooked zucchini to a plate.

Make Garlic Butter Chicken

Slice the chicken breasts into strips. Season the chicken with smoked paprika, chili powder, salt, and freshly ground black pepper.
Heat 2 tablespoons of olive oil on medium heat in the same, now empty, cast-iron skillet. Add the chicken in one layer and cook, undisturbed, for about 4 minutes.
Flip the chicken strips over, add minced garlic, and cook for 2 more minutes. Lower the heat to low and add freshly squeezed lime juice and 2 tablespoons of butter. Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through but not overcooked and the garlic has softened.

Assembly

Add cooked sliced zucchini, and cooked corn kernels to the same skillet with cooked chicken.
Add 2 remaining tablespoons of butter and melt it on low heat, stirring it together with the veggies. Do it rather quickly, for a couple of minutes, just until the butter melts and the garlic butter sauce coats both the chicken and the zucchini and corn evenly. Remove from heat.
Add cooked and drained ravioli, and coat them with the butter sauce and veggies. Remove from heat.
Season with more salt, smoked paprika, and chili powder, if desired. Add more freshly squeezed lime juice, if desired.
When serving, top with the chopped fresh cilantro. Sprinkle a small amount of chili powder over chicken and ravioli, for presentation purposes, if desired.

Nutrition