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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 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 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

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

Calories: 609kcal | Carbohydrates: 37g | Protein: 35g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 133mg | Sodium: 856mg | Potassium: 794mg | Fiber: 4g | Sugar: 7g | Vitamin A: 809IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 7mg