Skillet Chicken and Ravioli with Garlic Tomato Cream Sauce
A One-Pan Weeknight Comfort Meal
There’s nothing better than a one-pan dinner that tastes like it came straight out of a restaurant – but with weeknight simplicity.This Skillet Chicken and Ravioli is rich, comforting, and bursting with flavor, thanks to golden seared chicken, tender cheese-stuffed ravioli, and a silky garlic tomato cream sauce you’ll want to eat by the spoonful.
It Starts with Perfectly Seared Chicken
Boneless, skinless chicken breasts get trimmed and halved. If your chicken is already on the thin side, no need to halve, just pound with a rolling pin or mallet until even. The chicken then gets generously seasoned in a mixture of garlic powder, onion powder, kosher salt, Italian seasoning and black pepper. This is the same lineup of seasonig used in my Italian Skillet Chicken recipe. The trick is to not rush the cooking process. Cook in oil or bacon fat just under medium heat for 7-8 minutes per side.
A Sauce Worth Swooning Over
Once the chicken is cooked, onions hit the pan followed by garlic and concentrated tomato paste. White wine deglazes the pan and pulls every bit of flavor from the bottom of the skillet into the sauce. In goes the heavy whipping cream and crushed red pepper flakes for a little heat. The sauce is simple but elevated.
Don’t Forget the Ravioli
While your sauce simmers, boil your favorite fresh ravioli. For me, that’s Rana 4 Cheese Ravioli sold in grocer’s refrigerated pasta section. No ravioli comes close to the flavor and texture this brand offers. To me, it is far superior to all other brands. The best part? It’s ready in 4 minutes and goes right into the skillet to take a bath in that luscious sauce.
Skillet Chicken and Ravioli with Garlic Tomato Cream Sauce
Ingredients
Chicken
- 2 lbs boneless skinless chicken breasts trimmed, halved if thick
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- 1 tsp pepper
- olive oil or bacon grease for cooking chicken
Tomato Garlic Cream Sauce
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 tbsp concentrated tomato paste
- 1/3 c dry white wine
- 2 c heavy whipping cream
- 1/2 tsp red pepper flakes
- 1 1/2 tsp sugar
- 1/2 tsp kosher salt
Ravioli
- 10 oz Rana 4 Cheese Ravioli
Instructions
- Preheat a skillet just a hair under medium heat for 10 minutes
- While the skillet preheats, trim chicken and halve the thicker breasts.
- Add galic powder, onion powder, Italian seasoning, kosher salt and black pepper to a small bowl. Season the thicken with all of the seasoning on both sides.
- Either add olive oil or rendered bacon fat to the pan. Add chicken breasts and cook for 7-8 minutes per side.
- Remove the chicken. If there isn't enough residual fat in the pan add more. Add the diced onion and cook for 10 minutes. Scrape up the bits from the bottom of the pan.
- Add the minced garlic. Stir and cook for 2 mintues.
- Add the tomato paste. Mix and cook for 1 minute.
- Deglaze the pan with the white wine, scraping up all the brown bits from the bottom of the pan. Let that boil and reduce for 2-3 minutes.
- Pour in the heavy cream, stir and add sugar, 1/2 tsp kosher salt, and crushed red pepper flakes. Add more if you like it spicy. Stir and let the sauce heat up. Once hot and bubbly, add chicken back to the skillet to heat through along with any drippings from the plate. Ladle the sauce over the chicken.
- Salt boiling water and add the refrigerated ravioli. Cook for four minutes. Remove with a slotted spoon and add directly to the skillet.
- Move chicken to one side of the skillet and toss the ravioli in the sauce. Top it all with fresh Italian herbs and parmesan cheese.