Marry Me Chicken and Ravioli: The Ultimate Romantic Dinner

This Marry Me Chicken and Ravioli is a creamy, tangy, and slightly spicy skillet meal that feels fancy but is easy to make. The chicken gets a golden sear, then swims in a silky sun-dried tomato cream sauce that hugs cheese or spinach ravioli. The dish is rich, smooth, and comforting perfect for date night or a quiet, satisfying dinner after a long day. This one-pan-ish recipe makes your kitchen smell like heaven on a rainy day and gives top-notch flavor with very little fuss.

Top reasons to make this:

• It’s fast enough for weeknights but special enough for a date.
• Uses simple pantry staples plus a small pack of ravioli.
• Big on comfort and rich flavor with minimal cleanup.

If you love creamy chicken dinners, you might also enjoy Creamy Parmesan Chicken and Orzo for another cozy option.

Ingredients of Marry Me Chicken and Ravioli

• 4 boneless, skinless chicken breasts, pounded to even thickness or halved if thick
• 1 tbsp olive oil, for searing
• 1 tbsp butter, for richness
• Salt and pepper, to taste
• 1 tsp garlic powder, for seasoning the chicken
• 1 tsp dried oregano, for the chicken
• 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
• 2 cloves garlic, minced
• 1 cup heavy cream, for the sauce
• 1/2 cup chicken broth, to loosen the sauce
• 1/4 cup grated Parmesan cheese, for depth and saltiness
• 1/2 tsp crushed red pepper flakes, optional for a mild heat
• 1 tbsp fresh basil, chopped, for garnish
• 1 tbsp fresh parsley, chopped, for garnish
• 1 package (about 15 oz) refrigerated or frozen ravioli, cheese or spinach ravioli works great
• Salt, for boiling water (for the ravioli)

Step-by-Step Instructions of Marry Me Chicken and Ravioli

1. Season the chicken: Pat chicken dry and season both sides with salt, pepper, garlic powder, and dried oregano.
2. Sear the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes per side until golden and cooked through. Remove chicken to a plate and cover loosely.
3. Sauté the aromatics: Lower heat to medium. Add chopped sun-dried tomatoes and minced garlic to the same skillet; sauté 1 minute until fragrant.
4. Make the sauce: Pour in chicken broth, scraping browned bits from the pan. Add heavy cream and bring to a gentle simmer. Stir in grated Parmesan and crushed red pepper flakes (if using). Simmer 2–3 minutes until the sauce thickens slightly.
5. Finish the chicken in the sauce: Return chicken to the skillet and spoon sauce over the pieces. Simmer 2–3 minutes to meld flavors and heat through.
6. Cook the ravioli: While the sauce simmers, bring a pot of salted water to a boil and cook ravioli according to package directions (usually 3–4 minutes for refrigerated, a bit longer for frozen). Drain.
7. Combine and serve: Place cooked ravioli on plates or in the skillet, top with chicken and plenty of sauce. Sprinkle with chopped basil and parsley. Add extra Parmesan if you like.
   

   

Tips for Success

• Use room-temperature chicken for more even cooking and a quicker sear.
• Don’t overcrowd the pan when searing work in batches if needed to keep a good crust.
• Taste the sauce and adjust salt after the Parmesan goes in; cheese adds saltiness.
• If the sauce gets too thick, stir in a splash of chicken broth or pasta water.

Substitutions & Variations of Marry Me Chicken and Ravioli

To Make It Vegan/Gluten-Free:

• To make it dairy-free and vegan: use plant-based cream (oat or cashew cream), vegan Parmesan, and swap chicken for pan-seared tofu or tempeh. Use vegan ravioli or filled GF dumplings.
• To make it gluten-free: use gluten-free ravioli and check that your sun-dried tomatoes and broth are GF.

Variations:

• Add baby spinach to the sauce at the end for extra greens.
• Swap sun-dried tomatoes for roasted red peppers for a sweeter note.
• Stir in a spoonful of pesto for herb-forward flavor.
• Use gnocchi instead of ravioli for a different texture.

Storage Instructions of Marry Me Chicken and Ravioli

Refrigerator:

• Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of broth if the sauce has thickened.

Freezer:

• You can freeze the cooked chicken and sauce (without the ravioli) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly. Cooked ravioli don’t always freeze well freeze separately if you must.

Make-Ahead:

• Cook the sauce and chicken a day ahead, then cool and refrigerate. Reheat and cook ravioli just before serving for the freshest texture. Chop herbs and measure ingredients ahead to save time.

Frequently Asked Questions (FAQ) of Marry Me Chicken and Ravioli

Can I use chicken thighs instead of breasts?
Yes. Boneless thighs stay juicy and add flavor. Adjust cooking time until they reach 165°F (74°C).

My sauce is too thin how do I thicken it?
Simmer a few more minutes uncovered. If you need faster thickening, whisk 1 tsp cornstarch with 1 tbsp cold water and stir into the simmering sauce.

Can I make this gluten-free?
Yes use gluten-free ravioli and verify that your broth and other packaged items are gluten-free.

Final thoughts and next steps

Marry Me Chicken and Ravioli is an easy way to turn a simple dinner into a memorable, cozy meal. It’s creamy, bright from sun-dried tomatoes, and quick enough for busy schedules while feeling a bit indulgent for a date night. Give this recipe a try, then come back and tell me how it went leave a comment and a star rating so others can find this little weeknight winner.

Marry Me Chicken and Ravioli

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A creamy, tangy, and slightly spicy skillet meal that’s perfect for date night, ready in under 30 minutes.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts, pounded to even thickness or halved if thick
• 1 tbsp olive oil, for searing
• 1 tbsp butter, for richness
• Salt and pepper, to taste
• 1 tsp garlic powder, for seasoning the chicken
• 1 tsp dried oregano, for the chicken
• 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
• 2 cloves garlic, minced
• 1 cup heavy cream, for the sauce
• 1/2 cup chicken broth, to loosen the sauce
• 1/4 cup grated Parmesan cheese, for depth and saltiness
• 1/2 tsp crushed red pepper flakes, optional for mild heat
• 1 tbsp fresh basil, chopped, for garnish
• 1 tbsp fresh parsley, chopped, for garnish
• 1 package (about 15 oz) refrigerated or frozen ravioli, cheese or spinach works great
• Salt, for boiling water (for the ravioli)

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Instructions

1. Pat chicken dry and season both sides with salt, pepper, garlic powder, and dried oregano.
2. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes per side until golden and cooked through. Remove chicken to a plate and cover loosely.
3. Lower heat to medium and add chopped sun-dried tomatoes and minced garlic to the same skillet; sauté for 1 minute until fragrant.
4. Pour in chicken broth, scrape browned bits from the pan, add heavy cream, and bring to a gentle simmer. Stir in grated Parmesan and crushed red pepper flakes (if using). Simmer for 2–3 minutes until the sauce thickens slightly.
5. Return chicken to the skillet and spoon sauce over the pieces. Simmer for 2–3 minutes to meld flavors and heat through.
6. While the sauce simmers, bring a pot of salted water to a boil and cook ravioli according to package directions (usually 3–4 minutes for refrigerated, a bit longer for frozen). Drain.
7. Place cooked ravioli on plates or in the skillet, top with chicken and plenty of sauce. Sprinkle with chopped basil and parsley. Add extra Parmesan if desired.

Notes

Use room-temperature chicken for more even cooking and a quicker sear. If the sauce gets too thick, stir in a splash of chicken broth or pasta water.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Italian
• Diet: Gluten-Free, Dairy-Free (with substitutions)