Ingredients
Scale
- 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)
Instructions
- Pat chicken dry and season both sides with salt, pepper, garlic powder, and dried oregano.
- 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.
- Lower heat to medium and add chopped sun-dried tomatoes and minced garlic to the same skillet; sauté for 1 minute until fragrant.
- 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.
- Return chicken to the skillet and spoon sauce over the pieces. Simmer for 2–3 minutes to meld flavors and heat through.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Gluten-Free, Dairy-Free (with substitutions)