One-Pan Chicken and Ravioli Skillet | Cheesy ravioli and tender sauteed chicken, covered in rich marinara sauce and shredded Italian cheeses, all made in one pan!
I’ve been so messed up this week. I woke up on Monday thinking it was Wednesday. Which means I woke up on Tuesday thinking it was Thursday. And yesterday? Yesterday, I thought it was Saturday. Today I was hoping against hope that it was Friday. Obviously I was wrong. What is going on with this brain of mine?
I always used to laugh at women who talked about pregnancy brain. Like seriously, what do you mean your brain basically quit functioning, just because you’re suddenly harboring a fetus? But ya’ll, I’m about to tell you something… placenta brain is a real thing. I can attest to it myself.
I can’t even tell you how many times I’ve been mid-sentence and just can’t think of the words I want to say. Or completely forget what I’m talking about in the first place. Or I go into a room and forget why I’m there. Or I have a list of things I need to check on when I get to work, only to promptly forget every last one of them the second I walk through the door.
And I know what you’re thinking… dude, that happens to everyone. And it does. It happened to me too, pre-pregnancy. But it’s gotten so much worse. And you’ll never truly understand it until it happens to you too.
Now, most of the time I can laugh at myself and how dumb I am for forgetting where the bathroom in my office is located (no lie, happened to me yesterday), but there are definitely times when it is just so damn frustrating.
One such time is when it comes to dinner. I used to make out weekly dinner menus in advance, which was awesome because I never had to think about what to make for dinner and I always knew that I had the ingredients I would need on hand (I made them before my trips to the grocery store). But then I got pregnant, and all that planning when straight out the window. I never knew what I was going to feel like eating from one day to the next, which meant that a lot of dinner plans never materialized and a lot of food when straight into the garbage.
So I decided to put a hold on my dinner planning and just stock up on pantry staples so I could make whatever sounded good each day. I usually start thinking about dinner sometime in the afternoon at work (or, more likely, on the ride home). But by the time I get home, I’ve literally forgotten what it was that I wanted to make.
Obviously this doesn’t happen every day, but it did earlier this week, which is how this chicken and ravioli skillet came to be. I couldn’t remember what it was that I wanted to make for dinner, so I thought back to earlier recipes and decided to do a twist on a sausage and tortellini skillet I had made a few months back.
Instead of sausage, I decided to saute up some chicken breasts (since Peter really doesn’t like sausage). And since I was out of tortellini, I went with mini ravioli.
The real difference-maker with this dish comes in the addition of wine to the marinara sauce. I love cooking with wine to begin with, and adding it to the sauce gives the marinara a richness that can’t be beat.
Overall, I was super happy with how the dish turned out. Plus, it all came together in about 30 minutes, and all in one pan (yay for less dishes!).
One-Pan Chicken and Ravioli Skillet
- 2 boneless, skinless chicken breasts, trimmed of fat
- Salt, pepper, and garlic powder
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup wine (I used white wine, but red wine would probably taste pretty good too)
- 1 (24.5 oz) jar marinara sauce
- 1 (20 oz) package fresh or frozen mini cheese ravioli
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 1/4 tsp Italian blend seasoning (optional)
- 1/4 tsp crushed red pepper flakes (optional)
- Preheat oven to broil. Using a sharp knife, cut chicken breasts in half, thickness-wise, to make 4 cutlets. Season both sides of chicken cutlets with salt, pepper, and garlic powder.
- In a large, oven-safe skillet, heat olive oil over medium high heat. Once olive oil is hot, place chicken cutlets into skillet and saute on both sides until cooked through (a meat thermometer inserted into the thickest part of the cutlet should read 165). Remove chicken to a cutting board. Once chicken has cooled slightly, cut into strips.
- Add onion and garlic to skillet and saute until soft. Deglaze the pan by pouring in the wine and scraping up any browned bits. Reduce heat to medium and stir in marinara sauce.
- Once sauce is simmering, stir in ravioli. Continue simmering until ravioli is cooked al dente, about 4-5 minutes. Return chicken to skillet and stir.
- Sprinkle mozzarella and parmesan cheeses over pasta and place skillet in oven. Bake until cheese has melted, about 2 minutes. Sprinkle Italian blend seasoning and crushed red pepper flakes over pasta and serve.