Herb & Balsamic Chicken & Ravioli Skillet

Think of this weeknight meal as an Italian-inspired chicken and dumplings. Simmered in an herb and balsamic sauce, it's a recipe small on ingredients and big on flavor.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Kosher salt

One 9-ounce package cheese ravioli

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 pound skinless, boneless chicken breasts, cut into chunks

Freshly ground black pepper

8 ounces white mushrooms, quartered

1/2 cup Food Network Kitchen™ Inspirations Tuscan Style Herb & Balsamic Cooking Sauce

1/3 cup flat-leaf parsley leaves, chopped

3 tablespoons grated Parmesan 

Large pinch crushed red pepper


  1. Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs. Drain, then drizzle with oil and toss. Set aside and keep warm.
  2. Meanwhile, sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, about 1 more minute. Transfer to a plate (the chicken will not be cooked all the way through at this point).
  3. Heat the remaining 1 tablespoon oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Sprinkle with salt and continue to cook, stirring, until softened, about 3 more minutes. Return the chicken and any collected juices to the skillet. Add the Tuscan Style Herb & Balsamic Cooking Sauce, half of the parsley, 2 tablespoons of the Parmesan and 2 tablespoons water. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 4 minutes. 
  4. Nestle the ravioli into the skillet. Sprinkle with the remaining parsley and Parmesan. Sprinkle with crushed red pepper.