Chicken Parmigiana with Ricotta Ravioli
Elevated Dinners, Impressively Easy
- Eggs
- Milk
- Wheat
Skip right over the time consuming what-to-make-for-dinner debate, and jump right into this quick-cooking, stress-free chicken dinner that’s on the table in 15 minutes. All you have to do is boil water for spinach-ricotta ravioli that you’ll toss with luscious garlic-herb butter, sizzle up juicy chicken cutlets with melty fresh mozzarella on top, and whip up a speedy marinara-scallion-herb sauce in the same pan. Sprinkle it all with crispy fried onions, and just like that, you’re a kitchen hero.
Ingredients
9 ounce
Spinach and Ricotta Ravioli
(Contains: Eggs, Milk, Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Tomato
1 unit
Crispy Fried Onions
(Contains: Wheat)
¼ teaspoon
Chili Flakes
10 ounce
Chicken Cutlets
2 unit
Scallions
4 ounce
Fresh Mozzarella
(Contains: Milk)
2.5 ounce
Marinara Sauce
1 tablespoon
Italian Herb Paste
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Dice tomato. Trim and thinly slice scallions, separating whites from greens. Slice mozzarella into rounds. • Once water is boiling, add ravioli. Cook until al dente and floating to the top, 4-5 minutes. Drain and return to pot. Stir in tomato and garlic herb butter; cover to keep warm. • MICROWAVE ALTERNATIVE: Place ravioli in a microwave-safe bowl and fill with enough water to just cover. Cover tightly with plastic wrap and microwave until ravioli are tender, 5-7 minutes. Carefully remove plastic wrap, then drain. Return ravioli to bowl along with tomato and garlic herb butter; toss to combine.
• Pat chicken* dry and season all over with salt and pepper. • Drizzle oil in a hot large pan. Add chicken; cook until browned and almost cooked through, 2-3 minutes per side.
• Reduce heat under pan with chicken to low. Stir in scallion whites, marinara, Italian herb paste, ¼ cup water (½ cup for 4), and as many chili flakes as you like (we used ¼ tsp; ½ tsp for 4). • Top chicken with Parmesan and as many mozzarella slices as you like (we used one slice per cutlet). Cover and simmer until cheese melts and chicken is cooked through, 3-5 minutes.
• Top chicken parmigiana and ravioli with remaining sauce from pan. Sprinkle with scallion greens and crispy fried onions. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty blend of Italian flavors, with some finding it reminiscent of restaurant-quality dishes 🍝.
- Ease of prep: Quick and easy to prepare, though some found it took longer than the stated 15 minutes.
- Suggestions: Consider adding more marinara sauce for a richer dish; some preferred the chicken breaded or baked.
- Ravioli quality: Several experienced issues with ravioli breaking during cooking; handle gently and watch cooking time closely.
- Chicken texture: Some found the chicken juicy and delicious, while others felt it was a bit tough.
Reviews from our home cooks
This is the second time we had this meal, and it was just as good as I remembered--the chicken parm is excellent and the sauce is really tasty!
So easy to make and the Ricotta Ravioli are deliciously creamy.
Took longer than the recipe card said, but was worth it. Lots of flavor and lots of cheese :)
Really good. I would not have thought to put these together but it was yum.
A good balance of chicken and ravioli was very good reminded me of something I would get at casa Mia a local restaurant here in my town
You need to double the amount of marinara sauce for this recipe.
Chopped the chicken up and it was so much easier to cook and eat.
I don't eat meat, so I gave the chicken that came with this dish to my mother and ate the ravioli separately (as it's really just a portion for one anyway). I used the tomato and mozzarella for sandwiches too. So I got multiple meals out of this one. However, I'm not that fond of the marinara cups, and definitely prefer the taste of the Colavita tomatoes.
The directions need to be tweaked. Draining the pasta, return to pot, add tomatoes and seasoning butter, stir. This step busted all the ravioli.
Some of the pasta had a blow-out after 2 minutes of boiling and filling spread into the water. Otherwise, a very tasty dish.
