Herb-Infused Balsamic Chicken with Savory Brown Butter Ravioli
Indulge in this stunning one-dish meal that combines the aromatic flavors of fresh rosemary and rich balsamic vinegar with succulent chicken breasts. Served alongside savory ravioli coated in nutty brown butter and balsamic glaze, this dish is perfect for a special occasion or a weeknight dinner. Although it requires a bit of time and care, the result is a beautiful and delicious plate that will impress your family and friends. Enjoy the delightful combination of tender chicken, al dente ravioli, and layers of flavor in every bite.
4
Servings
N/A
Calories
12
Ingredients
Ingredients
boneless skinless chicken breasts
4 pieces (6-8 oz each)
balsamic vinegar
2 tablespoons (for marinating chicken, eyeball for coating)
extra virgin olive oil
2 tablespoons (for marinating chicken)
fresh rosemary
3 sprigs (leaves stripped and chopped)
salt
to taste (for seasoning)
coarse black pepper
to taste (for seasoning)
garlic cloves
4 (cracked away from skin)
fresh cheese ravioli
1 package (12 ounces) (any flavor (recommend Buitoni))
butter
3 tablespoons (cut into small pieces)
balsamic vinegar
2 tablespoons (for ravioli glaze)
parmigiano-reggiano cheese
1/4-1/2 cup (grated (1/2 cup recommended))
flat leaf parsley
1/4 cup (chopped)
Instructions
1
In a bowl, combine the balsamic vinegar and olive oil. Coat the chicken breasts in this mixture and season them with chopped rosemary, salt, and pepper. Let the chicken marinate for about 30 minutes to enhance flavor.
2
While the chicken is marinating, bring a large pot of salted water to a boil for the ravioli. Once boiling, drop in the ravioli and cook according to the package instructions until they are al dente.
3
In a medium nonstick skillet, heat over medium-high heat. Once hot, add the marinated chicken breasts along with the cracked garlic. Cook the chicken for approximately 12 minutes, turning occasionally to ensure even cooking. The chicken is done when the juices run clear and it has developed a nice brown color from the balsamic vinegar.
4
Once the chicken is cooked, cover it to keep warm.
5
In a separate skillet, heat the butter over medium heat until it begins to brown. Once browned, add the cooked ravioli to the skillet and gently toss to coat them in the brown butter.
6
Drizzle the additional balsamic vinegar over the ravioli, allowing it to reduce slightly and create a thick glaze for about 1-2 minutes.
7
Remove the skillet from heat and stir in the grated cheese, chopped parsley, and season with salt and pepper to taste.
8
To serve, place the chicken on plates and provide a generous serving of the ravioli alongside. Drizzle any remaining glaze from the skillet over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Herb-Infused Balsamic Chicken with Savory Brown Butter Ravioli.
How many servings does this recipe make?
This recipe serves 4 people.
How long should the chicken be marinated?
The chicken should marinate in the balsamic vinegar and olive oil mixture for about 30 minutes.
What kind of chicken is used in this recipe?
The recipe calls for 4 boneless skinless chicken breasts, approximately 6-8 ounces each.
What type of ravioli is recommended?
The recipe recommends a 12-ounce package of fresh cheese ravioli, specifically suggesting the Buitoni brand.
How do you prepare the garlic for the chicken?
You should use 4 garlic cloves that have been cracked away from their skins.
What is used to season the chicken breasts?
The chicken is seasoned with chopped fresh rosemary, salt, and coarse black pepper.
How long does it take to cook the chicken in the skillet?
The chicken takes approximately 12 minutes to cook, turning occasionally.
What should I look for to know the chicken is done?
The chicken is cooked when the juices run clear and it has developed a nice brown color from the balsamic vinegar.
How do you make the brown butter for the ravioli?
Heat 3 tablespoons of butter in a skillet over medium heat until it begins to brown before adding the cooked ravioli.
How much balsamic vinegar is used for the ravioli glaze?
Two tablespoons of balsamic vinegar are drizzled over the ravioli to create the glaze.
What kind of cheese is stirred into the ravioli at the end?
Grated Parmigiano-Reggiano cheese is stirred in at the end.
How much cheese should I use for the ravioli?
The recipe suggests 1/4 to 1/2 cup of grated cheese, with 1/2 cup being recommended.
What type of parsley is used in this dish?
The recipe uses 1/4 cup of chopped flat leaf parsley.
How do you prepare the fresh rosemary?
Strip the leaves from 3 sprigs of fresh rosemary and chop them finely.
What is the recommended cooking texture for the ravioli?
The ravioli should be cooked in boiling salted water until they are al dente.
What is the total amount of balsamic vinegar needed for the whole recipe?
You will need 4 tablespoons in total: 2 for the chicken marinade and 2 for the ravioli glaze.
Should the chicken be kept warm after cooking?
Yes, once the chicken is cooked, you should cover it to keep it warm while finishing the ravioli.
How long should the balsamic vinegar reduce on the ravioli?
Let the balsamic vinegar reduce for about 1-2 minutes until it creates a thick glaze.
What category of meal does this recipe fall into?
This recipe is categorized as a One Dish Meal.
What type of skillet is recommended for cooking the chicken?
A medium nonstick skillet is recommended.
What heat setting should be used for the chicken?
The chicken should be cooked over medium-high heat.
What is the first step in preparing this meal?
The first step is to combine balsamic vinegar and olive oil in a bowl and coat the chicken breasts.
What is the serving suggestion for this dish?
Place the chicken on plates with a generous serving of ravioli alongside and drizzle any remaining glaze from the skillet over the top.
Is extra virgin olive oil necessary?
Yes, the recipe specifically calls for 2 tablespoons of extra virgin olive oil for the marinade.
Can I use frozen ravioli?
The recipe specifically calls for fresh cheese ravioli for the best results.
How many rosemary sprigs are needed?
Three sprigs of fresh rosemary are needed.
What should I do with the butter before heating it?
The 3 tablespoons of butter should be cut into small pieces.
When do I add the salt and pepper to the ravioli?
Season the ravioli with salt and pepper to taste after removing the skillet from the heat and adding the cheese and parsley.
What color should the chicken be after cooking?
The chicken should develop a nice brown color from the balsamic vinegar marinade.