This weeknight-friendly version of classic chicken piccata calls for mushroom ravioli, but regular cheese ravioli works too. Look for presliced mushrooms to cut down on prep time, and use leftover chicken or rotisserie chicken here to cut down on cook time in this fast and easy dinner.

Carolyn A. Hodges, R.D.
Source:, June 2019


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.

  • Heat oil and butter in a large nonstick skillet over medium heat. Add mushrooms; cook until brown, 4 to 5 minutes. Season with salt and pepper.

  • Stir in garlic and crushed red pepper, if using; cook for 1 minute, stirring constantly.

  • Add broth; stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Add lemon juice and capers; bring the mixture to a simmer.

  • Add chicken; continue to simmer until the chicken is heated through. Fold in the cooked ravioli, parsley and Parmesan. Serve with lemon wedges.

Nutrition Facts

447.2 calories; protein 38.6g 77% DV; carbohydrates 43.2g 14% DV; exchange other carbs 3; dietary fiber 3.2g 13% DV; sugars 3.1g; fat 13.7g 21% DV; saturated fat 5.5g 27% DV; cholesterol 99.2mg 33% DV; vitamin a iu 478.1IU 10% DV; vitamin c 16.6mg 28% DV; folate 28.3mcg 7% DV; calcium 149.2mg 15% DV; iron 3.6mg 20% DV; magnesium 38.9mg 14% DV; potassium 586.4mg 16% DV; sodium 756.1mg 30% DV; thiamin 0.1mg 14% DV.