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


Recipe Summary

20 mins
20 mins


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 calories; protein 38.6g; carbohydrates 43.2g; dietary fiber 3.2g; sugars 3.1g; fat 13.7g; saturated fat 5.5g; cholesterol 99.2mg; vitamin a iu 478.1IU; vitamin c 16.6mg; folate 28.3mcg; calcium 149.2mg; iron 3.6mg; magnesium 38.9mg; potassium 586.4mg; sodium 756.1mg; thiamin 0.1mg.

Reviews (1)

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Rating: 5 stars
Made this for dinner tonight and it was SO good! I'm not sure exactly how the "sauce" is supposed to come out but it was pretty runny. After I cooked the mushrooms in the oil and butter there was quite a bit of liquid. I thought maybe once I got to adding the cheese it would thicken a bit but that wasn't the case. It still tasted incredible and maybe the sauce is meant to be pretty runny. If anyone has any tips I'd appreciate it! I'm loving learning how to cook and these low calorie recipes will hopefully help me shed some extra weight. Read More