Cowboy Butter Lemon Bowtie Chicken & Broccoli Recipe
Introduction
This Cowboy Butter Lemon Bowtie Chicken & Broccoli is a vibrant and flavorful dish that combines tender chicken, bright lemon, and a buttery herb sauce. Paired with tender broccoli and farfalle pasta, it makes a satisfying and well-balanced meal perfect for any night of the week.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups broccoli florets (about 1 lb)
- 12 oz farfalle (bowtie) pasta
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 large shallot, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp black pepper
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Step 1: Cook the farfalle pasta according to package instructions. Drain and set aside.
- Step 2: Bring a large pot of salted water to a boil. Blanch the broccoli florets for 2 to 3 minutes, then drain and set aside.
- Step 3: Heat 2 tablespoons of butter in a skillet over medium-high heat. Add the chicken breasts and sauté until golden brown and cooked through, about 4 to 5 minutes per side. Season with black pepper. Remove chicken from the pan and set aside.
- Step 4: Add the remaining butter to the skillet along with minced garlic, shallot, parsley, chives, smoked paprika, red pepper flakes, and cayenne pepper if using. Stir and simmer the sauce for 5 to 7 minutes, until it thickens slightly.
- Step 5: Stir in the fresh lemon juice, lemon zest, and cooked pasta into the sauce, combining everything well.
- Step 6: Return the chicken to the skillet, spooning sauce over the top. Warm through for a minute or two.
- Step 7: Serve the chicken and pasta hot, with the blanched broccoli on the side.
Tips & Variations
- Use skin-on chicken thighs instead of breasts for a juicier result and richer flavor.
- Add cherry tomatoes to the sauce for a burst of sweetness and color.
- If you prefer less heat, reduce or omit the red pepper flakes and cayenne pepper.
- Swap farfalle for penne or fusilli if you don’t have bowtie pasta on hand.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the pasta in advance, then quickly sauté the chicken when ready to serve to keep it fresh and juicy.
Is it okay to freeze this dish?
Freezing is possible but not ideal due to the pasta and broccoli texture after thawing. If you freeze, consume within 1 month and reheat gently to avoid overcooking.
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Cowboy Butter Lemon Bowtie Chicken & Broccoli Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Cowboy Butter Lemon Bowtie Chicken & Broccoli is a vibrant and flavorful one-pan meal that combines juicy, pan-seared chicken breasts with a zesty lemon-infused buttery sauce, tender farfalle pasta, and crisp-tender broccoli florets. This dish balances smoky spices and fresh herbs for a comforting yet refreshing dinner perfect for any night of the week.
Ingredients
Chicken and Broccoli
- 1 lb boneless, skinless chicken breasts
- 4 cups broccoli florets (about 1 lb)
Pasta
- 12 oz farfalle (bowtie) pasta
Cowboy Butter Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 large shallot, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp black pepper
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Cook Pasta: Cook the farfalle pasta according to the package instructions until al dente. Drain the pasta and set it aside to keep warm.
- Blanch Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and blanch them for 2 to 3 minutes until crisp-tender. Drain and set aside to prevent further cooking.
- Sear Chicken: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4 to 5 minutes on each side until golden brown and cooked through. Season with black pepper during cooking. Remove the chicken from the skillet and set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, add the remaining butter. Sauté the minced garlic, shallot, fresh parsley, and chives until fragrant and softened. Stir in the smoked paprika, red pepper flakes, and optional cayenne pepper. Simmer the sauce for 5 to 7 minutes until it thickens slightly.
- Add Lemon and Pasta: Stir fresh lemon juice and lemon zest into the sauce. Add the cooked farfalle pasta and toss to coat evenly with the sauce.
- Combine Chicken and Sauce: Return the chicken breasts to the skillet, spooning the sauce generously over the top. Cook together for an additional minute to meld flavors.
- Serve: Serve the lemon buttery chicken and pasta alongside the blanched broccoli for a complete, vibrant meal.
Notes
- For extra spice, increase the cayenne pepper or add more red pepper flakes.
- Use gluten-free pasta if preferred to make this dish gluten-free.
- Fresh herbs are key to brightening the flavor; substitute dried herbs with caution and reduce quantities by half.
- Be careful not to overcook the broccoli during blanching to retain its crunch and vibrant color.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: lemon chicken, cowboy butter sauce, bowtie pasta, broccoli, stovetop chicken recipe, quick dinner, weeknight meal
