Cowboy Butter Lemon Bowtie Chicken with Broccoli
A flavorful skillet dish featuring tender chicken breasts tossed in zesty lemon cowboy butter sauce, served with bowtie pasta and fresh broccoli for a wholesome, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz bowtie (farfalle) pasta
- 2 cups fresh broccoli florets
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp cayenne pepper (optional for heat)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- Parmesan cheese, grated (optional)
Instructions
- Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
- Steam or blanch broccoli florets until tender-crisp, about 3-4 minutes. Drain and set aside.
- In a small bowl, combine smoked paprika, onion powder, chili powder, cayenne pepper, salt, and pepper. Season both sides of the chicken breasts with this spice blend.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through. Remove chicken and let rest.
- In the same skillet, reduce heat to medium and add butter and garlic. Cook until garlic is fragrant, about 1 minute.
- Add lemon juice and zest to the skillet and stir to combine, creating the cowboy butter sauce.
- Slice the rested chicken into strips and return to the skillet along with cooked pasta and broccoli. Toss everything to coat evenly in the lemon cowboy butter sauce.
- Remove from heat and garnish with chopped parsley and grated Parmesan cheese if desired. Serve warm.
Notes
For added richness, sprinkle extra Parmesan on top, or serve with a side of crusty bread to soak up the flavorful cowboy butter sauce.