Cowboy Butter Lemon Bowtie Chicken with Broccoli
This vibrant weeknight dinner features tender chicken, al dente bowtie pasta, and crisp-tender broccoli all tossed in a legendary Cowboy Butter sauce. The rich, herby butter is brightened with fresh lemon zest and juice, creating a perfectly balanced and addictive meal that comes together quickly in one skillet.
Equipment
- Large pot
- Colander
- Large skillet or Dutch oven
- Cutting board
- Chef's knife
- Tongs
- Whisk
- Measuring cups and spoons
- zester or microplane
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 oz bowtie farfalle
- 1 large head of broccoli, cut into bite-sized florets about 4 cups
- 2 tbsp olive oil
- ½ cup unsalted butter
- 5 cloves garlic, minced
- ½ cup low-sodium chicken broth
- 1 large lemon, zested and juiced
- 1 tbsp Dijon mustard
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tsp fresh thyme leaves
- ½ tsp red pepper flakes, or to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of generously salted water to a boil. Add the bowtie pasta and cook according to package directions until just shy of al dente. In the final 2-3 minutes of cooking, add the broccoli florets to the pot. Drain the pasta and broccoli together and set aside.
- While the pasta cooks, pat the chicken cubes dry with a paper towel and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Reduce the skillet heat to medium. Add the unsalted butter and let it melt, scraping up any browned bits from the chicken. Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it.
- Whisk in the chicken broth, Dijon mustard, lemon zest, lemon juice, fresh parsley, chives, thyme, and red pepper flakes. Bring the sauce to a simmer and cook for 2-3 minutes to allow the flavors to meld.
- Return the cooked chicken to the skillet. Add the drained pasta and broccoli. Toss everything together gently to coat evenly in the sauce. Let it heat through for 1-2 minutes. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired before serving.
Notes
For best results, always use fresh lemon juice and zest, not bottled. Avoid overcrowding the pan when searing the chicken; cook in batches if necessary to get a good golden-brown crust. For a gourmet touch, brown the butter before adding the garlic for a nuttier flavor, or stir in 1/4 cup of grated Parmesan cheese at the end. You can also deglaze the pan with a splash of dry white wine after cooking the garlic. This recipe is versatile; feel free to substitute chicken with shrimp, or broccoli with asparagus or green beans.