Cowboy Butter Lemon Bowtie Chicken with Broccoli
A delightful combination of tender chicken, bowtie pasta, and vibrant broccoli all smothered in a rich, buttery lemon sauce – perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 oz bowtie pasta
- 2 cups broccoli florets
- 1/2 cup unsalted butter divided
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- to taste Salt and pepper
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Cook the bowtie pasta according to the package instructions. Add the broccoli florets to the pasta water during the last 2 minutes of cooking. Drain and set aside.
- Season the chicken breasts with salt, pepper, oregano, and paprika on both sides.
Cooking
- In a large skillet over medium heat, melt 2 tablespoons of butter. Once hot, add the seasoned chicken breasts. Cook for 6-7 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- In the same skillet, lower the heat, add the remaining butter, and let it melt. Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the lemon juice and zest to the skillet, stirring to combine. Cook for an additional minute, allowing the sauce to thicken slightly.
- Return the cooked bowtie pasta and broccoli to the skillet. Toss everything together in the buttery lemon sauce, ensuring even coating.
- Slice the rested chicken and place it on top of the pasta and broccoli mixture.
- Garnish with fresh parsley before serving.
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Notes
For best flavor, taste the sauce before serving and adjust seasoning as necessary. Leftovers can be jazzed up with cheese or crushed red pepper.