Zesty Cowboy Butter Chicken (Printable)
Juicy spiced chicken with zesty cowboy butter over lemon pasta with crisp broccoli florets.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon smoked paprika
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon cayenne pepper
06 - 1/2 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 2 tablespoons olive oil
→ Cowboy Butter
09 - 6 tablespoons unsalted butter, softened
10 - 2 cloves garlic, minced
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon fresh lemon juice
13 - 1 teaspoon Worcestershire sauce
14 - 1/2 teaspoon red pepper flakes
15 - 2 tablespoons fresh parsley, chopped
16 - Zest of 1 lemon
17 - Salt and black pepper, to taste
→ Pasta and Broccoli
18 - 12 ounces bowtie (farfalle) pasta
19 - 1 large lemon, zest and juice
20 - 10 ounces broccoli florets
21 - 2 tablespoons olive oil
22 - Salt and pepper, to taste
→ Garnish
23 - Fresh parsley, chopped
24 - Lemon wedges
# How To Make It:
01 - In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub the chicken breasts with olive oil, then coat evenly with the spice mixture on all sides.
02 - Heat a large skillet over medium-high heat. Sear the chicken breasts for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing thickly.
03 - In a mixing bowl, combine the softened butter, minced garlic, Dijon mustard, lemon juice, Worcestershire sauce, red pepper flakes, chopped parsley, lemon zest, and a pinch of salt and pepper. Stir until fully blended and smooth.
04 - Bring a large saucepan of salted water to a rolling boil. Cook the farfalle pasta according to package directions. During the last 2 to 3 minutes of cooking, add the broccoli florets to the pot. Drain well, reserving 1/4 cup of the pasta cooking water.
05 - Return the drained pasta and broccoli to the saucepan. Add olive oil, lemon zest, lemon juice, the reserved pasta water, and season with salt and pepper to taste. Toss gently to coat evenly.
06 - Return the sliced chicken to the warm skillet. Dollop generous spoonfuls of the cowboy butter over the chicken pieces and allow it to melt and coat the slices from the residual heat.
07 - Divide the lemony bowtie pasta and crisp broccoli among plates. Top each portion with the cowboy butter chicken slices. Garnish with additional chopped parsley and lemon wedges if desired. Serve immediately.
# Expert Suggestions:
01 -
- The cowboy butter alone will become your secret weapon for steaks, vegetables, and crusty bread long after this recipe is gone.
- It strikes that rare balance between feeling indulgent and coming together in under an hour on a single weeknight.
02 -
- Do not rush the butter softening because cold butter will leave ugly lumps and refuse to blend with the garlic and herbs no matter how hard you stir.
- Reserving that quarter cup of pasta water is the difference between a silky, cohesive dish and a dry, clunky one, so set a cup near the colander before you drain.
03 -
- Make a double batch of cowboy butter and freeze half in a log shape wrapped in parchment so you can slice off coins for steaks, corn, or emergency weeknight flavor boosts.
- Let the chicken rest the full five minutes before slicing so the juices redistribute instead of running out onto your cutting board and leaving the meat dry.