Zesty Cowboy Butter Chicken (Print Version)
Juicy spiced chicken with zesty cowboy butter over lemony bowtie pasta and crisp broccoli for a satisfying meal.
# Ingredient List:
→ 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 freshly ground black pepper, to taste
→ Pasta & 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 freshly ground black pepper, to taste
→ Garnish
23 - Fresh parsley, chopped
24 - Lemon wedges
# Directions:
01 - In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, kosher 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 into thick strips.
03 - In a mixing bowl, combine softened butter, minced garlic, Dijon mustard, fresh lemon juice, Worcestershire sauce, red pepper flakes, chopped parsley, lemon zest, and a pinch of salt and pepper. Stir until fully incorporated 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. Drizzle with olive oil, add the lemon zest and lemon juice, and splash in the reserved pasta water. Season with salt and pepper, then toss everything together until evenly coated.
06 - Return the sliced chicken to the warm skillet. Dollop generous spoonfuls of the cowboy butter over the top and let it melt into a rich, glossy coating over the chicken pieces.
07 - Divide the lemony bowtie pasta and crisp broccoli among plates. Top each portion with the cowboy butter chicken. Garnish with extra chopped parsley and lemon wedges if desired. Serve immediately.
# Expert Advice:
01 -
- The cowboy butter is the kind of thing you will want to smear on everything from crusty bread to grilled vegetables once you taste it.
- Everything cooks in under an hour, and the pasta water trick makes the lemon sauce silky without needing cream.
- It looks like you tried hard without actually requiring much fuss, which is the best kind of dinner party trick.
02 -
- Do not skip resting the chicken after searing because slicing too early lets all those juices run out onto the cutting board instead of staying in the meat where they belong.
- The pasta water is not optional here because that starchy liquid is what turns a thin lemon oil into something that clings to every noodle.
- Check your Worcestershire sauce label if you are cooking for someone with gluten sensitivity since some brands contain wheat.
03 -
- Make the cowboy butter first and stick it in the fridge while you cook so it firms up slightly and holds its shape when you dollop it on the hot chicken.
- If you want real kick, add an extra pinch of cayenne to the spice rub and another shake of red pepper flakes to the butter.