Description
Bright lemon, garlicky butter, and bowtie pasta harmonize in this quick skillet recipe for busy weeknights.
Ingredients
Scale
- 680 g (1.5 lb) boneless skinless chicken thighs (or breasts)
- 1½ tsp (8 g) kosher salt
- ½ tsp (2 g) black pepper
- 45 g (⅓ cup) all-purpose flour (for dredging)
- 30 ml (2 tbsp) olive oil
- 85 g (6 tbsp) unsalted butter
- 9 g (3 cloves) garlic, minced
- Zest of 1 lemon
- 60 ml (¼ cup) fresh lemon juice
- 15 g (1 tbsp) Dijon mustard
- 15 g (¼ cup) fresh parsley, chopped
- 340 g (12 oz) bowtie (farfalle) pasta
- 300 g (about 4 cups) broccoli florets
- Optional: Red pepper flakes, grated Parmesan for serving
Instructions
- Salt and dredge the chicken: Pat chicken dry, season with salt and pepper, and dredge in flour.
- Boil the pasta and blanch broccoli: Cook bowtie pasta and add broccoli for the last 2 minutes.
- Sear the chicken: Heat oil in a skillet, sear chicken for 3–4 minutes per side until golden brown.
- Make the cowboy butter sauce: Add butter, garlic, mustard, lemon zest, and juice to the skillet; whisk with reserved pasta water.
- Finish the dish: Return chicken to skillet, toss pasta and broccoli with sauce, and serve immediately.
Notes
For best results, avoid overcooking the chicken and adjust the sauce consistency with reserved pasta water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 145 mg