Description
Unleash the best flavor with this Cowboy Butter Lemon Bowtie Chicken. This step-by-step recipe makes it easy to create a memorable meal with zesty, savory, and herbaceous notes.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts), patted dry
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 tsp smoked paprika, divided
- 1 tbsp olive oil
- 1/2 cup (1 stick) unsalted butter
- 6 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1/4 tsp dried oregano
- 1/8 tsp cayenne pepper or red pepper flakes (optional)
- 1 cup chicken broth
- Zest of 1 lemon
- Juice of 1 lemon (about 2–3 tbsp)
- 12 oz bowtie pasta (farfalle)
- Reserved pasta water (optional, for sauce consistency)
Instructions
- Season chicken with 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 4-6 minutes per side until golden and cooked through. Remove and rest.
- Reduce heat to medium. Add butter to skillet, scraping up bits. Add minced garlic, oregano, red pepper flakes, and remaining smoked paprika. Sauté 1 minute.
- Stir in chicken broth and lemon zest; simmer gently.
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water. Drain.
- Slice rested chicken. Add pasta, chicken, lemon juice, parsley, and chives to skillet. Toss with sauce, adding pasta water if needed. Serve hot.
- Prep Time: 15 mins
- Cook Time: 25 mins