Description
Bright, buttery, and a touch smoky, this dish features seared chicken in a herb-studded butter sauce with lemony bowtie pasta and fresh broccoli.
Ingredients
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces or thin cutlets)
- 8 oz bowtie pasta (farfalle)
- 2 cups fresh broccoli florets
- 4 tablespoons unsalted butter
- 4 cloves freshly minced garlic
- 2 finely minced shallots
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup low-sodium chicken broth
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Prep everything first: Chop the broccoli, mince the garlic and shallots, zest and juice the lemon, and chop the fresh herbs. Cut the chicken into bite-sized pieces or thin cutlets.
- Cook the bowtie pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve about 1/2 cup pasta water, then drain.
- Sear the chicken: Heat a skillet over medium-high heat and add 2 tablespoons of the butter. Add the chicken in a single layer and sear until golden brown. Remove chicken and set aside.
- Build the aromatics and herb butter: In the same skillet, lower the heat, add the remaining butter, then cook the minced shallots until softened. Add garlic, chopped rosemary, thyme, and parsley; cook briefly until fragrant.
- Add smoked paprika and deglaze: Stir in the smoked paprika, then pour in chicken broth, scraping browned bits from the pan. Let it simmer to slightly reduce.
- Finish the sauce: Whisk in Dijon mustard, Worcestershire sauce, lemon zest, and lemon juice. Simmer until the sauce thickens slightly; taste and season with salt and black pepper.
- Combine and serve: Toss in the broccoli and chicken with the cooked pasta, stirring to coat everything in the lemon herb butter sauce. Heat through until broccoli is crisp-tender. Plate and garnish with fresh parsley.
Notes
For a dairy-free option, swap unsalted butter for plant-based butter. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan Skillet
- Cuisine: Italian