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creamy cowboy butter lemon chicken broccoli with golden roasted edges in white ceramic dish

Cowboy Butter Lemon Chicken Broccoli

Juicy chicken breasts smothered in zesty cowboy butter sauce with roasted broccoli for a flavorful one-pan meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1.5 lbs)
  • 4 cups broccoli florets
  • 1/2 cup unsalted butter softened
  • 3 cloves garlic minced
  • 1 lemon zested and juiced
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh parsley
  • 2 tbsp olive oil

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix softened butter, garlic, lemon zest, 1 tbsp lemon juice, Dijon mustard, smoked paprika, red pepper flakes, and half the parsley to make cowboy butter.
  3. Pat chicken dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
  4. Sear chicken for 3-4 minutes per side until golden (it won't be fully cooked). Transfer to prepared baking sheet.
  5. Toss broccoli with remaining olive oil, salt, and pepper. Arrange around chicken on baking sheet.
  6. Spread cowboy butter mixture evenly over each chicken breast, letting some drip onto broccoli.
  7. Bake for 15-18 minutes until chicken reaches 165°F internally and broccoli is tender-crisp.
  8. Garnish with remaining parsley and a squeeze of fresh lemon juice before serving.

Notes

Store leftovers in an airtight container for up to 3 days. For spicier flavor, double the red pepper flakes. Substitute asparagus for broccoli if preferred.