Crispy Lemon Bowtie Chicken with Broccoli – Better Than Takeout
Crispy Lemon Bowtie Chicken with Broccoli is a better-than-takeout dinner ready in 20 minutes. After making this many times, I’ve perfected the crispy chicken and tender broccoli in a creamy, tangy sauce. The trick I discovered is using a hot oven and high heat to get that perfect crisp. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Healthy Edible Protein Cookie Dough and Crispy Taco Pasta Salad.
Why This Crispy Lemon Bowtie Chicken with Broccoli – Better Than Takeout Is Pure Comfort
- Golden, crispy chicken in every bite
- Creamy, tangy sauce that's better than takeout
- Easy, one-pan cooking for busy weeknights
What You'll Need for Crispy Lemon Bowtie Chicken with Broccoli – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Broccoli florets
- Bowtie pasta
- Lemon
- Butter
- Cowboy butter seasoning
- Garlic powder
- Salt
- Pepper
- Chicken broth
- Heavy cream
- Optional: Fresh parsley
- Optional: Red pepper flakes
📝 Ingredient Notes
- Chicken breasts: Thinly slice chicken breasts for even cooking.
🛒 Tools & Equipment I Recommend
- High-quality cast iron skillet — Even heat distribution for perfect crispy chicken. → See on Amazon
- Good knife set — Safely and easily slice chicken and vegetables. → See on Amazon
How to Make Crispy Lemon Bowtie Chicken with Broccoli – Better Than Takeout
- Step 1: Preheat oven to 450°F (230°C). Season chicken with cowboy butter seasoning, garlic powder, salt, and pepper. Cook chicken in a cast iron skillet over high heat until browned, about 5 minutes. Remove chicken and set aside.
- Step 2: Add broccoli to the skillet, cook until tender, about 3 minutes. Stir in chicken broth, heavy cream, and lemon juice. Bring to a boil, then reduce heat and let simmer until sauce thickens.
- Step 3: Return chicken to the skillet, add cooked bowtie pasta, and toss to combine. Cook until heated through, about 2 minutes. Garnish with fresh parsley and red pepper flakes (optional).
Cook's Tips for Perfect Crispy Lemon Bowtie Chicken with Broccoli – Better Than Takeout
- : Use a hot oven and high heat to get that perfect crispy chicken.
- Common mistake and fix: Don't overcook the chicken or it will become tough. Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- : For a lighter version, use low-sodium chicken broth and omit the heavy cream.
- : Make it a meal: serve with a side of garlic bread or a simple green salad.
Storing & Reheating Crispy Lemon Bowtie Chicken with Broccoli – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Cook pasta and chicken ahead of time, then combine and reheat when ready to serve.
Freezing Crispy Lemon Bowtie Chicken with Broccoli – Better Than Takeout
Freeze cooked chicken and sauce separately for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) until heated through, about 10 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then stir and heat for another 1-2 minutes until heated through.
Recipe Notes
- Chef tip: For a spicy version, add red pepper flakes to the sauce.
- Best substitution: Substitute chicken thighs for chicken breasts for even more tender meat.
- Make-ahead: Cook pasta and chicken ahead of time, then combine and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If sauce is too thick, thin it out with a bit more chicken broth or water.
Want to level up this recipe?
Instant-read meat thermometer — Ensures chicken is cooked to perfection every time. → Check price on Amazon
Crispy Lemon Bowtie Chicken with Broccoli – Better Than Takeout
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Broccoli florets
- Bowtie pasta
- Lemon
- Butter
Seasonings
- Cowboy butter seasoning
- Garlic powder
- Salt
- Pepper
- Chicken broth
- Heavy cream
Optional Toppings
- Fresh parsley
- Red pepper flakes
Instructions
- Step 1: Preheat oven to 450°F (230°C). Season chicken with cowboy butter seasoning, garlic powder, salt, and pepper. Cook chicken in a cast iron skillet over high heat until browned, about 5 minutes. Remove chicken and set aside.
- Step 2: Add broccoli to the skillet, cook until tender, about 3 minutes. Stir in chicken broth, heavy cream, and lemon juice. Bring to a boil, then reduce heat and let simmer until sauce thickens.
- Step 3: Return chicken to the skillet, add cooked bowtie pasta, and toss to combine. Cook until heated through, about 2 minutes. Garnish with fresh parsley and red pepper flakes (optional).
Notes
- Chef tip: For a spicy version, add red pepper flakes to the sauce.
- Best substitution: Substitute chicken thighs for chicken breasts for even more tender meat.
- Make-ahead: Cook pasta and chicken ahead of time, then combine and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If sauce is too thick, thin it out with a bit more chicken broth or water.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken and sauce separately for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) until heated through, about 10 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then stir and heat for another 1-2 minutes until heated through.
- Make ahead: Cook pasta and chicken ahead of time, then combine and reheat when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 18g
- Carbs: 35g
- Fiber: 3g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 105mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Lemon Bowtie Chicken with Broccoli – Better Than Takeout FAQs
Yes, cook chicken and pasta ahead of time, then combine and reheat when ready to serve.
Overcooking the chicken is the most common reason for dry chicken. Use a meat thermometer to ensure chicken reaches 165°F (74°C) but not more.
Yes, cook chicken in the air fryer at 400°F (200°C) for 10-12 minutes, then follow the rest of the recipe as written.
Half and half or milk can be used as a substitute for heavy cream. The sauce may not be as thick, but it will still be delicious.
Yes, this homemade version is healthier, cheaper, and just as delicious as takeout!
A Warm Final Note
I can’t wait for you to try Crispy Lemon Bowtie Chicken with Broccoli – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
