Cowboy Butter Chicken with Egg Noodles

Course: Entree

Cuisine: American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 720kcal

Author: Kris Longwell

Golden-seared chicken and buttery egg noodles tossed with a generous, garlicky cowboy butter sauce brightened with lemon, Dijon, and fresh herbs. A cozy, flavor-packed skillet dinner with plenty of sauce for every bite.

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Equipment

large (12-inch) skillet ie, cast-iron
Pot for boiling pasta

Ingredients

For the Buttered Egg Noodles

salt for pasta water
12 oz extra-wide egg noodles
4 tablespoon unsalted butter
2 tablespoon Italian parsley chopped
1 teaspoon lemon zest
½ teaspoon Kosher salt
½ teaspoon black pepper
½ cup reserved pasta water

For the Chicken

½ cup all-purpose flour
1 teaspoon Kosher salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon black pepper
2 tablespoon olive oil
1 tablespoon unsalted butter
2 large chicken breasts skinless, boneless, halved horizontally, into 4 cutlets

For the Butter Sauce

¾ cup unsalted butter 1½ sticks, cubed and chilled
8 cloves garlic minced
1½ tablespoon Dijon mustard
1½ tablespoon lemon juice fresh
1½ teaspoon smoked paprika
½ teaspoon red pepper flakes see NOTES
¼ teaspoon cayenne pepper
salt and pepper
3 tablespoon Italian parsley chopped, divided
3 tablespoon chives snipped, divided
2 teaspoon thyme fresh, chopped
2 lemons cut into wedges

Instructions

Bring a pot of salt water to a boil. Add the noodles and cook until tender, about 6-8 minutes. Save about ½ to 1 cup of the pasta water. Drain the pasta and add to a heatproof bowl. Add the butter (4 tbsp), parsley (2 tbsp), lemon zest, salt, and pepper.
salt for pasta water, 12 oz extra-wide egg noodles, 4 tbsp unsalted butter, 2 tbsp Italian parsley, 1 tsp lemon zest, ½ tsp Kosher salt, ½ tsp black pepper
On a platter or pan, combine the flour with the salt, paprika, garlic powder, and pepper. Dredge the chicken cutlets in the flour mixture until fully coated.
½ cup all-purpose flour, 1 tsp Kosher salt, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp black pepper, 2 large chicken breasts
Heat the oil (2 tbsp) and butter (1 tbsp) in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown all over, about 5 minutes per side. Transfer to a cutting board and slice the chicken into strips.
2 tbsp olive oil, 1 tbsp unsalted butter
Cube the butter (1½ sticks) and chill in the fridge.
¾ cup unsalted butter
Add the garlic to the skillet and sauté for 1 minute. Stir in the Dijon, lemon juice, paprika, red pepper flakes, and cayenne. Stir in a pinch of salt and pepper. Cook for another minute. Stir in 3 to 4 tablespoons of the reserved pasta water.
8 cloves garlic, 1½ tbsp Dijon mustard, 1½ tbsp lemon juice, 1½ tsp smoked paprika, ½ tsp red pepper flakes, ¼ tsp cayenne pepper, salt and pepper, ½ cup reserved pasta water
Lower the heat to medium-low and whisk in the butter, a few cubes at a time, until melted and silky. Stir in 2 tablespoon of the parsley, 2 tablespoon of the chives, and the thyme. Stir and cook for 1 minute. Add the sliced chicken to the sauce and simmer for another minute or two.
3 tbsp Italian parsley, 3 tbsp chives, 2 tsp thyme
Divide the buttered noodles into four shallow pasta bowls. Place the sliced chicken over the noodles and spoon the sauce over the chicken and noodles. Toss to coat and garnish with the remaining parsley and chives. Serve at once with lemon wedges.
2 lemons

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Spice level: The red pepper flakes and cayenne give the sauce a gentle kick. Reduce or omit either one for a milder dish, or add more to taste.
Reserve the pasta water before draining the noodles; you may not need the full ¼ cup.
Toss the noodles with about half the sauce, then serve the rest over the chicken. Keep the sauce warm over low heat and avoid boiling so it stays smooth.
Chicken breasts vary in thickness, so check for doneness with an instant-read thermometer; the thickest part should reach 165°F (74°C).
Storing and reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth, stirring until warm; avoid high heat, which can cause the butter sauce to separate.

Nutrition