Ingredients:

  • 4 tablespoons (57g) unsalted butter, cut into cubes
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/4 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 2 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 2 medium zucchini, spiralized into noodles (about 4 cups)
  • Optional: 1 tablespoon grated Parmesan cheese for garnish

Instructions:

  1. Pound chicken breasts to an even thickness (about ½ inch). Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside to rest.
  3. In the same skillet, reduce the heat to medium. Add butter, garlic, parsley, thyme, smoked paprika, red pepper flakes, garlic powder, onion powder, lemon juice, and Dijon mustard. Cook, stirring constantly, until the butter is melted and the sauce is fragrant (about 2 minutes).
  4. Add the zucchini noodles to the skillet with the Cowboy Butter sauce. Toss gently to coat. Cook for 1-2 minutes, or until the zucchini noodles are tender-crisp.
  5. Slice the chicken breasts and arrange them over the zucchini noodles. Spoon any remaining Cowboy Butter sauce over the chicken. Garnish with grated Parmesan cheese (optional) and serve immediately.