Cowboy Butter Chicken and Rice Recipe

Introduction

Cowboy Butter Chicken and Rice is a creamy, flavorful one-pan meal that combines tender chicken pieces with rich, buttery sauce and perfectly cooked rice. This comforting dish is easy to prepare and perfect for a satisfying weeknight dinner.

Ingredients

• 2 tablespoons unsalted butter
• 1 small yellow onion, diced (about ½ cup)
• 2 teaspoons garlic, minced
• 1 ½ cups (277 g) long-grain white rice, uncooked
• 2 ¾ cups (22 ounces / 660 g) chicken broth
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon extra virgin olive oil
• 1 cup (238 g) heavy whipping cream, room temperature
• 1 teaspoon Dijon mustard
• 4 tablespoons cowboy butter
• ¼ cup (25 g) Parmesan cheese, freshly grated
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving (optional)

Instructions

1. Step 1: In a large saucepan with a tight-fitting lid over medium heat, melt the unsalted butter.
2. Step 2: Add the diced onion and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for 30 seconds.
3. Step 3: Stir in the uncooked rice and coat it well in the butter and onion mixture. Toast the rice for 1 minute.
4. Step 4: Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 18 minutes.
5. Step 5: Remove from heat and let the rice sit, covered, for 5 minutes. Fluff gently with a fork and keep covered.
6. Step 6: While the rice cooks, pat the chicken pieces dry and season evenly with kosher salt, black pepper, and paprika.
7. Step 7: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in a single layer for 5 to 6 minutes, flipping halfway through, until golden brown and cooked through (165°F internal temperature). Work in batches if needed. Transfer cooked chicken to a plate and tent with foil.
8. Step 8: Reduce the skillet heat to medium-low. Add the heavy whipping cream and Dijon mustard, stirring to combine. Simmer gently for 2 to 3 minutes until slightly thickened.
9. Step 9: Stir in the cowboy butter until fully melted and incorporated, then add the Parmesan cheese and cook just until smooth.
10. Step 10: Add the cooked rice to the skillet and fold gently until evenly coated and creamy.
11. Step 11: Fold in the cooked chicken. If the mixture seems too thick, add a splash of warm broth or cream to loosen slightly.
12. Step 12: Garnish with chopped fresh parsley and serve immediately. Finish with a squeeze of fresh lemon, if desired.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the chicken seasoning.
• Use chicken thighs instead of breasts for a juicier result.
• Substitute the long-grain white rice with jasmine or basmati for a different aroma and texture.
• Add sautéed vegetables like bell peppers or mushrooms to boost nutrition.
• Make your own cowboy butter using a blend of butter, garlic, herbs, and spices if you can’t find it premade.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream to maintain the creamy texture. Avoid overcooking when reheating to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid. It’s best to cook the brown rice separately before combining it with the sauce and chicken.

What is cowboy butter?

Cowboy butter is a flavorful butter sauce typically made with butter, garlic, herbs, and spices. It adds richness and a savory punch to dishes like this chicken and rice recipe.

Cowboy Butter Chicken and Rice Recipe

---

★★★★★

4.6 from 93 reviews

• Author: Zoe
• Total Time: 40 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

Cowboy Butter Chicken and Rice is a creamy, flavorful one-pan comfort dish featuring tender chicken breast pieces cooked to perfection and mixed with savory rice in a luscious cowboy butter sauce. This hearty meal combines the richness of heavy cream, garlic, and Parmesan cheese to deliver a satisfying dinner that is easy to prepare on the stovetop.

---

Ingredients

Scale 1x2x3x

For the Rice:

• 2 tablespoons unsalted butter
• 1 small yellow onion, diced (about ½ cup)
• 2 teaspoons garlic, minced
• 1 ½ cups (277 g) long-grain white rice, uncooked
• 2 ¾ cups (22 ounces / 660 g) chicken broth

For the Chicken:

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon extra virgin olive oil

For the Sauce and Finishing:

• 1 cup (238 g) heavy whipping cream, room temperature
• 1 teaspoon Dijon mustard
• 4 tablespoons cowboy butter
• ¼ cup (25 g) Parmesan cheese, freshly grated
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving (optional)

---

Instructions

1. Melt butter in saucepan: In a large saucepan with a tight-fitting lid over medium heat, melt the butter thoroughly to prepare the base for cooking the onions and rice.
2. Add onion and cook: Add diced onion to the melted butter and cook until softened, about 3 to 4 minutes, stirring occasionally.
3. Stir in garlic: Add minced garlic to the onions and cook for an additional 30 seconds to release its aroma without burning.
4. Add uncooked rice and toast: Stir in the uncooked rice, coating it in butter and aromatics, and toast for 1 minute to enhance its flavor.
5. Pour in chicken broth, cover, and simmer: Add chicken broth, bring mixture to a boil, then reduce heat to low, cover the saucepan, and let simmer for 18 minutes until rice is tender.
6. Remove from heat and fluff rice: Take the pan off the heat, keep it covered, and let the rice stand for 5 minutes. Fluff gently with a fork afterwards.
7. Pat chicken dry and season: While rice cooks, pat chicken pieces dry and season evenly with kosher salt, black pepper, and paprika.
8. Heat olive oil and cook chicken: In a large skillet over medium-high heat, heat olive oil. Add chicken pieces in a single layer and cook for 5 to 6 minutes, flipping halfway, until golden brown and cooked through to 165°F. Work in batches if necessary. Transfer chicken to a plate and tent with foil.
9. Reduce heat and add cream and mustard: Reduce heat to medium-low. Add heavy whipping cream and Dijon mustard to the skillet and stir to combine. Simmer gently for 2 to 3 minutes until the sauce thickens slightly.
10. Add cowboy butter and stir until melted: Incorporate the cowboy butter into the cream mixture, stirring until fully melted and combined.
11. Stir in Parmesan cheese: Add freshly grated Parmesan cheese and cook briefly just until the sauce is smooth.
12. Add cooked rice and fold gently: Add the fluffed rice to the skillet, folding gently to evenly coat the rice with the creamy sauce.
13. Fold in chicken and adjust consistency if needed: Gently fold the cooked chicken pieces into the rice mixture. If necessary, add a splash of warm broth or cream to loosen the dish slightly.
14. Garnish and serve: Garnish with chopped fresh parsley and serve immediately. Optionally, finish with a squeeze of fresh lemon juice for added brightness.

Notes

• Ensure chicken is cooked to an internal temperature of 165°F for food safety.
• Use a tight-fitting lid for the rice to ensure proper steaming and absorption of broth.
• For extra flavor, homemade cowboy butter or a good quality store-bought version is recommended.
• Letting the rice rest covered after cooking helps it fluff and prevents it from being gummy.
• This dish can be paired with a simple green salad or steamed vegetables for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: cowboy butter chicken, creamy chicken and rice, stovetop chicken recipe, comfort food, one pan chicken recipe