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

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

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.
Add onion and cook: Add diced onion to the melted butter and cook until softened, about 3 to 4 minutes, stirring occasionally.
Stir in garlic: Add minced garlic to the onions and cook for an additional 30 seconds to release its aroma without burning.
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.
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.
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.
Pat chicken dry and season: While rice cooks, pat chicken pieces dry and season evenly with kosher salt, black pepper, and paprika.
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.
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.
Add cowboy butter and stir until melted: Incorporate the cowboy butter into the cream mixture, stirring until fully melted and combined.
Stir in Parmesan cheese: Add freshly grated Parmesan cheese and cook briefly just until the sauce is smooth.
Add cooked rice and fold gently: Add the fluffed rice to the skillet, folding gently to evenly coat the rice with the creamy sauce.
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.
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