Cowboy Butter Chicken and Rice Recipe

Introduction

Cowboy Butter Chicken and Rice is a rich and creamy one-pan meal that brings comfort and flavor together effortlessly. With tender chicken, buttery rice, and a savory sauce, it’s perfect for a satisfying dinner any night of the week.

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: Melt the unsalted butter in a large saucepan over medium heat.
2. Step 2: Add the diced onion and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds.
3. Step 3: Stir in the uncooked rice to coat with the butter and cook for 1 minute to toast slightly.
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: Meanwhile, 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. Add the chicken in a single layer and cook for 5 to 6 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F). Transfer the cooked chicken to a plate and tent loosely with foil.
8. Step 8: Reduce heat to medium-low and add the heavy whipping cream and Dijon mustard to the skillet. Stir to combine and simmer gently for 2 to 3 minutes until slightly thickened.
9. Step 9: Stir in the cowboy butter, stirring until completely melted and incorporated.
10. Step 10: Add the Parmesan cheese and cook just until smooth.
11. Step 11: Fold the cooked rice into the skillet gently until evenly coated and creamy.
12. Step 12: Fold in the cooked chicken. If the mixture is too thick, add a splash of warm broth or cream to loosen it slightly.
13. Step 13: Garnish with chopped fresh parsley and serve immediately. Add a squeeze of fresh lemon if desired.

Tips & Variations

• Use leftover roast chicken to save time and boost flavor.
• For a smoky twist, swap paprika for smoked paprika.
• Add sautéed mushrooms or bell peppers to the sauce for extra veggies.
• Use half-and-half instead of heavy cream for a lighter sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to loosen the sauce.

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 longer cooking time and more liquid. Adjust accordingly and check the rice for doneness before proceeding.

What is cowboy butter?

Cowboy butter is a flavorful compound butter made with herbs, garlic, and spices. It adds richness and a savory kick to dishes like this one.

Cowboy Butter Chicken and Rice Recipe

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★★★★★

4.8 from 57 reviews

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

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Description

Cowboy Butter Chicken and Rice is a creamy, flavorful one-pan dish that combines tender chicken pieces with perfectly cooked rice, all coated in a rich sauce made from cowboy butter, heavy cream, Parmesan cheese, and Dijon mustard. This comforting meal is enhanced by garlic and onions sautéed in butter, resulting in a deliciously rich and satisfying dinner perfect for any night of the week.

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Ingredients

Scale 1x2x3x

For the Rice Base

• 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

• 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

To Garnish

• Fresh parsley, chopped
• Lemon wedges, for serving (optional)

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Instructions

1. Melt Butter: In a large saucepan with a tight-fitting lid over medium heat, melt the 2 tablespoons of unsalted butter to prepare for sautéing the aromatics.
2. Sauté Onion and Garlic: Add the diced yellow onion to the melted butter and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Toast Rice: Stir in the uncooked long-grain white rice, coating it in the butter and aromatics, and toast it for 1 minute to enhance the flavor.
4. Add Broth and Simmer Rice: Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer the rice for 18 minutes until tender and the liquid is absorbed.
5. Rest and Fluff Rice: Remove the saucepan from the heat and let the rice sit covered for 5 minutes. Then fluff it gently with a fork and keep it covered to retain warmth.
6. Season Chicken: While the rice cooks, pat the chicken pieces dry with paper towels. Season evenly with kosher salt, black pepper, and paprika for balanced flavor.
7. Cook Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the chicken pieces in a single layer and cook for 5 to 6 minutes, flipping halfway through, until golden brown and cooked through to an internal temperature of 165°F (74°C). You may need to cook the chicken in batches depending on skillet size. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
8. Make Cream Sauce: Reduce the heat to medium-low in the same skillet. Add the heavy whipping cream and Dijon mustard, stirring to combine. Bring to a gentle simmer and cook for 2 to 3 minutes until the sauce slightly thickens.
9. Add Cowboy Butter and Parmesan: Stir in the cowboy butter until fully melted and incorporated. Then add the freshly grated Parmesan cheese, stirring until the sauce is smooth and creamy.
10. Combine Rice and Sauce: Add the cooked rice to the skillet with the sauce and fold gently to coat the rice evenly, creating a creamy consistency.
11. Fold in Chicken: Add the cooked chicken back into the skillet and gently fold it into the rice and sauce mixture. If needed, add a splash of warm chicken broth or cream to loosen the sauce slightly.
12. Garnish and Serve: Garnish the dish with chopped fresh parsley. Serve immediately, with an optional squeeze of fresh lemon juice for brightness.

Notes

• Patting the chicken dry before seasoning ensures better browning and texture.
• Using a tight-fitting lid while simmering the rice helps cook it evenly and prevents steam from escaping.
• If you prefer, substitute chicken thighs for breasts for a juicier result.
• Adjust seasoning as needed, especially salt, depending on the saltiness of your chicken broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of broth or cream to restore creaminess.

• 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, one-pot chicken and rice, easy chicken dinner