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Cowboy Butter Chicken and Rice Recipe

★★★★★

4.8 from 57 reviews
  • Author: Zoe
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

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.

Ingredients

Scale

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)

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

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Find it online: https://cookingwithzoe.com/cowboy-butter-chicken-and-rice-recipe/