This Cowboy Butter Chicken and Rice is creamy, savory, and full of rich, buttery flavor. Tender pieces of seasoned chicken are cooked in a velvety sauce made with my homemade cowboy butter, cream, and Parmesan, then folded together with perfectly cooked rice. It’s easy to make, packed with flavor, and perfect for weeknight dinners or cozy weekend meals. Once you taste the depth of flavor the cowboy butter brings, you’ll want to explore all of my cowboy butter recipes!
Ingredients & Substitutions
- Rice: Long-grain white rice makes fluffy, separate grains. Jasmine or basmati rice works too for a slightly different flavor.
- Butter: Adds rich, buttery flavor and helps cook the rice. Unsalted is best, but if you only have salted, just skip extra salt.
- Onion: Yellow onion adds natural sweetness and flavor. Shallots are a fine substitute.
- Chicken Broth: Adds flavor to the rice as it cooks. Low-sodium broth is fine, or you could use chicken stock or vegetable broth (but the flavor will be a bit different).
- Chicken: Boneless, skinless chicken pieces cook quickly and stay tender. Chicken thighs could be used instead, if preferred. Season the chicken with salt, pepper, and paprika.
- Cowboy Butter: We can’t have cowboy butter chicken without the cowboy butter! It brings that signature garlicky, buttery richness. Homemade or store-bought both work.
- Heavy Cream: Heavy whipping cream makes the sauce creamy and silky. Half-and-half is a lighter option.
- Dijon Mustard: Adds a subtle tang to balance the richness. If you don’t have Dijon, yellow mustard, spicy brown mustard, or even a little honey mustard will work. You can also use mustard powder mixed with a touch of water.
- Parmesan Cheese: Adds a nutty, savory finish. Extra on top when serving is delicious.
- Garnish (Optional): Fresh parsley and a squeeze of lemon add color and brightness.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Thighs stay juicier and more tender. They may take a minute or two longer to cook, but the flavor will be rich and delicious.
Can I use brown rice?
Yes, but brown rice takes longer to cook and needs more liquid. Cook the brown rice separately according to the package directions, using chicken broth instead of water if you want to keep the same flavor. Once the rice is tender, stir it into the chicken and cowboy butter sauce. The texture will be a little heartier, but it will still be delicious.
Can I make this dairy-free?
Yes! Swap the heavy cream for coconut cream or a plant-based cream, and use a dairy-free Parmesan alternative. The flavor will be slightly different but still creamy and tasty.
How can I make it spicier?
Add a pinch of cayenne, red pepper flakes, or smoked paprika to the chicken seasoning for a little extra kick.
Can I make Cowboy Butter Chicken and Rice ahead of time?
Yes! Cook the rice and chicken ahead, then store them separately in the refrigerator. Reheat gently and fold together with the sauce. Add a splash of broth or cream if needed to loosen it.
What to Serve with Cowboy Butter Chicken and Rice
This dish is rich and creamy, so I like to serve it with something fresh or crisp on the side.
- Roasted vegetables: Roasted Brussels sprouts, roasted asparagus, or parmesan green beans add color and balance the buttery sauce.
- Simple salad: A light, simple side salad with a lemon vinaigrette keeps the meal fresh and bright.
- Bread: Serve with garlic breadsticks, rosemary dinner rolls with garlic butter, or copycat Texas Roadhouse rolls!
How to Store Cowboy Butter Chicken and Rice
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of chicken broth or cream if the sauce has thickened. This keeps the dish creamy and flavorful.
Can I Freeze Cowboy Butter Chicken and Rice?
Yes! Cowboy Butter Chicken and Rice freezes well for up to 2 months. Place the cooked dish in a freezer-safe container and thaw overnight in the refrigerator. Reheat slowly on the stovetop, adding a little broth or cream if the sauce needs loosening. Tip: For best results, freeze the rice and chicken together with the sauce so the flavors stay combined and creamy when reheated.
Cowboy Butter Chicken and Rice
Ingredients
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
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
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
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving (optional)
Instructions
- In a large saucepan with a tight-fitting lid over medium heat, melt the butter.
- Add the onion and cook until softened, about 3 to 4 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add the uncooked rice and stir to coat. Toast for 1 minute.
- Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 18 minutes.
- Remove from heat and let sit, covered, for 5 minutes. Fluff rice gently with a fork, then keep covered.
- While the rice cooks, pat the chicken dry and season evenly with kosher salt, black pepper, and paprika.
- In a large skillet over medium-high heat, heat the olive oil. Add the chicken 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. (Depending on the size of your skillet, you may have to work in batches.) Transfer cooked chicken to a plate and tent loosely with foil.
- Reduce the heat to medium-low. Add the heavy whipping cream and Dijon mustard to the skillet and stir to combine. Bring to a gentle simmer and cook for 2 to 3 minutes, until slightly thickened.
- Add the cowboy butter, stirring until fully melted and incorporated.
- Stir in the Parmesan cheese and cook just until smooth.
- Add the cooked rice to the skillet and fold gently until evenly coated and creamy.
- Fold in the chicken. If needed, add a splash of warm broth or cream to loosen slightly.
- Garnish with chopped parsley and serve immediately. Finish with a squeeze of fresh lemon, if desired.
Did you make this recipe?
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