Cowboy Butter Chicken and Rice
Tender chicken in a rich, buttery cowboy butter sauce served over fluffy rice. This flavorful dinner is easy to make and comes together quickly, perfect for weeknights or a cozy weekend meal!
Servings: 4 people
Calories: 648kcal
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.
Nutrition
Serving: 1portion | Calories: 648kcal