Cowboy Butter Chicken and Rice Recipe
Introduction
Cowboy Butter Chicken and Rice is a creamy, flavorful one-pan meal perfect for busy weeknights. Tender chicken pieces meld with rich, buttery sauce and fluffy rice for a comforting dish the whole family will love.
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
- Step 1: In a large saucepan over medium heat, melt the unsalted butter.
- Step 2: Add the diced onion and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for 30 seconds more.
- Step 3: Stir in the uncooked rice to coat it in butter, toasting for 1 minute.
- Step 4: Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes.
- Step 5: Remove from heat and let the rice sit covered for 5 minutes. Fluff gently with a fork and keep covered.
- Step 6: While the rice cooks, pat chicken pieces dry and season evenly with kosher salt, black pepper, and paprika.
- Step 7: Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5 to 6 minutes, flipping halfway, until golden and cooked through (165°F internal temperature). Transfer chicken to a plate and tent with foil.
- Step 8: Reduce skillet heat to medium-low. Add heavy whipping cream and Dijon mustard, stirring to combine. Simmer gently for 2 to 3 minutes until slightly thickened.
- Step 9: Stir in cowboy butter until fully melted and incorporated.
- Step 10: Add Parmesan cheese and cook until smooth.
- Step 11: Fold the cooked rice into the skillet, mixing gently until evenly coated and creamy.
- Step 12: Fold in the cooked chicken. Add a splash of warm broth or cream if the mixture needs loosening.
- Step 13: Garnish with chopped parsley and serve immediately with lemon wedges if desired.
Tips & Variations
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- Substitute heavy cream with half-and-half for a lighter sauce, but reduce cooking time to prevent curdling.
- Add a pinch of cayenne or smoked paprika for a spicy kick.
- For extra freshness, sprinkle chopped green onions or chives along with parsley before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or cream to restore creaminess.
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 requires a longer cooking time and more liquid. Adjust simmer time accordingly and ensure the rice is fully cooked before adding chicken and sauce.
What is cowboy butter?
Cowboy butter is a rich, spicy compound butter typically made with herbs, garlic, and seasonings. It adds bold flavor and creaminess to dishes like this one.
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Cowboy Butter Chicken and Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Cowboy Butter Chicken and Rice is a creamy, flavorful one-pan dish combining tender chicken pieces with perfectly cooked long-grain rice in a rich cowboy butter and Parmesan sauce. This comforting recipe features a luscious sauce made from heavy cream, Dijon mustard, and garlic-infused butter, delivering a delightful balance of savory flavors. Finished with fresh parsley and optional lemon wedges, it’s a hearty meal perfect for cozy dinners or family gatherings.
Ingredients
Scale
Rice and 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
Chicken and Seasoning
- 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
Garnish and Serving
- 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 2 tablespoons of unsalted butter until fully melted and bubbling slightly.
- Add onion and garlic: Stir in the diced onion and cook until softened and translucent, approximately 3 to 4 minutes. Then add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add uncooked rice and toast: Add the uncooked rice to the saucepan and stir well to coat all the grains with butter. Toast the rice for about 1 minute to enhance its flavor.
- Pour in chicken broth, cover, and simmer: Pour in the 2 ¾ cups of chicken broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pan tightly, and allow it to simmer gently for 18 minutes, until the rice is tender and has absorbed the liquid.
- Remove from heat and fluff rice: Take the saucepan off the heat and let it sit covered for 5 minutes. After resting, gently fluff the rice with a fork and keep it covered to retain warmth.
- Prepare chicken: While the rice is cooking, pat the chicken pieces dry with paper towels. Season them evenly on all sides with kosher salt, black pepper, and paprika.
- Cook chicken in olive oil: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Arrange the chicken pieces in a single layer and cook for 5 to 6 minutes, turning halfway through, until they develop a golden brown crust and reach an internal temperature of 165°F. Remove the cooked chicken from the pan and tent it loosely with foil to keep warm.
- Make the sauce: Reduce the skillet heat to medium-low. Pour in the heavy whipping cream and add the Dijon mustard, stirring to combine. Let the sauce simmer gently for 2 to 3 minutes, allowing it to thicken slightly.
- Add cowboy butter and Parmesan: Stir in the cowboy butter until completely melted and incorporated into the sauce. Then add the freshly grated Parmesan cheese and stir until the mixture is smooth and creamy.
- Combine rice with sauce: Add the cooked rice into the skillet with the sauce, folding gently to ensure every grain is evenly coated and creamy.
- Fold in the cooked chicken: Gently fold the browned chicken pieces into the creamy rice mixture. If the sauce feels too thick, add a splash of warm chicken broth or cream to loosen it up.
- Garnish and serve: Sprinkle the dish with chopped fresh parsley. Serve immediately, optionally finished with a squeeze of fresh lemon juice for brightness.
Notes
- Cooking times may vary depending on stove and cookware; adjust heat as necessary to prevent burning.
- For a spicier twist, add a pinch of cayenne pepper or smoked paprika to the seasoning mixture.
- Cowboy butter can be found in specialty food stores or online; it usually contains garlic, herbs, and spices that enrich the sauce.
- If preferred, substitute chicken breasts with thighs for a juicier texture.
- Ensure heavy cream is at room temperature before adding to avoid curdling.
- Use a tight-fitting lid when cooking rice to trap steam and cook evenly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: cowboy butter chicken, creamy chicken and rice, one pan chicken dish, stovetop chicken recipe, comforting chicken dinner
