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Cowboy-Butter-Chicken-and-Rice-Recipe

Cowboy Butter Chicken and Rice

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This Cowboy Butter Chicken and Rice brings irresistible flavor to your table with simple ingredients and easy prep. Perfect for a quick dinner or comfort food any night!

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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. Melt the butter in a large saucepan with a tight-fitting lid over medium heat.
  2. Add the onion and cook until softened, about 3 to 4 minutes.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the uncooked rice and stir to coat, toasting for 1 minute.
  5. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
  6. Remove from heat, let sit covered for 5 minutes, then fluff rice gently with a fork and keep covered.
  7. Pat the chicken dry and season evenly with kosher salt, black pepper, and paprika.
  8. Heat 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 to an internal temperature of 165°F. Tent the cooked chicken loosely with foil.
  9. Reduce heat to medium-low. Stir in heavy whipping cream and Dijon mustard. Bring to a gentle simmer and cook for 2 to 3 minutes until slightly thickened.
  10. Add cowboy butter, stirring until fully melted and incorporated.
  11. Stir in Parmesan cheese and cook just until smooth.
  12. Add the cooked rice to the skillet, folding gently until evenly coated and creamy.
  13. Fold in the cooked chicken. If needed, add a splash of warm broth or cream to loosen slightly.
  14. Garnish with chopped parsley and serve immediately, adding a squeeze of fresh lemon if desired.

Last Step:

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Notes

For added flavor, consider using homemade chicken broth.
If you want a kick, add a pinch of red pepper flakes while cooking the chicken.

  • Author: Thomas
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 619
  • Sugar: 1g
  • Sodium: 952mg
  • Fat: 35g
  • Saturated Fat: 21g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 131mg

Find it online: https://www.deliciousrecipesblog.com/cowboy-butter-chicken-and-rice/