Ingredients

For the 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

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
Fresh parsley, chopped, for garnish
Lemon wedges, for serving (optional)

Instructions

Step 1: In a large saucepan with a tight-fitting lid over medium heat, melt the butter. Add the diced onion and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for 30 seconds.

Step 2: Add the uncooked rice to the saucepan and stir to coat with the butter and aromatics. Toast the rice for 1 minute before pouring in the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes.

Step 3: Remove the saucepan from heat and let the rice sit, covered, for 5 minutes. Fluff the rice gently with a fork and keep covered until ready to use.

Step 4: Meanwhile, pat the chicken pieces dry and season evenly with kosher salt, black pepper, and paprika.

Step 5: Heat the 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. Work in batches if necessary. Transfer cooked chicken to a plate and tent loosely with foil.

Step 6: Reduce the heat to medium-low. Add the heavy whipping cream and Dijon mustard to the skillet, stirring to combine. Bring to a gentle simmer and cook for 2 to 3 minutes until slightly thickened.

Step 7: Stir in the cowboy butter until fully melted and incorporated. Add the Parmesan cheese and cook just until the sauce is smooth.

Step 8: Add the cooked rice to the skillet and fold gently to coat it evenly in the creamy sauce. Fold in the cooked chicken, adding a splash of warm broth or cream if needed to loosen the sauce.

Step 9: Garnish with chopped fresh parsley and serve immediately. Finish with a squeeze of fresh lemon juice if desired.

Tips & Variations

Substitute chicken thighs for a juicier, more flavorful option.

Add a handful of chopped spinach or kale when stirring in the rice for extra greens.

If you don’t have cowboy butter, use a combination of garlic butter and a bit of smoked paprika for a similar flavor.

Use low-sodium chicken broth and adjust salt to taste for better control over seasoning.

FAQs

Can I use brown rice instead of white rice?

Yes, but cooking times will be longer and you may need to add more liquid. Cook the brown rice separately according to package instructions before combining with the sauce and chicken.

What is cowboy butter?

Cowboy butter is a flavorful compound butter mixed with garlic, herbs, and spices. It adds a rich and savory note to dishes. You can find it pre-made or make your own by combining softened butter with minced garlic, smoked paprika, herbs, and a pinch of cayenne.