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 with a tight-fitting lid over medium heat, melt the unsalted 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 pan and stir to coat with the butter and onion mixture. Toast the rice for 1 minute.

Step 3: Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes.

Step 4: Remove the saucepan from heat, keep it covered, and let the rice sit for 5 minutes. Fluff the rice gently with a fork and keep covered.

Step 5: While the rice cooks, pat the chicken pieces dry and season evenly with kosher salt, black pepper, and paprika.

Step 6: 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 (internal temperature of 165°F). Work in batches if necessary. Transfer cooked chicken to a plate and tent loosely with foil.

Step 7: Reduce the skillet heat to medium-low. Add the heavy whipping cream and Dijon mustard, stirring to combine. Bring to a gentle simmer and cook for 2 to 3 minutes until slightly thickened.

Step 8: Stir in the cowboy butter until fully melted and incorporated into the sauce.

Step 9: Add the grated Parmesan cheese and cook just until smooth.

Step 10: Fold the cooked rice into the skillet, stirring gently until evenly coated and creamy.

Step 11: Fold in the cooked chicken pieces. If the mixture seems too thick, add a splash of warm broth or cream to loosen it.

Step 12: Garnish with chopped fresh parsley and serve immediately. Add a squeeze of fresh lemon if desired.

Tips & Variations

Use chicken thighs instead of breasts for a juicier result.

Try swapping long-grain rice for jasmine or basmati for a different aroma.

If cowboy butter is unavailable, substitute with a mix of butter, garlic, and herbs.

For a lighter dish, replace heavy cream with half-and-half or whole milk, adjusting cooking time to thicken sauce.

FAQs

Can I use instant or pre-cooked rice?

Instant or pre-cooked rice won’t absorb the cooking liquid or develop the same flavor and texture, so it’s best to use uncooked long-grain rice as directed.

What is cowboy butter?

Cowboy butter is a flavorful, herb-infused butter often made with garlic, herbs, and spices. It adds a rich, savory depth to dishes like this chicken and rice recipe.