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, melt the unsalted butter over medium heat.

Step 2: Add the diced onion and cook, stirring occasionally, until softened, about 3 to 4 minutes.

Step 3: Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Add the uncooked rice to the saucepan and stir to coat the grains with butter. Toast the rice for 1 minute.

Step 5: Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 18 minutes.

Step 6: Remove the pan from heat and let the rice sit, covered, for 5 minutes. Fluff the rice gently with a fork and keep covered.

Step 7: While the rice cooks, pat the chicken pieces dry and season evenly with kosher salt, black pepper, and paprika.

Step 8: 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 needed. Transfer the cooked chicken to a plate and tent loosely with foil.

Step 9: Reduce the skillet heat to medium-low. Add the heavy cream and Dijon mustard, stirring to combine. Bring to a gentle simmer and cook for 2 to 3 minutes until slightly thickened.

Step 10: Stir in the cowboy butter until fully melted and incorporated into the sauce.

Step 11: Add the grated Parmesan cheese, stirring until the sauce is smooth and creamy.

Step 12: Fold the cooked rice gently into the skillet to coat it evenly with the sauce.

Step 13: Fold in the cooked chicken pieces. If the mixture feels too thick, add a splash of warm broth or cream to loosen it slightly.

Step 14: Garnish with chopped fresh parsley and serve immediately. Optionally, finish with a squeeze of fresh lemon for brightness.

Tips & Variations

Use homemade cowboy butter or your favorite flavored compound butter for extra depth of flavor.

Swap chicken breasts for thighs for a juicier, richer taste.

Add a pinch of smoked paprika or cayenne pepper for a spicy kick.

For a lighter version, substitute half the heavy cream with half-and-half or milk.

Garnish with additional fresh herbs like chives or thyme for added freshness.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the dish in advance and refrigerate it. Reheat it gently on the stove or in the microwave, stirring occasionally and adding a little broth or cream if needed to restore creaminess.

What exactly is cowboy butter?

Cowboy butter is a flavorful compound butter made with ingredients like garlic, herbs, and spices. It melts into dishes for a rich, savory taste. You can find it pre-made or make your own by mixing softened butter with seasonings.