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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
- Melt the butter in a large saucepan over medium heat.
- Add the diced onion and cook until softened, about 3 to 4 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Add the uncooked rice and stir to coat, then toast for 1 minute.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and let simmer for 18 minutes.
- Remove from heat and let sit, covered, for 5 minutes. Fluff the rice with a fork and keep covered.
- Pat the chicken dry and season it with kosher salt, black pepper, and paprika.
- In a large skillet over medium-high heat, heat the olive oil. Add the chicken in a single layer and cook for 5 to 6 minutes, flipping halfway through until golden brown and cooked through to 165°F. Transfer to a plate and tent with foil.
- Lower the heat to medium-low. Combine heavy cream and Dijon mustard in the skillet, stirring to blend. Bring to a gentle simmer and cook for 2 to 3 minutes, until slightly thickened.
- Stir in cowboy butter until fully melted and incorporated.
- Add Parmesan cheese and cook until smooth.
- Fold in the cooked rice until evenly coated and creamy.
- Incorporate the chicken gently. If needed, add a splash of warm broth or cream to loosen the mixture.
- Garnish with chopped parsley and serve immediately. Finish with a squeeze of fresh lemon, if desired.
Notes
For added flavor, consider using homemade chicken broth.
If you prefer a spicier dish, add a pinch of cayenne pepper when seasoning the chicken.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 140 mg