Description
This creamy chicken and rice dish is a comforting and delicious meal perfect for any weeknight dinner.
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
- In a large saucepan with a tight-fitting lid over medium heat, melt the butter.
- Add the onion and cook until softened, about 3 to 4 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add the uncooked rice and stir to coat. Toast for 1 minute.
- Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 18 minutes.
- Remove from heat and let sit, covered, for 5 minutes. Fluff rice gently with a fork, then keep covered.
- While the rice cooks, pat the chicken dry and season evenly 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 an internal temperature of 165°F. (Depending on the size of your skillet, you may have to work in batches.) Transfer cooked chicken to a plate and tent loosely with foil.
- Reduce the heat to medium-low. Add the heavy whipping cream and Dijon mustard to the skillet and stir to combine. Bring to a gentle simmer and cook for 2 to 3 minutes, until slightly thickened.
- Add the cowboy butter, stirring until fully melted and incorporated.
- Stir in the Parmesan cheese and cook just until smooth.
- Add the cooked rice to the skillet and fold gently until evenly coated and creamy.
- Fold in the chicken. If needed, add a splash of warm broth or cream to loosen slightly.
- Garnish with chopped parsley and serve immediately. Finish with a squeeze of fresh lemon, if desired.
Notes
- This recipe can be adjusted for different types of rice, but cooking times may vary.
- Feel free to add vegetables like peas or spinach for more color and nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg