Garlic Butter Rice with Chicken (Printable Version)

Fluffy rice infused with rich garlic butter, topped with juicy grilled chicken breast for a comforting meal.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon paprika
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon black pepper

→ Garlic Butter Rice

06 - 2 cups long-grain white rice, rinsed
07 - 3 cups low-sodium chicken broth, gluten-free
08 - 3 tablespoons unsalted butter
09 - 4 large garlic cloves, minced
10 - 1 small onion, finely chopped
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges for serving

# How-to Steps:

01 - Preheat grill or grill pan to medium-high heat. Pat chicken breasts dry with paper towels. Rub both sides evenly with olive oil, paprika, salt, and pepper.
02 - Place chicken on hot grill and cook for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to plate, cover loosely with aluminum foil, and allow to rest for 5 minutes.
03 - While chicken cooks, melt 2 tablespoons butter in medium saucepan over medium heat. Add chopped onion and sauté for 2 to 3 minutes until translucent and softened.
04 - Add minced garlic to onion mixture and cook for 30 seconds, stirring constantly until fragrant and combined.
05 - Add rinsed rice to butter and aromatics. Stir continuously for 1 to 2 minutes to coat each grain evenly with butter and release nutty flavors.
06 - Pour chicken broth over rice mixture. Add salt and black pepper. Bring to rolling boil, then reduce heat to low. Cover with lid and simmer for 15 minutes until rice is tender and liquid is completely absorbed.
07 - Remove from heat. Fluff rice with fork to separate grains. Stir in remaining 1 tablespoon butter and fresh parsley.
08 - Slice rested chicken across the grain. Distribute garlic butter rice into serving bowls or plates. Top each portion with sliced chicken and serve with fresh lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but it's done in under 45 minutes.
  • The garlic butter soaks into every grain of rice, making each bite ridiculously flavorful.
  • It's flexible enough to feed your family on a weeknight or impress someone you're trying to cook for without breaking a sweat.
  • You probably already have most of the ingredients sitting in your fridge and pantry right now.
02 -
  • Don't skip rinsing the rice or you'll end up with a gummy, sticky mess instead of fluffy grains.
  • Let the chicken rest after grilling or all the juices will run out the second you slice into it.
  • Use low-sodium broth so you can control the saltiness, regular broth can make the whole dish too salty.
  • If your rice is still a little wet after 15 minutes, leave the lid on and let it sit off the heat for 5 more minutes.
03 -
  • If you want a little heat, toss a pinch of chili flakes into the rice while it's simmering.
  • Marinate the chicken in lemon juice, olive oil, and herbs for 30 minutes before grilling if you have the time.
  • Swap in basmati or jasmine rice for a slightly different texture and aroma, both work beautifully with the garlic butter.
  • Always taste the rice before serving and adjust the salt or add a little more butter if it needs richness.
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