Garlic Butter Rice with Chicken (Printable)

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

# What You'll 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

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - Pat chicken breasts dry with paper towels. Rub evenly with olive oil, paprika, salt, and pepper on all sides.
03 - Place chicken on heated 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 foil, and rest for 5 minutes.
04 - While chicken cooks, melt 2 tablespoons butter in medium saucepan over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened and translucent.
05 - Add minced garlic to pan and cook for 30 seconds, stirring constantly until fragrant.
06 - Add rinsed rice to pan and stir continuously for 1 to 2 minutes to coat grains evenly with butter and aromatics.
07 - Pour in chicken broth, 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 fully absorbed.
08 - Remove from heat. Fluff rice gently with fork and stir in remaining 1 tablespoon butter and parsley if using.
09 - Slice rested chicken into strips. Distribute rice into bowls or plates and top with sliced chicken. Serve with lemon wedges for brightness.

# Expert Advice:

01 -
  • Everything cooks in under an hour, but it tastes like you spent twice that long on it.
  • The rice soaks up all the garlic butter flavor and becomes the star of the plate, not just a side.
  • You can prep the chicken while the rice simmers, so nothing sits around getting cold.
  • It reheats beautifully the next day, which means lunch is already sorted.
02 -
  • If you skip rinsing the rice, it will turn gummy and sticky instead of light and fluffy.
  • Don't lift the lid while the rice is simmering or steam will escape and the rice won't cook through properly.
  • Let the chicken rest after grilling or all the juices will run out onto the cutting board instead of staying in the meat.
  • If your garlic burns, it will make the whole dish taste sharp and unpleasant, so watch it closely once it hits the pan.
03 -
  • Use a fork to fluff the rice, never a spoon, because a spoon will smash the grains and make them mushy.
  • If your chicken breasts are uneven in thickness, pound them gently so they cook at the same rate and nothing ends up dry.
  • Toast the rice in the butter for a full minute or two before adding the broth, it makes a noticeable difference in the final flavor.
  • Save any extra parsley stems and toss them into the broth while the rice simmers, then fish them out before serving for a little extra herbal note.
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