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 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 over medium-high heat until ready for cooking.
02 - Pat chicken breasts dry and rub evenly with olive oil, paprika, salt, and pepper.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat, cover loosely with foil, and allow to rest.
04 - Heat 2 tablespoons butter in a medium saucepan over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened.
05 - Add minced garlic and cook for 30 seconds until fragrant.
06 - Stir in rinsed rice and cook for 1 to 2 minutes, stirring constantly to coat rice in butter and aromatics.
07 - Pour in chicken broth, salt, and black pepper. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes until rice is tender and liquid is absorbed.
08 - Remove from heat. Fluff rice with a fork and stir in remaining tablespoon butter and parsley.
09 - Slice grilled chicken and serve rice in bowls topped with sliced chicken and a squeeze of lemon.

# Expert Advice:

01 -
  • The rice absorbs every bit of garlicky richness, making each bite impossibly savory.
  • It comes together in under an hour with ingredients you probably already have.
  • Grilled chicken on top makes it hearty enough to feel like a real meal, not just a side dish promoted to dinner.
  • Leftovers taste even better the next day when the flavors have mingled overnight.
02 -
  • Rinsing the rice is not optional, I skipped it once and ended up with a gluey mess instead of fluffy grains.
  • Dont lift the lid while the rice simmers or youll release the steam and end up with crunchy, undercooked rice.
  • Let the chicken rest after grilling or all that juice will pool on your plate instead of staying inside the meat.
  • If your garlic starts to brown too fast, pull the pan off the heat for a moment and let it cool before continuing.
03 -
  • Use a fork, not a spoon, to fluff the rice so you dont smash the grains and turn them mushy.
  • If your chicken breasts are uneven in thickness, pound them gently so they cook at the same rate.
  • Taste the rice before serving and add a pinch more salt or a squeeze of lemon if it needs a lift.
  • For extra garlic flavor, reserve a little raw minced garlic and stir it into the finished rice along with the parsley.
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