Garlic Butter Rice with Chicken

My neighbor knocked on my door one Wednesday evening holding a plate of something that smelled like heaven. She'd made garlic butter rice with chicken, and I couldn't stop thinking about it for days. The next week, I recreated it in my own kitchen, tweaking the garlic and butter until it tasted just right. Now it's my go-to when I want something comforting but don't want to spend all evening cooking.

I made this for my sister when she came over exhausted from work, and she actually asked me to text her the recipe before she left. We sat at the table longer than usual that night, just talking and enjoying the simplicity of good food. She told me it reminded her of something our grandmother used to make, even though it wasn't quite the same. Sometimes a dish just hits the right note at the right time.

Ingredients

• Boneless, skinless chicken breasts: These grill quickly and stay tender if you don't overcook them, which I learned after drying out a few batches early on.
• Olive oil: Just enough to keep the chicken from sticking and to help the spices cling to the surface.
• Paprika: Adds a subtle smoky sweetness that makes the chicken taste more interesting without overwhelming it.
• Long-grain white rice: Rinsing it first removes excess starch and keeps the grains separate and fluffy.
• Low-sodium chicken broth: This is where most of the flavor comes from, so use a broth you'd actually enjoy sipping.
• Unsalted butter: You'll use it twice, once to cook the aromatics and once stirred in at the end for extra richness.
• Garlic cloves: Fresh garlic makes all the difference here, don't even think about using the jarred stuff.
• Onion: Finely chopped so it melts into the rice and adds sweetness without chunks.
• Fresh parsley: Optional, but it brightens everything up and makes the dish look more inviting.
• Lemon wedges: A squeeze of lemon cuts through the butter and brings the whole plate to life.

Instructions

Prep the grill:

Get your grill or grill pan nice and hot over medium-high heat. You want it ready to sear the chicken as soon as it's seasoned.

Season the chicken:

Pat the chicken breasts completely dry with paper towels, then rub them all over with olive oil, paprika, salt, and pepper. The drier the surface, the better the sear.

Grill the chicken:

Place the chicken on the hot grill and let it cook undisturbed for 6 to 7 minutes per side until the juices run clear. Once done, cover loosely with foil and let it rest while you finish the rice.

Start the rice:

Heat 2 tablespoons of butter in a medium saucepan over medium heat, then add the chopped onion and cook for 2 to 3 minutes until softened. Add the minced garlic and cook just 30 seconds until it smells amazing.

Toast the rice:

Stir in the rinsed rice and cook for 1 to 2 minutes, letting every grain get coated in the buttery garlic mixture. This step adds a subtle nuttiness to the finished dish.

Cook the rice:

Pour in the chicken broth, salt, and black pepper, then bring everything to a boil. Reduce the heat to low, cover tightly with a lid, and simmer for 15 minutes without peeking.

Finish the rice:

Remove the pan from heat and let it sit covered for a minute, then fluff the rice with a fork and stir in the remaining tablespoon of butter and the parsley. The butter melts into the hot rice and makes it taste luxurious.

Slice and serve:

Slice the rested chicken into strips and arrange it over bowls or plates of rice. Serve with lemon wedges on the side for squeezing.

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One Saturday, I made a double batch of this and invited a few friends over without much planning. We ended up sitting outside with our plates, the evening stretching longer than any of us expected. Someone brought wine, someone else made a quick salad, and suddenly it felt like a real dinner party. It's funny how the simplest meals can turn into the best memories.

What to Do with Leftovers

Leftover garlic butter rice reheats beautifully in the microwave with a splash of broth or water to bring back the moisture. I've also used it as a base for fried rice the next day, tossing in some scrambled eggs and vegetables. The chicken slices are perfect cold on top of a salad or tucked into a wrap with greens and a little mayo.

How to Make It Your Own

If you like heat, toss in a pinch of chili flakes when you add the garlic, it gives the rice a nice kick without making it spicy. You can swap the white rice for basmati or jasmine if you prefer a more fragrant base. I've also marinated the chicken in lemon juice and fresh herbs for an hour before grilling, and it adds a brightness that's really lovely.

Serving Suggestions

This pairs beautifully with a crisp white wine like Sauvignon Blanc, which cuts through the butter and complements the garlic. A simple side salad with a tangy vinaigrette balances the richness of the rice. If you want to make it feel more like a feast, add some roasted vegetables or a bowl of steamed green beans on the side.

• Serve with a squeeze of fresh lemon to brighten every bite.
• Garnish with extra parsley or even a sprinkle of grated Parmesan if you're feeling indulgent.
• Pair with a light cucumber salad or sauteed spinach for a complete meal.

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This dish has become one of those recipes I reach for when I need something reliable and satisfying without a lot of fuss. I hope it finds a spot in your weekly rotation too.

Recipe Q&A

→ Can I use a different type of rice?

Yes, basmati or jasmine rice work wonderfully as substitutes for long-grain white rice. Adjust liquid ratios slightly if using different varieties, as cooking times may vary.

→ How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F (74°C) using a meat thermometer, or when the juices run clear when pierced with a knife. Grilling typically takes 6–7 minutes per side.

→ What can I add for extra heat?

A pinch of chili flakes stirred into the rice during cooking adds pleasant heat. You can also marinate the chicken in spicy ingredients before grilling or serve with hot sauce on the side.

→ Is this dish gluten-free?

Yes, when using gluten-free chicken broth, this dish is naturally gluten-free. Always verify that all packaged ingredients, including broth and seasonings, are certified gluten-free to avoid cross-contamination.

→ Can I make this ahead of time?

The rice can be prepared up to 2 days ahead and reheated gently with a splash of broth. Grill the chicken fresh, or cook it 1 day prior and reheat before serving. Assemble just before eating for best texture and flavor.

→ What wine pairs well with this meal?

A crisp white wine like Sauvignon Blanc complements the garlic butter and grilled chicken beautifully. Pinot Grigio or Vermentino also work well, as their acidity balances the richness of the butter.