Garlic Butter Rice with Chicken (Print 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 chopped fresh parsley, optional
14 - Lemon wedges for serving

# How To Make It:

01 - Preheat grill or grill pan over medium-high heat.
02 - Pat chicken breasts dry. Rub 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 grill, cover loosely with foil, and let rest.
04 - While chicken cooks, heat 2 tablespoons butter in a medium saucepan over medium heat. Add onion and cook for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
05 - Stir in rinsed rice and cook for 1 to 2 minutes, stirring to coat rice in butter and aromatics.
06 - Pour in chicken broth, salt, and black pepper. Bring to a boil, then reduce heat to low, cover with lid, and simmer for 15 minutes until rice is tender and liquid is absorbed.
07 - Remove from heat. Fluff rice with a fork and stir in remaining tablespoon of butter and parsley if using.
08 - Slice grilled chicken. Serve rice in bowls or on plates, topped with sliced chicken and a squeeze of lemon.

# Expert Tips:

01 -
  • The rice soaks up all the buttery garlic flavor and comes out fluffy every single time.
  • Everything cooks in under an hour, and most of that is hands-off simmering.
  • It feels fancy enough for guests but simple enough for a Tuesday night.
  • The grilled chicken stays juicy and pairs perfectly with the rich, savory rice.
02 -
  • Rinsing the rice is non-negotiable if you want fluffy grains instead of a sticky clump.
  • Don't skip the resting step for the chicken or you'll lose all those precious juices when you slice it.
  • Keep the lid on the rice while it cooks, lifting it releases steam and messes with the cooking time.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees F internally, no guessing required.
  • If your rice turns out too dry, stir in a little extra butter or a splash of warm broth to loosen it up.
  • Mincing the garlic finely prevents any harsh bites and spreads the flavor more evenly throughout the rice.
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