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 to Use:

→ 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
14 - Lemon wedges for serving

# How to Prepare:

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 - 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 1 tablespoon butter and parsley.
08 - Slice grilled chicken. Serve rice in bowls, topped with sliced chicken and a squeeze of lemon.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen, but you were really done in 45 minutes.
  • The garlic butter seeps into every grain of rice, making each bite deeply satisfying.
  • Leftovers reheat beautifully, which means lunch is already handled.
  • You can dress it up or down depending on your mood or who is coming over.
02 -
  • Do not skip rinsing the rice or it will turn gummy and sticky instead of light and fluffy.
  • Let the chicken rest after grilling, even if you are in a hurry, or all the juices will run out when you slice it.
  • 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 to finish absorbing.
  • Always cook garlic on medium heat, not high, or it will burn in seconds and ruin the whole dish.
03 -
  • Use a grill pan indoors if the weather is not cooperating, and you will still get those charred lines that make the chicken look restaurant-worthy.
  • Toast the rice in the butter for the full 2 minutes, it adds a depth of flavor that you will notice in every bite.
  • Always taste the rice before serving and adjust the salt, because broth varies in saltiness and you want it just right.
  • If you have leftover rice, press it into a hot skillet the next day to make crispy rice cakes that are dangerously good.
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