Garlic Butter Rice with Chicken

The smell of butter and garlic hitting a hot pan is one of those kitchen sounds that stops everyone in their tracks. I was trying to use up leftover rice one night and threw in some minced garlic with way too much butter, and suddenly the whole house smelled like a restaurant. My neighbor knocked on the door asking what I was cooking. That's when I realized garlic butter rice wasn't just a side dish, it was the main event.

I made this for a friend who was convinced she didn't like plain rice. She finished two servings and asked for the recipe before she left. Now she makes it every week and sends me photos of her variations. It's become our little tradition, and I love seeing how she's made it her own with different herbs and spices.

Ingredients

• Boneless, skinless chicken breasts: Pat them really dry before seasoning so the spices stick and the grill marks come out clean and golden.
• Olive oil: Keeps the chicken from sticking to the grill and helps the paprika form a light crust.
• Paprika: Adds a subtle smoky sweetness without any heat, and it gives the chicken a beautiful color.
• Long-grain white rice: Rinsing it removes excess starch so the grains stay fluffy and separate instead of clumping together.
• Low-sodium chicken broth: This is what makes the rice taste like it's been simmering for hours, use gluten-free if needed.
• Unsalted butter: You'll use it in two stages, first to cook the aromatics and then stirred in at the end for extra richness.
• Garlic cloves: Mince them finely so they melt into the butter and coat every grain of rice.
• Onion: Finely chopped onion adds sweetness and depth without overpowering the garlic.
• Fresh parsley: Optional, but it adds a pop of color and a fresh finish that balances the richness.
• Lemon wedges: A squeeze of lemon at the end brightens everything up and cuts through the butter.

Instructions

Preheat the grill:

Get your grill or grill pan nice and hot over medium-high heat. A hot surface is what gives you those pretty char marks and keeps the chicken from sticking.

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 oil helps the seasonings stick and creates a light crust as it grills.

Grill the chicken:

Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees and the juices run clear. Remove from heat, cover loosely with foil, and let it rest while you finish the rice.

Start the rice base:

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 2 to 3 minutes until it softens and turns translucent.

Add the garlic:

Stir in the minced garlic and cook for about 30 seconds, just until it smells amazing. Don't let it brown or it will taste bitter.

Toast the rice:

Add the rinsed rice to the pan and stir it around for 1 to 2 minutes, coating every grain in the butter and garlic. This step adds a subtle nutty flavor to the finished dish.

Cook the rice:

Pour in the chicken broth, salt, and black pepper, then bring everything to a boil. Once it's bubbling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 15 minutes until the rice is tender and the liquid is absorbed.

Fluff and finish:

Remove the pan from the heat and fluff the rice gently with a fork. Stir in the remaining tablespoon of butter and the chopped parsley if you're using it.

Serve:

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

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One evening I served this to my parents and my dad, who usually just eats to fuel up, went back for seconds without saying a word. My mom caught my eye and smiled. Sometimes food doesn't need a speech, it just needs to taste like home.

Make It Your Own

This recipe is a starting point, not a rulebook. I've added a pinch of chili flakes when I wanted a little heat, swapped in basmati rice when I was craving something more fragrant, and even marinated the chicken in lemon juice and fresh herbs before grilling when I had extra time. It adapts to whatever mood you're in or whatever's sitting in your pantry.

What to Serve Alongside

This dish is filling on its own, but a simple green salad with a lemony vinaigrette or roasted vegetables like zucchini and bell peppers make it feel like a complete dinner party spread. If you want to keep it casual, a glass of chilled Sauvignon Blanc pairs beautifully with the garlic and butter without overwhelming the chicken.

Storage and Leftovers

Leftovers keep well in an airtight container in the fridge for up to three days. The rice absorbs even more flavor as it sits, and I actually prefer reheating it the next day. You can warm it gently in the microwave with a splash of broth or water to bring back the moisture, or reheat it in a skillet with a little extra butter.

• Store the chicken and rice separately if you can, it keeps the textures better.
• Reheat only what you'll eat to avoid drying out the chicken.
• Freeze individual portions for up to a month if you want to meal prep ahead.

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This is the kind of meal that feels fancy but doesn't ask much of you. Make it once and you'll understand why it's on repeat in my house.

Recipe FAQs

→ How do I ensure the rice is fluffy and not mushy?

Rinse the rice thoroughly before cooking to remove excess starch. Use the correct rice-to-broth ratio (1 cup rice to 1.5 cups broth) and bring to a boil before reducing heat. Simmer covered for exactly 15 minutes without lifting the lid, then fluff with a fork immediately after.

→ Can I use a different cooking method for the chicken?

Absolutely. Pan-sear chicken in a skillet for 6-7 minutes per side, bake at 375°F for 20-25 minutes, or use an air fryer at 380°F for 12-15 minutes. Ensure internal temperature reaches 165°F for food safety regardless of cooking method.

→ What rice varieties work best for this dish?

Long-grain white rice is traditional and creates fluffy, separated grains. Basmati and jasmine rice offer aromatic alternatives with slightly different textures. Avoid arborio or short-grain varieties, which produce creamier results unsuitable for this preparation.

→ Is this dish naturally gluten-free?

Yes, when using gluten-free chicken broth. Always check packaged ingredients carefully, as some broths and seasonings may contain hidden gluten. Use certified gluten-free products if serving those with celiac disease or gluten sensitivity.

→ How should I store and reheat leftovers?

Store cooled rice and chicken separately in airtight containers for up to 3 days. Reheat rice in a skillet with a splash of broth over medium heat, stirring occasionally. Warm chicken gently in the microwave or oven to prevent drying out. Combine just before serving.

→ What vegetables can I add to enhance this dish?

Sauté peas, diced bell peppers, or corn with the onions and garlic for added color and nutrition. Green beans, diced zucchini, or mushrooms work wonderfully too. Add vegetables that cook quickly to maintain the 45-minute timeframe.