Garlic Butter Rice with Chicken (Print version)

Fluffy rice infused with rich garlic butter, topped with juicy grilled chicken breast for a comforting and flavorful meal.

# What You'll 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

# How-To Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Pat chicken breasts dry with paper towels. 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. Transfer to a plate, cover loosely with foil, and rest for 5 minutes.
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 to the pan and cook for 30 seconds until fragrant.
06 - Stir in rinsed rice and cook for 1 to 2 minutes, stirring constantly to coat rice thoroughly 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 fully absorbed.
08 - Remove from heat. Fluff rice with a fork and stir in remaining 1 tablespoon butter and parsley.
09 - Slice grilled chicken. Divide rice among bowls or plates and top with sliced chicken. Serve with lemon wedges.

# Tips from the pros:

01 -
  • The rice soaks up all the garlicky, buttery flavor while it cooks, so every bite tastes rich and comforting.
  • Grilled chicken on top turns it into a complete meal without feeling heavy or complicated.
  • It uses one pot for the rice and takes less than an hour from start to finish.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
  • Don't skip rinsing the rice or it will turn out gummy and sticky instead of light and fluffy.
  • Let the chicken rest after grilling so the juices redistribute, otherwise they'll run out when you slice it and the meat will be dry.
  • Keep the lid on the rice while it simmers, lifting it releases steam and messes with the cooking time.
03 -
  • Use a grill pan indoors if you don't have an outdoor grill, it gives you the same char and flavor.
  • Toast the rice in the butter until it smells nutty, that's the secret to restaurant-quality flavor at home.
  • Always taste the rice before serving and adjust the salt, broth can vary in saltiness and you want it just right.
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