Garlic Butter Rice with Chicken (Printable)

Fluffy rice infused with rich garlic butter, topped with juicy grilled chicken breast for a comforting 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 chopped fresh parsley
14 - Lemon wedges for serving

# How To Make It:

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 black pepper on both sides.
03 - Grill chicken for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a plate, cover loosely with aluminum foil, and allow to rest for 5 minutes.
04 - While chicken cooks, melt 2 tablespoons butter in a medium saucepan over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened and translucent.
05 - Add minced garlic to the saucepan and cook for 30 seconds, stirring constantly until fragrant.
06 - Add rinsed rice to the saucepan and stir for 1 to 2 minutes, coating all grains in the butter and aromatics.
07 - Pour chicken broth into the saucepan and add salt and black pepper. Bring to a boil over high heat, then reduce to low heat. 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 fresh parsley.
09 - Slice grilled chicken against the grain. Divide garlic butter rice among serving bowls or plates, top with sliced chicken, and garnish with fresh lemon wedges.

# Expert Tips:

01 -
  • The rice soaks up all the garlicky, buttery goodness and tastes rich without being heavy.
  • Grilled chicken stays juicy and pairs perfectly with the fluffy, fragrant rice underneath.
  • Everything comes together in under an hour with ingredients you probably already have.
  • It feels like a restaurant dish but uses just one pot for the rice and a quick grill for the chicken.
02 -
  • Rinsing the rice is not optional, it removes the starch that makes rice gummy and clumpy instead of light and fluffy.
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying inside the meat.
  • Don't skip toasting the rice in the butter and aromatics, it deepens the flavor and keeps the grains from sticking together.
  • Use low-sodium broth so you can control the salt level, regular broth can make the whole dish too salty.
03 -
  • If your rice turns out too wet, take the lid off and let it sit on the stove for a few minutes with the heat off to steam away excess moisture.
  • Always taste your rice before serving and adjust the salt, a pinch more can make all the flavors sing.
  • Use a grill pan with ridges if you don't have an outdoor grill, it gives you those beautiful char marks and smoky flavor indoors.
  • Save any leftover chicken and rice together for quick lunches, it tastes even better the next day once the flavors have had time to meld.
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