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 Steps:

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.
05 - Add minced garlic and cook for 30 seconds until fragrant.
06 - Stir in rinsed rice and cook for 1 to 2 minutes, stirring to coat the rice 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 absorbed.
08 - Remove from heat. Fluff rice with a fork and stir in remaining 1 tablespoon of butter and parsley.
09 - Slice grilled chicken. Serve rice in bowls topped with sliced chicken and a squeeze of fresh lemon.

# Expert Tips:

01 -
  • It uses one pot for the rice and tastes like you spent twice the effort.
  • The garlic butter seeps into every grain, making plain rice feel like a special occasion.
  • Juicy grilled chicken on top turns it into a complete meal without juggling multiple complicated steps.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Don't skip rinsing the rice or you'll end up with a sticky, gluey texture instead of fluffy grains.
  • Let the chicken rest after grilling or all the juices will run out onto the cutting board instead of staying inside the meat.
  • Keep the lid on the rice while it simmers and don't peek, or you'll release the steam and throw off the cooking time.
03 -
  • Use a meat thermometer to check the chicken so you never overcook it and end up with dry, tough meat.
  • Let the butter melt completely into the rice off the heat at the end, and the grains will stay glossy and separate.
  • If your rice starts to stick, lower the heat and add a tablespoon of broth, then cover it again until it finishes cooking.
Go Back