Pin It My stove was cluttered with half-prepped dinners when I threw together garlic butter rice one Wednesday night, more out of necessity than inspiration. The chicken had been sitting in the fridge since Sunday, and I needed something fast that wouldn't taste like leftovers reheated. I melted butter, tossed in garlic that filled the kitchen with that unmistakable smell, and suddenly the whole meal felt intentional. That night, my partner looked up from his plate and said it tasted like something from a bistro, which made me laugh because I'd been in yoga pants and hadn't even set the table. Sometimes the simplest combinations surprise you most.
I started making this during a phase when I was trying to eat at home more and stop ordering takeout every other night. The trick was realizing that rice didn't have to be boring or just a side. Once I learned to cook it with butter and aromatics instead of plain water, everything changed. Now it's my go-to when I want comfort food that doesn't require a recipe card taped to the cabinet or ten different spices I don't have.
Ingredients
- Boneless, skinless chicken breasts: These grill quickly and stay juicy if you don't overcook them, look for even thickness so they cook at the same rate.
- Olive oil: Helps the spices stick to the chicken and prevents it from drying out on the grill.
- Paprika: Adds a subtle smokiness and a gorgeous color to the chicken without overwhelming the garlic butter flavor.
- Long-grain white rice: Rinsing it first removes excess starch so the grains stay fluffy and separate instead of clumping together.
- Low-sodium chicken broth: This is where all the savory depth comes from, water works but broth makes it taste like you put in way more effort.
- Unsalted butter: You'll use it twice, once to cook the aromatics and again stirred in at the end for richness.
- Garlic cloves: Mince them finely so they distribute evenly and don't burn in the butter.
- Onion: A small one is plenty, it melts into the rice and adds sweetness that balances the garlic.
- Fresh parsley: Optional but it adds a pop of color and a fresh note that cuts through the butter.
- Lemon wedges: A squeeze at the end brightens everything and makes the dish feel more vibrant.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan over medium-high heat so it's hot enough to sear the chicken and create those nice grill marks. If using a grill pan, lightly oil it to prevent 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. Drying them first helps the seasoning stick and promotes better browning.
- Grill the chicken:
- Place the chicken on the hot grill and cook for 6 to 7 minutes per side, or until the internal temperature hits 165 degrees and juices run clear. Remove from heat, cover loosely with foil, and let it rest while you finish the rice.
- Start the rice base:
- While the chicken is grilling, melt 2 tablespoons of butter in a medium saucepan 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 so every grain gets coated in the buttery garlic mixture. This step adds a subtle nutty flavor to the finished rice.
- 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 tightly with a lid, and simmer for 15 minutes without lifting the lid.
- Finish and fluff:
- Remove the pan from heat and let it sit covered for a few minutes, then fluff the rice with a fork and stir in the remaining tablespoon of butter and the parsley. The butter melts into the hot rice and makes it glossy.
- Slice and serve:
- Slice the rested chicken against the grain into thick pieces. Spoon the garlic butter rice into bowls or onto plates, top with the sliced chicken, and serve with lemon wedges on the side for squeezing.
Pin It The first time I served this to friends, I'd forgotten to buy a fancy dessert and was stressing about it. But everyone went back for seconds of the rice, scraping their plates and asking what I'd put in it. One friend said she'd never thought of cooking rice in broth with garlic and butter, and I realized that small changes to the basics are sometimes all you need. That night I stopped worrying so much about impressing people and started focusing on making food that just tasted good.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. I usually store the chicken and rice separately so the chicken doesn't make the rice soggy. To reheat, add a splash of broth or water to the rice and warm it gently in the microwave or on the stovetop, stirring occasionally. The chicken reheats best in a covered skillet over low heat so it stays moist.
Swaps and Variations
You can use boneless thighs instead of breasts if you prefer darker meat, they stay juicy even if you accidentally overcook them a bit. Basmati or jasmine rice work beautifully here and add their own subtle fragrance to the dish. For a little heat, toss in a pinch of chili flakes with the garlic. If you want to skip the grill, pan-sear the chicken in a hot skillet with a little oil, it'll take about the same amount of time.
Serving Suggestions
This pairs really well with a simple green salad dressed in lemon vinaigrette or roasted vegetables like broccoli or asparagus. A crisp white wine like Sauvignon Blanc complements the garlic and butter without overpowering the chicken. For a heartier meal, serve it with warm pita bread or garlic bread on the side.
- Top with extra fresh herbs like cilantro or basil for a different flavor twist.
- Drizzle a little extra melted butter over the chicken right before serving for an indulgent finish.
- Add a sprinkle of grated Parmesan to the rice for a cheesy, savory boost.
Pin It This dish has become one of those reliable weeknight staples that I don't even think about anymore, I just make it when I need something warm and satisfying without much fuss. It's proof that you don't need complicated recipes to make something people remember.
Recipe Questions & Answers
- → Can I use a different type of rice for this dish?
Yes, basmati or jasmine rice work beautifully as substitutes for long-grain white rice. They'll add different aromatic qualities while maintaining the same cooking method. Adjust broth slightly if needed based on the specific rice type.
- → How do I keep the chicken juicy and tender?
Pat the chicken dry before seasoning, don't overcook it—grill until juices run clear, about 6-7 minutes per side. Letting it rest loosely covered with foil after grilling allows juices to redistribute throughout the meat, ensuring tenderness.
- → What can I do if I don't have a grill?
Use a grill pan over medium-high heat, a cast-iron skillet, or even a regular pan. You can also pan-sear the chicken then finish cooking it in the oven at 375°F until cooked through. The garlic butter rice preparation remains the same.
- → How can I add more flavor to this dish?
Marinate the chicken in lemon juice and herbs before grilling, add chili flakes for heat, or stir in fresh herbs like thyme or rosemary into the garlic butter. Serving with lemon wedges adds brightness that complements both rice and chicken beautifully.
- → Is this dish gluten-free?
Yes, use gluten-free chicken broth instead of regular broth. Always check packaged ingredients carefully, as some broths contain gluten. All other ingredients are naturally gluten-free, making it suitable for gluten-free diets.
- → Can I make this ahead of time?
The rice is best served fresh, but you can grill the chicken earlier and reheat it gently. Prepare all ingredients in advance and cook the rice just before serving for optimal texture and flavor retention.