Garlic Butter Rice with Chicken (Printable)

Fluffy garlic butter rice paired with grilled chicken breast. Easy, comforting, and ready in under an hour.

# Ingredient List:

→ 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

# Directions:

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 heat, cover loosely with foil, and allow to 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. Add minced garlic and cook for 30 seconds until fragrant.
05 - Stir in rinsed rice and cook for 1 to 2 minutes, stirring to coat rice evenly in butter and aromatics.
06 - Pour in chicken broth, salt, and black pepper. Bring to a boil, then reduce heat to low, cover with lid, and simmer for 15 minutes until rice is tender and liquid is absorbed.
07 - Remove from heat. Fluff rice with a fork and stir in remaining tablespoon of butter and parsley.
08 - Slice grilled chicken. Serve garlic butter rice in bowls topped with sliced chicken and a squeeze of fresh lemon.

# Expert Suggestions:

01 -
  • It uses one pot for the rice and feels fancy without any tricky techniques or timing stress.
  • The garlic butter soaks into every grain, making plain rice taste like something you'd actually crave on its own.
  • Grilled chicken on top turns it into a full meal that works for weeknights or casual guests.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip rinsing the rice or you'll end up with gummy, sticky grains instead of fluffy separate ones.
  • Let the chicken rest after grilling or all the juices will run out when you slice it and it will taste dry.
  • Use low-sodium broth so you can control the salt level, regular broth can make the rice too salty especially after the butter.
  • Keep the lid on the rice while it cooks, lifting it releases steam and messes with the timing.
03 -
  • Marinate the chicken in lemon juice, olive oil, and herbs for 30 minutes before grilling to add even more flavor and tenderness.
  • Use a rice cooker if you have one, just sauté the onion and garlic separately and stir them into the cooked rice with the butter.
  • If your rice turns out too firm, add a few tablespoons of broth, cover, and let it steam off the heat for five more minutes.
  • Always taste the rice before serving and adjust the salt, sometimes it needs just a pinch more to really shine.
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