Garlic Butter Rice with Chicken (Printer-Friendly)

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, optional
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 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. Add 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 a 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 if using.
08 - Slice grilled chicken. Serve rice in bowls or on plates, topped with sliced chicken and a squeeze of lemon.

# Expert Suggestions:

01 -
  • The rice absorbs every bit of garlicky richness, making each bite deeply satisfying without feeling heavy.
  • It comes together in under an hour with ingredients you probably already have, no special trips required.
  • The grilled chicken stays juicy and pairs so naturally with the buttery rice that it feels like they were always meant to be together.
  • Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have melded.
02 -
  • Don't skip rinsing the rice, the first time I forgot I ended up with a sticky, clumpy mess that no amount of fluffing could save.
  • Let the chicken rest after grilling or all those beautiful juices will run out onto the cutting board instead of staying inside where they belong.
  • Use a tight-fitting lid when simmering the rice, even a small gap lets steam escape and you'll end up with crunchy, undercooked grains.
03 -
  • Taste the rice before you add the final tablespoon of butter, sometimes I add a little extra salt or a pinch of lemon zest depending on how the flavors are sitting.
  • If your rice finishes before the chicken is done, just leave it covered off the heat and it will stay warm and fluffy without overcooking.
  • Use the best butter you can find, since it's such a star here, the difference between regular and good quality butter is noticeable in every bite.
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