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, 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 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 rice evenly in butter and aromatics.
07 - 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.
08 - Remove from heat. Fluff rice with a fork and stir in remaining 1 tablespoon butter and parsley if desired.
09 - Slice grilled chicken. Serve rice in bowls topped with sliced chicken and lemon wedge.

# Expert Hints:

01 -
  • The rice soaks up every bit of garlicky richness and tastes like comfort in a bowl.
  • It comes together in under an hour with ingredients you likely already have.
  • The grilled chicken stays juicy and pairs perfectly with the buttery base.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Rinsing the rice is not optional, it removes the starch that makes everything gummy and sticky.
  • Letting the chicken rest after grilling keeps the juices inside instead of running all over your cutting board.
  • Dont lift the lid while the rice simmers or steam escapes and the grains wont cook evenly.
  • If your rice looks dry before its done, add a few tablespoons of broth and cover again for a couple more minutes.
03 -
  • Use a meat thermometer to check the chicken so you never have to guess if its done, 165 degrees is the magic number.
  • If your garlic burns even slightly, start over with fresh garlic because burnt garlic will ruin the whole pot.
  • Let the rice sit covered off the heat for 5 minutes after cooking, it finishes steaming and becomes perfectly fluffy.
  • Always taste and adjust the seasoning at the end, a little extra salt or a squeeze of lemon can make all the difference.
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