Garlic Butter Rice with Chicken (Printable Version)

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 fresh parsley, chopped
14 - Lemon wedges for serving

# Directions:

01 - Preheat grill or grill pan over medium-high heat. Pat chicken breasts dry and rub evenly with olive oil, paprika, salt, and pepper.
02 - 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 for 5 minutes.
03 - While chicken grills, 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.
04 - Stir in rinsed rice and cook for 1 to 2 minutes, stirring continuously to coat rice in butter and aromatics.
05 - 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.
06 - Remove from heat. Fluff rice with a fork and stir in remaining 1 tablespoon butter and parsley. Slice grilled chicken and serve rice topped with chicken and a squeeze of lemon.

# Expert Advice:

01 -
  • The rice soaks up buttery garlic flavor in every grain, making it impossible to stop at one serving.
  • Grilled chicken stays juicy and pairs perfectly without needing a heavy sauce.
  • It comes together in under an hour with ingredients you probably already have.
  • Leftovers taste even better the next day when the flavors have mingled overnight.
02 -
  • Don't skip rinsing the rice or you'll end up with a gluey, sticky mess instead of fluffy grains.
  • Let the chicken rest after grilling or all the juices will spill out onto the cutting board and leave the meat dry.
  • Keep the lid on the rice while it simmers and resist the urge to peek or stir, which releases steam and ruins the texture.
03 -
  • Use a fork to fluff the rice, never a spoon, or you'll smash the grains and make them mushy.
  • If your chicken breasts are thick, pound them to an even thickness so they cook evenly and don't dry out on the edges.
  • Toast the rice in the garlic butter for a full 2 minutes to unlock a deeper, nuttier flavor that makes all the difference.
Go Back