Save My neighbor knocked on my door one Tuesday evening holding a Tupperware of garlic butter rice and grilled chicken. She'd made too much, she said, and thought I might want some. I reheated it and took one bite, and the way the butter had soaked into every grain, the way the garlic lingered without overpowering, made me text her immediately for the recipe. That simple midweek kindness turned into one of my most reliable dinners.
I started making this on Sunday nights when I needed something that felt like a hug but didn't require much brain power. My kids would set the table without being asked because the smell of garlic and butter drifting from the kitchen was enough to pull them away from screens. We'd sit down together, squeeze lemon over everything, and talk about the week ahead while the steam still rose from our plates.
Ingredients
- Boneless, skinless chicken breasts: Pat them dry before seasoning so the spices stick and the surface can get a nice sear on the grill.
- Olive oil: Just enough to help the paprika and pepper adhere, it also prevents sticking on the grill grates.
- Paprika: Adds a subtle smokiness and a gorgeous color to the chicken without overwhelming the garlic butter flavor.
- Long-grain white rice: Rinsing it removes excess starch so the grains stay separate and fluffy instead of clumping together.
- Low-sodium chicken broth: This is where the rice gets its savory depth, and using low-sodium lets you control the salt level yourself.
- Unsalted butter: Divided between cooking and finishing, it brings richness to both the base and the final fluff.
- Garlic cloves: Minced fresh garlic blooms in the butter and perfumes the entire dish, dried just won't give you the same punch.
- Onion: Finely chopped so it melts into the rice, adding a gentle sweetness that balances the garlic.
- Fresh parsley: Optional but worth it, the green brightness cuts through the butter and makes each bite feel lighter.
- Lemon wedges: A squeeze at the end wakes everything up and adds a citrusy contrast that keeps the dish from feeling one-note.
Instructions
- Preheat and Prep the Chicken:
- Get your grill or grill pan going over medium-high heat. Pat the chicken breasts completely dry with paper towels, then rub them all over with olive oil, paprika, salt, and pepper.
- Grill the Chicken:
- Lay the chicken on the hot grill and cook for 6 to 7 minutes per side, until the juices run clear and the internal temperature hits 165 degrees. Remove, cover loosely with foil, and let it rest while you finish the rice.
- Start the Garlic Butter Base:
- In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the finely chopped onion and cook for 2 to 3 minutes, stirring occasionally, until it softens and turns translucent.
- Bloom the Garlic:
- Toss in the minced garlic and cook for just 30 seconds, stirring constantly so it releases its fragrance but doesn't brown or burn.
- Toast the Rice:
- Stir in the rinsed rice and cook for 1 to 2 minutes, letting each grain get coated in the buttery garlic mixture. You'll hear a gentle sizzle.
- Simmer Until Tender:
- Pour in the chicken broth, salt, and black pepper, then bring everything to a boil. Reduce the heat to low, cover tightly with a lid, and simmer for 15 minutes without peeking.
- Fluff and Finish:
- Take the pan off the heat and fluff the rice gently with a fork. Stir in the remaining tablespoon of butter and the chopped parsley if you're using it.
- Slice and Serve:
- Slice the rested chicken into thick pieces. Spoon the rice into bowls or onto plates, top with the sliced chicken, and serve with lemon wedges on the side for squeezing.
Save One night my friend who claimed she didn't cook showed up with wine and watched me make this from start to finish. She scribbled notes on a napkin, texted me twice the next week to confirm the garlic amount, and then served it at her own dinner party. When she called to say everyone asked for the recipe, I realized this dish had become more than just dinner, it was a little piece of confidence I'd passed along.
How to Store and Reheat Leftovers
Let everything cool to room temperature, then pack the rice and chicken in separate airtight containers so the chicken doesn't make the rice soggy. They'll keep in the fridge for up to four days. When you reheat, add a splash of broth or water to the rice and cover it with a damp paper towel in the microwave so it steams back to life. The chicken reheats best in a skillet over low heat with a drizzle of olive oil to keep it from drying out.
Simple Variations to Try
If you want a little heat, add a pinch of chili flakes when you bloom the garlic, it'll give the whole dish a gentle warmth. Swap the white rice for basmati or jasmine if you prefer a more fragrant base, just keep an eye on the cooking time since they can vary slightly. Marinating the chicken in lemon juice and herbs for an hour before grilling amps up the flavor even more, especially if you're serving this to guests. Sometimes I'll toss in a handful of frozen peas during the last few minutes of simmering for color and a touch of sweetness.
Pairing and Serving Suggestions
This pairs beautifully with a crisp white wine like Sauvignon Blanc, the acidity cuts through the butter and complements the lemon. If you want to round out the meal, serve it alongside a simple green salad dressed with olive oil and vinegar, or roasted vegetables like asparagus or zucchini. The rice is filling enough on its own, but a warm piece of crusty bread for soaking up any extra garlic butter never hurts.
- A handful of toasted pine nuts or slivered almonds on top adds a nice crunch.
- Crumbled feta or grated Parmesan stirred into the rice at the end brings a salty, tangy twist.
- Serve with a wedge of lemon on every plate, it really does make a difference when you squeeze it fresh.
Save This recipe has pulled me through busy weeks, last-minute guests, and nights when I just needed something reliable and warm. I hope it does the same for you.
Questions & Answers
- → Can I use bone-in chicken instead of boneless breasts?
Yes, bone-in chicken works well. Increase grilling time to 8-10 minutes per side to ensure thorough cooking. Use a meat thermometer to confirm internal temperature reaches 165°F (74°C).
- → What type of rice works best for this dish?
Long-grain white rice is ideal for fluffy, separate grains. Jasmine or basmati rice are excellent substitutes with slightly different aromatic qualities. Avoid short-grain varieties as they become stickier.
- → How do I prevent the rice from becoming mushy?
Rinse rice thoroughly before cooking to remove excess starch. Use the exact liquid-to-rice ratio of 1.5:1 and avoid lifting the lid while simmering. Let it sit covered for 2 minutes after removing from heat.
- → Can I make this in advance?
Rice keeps refrigerated for up to 3 days. Reheat gently with a splash of broth over medium-low heat. Grill chicken fresh or store separately and reheat briefly. Assemble just before serving for best texture.
- → How do I add heat to this dish?
Stir in red pepper flakes or chili flakes when cooking the garlic. Alternatively, marinate chicken in hot sauce before grilling, or serve with sriracha or chili oil on the side for individual spice levels.
- → Is this recipe gluten-free?
Yes, when using gluten-free chicken broth. Always check all packaged ingredients, as broths and seasonings may contain hidden gluten. Select certified gluten-free products if preparing for those with celiac disease.