Garlic Butter Rice with Chicken (Printable Version)

Fluffy garlic butter rice paired with grilled chicken breast. A comforting, flavorful main dish perfect for family dinners.

# 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

# Steps:

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 rest.
04 - Heat 2 tablespoons butter in medium saucepan over medium heat. Add onion and cook 2 to 3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
05 - Stir in rinsed rice and cook 1 to 2 minutes, stirring to coat rice evenly with butter and aromatics.
06 - Pour in chicken broth, salt, and black pepper. Bring to boil, then reduce heat to low, cover with lid, and simmer 15 minutes until rice is tender and liquid is absorbed.
07 - Remove from heat. Fluff rice with fork and stir in remaining 1 tablespoon butter and parsley.
08 - Slice grilled chicken. Serve garlic butter rice in bowls topped with sliced chicken and lemon wedge.

# Expert Insights:

01 -
  • The rice absorbs all the garlicky butter while it cooks, so every forkful tastes rich and comforting without feeling heavy.
  • Grilling the chicken separately keeps it juicy and gives you control over seasoning, plus it makes the dish feel more special than a one-pot throw-together.
  • It comes together in under an hour with ingredients you probably already have, and it reheats beautifully for lunch the next day.
02 -
  • Don't skip rinsing the rice, the first time I forgot, the texture was gummy and the grains stuck together in clumps.
  • Let the chicken rest after grilling or all the juices will run out onto the cutting board instead of staying inside where they belong.
  • Use a tight-fitting lid when you simmer the rice, lifting it early lets steam escape and you'll end up with crunchy, undercooked grains.
03 -
  • Always taste your broth before adding extra salt, some brands are saltier than others even when labeled low-sodium.
  • If your chicken breasts are uneven in thickness, pound them gently with a meat mallet so they cook at the same rate and stay juicy.
  • For an even richer flavor, brown the butter slightly before adding the onion, it gives the rice a nutty depth that's hard to beat.
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