Garlic Butter Rice with Chicken (Print View)

Fluffy rice infused with rich garlic butter, topped with juicy grilled chicken breast for a comforting meal.

# Components:

→ 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.
02 - Pat chicken breasts dry and rub thoroughly 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 - 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 in butter and aromatics.
07 - Pour in chicken broth, salt, and black pepper. Bring to a boil, 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.
09 - Slice grilled chicken and serve rice in bowls topped with chicken slices and a squeeze of fresh lemon juice.

# Expert Advice:

01 -
  • The rice soaks up every bit of garlic and butter, turning each grain into something rich and savory.
  • Grilled chicken stays juicy and smoky, balancing the creamy texture of the rice underneath.
  • It comes together in under an hour with ingredients you probably already have.
  • Cleanup is minimal since everything cooks in just two pans.
02 -
  • Don't skip rinsing the rice or it will turn gummy and clump together instead of staying light and fluffy.
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving it dry.
  • Use a tight-fitting lid on the rice pot and resist lifting it during cooking, or steam escapes and the rice won't cook evenly.
  • If your rice is still a bit wet after 15 minutes, leave the lid on off the heat for another 5 minutes to finish absorbing.
03 -
  • Use a meat thermometer to check the chicken, pulling it off the grill at exactly 165 degrees to avoid overcooking.
  • If your stovetop runs hot, lower the heat slightly during the rice simmer to prevent scorching on the bottom.
  • Always taste the rice before serving and adjust the salt, especially if you used low-sodium broth.
  • For deeper garlic flavor, double the garlic and cook it a bit longer without letting it brown.
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