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
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

# How to make it:

01 - Preheat grill or grill pan to medium-high heat.
02 - Pat chicken breasts dry with paper towels. Coat evenly with olive oil and season with paprika, salt, and black pepper.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and juices run clear. Transfer to a plate, cover loosely with aluminum foil, and rest for 5 minutes.
04 - Heat 2 tablespoons butter in a medium saucepan over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
05 - Stir in rinsed rice and cook for 1 to 2 minutes, stirring constantly to coat rice evenly with butter and aromatics.
06 - 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.
07 - Remove from heat. Fluff rice with a fork and stir in remaining 1 tablespoon butter and fresh parsley.
08 - Slice grilled chicken breasts. Divide rice into serving bowls or plates, top with sliced chicken, and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The rice absorbs every bit of that garlicky, buttery flavor and tastes richer than anything out of a box.
  • Grilled chicken stays juicy and smoky, giving you that satisfying contrast with the soft, fluffy rice.
  • It comes together in under an hour with ingredients you probably already have, making it perfect for those nights when takeout feels too far away.
02 -
  • Don't skip rinsing the rice or you'll end up with a sticky, clumpy mess instead of fluffy grains.
  • Let the chicken rest after grilling, cutting into it right away makes all the juices run out and leaves you with dry meat.
  • Use low-sodium broth so you can control the salt, I once used regular and the whole dish tasted like a salt lick.
03 -
  • Toast the rice in the butter and garlic for a full 2 minutes, it makes a huge difference in flavor and keeps the grains from getting mushy.
  • Use a fork to fluff the rice, never a spoon, or you'll smash the grains and lose that light, fluffy texture.
  • If your chicken breasts are thick, pound them to an even thickness before grilling so they cook evenly and don't dry out on the edges.
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