Garlic Butter Rice with Chicken (Printable Version)

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 chopped fresh parsley, optional
14 - Lemon wedges for serving

# Method Steps:

01 - Preheat grill or grill pan over medium-high heat until hot.
02 - Pat chicken breasts dry with paper towels. Rub both sides evenly with olive oil, paprika, salt, and black pepper.
03 - Place chicken on hot grill and cook for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a plate and loosely cover with foil to rest.
04 - While chicken cooks, melt 2 tablespoons butter in a medium saucepan over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened and translucent.
05 - Add minced garlic to the saucepan and cook for 30 seconds, stirring constantly until fragrant.
06 - Stir in the rinsed rice and cook for 1 to 2 minutes, stirring constantly to coat all grains in the butter and aromatics.
07 - 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.
08 - Remove from heat. Fluff rice with a fork and stir in remaining 1 tablespoon butter and parsley if desired.
09 - Slice rested chicken breasts. Divide garlic butter rice among bowls or plates, top with sliced chicken, and serve with fresh lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in under an hour, but tastes like you spent the whole afternoon in the kitchen.
  • The garlic butter soaks into every grain of rice, creating little pockets of flavor that make each bite different.
  • It's filling enough to quiet a hungry crowd but light enough that you won't feel weighed down.
  • You can prep the chicken while the rice simmers, so nothing sits around getting cold.
02 -
  • Don't lift the lid while the rice is simmering or you'll release the steam that cooks it evenly, and you'll end up with crunchy grains on top and mush on the bottom.
  • Let the chicken rest for at least 5 minutes after grilling, it's not optional, slicing it too soon means all the juices escape and you're left with dry meat.
  • If your rice is still a bit wet after 15 minutes, leave the lid on and let it sit off the heat for another 5 minutes to absorb the remaining liquid.
03 -
  • Use a heavy-bottomed saucepan for the rice so the heat distributes evenly and you don't get scorched spots on the bottom.
  • Taste the rice before you add the final tablespoon of butter, sometimes it needs a pinch more salt or a crack of black pepper to really sing.
  • If your chicken breasts are uneven in thickness, pound them gently with a meat mallet so they cook at the same rate and you don't end up with one dry end and one undercooked middle.
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