Garlic Butter Rice with Chicken (Print version)

Fluffy garlic butter rice paired with grilled chicken breast. A comforting, flavorful main dish ready in 45 minutes.

# What You 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

# How to Make:

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 6-7 minutes per side until cooked through and juices run clear. Remove from grill, cover loosely with foil, and let rest.
04 - Heat 2 tablespoons butter in a medium saucepan over medium heat. Add chopped onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
05 - Stir in rinsed rice and cook for 1-2 minutes, stirring to coat the rice in the butter and aromatics.
06 - Pour in chicken broth, salt, and black pepper. Bring to a boil, then reduce heat to low, cover with a 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 the remaining tablespoon of butter and parsley.
08 - Slice the grilled chicken. Serve rice in bowls or on plates, topped with sliced chicken and a squeeze of lemon.

# Expert tips:

01 -
  • The rice soaks up every bit of garlic and butter, turning plain grains into something you actually crave.
  • It comes together in under an hour with ingredients you probably already have.
  • Grilled chicken on top makes it a full meal without feeling heavy.
  • Leftovers taste even better the next day when the flavors settle in.
02 -
  • Don't skip rinsing the rice or you'll get a sticky mess instead of fluffy grains.
  • Let the chicken rest after grilling or all the juices will run out when you slice it.
  • If your rice starts to stick, lower the heat and resist the urge to lift the lid.
  • Use fresh garlic, the pre-minced kind turns bitter when you cook it in butter.
03 -
  • Toast the rice in the butter for a full 2 minutes, it makes a bigger difference than you'd think.
  • Use a clear lid if you have one so you can watch the rice without lifting it and letting steam escape.
  • Let the chicken rest for at least 5 minutes, it's worth the wait for tender, juicy slices.
  • Save any leftover rice to fry up the next morning with an egg on top.
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