Garlic Butter Rice with Chicken

The kitchen window was cracked open one spring evening when I realized I had forgotten to defrost anything for dinner. I stared at two chicken breasts in the fridge and a bag of rice in the pantry. What started as panic turned into one of those accidental triumphs: garlic butter rice with grilled chicken that tasted like I had been planning it all week. The smell of butter and garlic filling the apartment made my neighbor knock and ask what I was cooking.

I made this again a few weeks later for a friend who had just moved into a new apartment with barely any furniture. We sat on the floor with bowls in our laps, and she said it felt like the first real meal in her new place. That is when I knew this dish was more than convenient. It had a way of making ordinary moments feel warm and intentional.

Ingredients

• Boneless, skinless chicken breasts: These grill quickly and stay juicy if you do not overcook them, and letting them rest after grilling is the secret to keeping all the moisture inside.
• Olive oil: A light coating helps the spices stick and gives the chicken a beautiful sear without adding heaviness.
• Paprika: It adds a mild sweetness and a touch of color that makes the chicken look as good as it tastes.
• Long grain white rice: Rinsing it first removes excess starch so the grains stay fluffy and separate instead of clumping together.
• Low sodium chicken broth: This is what turns plain rice into something deeply flavorful, and using low sodium lets you control the salt yourself.
• Unsalted butter: The richness here is everything, and adding it in two stages keeps the flavor layered and luxurious.
• Garlic cloves: Fresh garlic releases its fragrance in seconds and transforms the whole dish, so mince it finely for even distribution.
• Onion: A small onion adds sweetness and depth without overpowering the garlic.
• Fresh parsley: Stirring it in at the end brings a pop of color and a hint of freshness that balances the richness.
• Lemon wedges: A squeeze of lemon right before eating brightens everything and cuts through the butter beautifully.

Instructions

Prep the Chicken:

Pat the chicken breasts completely dry with paper towels so the oil and spices stick evenly. Rub them with olive oil, paprika, salt, and pepper, making sure every surface is coated.

Grill the Chicken:

Place the chicken on a preheated grill or grill pan over medium high heat and let it cook undisturbed for 6 to 7 minutes per side until the juices run clear. Cover loosely with foil and let it rest while you finish the rice.

Start the Rice:

Melt 2 tablespoons of butter in a medium saucepan over medium heat, then add the chopped onion and cook for 2 to 3 minutes until it softens and turns translucent. Toss in the minced garlic and stir for about 30 seconds until the kitchen smells incredible.

Toast the Rice:

Add the rinsed rice to the pan and stir it around for 1 to 2 minutes, letting each grain get coated in the buttery garlic mixture. This step adds a subtle nutty flavor that makes all the difference.

Simmer:

Pour in the chicken broth, salt, and black pepper, then bring everything to a boil before reducing the heat to low and covering with a lid. Let it simmer gently for 15 minutes without lifting the lid, so the steam does its job.

Fluff and Finish:

Remove the pan from heat and fluff the rice with a fork, then stir in the remaining tablespoon of butter and the fresh parsley if using. The rice should be tender, fragrant, and glistening.

Slice and Serve:

Slice the rested chicken into strips and arrange them over bowls or plates of the garlic butter rice. Serve with lemon wedges on the side for squeezing.

Save

One Saturday afternoon, I made this for my dad, who usually insists on plain grilled chicken and steamed vegetables. He finished his plate and asked if there was more rice left in the pot. That quiet moment of him going back for seconds told me everything I needed to know about this recipe.

How to Know When the Chicken is Done

The chicken should feel firm to the touch and the juices should run clear when you pierce the thickest part with a knife. If you have a meat thermometer, aim for 165 degrees F in the center. I learned the hard way that cutting into it too early releases all the moisture, so always let it rest for a few minutes first.

Making It Your Own

I have stirred in a pinch of chili flakes when I wanted a little heat, and I have swapped the white rice for basmati when I felt like something more fragrant. You can marinate the chicken in lemon juice and herbs if you have the time, but honestly, the simple rub works beautifully on its own. This recipe is forgiving and adapts to whatever you have on hand.

Storing and Reheating

Leftovers keep well in the fridge for up to three days in an airtight container. I reheat the rice in the microwave with a damp paper towel over the top to keep it from drying out, and I slice the chicken cold over a fresh portion of warm rice. It tastes just as good the next day, sometimes even better once the flavors have had time to settle.

• Store the chicken and rice separately if you can, it keeps the textures better.
• Add a little extra butter or broth when reheating the rice to bring back the moisture.
• Leftover chicken makes a great addition to salads or wraps the next day.

Save

This dish has become my go to when I want something that feels like a hug on a plate without spending hours in the kitchen. I hope it brings the same kind of comfort to your table.

Recipe Questions & Answers

→ Can I use a different type of rice?

Absolutely. While long-grain white rice works perfectly, you can substitute basmati or jasmine rice for different flavors and textures. Adjust cooking time slightly as needed, as some varieties may cook faster or slower.

→ How do I ensure the chicken stays moist?

Pat the chicken breasts dry before seasoning, and avoid overcooking. Grill for 6-7 minutes per side until juices run clear. Letting the chicken rest for a few minutes after cooking allows juices to redistribute, keeping the meat tender and juicy.

→ Is this dish gluten-free?

Yes, with one adjustment. Use gluten-free chicken broth instead of regular broth. Always check packaged ingredients like butter and seasonings for hidden gluten. The rest of the ingredients are naturally gluten-free.

→ Can I prepare this without a grill?

Definitely. Use a grill pan, skillet, or oven-roasted method for the chicken. A grill pan over medium-high heat works great for achieving nice sear marks, or bake at 375°F for 20-25 minutes until cooked through.

→ What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc complements the garlic butter and chicken beautifully. The acidity cuts through the richness of the butter while enhancing the overall flavors of the meal.

→ Can I make the rice in advance?

Yes. Cook the rice completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth, stirring occasionally until warmed through.