Pin this There was a Tuesday night when the fridge was nearly bare and I had a bag of rice, some chicken, and half a stick of butter staring back at me. I tossed garlic into melted butter without much of a plan, let the rice drink up some broth, and grilled the chicken with whatever spices were within reach. The smell that filled the kitchen made my neighbor knock on the door to ask what I was cooking. That night taught me that comfort doesn't need complexity, just good instincts and a little garlic.
I made this for my sister after she moved into her first apartment with nothing but a single pot and a grill pan. She called it restaurant quality, which made me laugh because I was standing in her tiny kitchen with mismatched utensils. We ate it straight from the pan with lemon wedges and talked until the rice went cold. It became her go to meal for impressing dates, and she still texts me every time she makes it.
Ingredients
- Boneless, skinless chicken breasts: Pat them dry before seasoning or they will steam instead of getting that nice caramelized crust on the grill.
- Olive oil: Helps the spices stick to the chicken and keeps it from drying out under high heat.
- Paprika: Adds a subtle smokiness and a beautiful color without any real heat.
- Long grain white rice: Rinsing it removes excess starch so the grains stay separate and fluffy instead of clumping together.
- Low sodium chicken broth: Controls the salt level and adds depth that water just cannot match.
- Unsalted butter: You will use it twice, once to build flavor in the rice and again at the end for richness.
- Garlic cloves: Mince them fresh right before cooking because pre minced garlic turns bitter when it hits the heat.
- Onion: Finely chopped so it melts into the rice and adds sweetness without chunks.
- Fresh parsley: Optional but it brightens everything and makes the dish look like you tried harder than you did.
- Lemon wedges: A squeeze at the end cuts through the butter and wakes up the whole plate.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan over medium high heat so it is hot enough to sear the chicken on contact. If the pan is not hot enough, the chicken will stick and tear when you try to flip it.
- Season the chicken:
- Pat the chicken breasts completely dry with paper towels, then rub them all over with olive oil, paprika, salt, and black pepper. The drier the surface, the better the sear.
- Grill the chicken:
- Place the chicken on the grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165 degrees and the juices run clear. Cover loosely with foil and let it rest while you finish the rice so it stays juicy.
- Start the rice base:
- Heat 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. Do not let it brown or it will taste sharp.
- Add the garlic:
- Stir in the minced garlic and cook for just 30 seconds until it smells incredible and fills your kitchen. Any longer and it will burn and turn bitter.
- Toast the rice:
- Add the rinsed rice to the pan and stir for 1 to 2 minutes so every grain gets coated in the buttery garlic mixture. This step adds a nutty flavor you cannot get any other way.
- Simmer the rice:
- Pour in the chicken broth, salt, and pepper, then bring it to a boil. Reduce the heat to low, cover tightly with a lid, and let it simmer for 15 minutes without lifting the lid.
- Finish the rice:
- Remove the pan from heat and let it sit covered for a few minutes, then fluff with a fork and stir in the remaining tablespoon of butter and fresh parsley. The butter melts into the steam and makes everything glossy.
- Slice and serve:
- Slice the rested chicken against the grain into thick pieces. Serve the rice in bowls or on plates, top with the sliced chicken, and finish with a generous squeeze of lemon.
Pin this One evening I served this to a friend who swore she hated plain chicken and rice. She finished two plates and asked if I had used cream or cheese because it tasted so rich. When I told her it was just butter and garlic, she looked betrayed in the best way. Now she makes it for her kids every week and texts me photos of their empty bowls.
How to Keep the Chicken Juicy
The secret is not overcooking it, which sounds obvious but happens constantly because people panic about food safety. Use a meat thermometer and pull the chicken off the grill the moment it hits 165 degrees, then let carryover heat finish the job under foil. Slicing it against the grain also shortens the muscle fibers so every bite feels more tender. If your chicken breasts are uneven in thickness, pound them gently with a pan or your fist so they cook at the same rate.
Making This Ahead or Storing Leftovers
You can grill the chicken and cook the rice a day ahead, then store them separately in airtight containers in the fridge. Reheat the rice in a covered pan with a splash of broth to bring back moisture, and warm the sliced chicken gently in the microwave or a low oven. The flavors deepen overnight, so leftovers often taste even better than the first serving. I have eaten this cold straight from the fridge for breakfast and felt no shame about it.
Ways to Change It Up
If you want heat, add a pinch of chili flakes to the butter when you cook the garlic. Swap the white rice for basmati or jasmine if you want a more fragrant base, or use brown rice and increase the cooking time and liquid. Marinating the chicken in lemon juice, olive oil, and herbs for an hour before grilling adds another layer of flavor without much effort.
- Stir in a handful of frozen peas or spinach during the last few minutes of cooking the rice
- Top with crumbled feta or grated parmesan if you want something sharper than butter
- Serve it with a crisp white wine like Sauvignon Blanc to balance the richness
Pin this This is the kind of meal that makes weeknights feel less like a chore and more like a small victory. It is simple, satisfying, and the kind of thing you will make again without needing to look at the recipe.
Recipe FAQs
- → Can I use chicken thighs instead of breast?
Yes, chicken thighs work wonderfully and often stay juicier. Increase grilling time to 8-10 minutes per side until fully cooked. Thighs pair exceptionally well with the rich garlic butter rice.
- → How do I keep the rice from becoming mushy?
Rinse rice thoroughly before cooking to remove excess starch. Use the correct liquid-to-rice ratio (1.5:1 broth to rice), and avoid lifting the lid during cooking. Fluff gently with a fork immediately after liquid absorbs.
- → Is this gluten-free?
Yes, when using gluten-free chicken broth. Always verify that your broth label confirms it's gluten-free, as some broths may contain hidden gluten. All other ingredients are naturally gluten-free.
- → What wine pairs best with this dish?
Crisp white wines like Sauvignon Blanc complement the garlic butter and grilled chicken beautifully. Pinot Grigio or Unoaked Chardonnay also work well, cutting through the richness while enhancing the dish's flavors.
- → Can I make this ahead?
Cook the rice and chicken separately, then store in airtight containers for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore moisture. Assemble fresh for best texture and flavor.
- → How do I add more flavor to the rice?
Toast the rice in butter for 1-2 minutes before adding broth for nuttier depth. Add fresh herbs like thyme or rosemary to the broth, or stir in lemon zest after cooking. Consider using garlic-infused or mushroom broth for complexity.