Garlic Butter Rice with Chicken (Printable version)

Fluffy rice infused with rich garlic butter, topped with juicy grilled chicken breast for a comforting meal.

# Ingredient List:

→ 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 Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Pat chicken breasts dry. Rub evenly with olive oil, paprika, salt, and pepper.
03 - Place chicken on grill and cook for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat, cover loosely with foil, and rest for 5 minutes.
04 - While chicken grills, melt 2 tablespoons butter in a medium saucepan over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened.
05 - Stir in minced garlic and cook for 30 seconds until fragrant.
06 - Add rinsed rice to the saucepan and stir continuously for 1 to 2 minutes, coating grains with 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 completely absorbed.
08 - Remove from heat. Fluff rice with a fork and stir in remaining 1 tablespoon butter and parsley.
09 - Slice grilled chicken. Divide rice into bowls or plates, top with sliced chicken, and squeeze fresh lemon juice over each serving.

# Expert Advice:

01 -
  • It uses pantry staples and comes together faster than ordering takeout
  • The garlic butter soaks into every grain of rice and makes it taste like something from a bistro
  • You can prep the chicken while the rice simmers so nothing sits around getting cold
  • Leftovers actually taste better the next day when the flavors have had time to settle in
02 -
  • Do not skip rinsing the rice or you will end up with a gummy sticky mess instead of fluffy grains
  • Let the chicken rest after grilling or all the juices will run out onto the cutting board and leave the meat dry
  • Use a tight fitting lid when simmering the rice because any steam that escapes means undercooked grains
  • If your rice is still wet after 15 minutes, leave the lid on for another 5 minutes off the heat to finish absorbing
03 -
  • Toast the rice in the garlic butter for a full 2 minutes to develop a nutty flavor that plain boiled rice never has
  • Add the final tablespoon of butter off the heat so it melts slowly and coats every grain without making the rice greasy
  • Squeeze lemon over the chicken and rice right before eating, not while cooking, so the brightness stays sharp and fresh
  • If you are cooking for a crowd, double the rice but keep the chicken portions the same and slice it thinner to stretch it further
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