Pin it I was scrambling to make dinner on a Tuesday night when I remembered I had chicken in the fridge and a bag of rice in the pantry. Instead of plain steamed rice, I decided to cook it in broth with a generous amount of garlic and butter. The smell that filled the kitchen was so good that my neighbor texted me asking what I was making. That simple weeknight experiment became one of my most requested meals.
The first time I served this to my family, my brother went back for seconds before anyone else had finished their first plate. He said it reminded him of a dish we used to get at a little cafe downtown, but somehow this tasted better. Now whenever he comes over, he asks if Im making that garlic rice with chicken. Its funny how a simple combination can create such a strong memory.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly on the grill and stay tender if you dont overcook them, I learned to use a meat thermometer after one too many dry dinners.
- Olive oil: Helps the spices stick to the chicken and prevents it from sticking to the grill, a light coating is all you need.
- Paprika: Adds a subtle sweetness and a beautiful color to the chicken without any heat.
- Long-grain white rice: Rinsing it first removes excess starch so the grains stay separate and fluffy, not gummy.
- Low-sodium chicken broth: This is what makes the rice so flavorful, I always use low-sodium so I can control the salt level myself.
- Unsalted butter: The star of the dish, it makes the rice incredibly rich and silky, split between cooking and finishing.
- Garlic cloves: Fresh garlic is essential here, the aroma when it hits the hot butter is everything.
- Onion: Finely chopped so it melts into the rice and adds a gentle sweetness that balances the garlic.
- Fresh parsley: Optional but it adds a pop of color and a fresh, herbal note that brightens the whole plate.
- Lemon wedges: A squeeze of lemon at the end cuts through the richness and makes everything taste brighter.
Instructions
- Preheat the grill:
- Get your grill or grill pan nice and hot over medium-high heat so the chicken gets those beautiful char marks. If its not hot enough, the chicken will steam instead of sear.
- Season the chicken:
- Pat the chicken breasts completely dry with paper towels, then rub them all over with olive oil, paprika, salt, and pepper. The oil helps the spices stick and creates a gorgeous crust.
- Grill the chicken:
- Place the chicken on the hot grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees and the juices run clear. Let it rest under foil so the juices redistribute and every slice stays moist.
- Start the rice:
- While the chicken cooks, melt 2 tablespoons of butter in a medium saucepan over medium heat and add the chopped onion. Cook for 2 to 3 minutes, stirring occasionally, until the onion softens and turns translucent.
- Add the garlic:
- Toss in the minced garlic and stir for about 30 seconds, just until it smells incredible. Dont let it brown or it will taste bitter.
- Toast the rice:
- Stir in the rinsed rice and cook for 1 to 2 minutes, stirring constantly so every grain gets coated in that buttery, garlicky goodness. This step adds a subtle nutty flavor to the finished rice.
- Simmer the rice:
- Pour in the chicken broth, salt, and black pepper, then bring everything to a boil. Once its boiling, reduce the heat to low, cover tightly with a lid, and let it simmer undisturbed for 15 minutes until the rice is tender and all the liquid is absorbed.
- Finish the rice:
- Remove the pan from the heat and let it sit covered for a few minutes, then fluff the rice gently with a fork and stir in the remaining tablespoon of butter and the parsley. The extra butter at the end makes it even more luxurious.
- Slice and serve:
- Slice the rested chicken against the grain into thick pieces. Spoon the rice onto plates or into bowls, top with the sliced chicken, and serve with lemon wedges for squeezing.
Pin it One evening I made this for a friend who was going through a tough week, and she sat at my kitchen table and said it was the first home-cooked meal shed had in months. We didnt talk much, just ate and sipped wine, and I realized that sometimes the best thing you can offer someone is a warm plate of food and a quiet place to sit. This dish has become my go-to for those moments when someone needs comfort more than conversation.
Make It Your Own
If you like a little heat, add a pinch of chili flakes when you add the garlic, it gives the rice a gentle kick without overwhelming the buttery flavor. You can also swap the white rice for basmati or jasmine, both work beautifully and add their own subtle fragrance. For a deeper flavor, try marinating the chicken in lemon juice, olive oil, and fresh herbs for an hour before grilling, it makes the meat even more tender and adds another layer of brightness.
Pairing and Serving
This dish pairs wonderfully with a crisp white wine like Sauvignon Blanc, the acidity cuts through the richness of the butter and complements the garlic. If youre serving it for a dinner party, add a simple green salad with a lemon vinaigrette and some crusty bread to round out the meal. Leftovers reheat beautifully in the microwave with a splash of broth to keep the rice moist, and the flavors actually get better the next day.
Storage and Meal Prep
Store the rice and chicken separately in airtight containers in the fridge for up to 4 days. When reheating the rice, add a tablespoon of water or broth and cover it to steam it back to life. The chicken can be sliced ahead of time or kept whole and sliced just before serving, either way it stays juicy if you dont overcook it initially.
- Double the rice recipe and freeze half for a quick weeknight meal later.
- Grill extra chicken breasts and use them for salads, wraps, or grain bowls throughout the week.
- If freezing, let everything cool completely before sealing to prevent ice crystals from forming.
Pin it This recipe is proof that you dont need fancy ingredients or complicated techniques to make something truly delicious and satisfying. Keep it simple, use good butter, and dont rush the process, and youll have a meal that feels like a warm hug every single time.
Recipe FAQs
- → Can I use a different cut of chicken?
Yes, you can substitute chicken thighs, drumsticks, or a whole chicken cut into pieces. Adjust cooking times accordingly—thighs and drumsticks may require 8–10 minutes per side on the grill.
- → What rice works best for this dish?
Long-grain white rice is ideal for its fluffy texture. Basmati and jasmine rice are excellent alternatives that add subtle aromatic notes and cook similarly.
- → How do I ensure the chicken stays juicy?
Pat the chicken dry before grilling, avoid overcooking by checking internal temperature reaches 165°F, and always let it rest for a few minutes after cooking before slicing.
- → Is this dish naturally gluten-free?
The dish is gluten-free when prepared with gluten-free chicken broth. Always verify that broths and packaged ingredients are labeled gluten-free to avoid cross-contamination.
- → What can I add for extra flavor?
Consider adding chili flakes for heat, fresh herbs like thyme or rosemary to the rice, or marinating the chicken in lemon juice and herbs before grilling for deeper flavor.
- → Can this be made in advance?
Cook the rice completely and store separately from the chicken. Reheat gently with a splash of water before serving. Grill chicken fresh, or prepare and reheat within 2 days for best quality.