Garlic Butter Rice with Chicken (Print version)

Fluffy garlic butter rice paired with grilled chicken breast. A comforting, flavorful meal that's easy to prepare.

# What You'll 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

# Directions:

01 - Preheat grill or grill pan over medium-high heat.
02 - Pat chicken breasts dry with paper towels. Rub evenly with olive oil, paprika, salt, and black pepper.
03 - Place chicken on preheated grill and cook for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to plate, cover loosely with foil, and allow to rest.
04 - While chicken grills, melt 2 tablespoons butter in medium saucepan over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened and translucent.
05 - Add minced garlic to saucepan and cook for 30 seconds until fragrant.
06 - Stir in rinsed rice and cook for 1 to 2 minutes, stirring constantly to coat rice evenly with butter and aromatics.
07 - Pour chicken broth into saucepan with salt and black pepper. Bring to 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 fork and stir in remaining 1 tablespoon butter and fresh parsley.
09 - Slice grilled chicken breasts. Divide rice among serving bowls or plates. Top each portion with sliced chicken and serve with lemon wedges.

# Expert Tips:

01 -
  • The rice soaks up all that garlicky, buttery flavor while it cooks, so every bite tastes rich and comforting.
  • Its a complete meal in under an hour, with minimal cleanup and ingredients you probably already have.
  • The grilled chicken stays juicy and pairs perfectly with the fluffy, fragrant rice.
  • You can easily double the recipe for meal prep or a crowd without any extra effort.
02 -
  • Do not skip rinsing the rice, I made that mistake once and ended up with a sticky, gummy mess instead of fluffy grains.
  • Let the chicken rest after grilling, cutting into it right away releases all the juices onto the cutting board instead of keeping them inside the meat.
  • Keep the lid on the rice while it simmers, lifting it releases steam and can make the rice cook unevenly.
  • Use a meat thermometer to check the chicken, guessing leads to overcooked, dry chicken or undercooked, unsafe chicken.
03 -
  • Add the final tablespoon of butter off the heat so it melts gently into the rice without making it greasy.
  • If your rice is done but still has liquid, take the lid off and let it simmer on low for another 2 minutes to evaporate the excess.
  • Rest the chicken for at least 5 minutes after grilling, this is the secret to keeping it juicy and tender.
  • For even more flavor, use half butter and half olive oil when cooking the onions and garlic.
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