Garlic Butter Rice Chicken (Print Version)

Fluffy garlic butter rice paired with tender grilled chicken breast for a flavorful main dish.

# 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 gluten-free chicken broth
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 chopped fresh parsley (optional)
14 - Lemon wedges, for serving

# Steps to Follow:

01 - Preheat grill or grill pan over medium-high heat.
02 - Pat chicken breasts dry and rub evenly with olive oil, paprika, salt, and pepper.
03 - Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Remove, cover loosely with foil, and let rest.
04 - 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 and cook for 1 to 2 minutes, stirring to coat grains in butter and aromatics.
07 - Pour in chicken broth, salt, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until rice is tender and liquid is absorbed.
08 - Remove from heat. Fluff rice with a fork, then stir in remaining tablespoon of butter and parsley if desired.
09 - Slice grilled chicken. Serve rice topped with sliced chicken and garnish with lemon wedges.

# Additional Tips::

01 -
  • The chicken stays juicy because you rest it after grilling, a small move that completely changes the texture.
  • Garlicky butter rice is somehow both deeply satisfying and light enough that you don't feel weighed down afterward.
  • Everything comes together in under an hour with almost no cleanup stress.
02 -
  • Never skip the resting step for the chicken—it lets the juices redistribute so every bite stays tender instead of drying out the second you cut into it.
  • Don't peek under the rice lid while it's cooking; the steam does the work, and opening it lets that heat escape and messes with the timing.
03 -
  • Mince your garlic by hand right before cooking so it's fresh and sharp instead of oxidized and harsh from sitting in a mincer.
  • Keep your chicken breasts uniform in thickness by gently pounding them to an even ½-inch so they cook at the same rate and stay juicy throughout.
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