Save The smell of garlic melting into butter stopped my kids mid-argument one Wednesday evening. I was just trying to use up leftover rice and some chicken breasts, not broker peace, but the kitchen filled with that golden, toasty scent and suddenly everyone wanted to help. We ended up making it a weekly thing, and now my youngest asks for butter rice Wednesdays without fail.
I brought this to a potluck once, and my friend swore I must have added cream or cheese. Nope, just butter, garlic, and good broth doing all the work. She texted me for the recipe before I even got home, and now she makes it every time her in-laws visit. It has that magic quality of tasting fancy while being absurdly simple.
Ingredients
- Boneless, skinless chicken breasts: Pat them really dry before seasoning or they will steam instead of getting those nice grill marks.
- Olive oil: Helps the spices stick and keeps the chicken from sticking to the grill.
- Paprika: Adds a gentle smokiness and a beautiful color without any heat.
- Long-grain white rice: Rinsing it removes extra starch so the grains stay fluffy and separate.
- Low-sodium chicken broth: This is where all the flavor lives, so use the best you can find or have on hand.
- Unsalted butter: You want control over the salt, and butter gives the rice that silky, rich finish.
- Garlic cloves: Fresh garlic is non-negotiable here, it blooms in the butter and perfumes everything.
- Onion: Finely chopped so it melts into the rice and adds a subtle sweetness.
- Fresh parsley: Optional, but it brightens everything up and makes it look like you tried harder than you did.
- Lemon wedges: A squeeze at the end cuts through the richness and wakes up every bite.
Instructions
- Preheat your grill:
- Get your grill or grill pan nice and hot over medium-high heat. You want to hear that sizzle when the chicken hits the grates.
- Season the chicken:
- Pat the breasts dry with paper towels, then rub them all over with olive oil, paprika, salt, and pepper. Dry skin means better browning.
- Grill until golden:
- Lay the chicken on the grill and let it cook undisturbed for 6 to 7 minutes per side. When the juices run clear and the internal temp hits 165 degrees, pull it off and tent it with foil.
- Start the rice base:
- While the chicken grills, melt 2 tablespoons of butter in a medium saucepan over medium heat. Toss in the chopped onion and let it soften for 2 to 3 minutes, stirring occasionally.
- Bloom the garlic:
- Add the minced garlic and stir for about 30 seconds until it smells amazing and just starts to turn golden. Do not let it burn or it will taste bitter.
- Toast the rice:
- Stir in your rinsed rice and let it cook for 1 to 2 minutes, coating every grain in that buttery, garlicky goodness. This step adds a subtle nuttiness.
- Simmer until tender:
- Pour in the chicken broth, salt, and pepper, then bring everything to a boil. Once it is bubbling, drop the heat to low, cover with a tight lid, and let it simmer for 15 minutes until the rice is fluffy and the liquid is gone.
- Fluff and finish:
- Take the pan off the heat, fluff the rice gently with a fork, and stir in the remaining tablespoon of butter and the parsley. Let it sit for a minute so the butter melts in.
- Slice and serve:
- Slice the rested chicken into strips and arrange it over bowls of the garlic butter rice. Serve with lemon wedges on the side for squeezing.
Save My neighbor brought over fresh thyme from her garden one evening, and I tossed a few sprigs into the rice while it simmered. It added this earthy, almost floral note that made the whole dish feel like something from a bistro. Now I keep dried thyme in the pantry just for this recipe, and it never disappoints.
Customizing Your Rice
If you want a little heat, sprinkle in some chili flakes when you add the garlic. I have also swapped in basmati rice for a more fragrant, delicate texture, and jasmine rice works beautifully too if you like a slightly sticky, aromatic bowl. You can even stir in a handful of frozen peas or spinach at the end for color and a veggie boost without any extra effort.
Making It Ahead
You can grill the chicken and cook the rice a few hours ahead, then reheat them gently before serving. I have done this for casual dinner parties, and it takes all the stress out of timing. Just cover everything tightly and warm the rice with a splash of broth so it does not dry out, and slice the chicken right before plating so it looks fresh.
Serving and Pairing Ideas
This dish feels complete on its own, but I love serving it with a simple arugula salad dressed in lemon and olive oil. The peppery greens balance the richness of the butter, and the acidity from the lemon ties everything together. A crisp white wine like Sauvignon Blanc or even a cold sparkling water with lime feels just right alongside it.
- Try it with roasted cherry tomatoes on the side for a pop of sweetness.
- Leftovers make an incredible fried rice the next day with an egg stirred in.
- For meal prep, store the rice and chicken separately so the textures stay perfect.
Save This recipe has become my go-to when I want something warm and satisfying without spending my whole evening in the kitchen. I hope it finds a spot in your weeknight rotation too.
Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and stay juicier. Increase grilling time to 8-10 minutes per side since they're thicker. Thighs pair beautifully with the garlic butter rice.
- → What type of rice works best?
Long-grain white rice is ideal for this dish as it remains fluffy and separate. Basmati and jasmine rice are excellent substitutes and will add their own fragrant qualities to complement the garlic butter.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part. You can also check that juices run clear when pierced with a knife and the meat shows no pink inside.
- → Can I make this gluten-free?
Absolutely. Simply use gluten-free chicken broth instead of regular. Check all packaged ingredients for hidden gluten. The rice, butter, chicken, and garlic are naturally gluten-free.
- → What should I serve alongside this dish?
A crisp white wine like Sauvignon Blanc pairs beautifully. Fresh vegetables like steamed broccoli or a light salad complement the richness. Lemon wedges provided with the rice brighten all the flavors.
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken in lemon juice and herbs for up to 2 hours before grilling for extra flavor. Cook it while your rice is simmering, then slice and serve immediately for best results.