If you’re craving a cozy meal that bursts with flavor and comfort, this Garlic Butter Rice with Grilled Chicken Recipe is going to become your new go-to. Tender, smoky grilled chicken paired with fragrant, buttery rice scented with garlic creates a perfect harmony of textures and tastes. It’s a dish that feels fancy but comes together with surprisingly simple ingredients, making it ideal for a weeknight dinner or a weekend feast with friends and family. Trust me, once you try this recipe, you’ll want to make it again and again.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, but each one contributes something special to the dish—whether it’s the savory depth of paprika on the chicken or the rich creaminess of butter in the rice. Together, they create a balance that’s both satisfying and comforting.
- 2 large boneless, skinless chicken breasts: The star protein, best when seasoned well for that smoky grilled flavor.
- 1 tablespoon olive oil: Helps the seasonings stick and keeps the chicken juicy on the grill.
- 1 teaspoon paprika: Adds a gentle smoky warmth to the chicken.
- 1/2 teaspoon salt and 1/2 teaspoon black pepper: Essential basic seasonings that enhance all the flavors.
- 2 cups long-grain white rice, rinsed: Rinsing removes excess starch for fluffy, separated grains.
- 3 cups low-sodium chicken broth, gluten-free: The cooking liquid that infuses the rice with rich, chicken-y flavor.
- 3 tablespoons unsalted butter: Adds richness and silky texture to the rice and finishes the dish beautifully.
- 4 large garlic cloves, minced: Garlic is the soul of this recipe, bringing aromatic depth to the butter rice.
- 1 small onion, finely chopped: Adds sweetness and layers of flavor to the rice base.
- 2 tablespoons fresh parsley, chopped: A burst of fresh color and herbaceous brightness in the final dish.
- Lemon wedges for serving: Adds a lively citrus zing that brightens every bite.
How to Make Garlic Butter Rice with Grilled Chicken Recipe
Step 1: Prepare and Season the Chicken
First things first, preheat your grill or grill pan over medium-high heat so it’s nice and hot for that perfect sear. Pat your chicken breasts dry—this step ensures the seasoning sticks and the chicken crisps up beautifully on the outside. Rub them evenly with olive oil, paprika, salt, and pepper. This simple seasoning combo lends a smoky, savory flavor that pairs so well with the buttery rice.
Step 2: Grill the Chicken
Place the chicken on the hot grill and cook for about 6 to 7 minutes per side. You’re looking for a nice char while keeping the inside juicy and tender. When the juices run clear, transfer the chicken to a plate and cover loosely with foil. Letting it rest for a few minutes allows the juices to redistribute, making every bite wonderfully moist.
Step 3: Sauté the Aromatics for the Rice
While the chicken is getting its grill on, melt 2 tablespoons of butter in a medium saucepan over medium heat. Toss in the finely chopped onion and cook until it softens and becomes translucent, about 2 to 3 minutes. Stir in the minced garlic and cook just until fragrant, which takes less than a minute—you want that garlicky aroma to start filling your kitchen.
Step 4: Toast the Rice
Add the rinsed rice directly into the saucepan with the buttery onion and garlic mix. Stir for a minute or two, giving each grain a lovely coating of butter and garlicky goodness. Toasting the rice at this stage adds a subtle nuttiness and helps keep the grains separate once cooked.
Step 5: Simmer the Rice
Pour in the low-sodium chicken broth along with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover with a tight-fitting lid. Let it simmer gently for 15 minutes or until the rice is tender and has absorbed all the flavorful broth. Resist lifting the lid—it helps the rice cook evenly and fluff up beautifully.
Step 6: Finish the Rice
When your rice is tender and the liquid is absorbed, remove the pan from the heat. Fluff the rice gently with a fork and stir in the remaining tablespoon of butter and the chopped parsley. This finishing touch adds extra creaminess and a fresh pop of color that makes the dish feel complete and inviting.
Step 7: Plate and Serve
Slice the grilled chicken breasts into strips or medallions. Spoon the fragrant garlic butter rice onto plates or into bowls and top with the grilled chicken. Don’t forget to serve lemon wedges on the side—they add a fresh, tangy brightness that perfectly cuts through the richness of the dish.
How to Serve Garlic Butter Rice with Grilled Chicken Recipe
Garnishes
Fresh parsley sprinkled on top isn’t just for looks—it adds a refreshing herbal note that balances the richness of butter and garlic. Lemon wedges are a must-have to squeeze over the chicken and rice for an uplifting citrus kick. If you want a little extra flair, add a pinch of smoked paprika or chili flakes for a subtle heat boost.
Side Dishes
This dish pairs wonderfully with lightly dressed greens, like a crisp arugula salad with lemon vinaigrette or roasted seasonal vegetables for a hearty, wholesome meal. Garlic Butter Rice with Grilled Chicken Recipe’s simplicity allows for plenty of creative sides—you could even serve it alongside a light cucumber and tomato salad for a refreshing contrast.
Creative Ways to Present
Try serving this dish in shallow bowls to showcase the vibrant colors and layers of texture. You can also elevate presentation by stacking chicken slices atop a neat mound of rice, finishing with a sprig of parsley and a lemon wedge artfully placed. For a more casual vibe, arrange everything on a big platter family-style—perfect for sharing and conversation around the table.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover garlic butter rice and grilled chicken separately in airtight containers in the refrigerator. This helps maintain the texture of both and keeps the chicken from becoming dry. Leftovers are best enjoyed within 3 to 4 days for optimal freshness and flavor.
Freezing
You can freeze cooked grilled chicken and garlic butter rice, but note that rice texture may slightly change upon thawing. Store both in freezer-safe containers or bags, removing as much air as possible. Frozen leftovers are best eaten within 2 months to enjoy the best taste and quality.
Reheating
Reheat rice gently on the stovetop with a splash of water or broth to restore moisture, stirring occasionally until heated through. For the grilled chicken, warm it in the oven or microwave covered with a damp paper towel to prevent drying out. Taking the time to reheat properly means your Garlic Butter Rice with Grilled Chicken Recipe leftovers taste almost as fresh as the original meal.
FAQs
Can I use brown rice instead of white rice in the Garlic Butter Rice with Grilled Chicken Recipe?
Absolutely! Brown rice works well but will require a longer cooking time and more liquid. Adjust broth quantity and simmer time accordingly to ensure the rice becomes perfectly tender.
What’s the best way to check if grilled chicken is fully cooked?
The safest and most reliable method is using a meat thermometer—aim for an internal temperature of 165°F (74°C). Alternatively, make sure the juices run clear and the meat is no longer pink inside.
Can I make this recipe on a stove instead of a grill?
Yes, you can pan-sear the chicken breasts over medium-high heat if you don’t have access to a grill. Cook about 6-7 minutes per side until golden brown and cooked through for a similar delicious result.
Is it necessary to rinse the rice before cooking?
Rinsing removes excess starch, which helps prevent the rice from becoming sticky or gummy. This small step makes a big difference in achieving that fluffy, perfectly separated grain texture.
Can I add vegetables to the rice for extra nutrition?
Definitely! Adding peas, diced carrots, or chopped spinach during the last few minutes of cooking can provide color, nutrients, and extra flavor that complement the dish beautifully.
Final Thoughts
This Garlic Butter Rice with Grilled Chicken Recipe is one of those comforting dishes that feels like a warm hug on a plate. It’s easy to make but impressive in flavor, perfect for sharing or enjoying as a cozy night in. I truly hope you savor every garlicky, buttery bite and that it becomes a beloved addition to your recipe collection just as it has to mine.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
A flavorful Garlic Butter Rice with perfectly grilled chicken breasts, combining tender rice infused with garlic, butter, and fresh parsley alongside juicy, seasoned grilled chicken. This dish is quick to prepare and ideal for a satisfying weeknight dinner.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Rice
- 2 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth, gluten-free
- 3 tablespoons unsalted butter
- 4 large garlic cloves, minced
- 1 small onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
To Serve
- Lemon wedges
Instructions
- Prepare grill: Preheat your grill or grill pan over medium-high heat to ensure it’s hot enough for cooking the chicken evenly.
- Season chicken: Pat the chicken breasts dry with paper towels. Rub them evenly with olive oil, paprika, salt, and black pepper to enhance flavor.
- Grill chicken: Place the chicken on the grill. Cook for 6 to 7 minutes per side until the chicken is cooked through and the juices run clear. Transfer the chicken to a plate, cover loosely with foil, and let rest for 3 to 4 minutes to retain juices.
- Sauté aromatics: While the chicken cooks, heat 2 tablespoons of butter in a medium saucepan over medium heat. Add the finely chopped onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Toast rice: Add the rinsed rice to the saucepan and stir for 1 to 2 minutes, ensuring the rice grains are evenly coated with the butter and aromatics mixture.
- Simmer rice: Pour in the chicken broth along with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the mixture to a boil, then reduce heat to low, cover with a lid, and let it simmer for 15 minutes until the rice is tender and the liquid is fully absorbed.
- Finish rice: Remove the saucepan from heat. Fluff the rice gently with a fork and stir in the remaining 1 tablespoon of butter and the chopped fresh parsley to add richness and fresh flavor.
- Plate and serve: Slice the grilled chicken breasts. Divide the garlic butter rice among bowls or plates, top with the sliced chicken, and serve with lemon wedges on the side for a fresh zing.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Rinsing the rice before cooking helps remove excess starch and prevents it from becoming sticky.
- You can substitute long-grain white rice with jasmine or basmati rice for different aromas and textures.
- If you prefer, use a grill pan indoors instead of an outdoor grill.
- Leftover rice can be stored in an airtight container and refrigerated for up to 3 days.
