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
Scale
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.
