Pin it The smell of garlic hitting hot butter is what always pulls people into the kitchen. I was making this on a random Tuesday when my neighbor knocked on the door to borrow a lemon, then stayed for dinner. The chicken was already on the grill, and the rice was bubbling away in that golden, garlicky broth. She said it smelled better than anything she'd ordered all month.
I made this the night before a big work deadline, thinking I'd just throw something together quickly. My partner walked in mid-stir, watched me toss the rice in garlic and butter, and said it looked like something from a bistro. We ended up eating it on the couch with lemon squeezed over everything, and it became our go-to comfort dinner. Sometimes the best recipes are the ones you stumble into on a busy night.
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Ingredients
- Boneless, skinless chicken breasts: Pat them completely dry before seasoning so the spices stick and the surface gets a nice sear on the grill.
- Olive oil: This helps the paprika and pepper coat the chicken evenly and keeps it from sticking to the grill.
- Paprika: Adds a gentle smoky sweetness without any heat, and it gives the chicken a gorgeous color.
- Long-grain white rice: Rinsing it removes excess starch so the grains stay fluffy and separate instead of clumping together.
- Low-sodium chicken broth: You control the salt level this way, and it infuses the rice with so much more flavor than water ever could.
- Unsalted butter: Three tablespoons might sound like a lot, but this is what makes the rice taste rich and silky.
- Garlic cloves: Mince them fine so they melt into the butter and coat every grain of rice.
- Onion: Finely chopped so it softens quickly and adds a subtle sweetness that balances the garlic.
- Fresh parsley: A handful stirred in at the end brings brightness and a pop of green to the plate.
- Lemon wedges: A squeeze over the chicken and rice right before eating wakes up all the flavors.
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Instructions
- Get the grill ready:
- Preheat your grill or grill pan over medium-high heat so it's hot enough to sear the chicken without sticking. You want to hear that sizzle the moment the meat hits the grates.
- Season the chicken:
- Pat the chicken breasts completely dry with paper towels, then rub them all over with olive oil, paprika, salt, and pepper. The oil helps the spices cling and creates a flavorful crust.
- Grill the chicken:
- Place the chicken on the hot grill and cook for 6 to 7 minutes per side, until the juices run clear and the internal temperature reaches 165 degrees. Cover loosely with foil and let it rest while you finish the rice.
- Start the rice base:
- Heat 2 tablespoons of butter in a medium saucepan over medium heat, then add the chopped onion and cook for 2 to 3 minutes until soft and translucent. You'll smell the sweetness as it cooks down.
- Add the garlic:
- Toss in the minced garlic and stir for about 30 seconds, just until it becomes fragrant. Don't let it brown or it'll taste bitter.
- Toast the rice:
- Stir in the rinsed rice and cook for 1 to 2 minutes, stirring constantly so every grain gets coated in the buttery garlic mixture. This step adds a subtle nutty flavor.
- Simmer the rice:
- Pour in the chicken broth, salt, and black pepper, then bring everything to a boil. Reduce the heat to low, cover tightly with a lid, and let it simmer for 15 minutes without lifting the lid.
- Fluff and finish:
- Remove the pan from the heat and fluff the rice gently with a fork to separate the grains. Stir in the remaining tablespoon of butter and the chopped parsley if you're using it.
- Slice and serve:
- Slice the rested chicken into thick pieces and arrange it over bowls of the garlic butter rice. Serve with lemon wedges on the side for squeezing.
Pin it The first time I served this to friends, I plated it simply with the chicken sliced over the rice and lemon wedges on the side. One of them said it reminded her of a dish her grandmother used to make, even though the recipes were nothing alike. I think it's the garlic and butter that make anything feel like home.
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What to Do with Leftovers
I've reheated this rice in a skillet with a splash of broth and a little extra butter, and it tastes just as good as the first night. The chicken slices beautifully cold over a salad, or you can chop it up and toss it back into the rice with some frozen peas for a quick fried rice situation. Sometimes I'll pack it for lunch and eat it straight from the container with a fork and a lemon wedge tucked in the lid.
Ways to Change It Up
If you want a little heat, sprinkle in some chili flakes when you add the garlic. Basmati or jasmine rice work beautifully here and give the dish a slightly different fragrance. I've also marinated the chicken in lemon juice and fresh herbs for an hour before grilling, and it adds another layer of brightness. A handful of spinach stirred into the hot rice at the end wilts perfectly and sneaks in some greens.
Serving Suggestions
This pairs really well with a simple green salad dressed in olive oil and lemon, or roasted vegetables like zucchini and bell peppers. I've served it with a crisp white wine like Sauvignon Blanc, and the acidity cuts through the butter in the best way. For a lighter side, try sliced cucumbers with a sprinkle of salt and a drizzle of vinegar.
- Top with extra parsley or a handful of fresh dill for a brighter finish.
- Serve with warm pita or flatbread to scoop up every bit of rice.
- Add a dollop of Greek yogurt on the side for a creamy, tangy contrast.
Pin it This is the kind of meal that feels effortless but tastes like you put in real work. Make it once, and it'll end up in your regular rotation.
Recipe Questions & Answers
- → How do I ensure the chicken stays juicy when grilling?
Pat the chicken breasts dry before seasoning and don't overcook them. Grill for 6-7 minutes per side until the internal temperature reaches 165°F. Let the cooked chicken rest for a few minutes before slicing to retain its juices.
- → Can I use a different type of rice?
Yes, you can substitute basmati or jasmine rice for long-grain white rice. Adjust the liquid slightly if needed, as different varieties may absorb water differently. Follow the package instructions for cooking times if using specialty rice.
- → How can I add more flavor to this dish?
Marinate the chicken in lemon juice and fresh herbs before grilling. Add a pinch of chili flakes to the rice for subtle heat, or stir in fresh herbs like thyme or basil. A squeeze of fresh lemon at the end brightens the flavors beautifully.
- → Is this suitable for a gluten-free diet?
Yes, use gluten-free chicken broth instead of regular broth. Always check the labels on packaged ingredients like seasoning blends to ensure they're gluten-free. This naturally gluten-free dish works well for those with dietary restrictions.
- → What wines pair well with this meal?
A crisp white wine like Sauvignon Blanc complements the garlic butter and grilled chicken beautifully. Other options include Pinot Grigio or a light Chardonnay. The acidity in white wine cuts through the richness of the butter.
- → Can I prepare this in advance?
Cook the rice ahead and reheat it gently with a splash of broth before serving. Grill the chicken up to a few hours before and serve it at room temperature or reheated. Assemble the dish just before serving for the best presentation and texture.
