Garlic Butter Rice with Chicken
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Juicy seasoned chicken over fluffy garlic butter rice, all made in one pan. A simple, savory, comforting dinner with rich garlicky flavor in every bite.
By Mia HartwellUpdated September 16, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Juicy chicken over fluffy garlic butter rice
- 38g of protein per serving
- One pan and rich, garlicky flavor
- Comforting and easy on a weeknight
Garlic Butter Rice with Chicken
42 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 520kcal
- Protein
- 38g
- Carbs
- 48g
- Fat
- 18g
- Fiber
- 2g
- Sugar
- 2g
Step-by-Step Instructions
- 1
Season the chicken with paprika, salt, and pepper. Heat the olive oil and 1 tbsp butter in a deep skillet over medium-high and cook the chicken 6-7 minutes until browned and at 165°F (74°C). Remove.
- 2
Melt the remaining butter in the pan. Cook the onion 3 minutes, then add the garlic for 1 minute (use plenty).
- 3
Stir in the rinsed rice and toast 1-2 minutes.
- 4
Add the warm chicken broth, bring to a boil, then reduce to a low simmer, cover, and cook 18 minutes until the rice is tender.
- 5
Return the chicken to the top, cover, and rest 5 minutes off the heat.
- 6
Fluff, garnish with parsley, and serve.
Pro Tips for the Best Results
- Toast the rice in the garlic butter for a nutty depth and fluffier grains.
- Use plenty of garlic — it's the star and mellows as it cooks.
- Keep the lid on while the rice simmers; don't peek.
- Always cook the chicken to 165°F (74°C).
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How to Cook Garlic Butter Rice with Chicken
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Sear the chicken
Brown the seasoned chicken to a safe 165°F (74°C) and set it aside. Cooking it first builds flavor in the pan and lets you use those browned bits for the rice.
Toast the garlic rice
Cook plenty of garlic in butter, then toast the rinsed rice in it for a minute or two. This coats the grains in garlicky butter and develops a nutty flavor while keeping the rice fluffy.
Simmer and rest
Add warm broth, then simmer the rice covered and undisturbed until tender. Nestle the chicken back on top to rest, letting the flavors meld before you fluff and serve.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat with a splash of broth to loosen the rice. Freezes well for up to 2 months.
Serving Suggestions
This garlic butter rice with chicken pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use brown rice?+
Brown rice needs more liquid and time — about 3.5 cups broth and 40-45 minutes covered.
Can I add vegetables?+
Stir in peas or spinach at the end, or add diced carrots with the onion.
Breast or thigh?+
Both work — thighs stay extra juicy, breast is leaner. Cook either to 165°F (74°C).
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