Garlic Butter Chicken with Rice

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This dish is a comforting one-pan meal featuring juicy chicken pieces cooked in a rich garlic butter sauce, served over fluffy rice. It’s simple enough for weeknights yet elegant enough for gatherings. The garlic butter infuses the chicken with deep flavor, while the rice absorbs all the savory juices, making every bite satisfying.

INGREDIENTS:

For the Chicken:

  • 1 pound boneless chicken thighs or breasts (cut into bite-sized pieces)
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 5 cloves garlic (minced)
  • 1 teaspoon paprika
  • ½ teaspoon chili flakes (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley (chopped, for garnish)

For the Rice:

  • 1½ cups basmati or long-grain rice
  • 3 cups chicken broth (or water with bouillon)
  • 1 tablespoon butter
  • Pinch of salt

INSTRUCTION:

Step 1: Cook the Rice

  1. Rinse rice until water runs clear.
  2. In a pot, bring chicken broth to a boil. Add rice, butter, and salt.
  3. Reduce heat, cover, and simmer for 15 minutes until rice is fluffy.

Step 2: Prepare the Chicken

  1. Heat olive oil and butter in a skillet over medium-high heat.
  2. Add chicken pieces, season with salt, pepper, paprika, and chili flakes.
  3. Sear until golden brown on all sides (about 6–8 minutes).
  4. Add minced garlic and cook for 1–2 minutes until fragrant.
  5. Toss chicken in the garlic butter until coated and juicy.

Step 3: Assemble and Serve

  1. Fluff rice and transfer to plates or bowls.
  2. Top with garlic butter chicken.
  3. Garnish with fresh parsley.
  4. Serve hot with lemon wedges or a side salad.

SERVINGS:

This recipe serves 4 people generously.

NOTE:

  • Chicken Choice: Thighs stay juicier, but breasts work well if cooked carefully.
  • Butter Quality: Use real unsalted butter for the richest flavor.
  • Rice Options: Jasmine rice or even quinoa can be substituted.
  • Add Veggies: Toss in spinach, peas, or broccoli for extra nutrition.
  • Storage: Keeps well in the fridge for 2–3 days. Reheat gently to avoid drying out.

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