Garlic Butter Chicken and Rice

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

Garlic Butter Chicken and Rice is an easy one-pan dinner made with golden seasoned chicken, fluffy rice, fresh garlic, butter, and simple herbs.

The chicken is lightly browned first, then finishes cooking over rice simmered in savory chicken broth. As the rice cooks, it absorbs the garlic butter, seasonings, and flavorful browned bits left in the skillet.

This comforting dinner uses familiar ingredients and requires only one main pan. It is flavorful without being spicy, making it a practical choice for busy weeknights and family dinners.

The complete meal takes approximately 45 minutes, including a short resting time that helps the rice become tender and fluffy.

Why You'll Love This Garlic Butter Chicken and Rice

• It cooks in one pan. The chicken and rice are prepared in the same deep skillet.
• It uses simple ingredients. Chicken, rice, broth, butter, garlic, and seasonings form the base of the meal.
• It is family-friendly. The savory garlic-butter flavor is mild and approachable.
• The rice is full of flavor. It cooks in chicken broth and absorbs the seasonings and browned bits from the chicken.
• It is easy to customize. Add vegetables, use chicken thighs, or adjust the herbs to suit your family.
• The leftovers reheat well. A small splash of broth or water restores moisture to the rice.
• It is budget-friendly. The estimated cost is approximately $14 for six servings.

Ingredients You'll Need

The complete measurements and printable instructions are included in the recipe card below.

Chicken Breasts

Use boneless, skinless chicken breasts sliced horizontally into thin cutlets.

Thin, evenly sized pieces cook more reliably than thick chicken breasts and are less likely to remain undercooked after the rice is finished.

Depending on the size of your chicken breasts, you should have approximately six thin pieces.

Boneless, skinless chicken thighs can also be used. They may require a few additional minutes to reach the proper internal temperature.

Long-Grain White Rice

Use regular long-grain white rice, not instant rice.

Place the rice in a fine-mesh strainer and rinse it under cool running water until the water becomes mostly clear. Allow the rice to drain thoroughly before adding it to the skillet.

Rinsing removes excess surface starch and helps prevent the finished rice from becoming overly sticky or gummy.

Jasmine rice may also work, although its texture will be slightly softer. Brown rice is not a direct substitute because it requires more liquid and a substantially longer cooking time.

Chicken Broth

Low-sodium chicken broth provides the cooking liquid for the rice.

The rice absorbs the broth as it cooks, giving it more flavor than rice cooked in plain water. Using low-sodium broth also gives you better control over the final amount of salt.

Butter

Butter adds richness to the chicken and rice.

It is divided throughout the recipe: some is used for browning and flavoring the rice, while the remaining butter is stirred into the finished rice.

Unsalted butter gives you the most control over seasoning. Salted butter can be used, but you may need to reduce the added salt.

Fresh Garlic

Freshly minced garlic provides the best garlic-butter flavor.

Jarred minced garlic can be used as a shortcut. Because it is often milder than fresh garlic, you may want to add a little extra.

Seasonings

The chicken is seasoned with:

• Paprika
• Garlic powder
• Onion powder
• Italian seasoning
• Salt
• Black pepper

Regular paprika creates a mild flavor. Smoked paprika can be substituted for a deeper, smokier taste.

Lemon Juice

A small amount of fresh lemon juice brightens the rich garlic-butter flavor.

The lemon is optional and can be left out for family members who prefer a milder dish.

Fresh Parsley

Chopped parsley adds color and freshness to the finished skillet.

It can be omitted or served on the side for selective eaters.

Tools Used in This Recipe

A large skillet with a tight-fitting lid is the most important piece of equipment for this one-pan dinner. A fine-mesh strainer is also helpful for preparing the rice.

• 12 inch Deep Skillet with Lid - A deep skillet gives the chicken and rice enough room to cook evenly. The tight-fitting lid traps the steam needed to cook the rice.
• Fine Mesh Strainer - Makes it easy to rinse and drain the rice without losing grains through larger holes.
• Instant Read Meat Thermometer - Helps confirm that the thickest part of each chicken piece has reached 165°F.
• Chef's Knife - Useful for trimming and slicing the chicken into evenly sized cutlets.
• Cutting Board
• Measuring Cups and Spoons
• Heat Resistant Silicone Spatula

How to Make Garlic Butter Chicken and Rice

Rinse the Rice

Place the uncooked rice in a fine mesh strainer.

Rinse it under cool running water, gently moving the rice around with your fingers, until the water becomes mostly clear.

Shake the strainer gently and allow the rice to drain thoroughly while you prepare the chicken.

Draining the rice well is important because excess water can affect the recipe's liquid ratio.

Prepare the Chicken

If the chicken breasts are thick, slice them horizontally to create approximately six thin cutlets.

Try to keep the pieces close to the same thickness so they cook at approximately the same rate.

Pat the chicken dry with paper towels. A dry surface helps the seasonings stick and allows the chicken to brown more effectively.

Season the Chicken

Season both sides of the chicken with paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.

Press the seasoning gently onto the chicken so it stays in place during cooking.

Brown the Chicken

Heat the olive oil and one tablespoon of butter in a large deep skillet over medium-high heat.

Once the butter has melted, add the chicken in a single layer. Work in batches when necessary rather than crowding the skillet.

Cook the chicken for approximately two to three minutes per side, until lightly golden.

The chicken does not need to be fully cooked at this stage. It will finish cooking over the rice later.

Transfer the browned chicken to a clean plate.

Cook the Garlic

Reduce the heat to medium.

Add two tablespoons of butter to the same skillet. Once melted, add the minced garlic.

Cook for approximately 30 seconds, stirring constantly. Do not allow the garlic to become dark brown because burned garlic can taste bitter.

Coat the Rice in Garlic Butter

Add the rinsed and thoroughly drained rice to the skillet.

Stir the rice into the garlic butter and cook for approximately one minute. This coats the grains with flavor before the broth is added.

The rinsed rice may not visibly toast or turn golden, which is normal.

Add the Chicken Broth

Pour the chicken broth into the skillet.

Use a wooden spoon or silicone spatula to scrape the flavorful browned pieces from the bottom of the pan.

Add the remaining salt and stir everything together.

Bring the broth to a gentle simmer.

Finish Cooking the Chicken and Rice

Place the browned chicken pieces on top of the rice.

Once the broth is simmering, cover the skillet tightly and reduce the heat to low.

Cook for approximately 17 to 20 minutes without stirring. The rice should become tender and absorb most of the broth.

Avoid repeatedly lifting the lid because releasing the trapped steam may prevent the rice from cooking evenly.

Near the end of the cooking time, check the thickest part of the chicken with an instant-read thermometer. The chicken should reach 165°F.

When the chicken reaches 165°F before the rice is fully tender, transfer it to a clean plate, cover it loosely, and allow the rice to continue cooking.

Rest the Rice

Remove the skillet from the heat.

Keep it covered and let the chicken and rice rest for five minutes.

This resting period allows the rice to finish absorbing the remaining moisture and helps create a fluffier texture.

Finish and Serve

Transfer the chicken temporarily to a plate if that makes the rice easier to fluff.

Add the remaining tablespoon of butter, lemon juice, and chopped parsley to the rice. Fluff gently with a fork.

Return the chicken to the skillet and spoon some of the garlic-butter rice around or over each piece.

Taste and adjust the salt and pepper before serving.

Tips for the Best Garlic Butter Chicken and Rice

Use Thin Chicken Cutlets

Thick chicken breasts may not cook through at the same rate as the rice.

Slicing the chicken horizontally into thin cutlets helps it cook evenly and remain tender.

Rinse and Drain the Rice Thoroughly

Rinsing removes excess starch that can make rice gummy.

After rinsing, allow as much water as possible to drain from the rice. Excess water can make the finished rice overly soft.

Use Regular Long-Grain Rice

Do not use instant or quick-cooking rice.

The broth measurement and cooking time are designed for regular long-grain white rice.

Use a Tight Fitting Lid

The rice needs trapped steam to cook evenly.

When your skillet lid does not fit tightly, cover the skillet with a piece of aluminum foil before placing the lid on top.

Keep the Heat Low

Once the broth reaches a simmer, reduce the heat to low.

Cooking over high heat may cause the broth to evaporate before the rice becomes tender.

Avoid Stirring While the Rice Cooks

Stirring can release additional starch and make the rice sticky.

After placing the chicken over the rice, cover the skillet and leave it undisturbed until near the end of the cooking time.

Let the Rice Rest

The rice may look slightly moist immediately after cooking.

Resting the covered skillet for five minutes gives the grains time to absorb the remaining liquid.

Check the Chicken With a Thermometer

Chicken is safely cooked when the thickest part reaches 165°F.

An instant-read thermometer helps prevent both undercooking and unnecessary overcooking.

Adjust the Liquid When Necessary

Cookware, stove temperatures, and rice brands can affect how quickly liquid is absorbed.

When the rice is still firm but the skillet appears dry, add approximately ¼ cup of warm broth. Cover and continue cooking for another three to five minutes.

When there is excess liquid after the rice is tender, leave the skillet uncovered over low heat for one or two minutes.

Time-Saving Tips

Rinse and drain the rice before you begin cooking so it is ready when the chicken comes out of the skillet.

Slice and season the chicken up to one day in advance. Store it in a covered container in the refrigerator.

Mix the paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper in a small container ahead of time.

Jarred minced garlic can replace fresh garlic when you need a shortcut.

Measure the broth and remaining ingredients before heating the skillet. Once cooking begins, the recipe moves quickly.

Budget Tips

Chicken thighs are often less expensive than chicken breasts and can be substituted in this recipe.

Purchase rice in a larger bag instead of individual boxes or microwave pouches. Dry rice is affordable, stores well, and can be used for many meals.

Store-brand chicken broth, butter, rice, and seasonings work well.

Purchase chicken in a family-size package when it is on sale. Divide it into meal-size portions before freezing.

The estimated cost for this recipe is approximately $14 total, or about $2.33 per serving.

Actual costs will vary by location, store, sales, and ingredient brands.

Make It Kid-Friendly

Use regular paprika rather than smoked paprika for a milder flavor.

Leave the lemon juice out of the full skillet and offer lemon wedges at the table.

Omit the parsley or serve it separately.

Slice the finished chicken into bite-size pieces before serving.

Serve the chicken and rice with a familiar vegetable, fruit, or dinner roll.

For children who prefer foods kept separate, serve the chicken next to the rice rather than placing it on top.

Variations and Substitutions

Use Chicken Thighs

Replace the chicken breasts with boneless, skinless chicken thighs.

Brown them as directed and cook until the thickest portion reaches 165°F.

Add Broccoli

Place small broccoli florets over the rice during the final five to seven minutes of cooking.

Cover the skillet again so the broccoli steams.

Add Frozen Peas

After removing the skillet from the heat, stir frozen peas into the hot rice.

Cover the skillet during the five-minute resting period. The residual heat will warm the peas.

Add Mushrooms

Sauté sliced mushrooms after browning the chicken.

Transfer them to the plate with the chicken and return them to the skillet before serving.

Add Parmesan

Stir freshly grated Parmesan into the rice after cooking.

Add it after removing the skillet from the heat so it melts gently into the rice.

Make It Creamy

Stir two to four tablespoons of heavy cream into the finished rice.

Do this after cooking so the dairy does not affect the rice's liquid ratio.

Use Jasmine Rice

Jasmine rice can replace long-grain white rice.

Begin checking it a few minutes earlier because it may become tender more quickly.

Make It Dairy-Free

Replace the butter with a dairy-free butter alternative or additional olive oil.

Confirm that the chicken broth is also dairy-free.

---

Garlic Butter Chicken and Rice Recipe

---

How to Store Leftovers

Allow the chicken and rice to cool before transferring them to an airtight container.

Refrigerate leftovers within two hours of cooking.

Store the chicken and rice in the refrigerator for up to three days.

The chicken may be stored whole or sliced. Slicing it before storage can make individual portions easier to reheat.

How to Reheat Chicken and Rice

Rice can dry out during refrigeration, so add one or two tablespoons of broth or water to each portion before reheating.

Cover the container loosely and microwave until hot. Stir the rice halfway through the reheating time.

To reheat on the stovetop, place the chicken and rice in a covered skillet over low heat. Add a splash of broth or water and stir the rice occasionally.

Heat the chicken thoroughly before serving.

Can You Freeze Garlic Butter Chicken and Rice?

Yes. Garlic Butter Chicken and Rice can be frozen for up to two months.

Allow the meal to cool completely before dividing it into freezer-safe containers.

Thaw the chicken and rice overnight in the refrigerator.

Add a small amount of broth or water before reheating to restore moisture. The rice may be slightly softer after freezing, but the flavor should remain good.

What to Serve With Garlic Butter Chicken and Rice

This recipe already includes protein and rice, but it pairs well with:

• Roasted broccoli
• Steamed green beans
• Glazed carrots
• Roasted asparagus
• Brussels sprouts
• Simple garden salad
• Cucumber and tomato salad
• Dinner rolls
• Fresh fruit

Frequently Asked Questions

Do I have to rinse the rice?

Rinsing is strongly recommended because it removes excess surface starch and helps the rice cook with a fluffier texture.

When you skip rinsing, the finished rice may be stickier.

Can I use instant rice?

No. Instant rice requires less liquid and cooks much more quickly than regular long-grain rice.

Using it without changing the recipe may result in overly soft or mushy rice.

Can I use brown rice?

Brown rice is not a direct substitute.

It requires more liquid and a much longer cooking time, which may cause the chicken to overcook before the rice becomes tender.

Why is my rice still firm?

The heat may have been too low, too much steam may have escaped, or your rice may require additional cooking time.

Add approximately ¼ cup of warm chicken broth, cover the skillet, and continue cooking over low heat for three to five minutes.

Why is my rice mushy?

The skillet may have contained too much liquid, the rinsed rice may not have drained thoroughly, or the rice may have been stirred too frequently.

Measure the broth carefully and allow the rinsed rice to drain well.

Why did the rice stick to the skillet?

The heat may have been too high, or the skillet may not have had enough liquid.

Use low heat after the broth begins simmering and avoid using a skillet that is too thin or prone to hot spots.

What should I do when the chicken finishes before the rice?

Transfer the chicken to a clean plate and cover it loosely with foil.

Continue cooking the covered rice until it is tender, then return the chicken to the skillet before serving.

Can I use bone in chicken?

Bone-in chicken requires a longer cooking time and is not recommended for this version.

Boneless chicken cutlets are more likely to finish at the same time as the rice.

Can I use leftover cooked rice?

Not with the same method.

This recipe is designed for uncooked rice that absorbs the broth while cooking. Leftover rice would require a different liquid amount and shorter cooking process.

Can I leave out the lemon?

Yes. The lemon adds freshness but is optional.

Can I prepare this meal ahead of time?

The chicken can be sliced and seasoned one day in advance. The rice can also be measured and rinsed shortly before cooking.

The complete dish may be prepared ahead and reheated, although the rice has its best texture when freshly cooked.

Shop This Recipe

These are the most useful tools for preparing this one-pan dinner:

• 12 inch Deep Skillet with Lid - A deep skillet gives the chicken and rice enough room to cook evenly. The tight-fitting lid traps the steam needed to cook the rice.
• Fine Mesh Strainer - Makes it easy to rinse and drain the rice without losing grains through larger holes.
• Instant Read Meat Thermometer - Helps confirm that the thickest part of each chicken piece has reached 165°F.
• Chef's Knife - Useful for trimming and slicing the chicken into evenly sized cutlets.

More Easy Dinner Recipes

• Creamy Tuscan Chicken Pasta
• Sheet Pan Lemon Herb Chicken and Vegetables
• Better Than Takeout Beef and Broccoli
• Easy Sloppy Joes
• Cheesy Beef Enchilada Casserole

Did You Make This Recipe?

Did your family enjoy this Garlic Butter Chicken and Rice?

Please leave a rating and comment below. Your feedback helps other home cooks and supports The Tasty Place.

Save this recipe for a busy weeknight and share it with someone who needs an easy one-pan dinner.