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Garlic Butter Chicken and Rice
Recipe by Grit & Soul · Save to D!NNER PLAN$
35 minBase: 4 servingsStovetopamerican
Meal History
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Ingredient amounts scale from this recipe's base of 4 servings.
4 people
Ingredients
- chicken breastNeed: 1 lb
- riceNeed: 1.5 cupBuy: 1 bag
- butterNeed: 3 tbspBuy: 1 stick
- garlicNeed: 4 cloveBuy: 1 head
- chicken brothNeed: 3 cupBuy: 1 carton
- onionNeed: 0.5 item
Instructions
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Before you start
Gather the ingredients and the pan or pot before turning on the heat. These steps keep the cooking efficient while still spelling out the key heat settings, doneness cues, and safe handling details.
Safe temp: Poultry
165°F · Use a food thermometer
1. Cook the chicken
Preheat a 10- to 12-inch skillet over medium-high heat, then add the listed butter or oil. Cook the seasoned meat in a single layer, turning once it is browned, and continue until the thickest piece reaches 165°F. Rest it on a clean plate before slicing or shredding.
Give the food a little time between stirs so it can brown and build flavor.
2. Cook the aromatics
Lower the skillet to medium heat, add the listed fat, and cook the onion until glossy and softened. Add garlic last and stir for 30 to 60 seconds, just until fragrant; do not let it brown deeply.
Once garlic smells strong and toasty, move quickly so it does not burn and turn bitter.
3. Step 3
Add the rice and stir for 1 minute. Use the listed pan or pot over moderate heat, stir or turn as needed, and continue until the visual cue in this step is reached.
4. Bring it together
Reduce the heat to low or off, add the ingredients in the listed order, and stir or toss until evenly coated. Adjust the texture with a small splash of liquid or a short rest over low heat, then taste and season before serving.
5. Step 5
Use a lidded 2- to 3-quart saucepan. Bring the listed rice and liquid to a boil over medium-high heat, cover, reduce the burner to low, and cook until the liquid is absorbed and the rice is tender. Let it rest covered for 5 minutes off the heat, then fluff with a fork.
A simmer uses small steady bubbles, not a hard rolling boil.