One-Pot Garlic Butter Chicken and Rice

One-pot meals are the weekday hero I keep returning to — especially when they smell like garlic and butter. This One-Pot Garlic Butter Chicken and Rice is exactly that: comforting, no-fuss, and ready from stove to table in about 35 minutes. It’s mild enough for kids, satisfying for adults, and forgiving when your timing isn’t perfect. If you plan to share or publish the recipe elsewhere, please review the site’s terms and conditions before doing so.

Why you’ll love this dish

This recipe is a simple, reassuring combination of juicy chicken breasts, garlic-scented butter, and tender rice cooked together so flavors meld perfectly. It’s ideal for:

• Busy weeknights when you want something hearty with minimal cleanup.
• Meal prep — portions reheat well for lunches.
• Families — the flavors are familiar and generally crowd-pleasing.

“I made this on a Wednesday and my whole family asked for seconds — quick, flavorful, and so easy to adapt.” — a home-cook review

What makes it stand out is that the rice cooks in the same pot as the browned chicken, so the juices and butter deepen the rice’s flavor. A splash of low-sodium soy sauce adds savory umami without overpowering the dish.

Step-by-step overview

Start by prepping: mince garlic, measure rice, and trim the chicken. Sear the chicken in a mix of olive oil and butter for color and flavor. Add garlic briefly so it doesn’t burn, then stir in rice, chicken broth, and soy sauce. Cover and let everything simmer gently until the rice is tender and the chicken reaches a safe internal temperature. Finish with fresh herbs for brightness and fluff the rice before serving.

This overview helps you pace the work: 5–7 minutes browning, about 20 minutes simmering, and 5 minutes resting for the rice to finish steaming off the heat.

What you’ll need

• 4 boneless, skinless chicken breasts (about 1.25–1.5 lbs total)
• 4 cloves fresh garlic, minced
• 1 cup long-grain white rice (not instant)
• 2 cups low-sodium chicken broth
• 3 tbsp unsalted butter
• 2 tbsp fresh parsley or thyme, chopped
• 1 tbsp olive oil
• 2 tbsp low-sodium soy sauce
• Salt and pepper to taste

Substitution notes: Use jasmine rice for a slightly more fragrant result. For a gluten-free option, swap soy sauce for tamari or coconut aminos. To make this dairy-free, replace butter with an extra tablespoon of olive oil.

Step-by-step instructions

1. Prep: Mince the garlic, measure rice, and pat chicken dry. Season the chicken lightly with salt and pepper.
2. Heat a large, heavy-bottomed pot over medium heat. Add the olive oil and 1 tbsp butter.
3. When the butter has melted and is shimmering, add the minced garlic. Sauté 30–60 seconds until fragrant — do not let it brown.
4. Push garlic to the side and add chicken breasts. Cook 5–7 minutes per side, or until nicely browned. You don’t need to cook them through; they’ll finish in the simmer.
5. Stir in the rice so it gets coated in the butter and pan flavors for about 1 minute.
6. Add the chicken broth and soy sauce, scraping up any browned bits from the bottom of the pot.
7. Bring to a gentle simmer. Cover, reduce heat to low, and cook undisturbed for about 20 minutes, until the rice is tender and most liquid is absorbed.
8. Remove from heat. Let sit covered for 5 minutes to finish steaming. Stir in the remaining butter and chopped herbs. Fluff rice with a fork and adjust seasoning with salt and pepper if needed.
9. Check the chicken’s internal temperature — it should register 165°F (74°C). Slice and serve.

Pro tip: If your lid isn’t tight-fitting, reduce heat a touch more and check rice a few minutes early to avoid scorching.

Best ways to enjoy it

Serve the chicken sliced over a bed of the buttery rice with pan juices spooned over. Complement with:

• A crisp green salad (mixed greens, lemon vinaigrette) to cut richness.
• Steamed green beans or roasted broccoli for color and fiber.
• A squeeze of lemon for brightness, or a few red pepper flakes for heat.

For a family-style presentation, keep the pot on the table and garnish with extra herbs and lemon wedges.

Storage and reheating tips

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 3–4 days. To freeze, portion into freezer-safe containers and store for up to 2 months; thaw overnight in the fridge before reheating.

To reheat: add a splash of chicken broth or water to restore moisture, then warm on the stovetop over low heat covered, or microwave on medium power in 1-minute bursts, stirring between intervals. Always reheat until steaming hot throughout.

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Food safety note: Always ensure the chicken reaches 165°F (74°C). Cooling and reheating should follow the 2-hour/4-day rules above to minimize bacterial growth.

Helpful cooking tips

• Searing is flavor: Don’t skip browning the chicken — those browned bits (fond) add depth to the rice.
• Rice ratio matters: For long-grain white rice, 1 cup rice to 2 cups liquid is the standard. If you swap rice types, adjust liquid and cooking time.
• Avoid stirring too much during simmering; frequent stirring can make the rice gluey.
• Use a heavy-bottomed pot or Dutch oven to prevent hotspots and burning.
• Let it rest covered off heat so steam finishes the rice evenly.

Creative twists

• Mushroom & herb: Add sliced mushrooms in step 3 and a teaspoon of dried thyme for earthiness.
• Lemon-garlic: Stir in 1 tsp lemon zest and a splash of lemon juice at the end for brightness.
• Spicy kick: Add 1/2 tsp smoked paprika and a pinch of cayenne when seasoning the chicken.
• Vegetarian: Replace chicken with large firm tofu slices; brown and then proceed, using vegetable broth.
• Brown rice: Use 1 1/4 cups brown rice and 2 1/2 cups liquid; simmer for 40–45 minutes until tender.

Common questions

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs will take longer (add about 10–15 minutes) and give richer flavor. Boneless thighs work as a nearly drop-in swap with similar cook time.

Q: Can I use brown rice or basmati?
A: Brown rice requires more liquid and longer simmering (see variations). Basmati cooks similarly to long-grain white, but watch the texture as it can become stickier.

Q: What if my rice isn’t done but the liquid is gone?
A: Add 1/4 cup hot broth or water, lower heat to very low, cover, and cook 3–5 more minutes. Let sit off heat for several minutes to finish steaming.

Q: Can I prep this ahead of time?
A: You can brown the chicken and store components separately (rice uncooked in broth not recommended) for up to a day, then finish assembly and simmer when ready.

Q: How to make it gluten-free?
A: Swap the soy sauce for tamari or coconut aminos and use gluten-free broth to keep the dish gluten-free.

If you have other questions about timing, substitutions, or serving ideas, ask and I’ll help tailor this dish to your kitchen and taste.

One-Pot Garlic Butter Chicken and Rice

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A comforting one-pot meal with juicy chicken breasts, garlic-scented butter, and tender rice.

• Author: ayoboyo021gmail-com
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.25–1.5 lbs total)
• 4 cloves fresh garlic, minced
• 1 cup long-grain white rice (not instant)
• 2 cups low-sodium chicken broth
• 3 tbsp unsalted butter
• 2 tbsp fresh parsley or thyme, chopped
• 1 tbsp olive oil
• 2 tbsp low-sodium soy sauce
• Salt and pepper to taste

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Instructions

1. Mince the garlic, measure rice, and pat chicken dry. Season the chicken lightly with salt and pepper.
2. Heat a large, heavy-bottomed pot over medium heat. Add the olive oil and 1 tbsp butter.
3. When the butter has melted and is shimmering, add the minced garlic. Sauté for 30–60 seconds until fragrant — do not let it brown.
4. Push garlic to the side and add chicken breasts. Cook 5–7 minutes per side, or until nicely browned.
5. Stir in the rice, coating it in the butter and pan flavors for about 1 minute.
6. Add the chicken broth and soy sauce, scraping up any browned bits from the bottom of the pot.
7. Bring to a gentle simmer. Cover, reduce heat to low, and cook undisturbed for about 20 minutes, until the rice is tender and most liquid is absorbed.
8. Remove from heat. Let sit covered for 5 minutes to finish steaming. Stir in remaining butter and chopped herbs. Fluff rice with a fork and adjust seasoning with salt and pepper if needed.
9. Check the chicken’s internal temperature — it should register 165°F (74°C). Slice and serve.

Notes

For a gluten-free option, swap soy sauce for tamari or coconut aminos.