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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.

Ingredients

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  • 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

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.

Find it online: https://www.recipeflo.com/one-pot-garlic-butter-chicken-and-rice/