Sautéed Chicken Breast with Garlic Rice and Olive Oil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Simple and satisfying sautéed chicken breast paired with fluffy garlic-infused rice cooked in olive oil, a gluten-free and dairy-free dish. This american-inspired whole30 (whole30, gluten-free) ready in about 35 minutes pairs tablespoons olive oil, white jasmine rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (14 ratings) Prep: 10 min Cook: 25 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup white jasmine rice under cold water until water runs clear, then drain.
  2. Step 2: Heat 2 tablespoons olive oil in a medium pot over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
  3. Step 3: Add the rinsed rice and stir to coat with the garlic oil. Pour in 2 cups water and 1 teaspoon salt, bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until rice is tender and water is absorbed.
  4. Step 4: Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound boneless skinless chicken breast cut into 1-inch pieces, season with 1/2 teaspoon black pepper, and sauté for 6-7 minutes until golden brown and cooked through.
  5. Step 5: Fluff the cooked rice with a fork, stir in 2 tablespoons chopped fresh parsley, and serve alongside the sautéed chicken.

Frequently asked questions

How long does Sautéed Chicken Breast with Garlic Rice and Olive Oil take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken Breast with Garlic Rice and Olive Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Sautéed Chicken Breast with Garlic Rice and Olive Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken Breast with Garlic Rice and Olive Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Chicken Breast with Garlic Rice and Olive Oil whole30?

Yes — this recipe is tagged whole30, gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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