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.

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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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